Ingredients

The following ingredients have 18 Servings
  • 2 1/2 cups gluten-free flour mix
  • 1/2 cup tapioca flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/2 cup maple syrup
  • 1/3 cup molasses
  • 1/3 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 2 cups organic powdered sugar
  • 2-3 tablespoons coconut milk
  • sprinkles (optional)

Instruction

  • Preheat oven 350 degrees. Line baking sheet with parchment paper.
  • In a medium bowl, whisk together the vanilla extract, molasses and maple syrup. Add the baking powder and whisk well so there are no clumps. Add the Himalayan salt and gluten free flour. Mix with a spatula slightly then add the coconut oil and continue to mix to form a ball. The dough will be tough. Using your hands knead the dough until all the flour and white is absorbed. May need to chill the dough slightly before rolling it out.
  • On a counter spread out a large sheet of wax paper. Add the dough and cover with a second piece of wax paper. Roll the dough flat with a rolling pin in-between the two sheets of wax paper until the dough is about 1/4 inch thick. Using a gingerbread man cookie cutter (or cookie cutter of choice) cut the dough into shapes. Will make about 15 gingerbread men. Carefully place cookies into prepared baking sheet lined with parchment paper.
  • Bake 10-12 minutes for softer cookies or 15 minutes for crunchier cookies. Remove from oven and place on cooling rack to cool completely before icing.
  • As cookies cool, make the icing. Mix 2 cups of powdered sugar and 2 tablespoons coconut milk, stir until smooth. Add more coconut milk if needed.
  • Place icing into a plastic icing bag, cutting the tip slightly. Pipe icing onto cooled cookies as desired to create characters and decorate with sprinkles. Allow icing to sit for about an hour without touching to harden. Store in a sealed container.