Wednesday, December 14, 2016

Gingerbread People Cookie

Why is it that gingerbread "men" cookies are just that... "men"? I guess it's because my cookie cutters have legs and not skirts? That seems a a bit crazy now that I think about it. Where are the women gingerbread cookies? And why do we think the leg gingerbread cookie cutter are only men? So, in effort to do my part in offering a more diverse world for the gingerbread cookies- I declare these cookies as gingerbread people! For the LOVE! And for everything good and beautiful!

It was time to make a new recipe for my gingerbread people anyways. So that's just what I did.

They are gingery and soft and a bit of a companion for your evening tea or morning coffee.
Just in time for some Christmas cookie baking with the littles or with your besties. My favorite part of this cookie is actually the fact that they are not overly sweet- and a good dose of ginger. It feels almost like the perfect dessert after a heavy winter or holiday meal. So I make these this time of year of many reason- but the most obviously reason is that they are just fun cookies to make :)
Gingerbread People Cookie Recipe
{gluten, dairy, egg, nut, seed and refined-sugar free}

1 1/4 cup of ground certified gluten-free oat flour
1 cup of white rice flour
1/2 cup of tapioca flour
1/3 cup of potato starch
1/4 cup of coconut flour
1/2 cup of coconut palm sugar
1/2 ts. of sea salt
1/2 ts. of baking soda
1/2 ts. of baking powder
2 1/2 ts. ground ginger
1/2 ts. ground cinnamon
1/3 cup of applesauce
1/3 cup of blackstrap molasses
1/4 cup of maple syrup
2/3 cup of soft coconut oil
1 ts. of apple cider vinegar

Mix all the dry ingredients together first in a large mixing bowl. Then add in the wet and lastly mix in the softened coconut oil. It may seem to resemble a biscuit recipe and will be a sticky mess. Use extra rice or tapioca flour to make it less sticky and knead the dough ball into a nice rounded ball and place back in the mixing bowl and in the fridge for 15-20 minutes. This will stiffen the dough and make it ready to cut in 2 or 4 pieces and roll out on a parchment paper to 1 inch thickness and then you can use your cookie cutters on them. This one I used the ginger-people cutter- but you could also just boycott the people and go straight to the stars and hearts :) I used Enjoy Life chocolate chips to decorate BEFORE baking and just pushed them into the cookie dough.

Bake on a parchment papered baking sheet in a 350 degree oven for 12-15 minutes until golden and crispy. Let cool for 15 minutes before moving to avoiding cracking and breaking of the cookies.

Hope you have fun baking. Much love xo


  1. Hi Stephanie, DO you have any recommendations for substituting the potato starch? I am trying to avoid nightshades. Thanks!

    1. Diana- Thanks for the comment! Just sub more tapioca flour for the potato starch. Hope that helps! Much love xo