There's something highly therapeutic about cutting out cookies, probably because it reminds me of Christmas baking as a child. These cookies are perfectly crisp, not too sweet, and with flavours reminiscent of speculoos biscuits. They're also delicious rolled into balls and pressed down on the tray like regular cookies if you prefer a cookie that's tender in the middle. Feel free to adjust the spices to your preference and add in a couple tablespoons of molasses if you like to keep things traditional!
I hope you love these as much as I do and enjoy more Christmas recipes on the blog in the weeks to come - you can sign up for my email list near the bottom of the page if you'd like to make sure you don't miss those!
This recipe contains so many wonderful ingredients, I don't know where to start! Not only do almond meal and almond butter add tenderness to these gingerbread men, they also add a good dose of vitamin E, a nutrient I like to call the beauty nutrient due to its antioxidant properties that protect against free radical damage. Maple syrup is a natural, appropriately Christmas-sy sweetener that, unlike regular sugar, provides trace minerals such as manganese, zinc, calcium and iron.
These gingerbread men are...
- Perfectly crisp,
- Delicately spiced,
- A great gift for loved ones,
- ... and packed with fibre.
Make time: 15 minutes
Chill time: 2 hours
Bake time: 10 minutes
Makes: 22 small gingerbread men
- 1 tbsp ground flaxseed + 3 tbsp water
- 1/3 cup maple syrup
- 4 tbsp almond butter
- 100mL coconut oil, softened (but not melted!)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp Himalayan salt
- 1/2 tsp baking soda
- 50g almond meal
- 45g oat flour
- 105g buckwheat flour
- 1 tbsp arrowroot
The How To
- To begin, prepare the "flax egg" by stirring together the ground flaxseed and water and placing it in the fridge to set.
- Meanwhile, place the coconut oil, almond butter, maple syrup, spices, salt and baking soda in a mixing bowl and beat with a handheld electric whisk until well combined (if you don't have one, use an egg-beater, food processor or just whisk the mixture very thoroughly).
- Beat the set flax egg through the almond butter mixture before folding in the arrowroot and almond, oat and buckwheat flours.
- Wrap the dough in cling film and refrigerate for at least 2 hours.
- Preheat the oven to 180°C. Roll out the dough between 2 pieces of baking paper to about 1/2 cm thick. Cut out gingerbread men shapes with a cookie cutter and transfer them with a spatula to baking trays lined with non-stick paper, leaving about an inch between each cookie. Place the trays in the freezer for 5 minutes to set the cookie shapes and prevent spreading.
- Bake for 10 minutes. Remove from oven and allow to sit and firm up on the trays for 5-10 minutes before transferring to a cooling rack. Decorate as you wish and devour!
- Cooking time may be longer if you use a large cookie cutter (mine was mini) - adjust accordingly.