This is a guest post by my friend Danielle. I tried some of Danielle’s gingerbread men, and let me tell you, these things are delicious! I love the flavor and chewiness of the cookie. Plus, they’re just adorable, aren’t they?
by Danielle McKinney
This recipe for gluten-free, grain-free gingerbread is adapted from a food blog based out of Yorkshire, Gluten Free SCD and Veggie. These gingerbread men are slightly soft and chewy with a sweet and spicy flavor that you’ll love – and will make your house smell like Christmas no matter when you make them!
If possible, use a darker honey (such as buckwheat) or even molasses to create a much deeper flavor.
- 10 dates
- ⅓ cup honey (for vegan option, use agave nectar)
- 1½ Tablespoons ginger
- ½ Tablespoon cinnamon
- ⅓ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 3 Tablespoons olive oil or coconut oil
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cups almond flour
- Soak pitted dates in warm water until soft (30 minutes up to 3 hours).
- Place dates in food processor or blender and blend until smooth; if necessary, add 1-2 teaspoons water to create a smooth paste. See note.
- Preheat oven to 350.
- Pour honey, spices, and 2 Tablespoons of date paste to a medium saucepan and heat over medium heat until the edges begin to bubble slightly. Remove from heat and stir in oil until absorbed.
- Add baking soda.
- Add salt to mixture, then slowly stir in almond flour. If necessary, use your hands to roll into a smooth, moist ball of dough. Allow to cool to room temperature – refrigerate if desired to speed things up.
- Roll out dough between two pieces of parchment paper until about ¼ inch thick. Cut out gingerbread men or desired shape; collect extra dough, re-roll, and cut out until all dough has been used up.
- Bake on lined cookie sheet at 350 for 7-9 minutes. Time will vary based on the size of your cookies, so keep an eye on them. Cookies are done when they feel firm to the touch and a light touch leaves no imprint. Allow to cool on tray for 15-20 minutes, then remove to cooling rack. Enjoy!
Danielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!