Ingredients
Method
- Add your butter, molasses, egg, and vanilla extract into a food processor and mix. Add in your almond flour, cinnamon, ginger, baking soda, salt, and brown sugar to the food processor and mix until a dough forms.
- Remove the dough from the food processor and form into a ball shape with your hands. Wrap your dough ball with cling wrap and refrigerate for 30 minutes.
- Preheat your oven to 350 degrees F. Line a large cookie sheet with parchment paper, set aside.
- Cut the dough in half ( put the other back in the fridge) and put it between 2 pieces of parchment paper. Using a rolling pin, roll the dough out between the 2 pieces of parchment paper until about a ¼ inch thick. Cut the dough with gingerbread man cookie cutters. Repeat with the other half of the dough. Once all the gingerbread shapes are cut from the dough, take the dough scraps and form into a ball and roll it out again. Keep doing this until all the dough is used up and cut into shapes.
- Place your gingerbread men shapes onto a lined cookie sheet. Bake for 8 to 10 minutes or until edges of cookies just begin to brown. Cool on the cookie sheet for 5 minutes. Remove and put on wire racks to cool. Once cookies have completely cooled you can decorate them!
- Optional decorating: Place all icing ingredients in a bowl and mix until combined.
Nutrition
Notes
If the dough is too sticky and sticks to your cookie cutter, wet your cookie cutter. If the dough sticks to the parchment paper too much, sprinkle a little tapioca flour onto the parchment paper.