Serves: 30 Mini-Gingerbread Men
Prep Time: 10 minutes | Cook Time: 8-10 minutes
- 2 & 1/2 cups Tiger Nut Flour
- 1/2 cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 2 tablespoons water – let sit for 5 minutes)
- 3 tablespoons black strap molasses
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 2 teaspoons ginger (or more if you like it spicy)
- 1/2 teaspoons ground cloves (optional but I love the flavor)
- 3 tablespoons coconut oil
- 1 teaspoon water
Start by preheating your oven to 350F and make the flax egg. Simply sift all the dry ingredients together in a large bowl. On low heat, melt the coconut oil in a saucepan and warm with the molasses. Then build a well into the dry ingredients and pour the wet ingredients inside, including the flax egg. Then slowly fold the dough together into a large ball.
To roll and form the gingerbread men, first cut two large pieces of plastic wrap. Lay one on the bottom of a cutting board and plop the dough ball on top. Lay the second piece of plastic wrap on top. With a rolling pin (or can of beans) roll the dough into a very thin circle. I like my dough about 2cm thick. Remove the top wrapper and cut the dough using the cookie cutters. Take the cookies and place onto a lined baking sheet and cook for 8-10 minutes. Let cool and then top with any type of frosting you would like. Also top with fresh fruit and pecans for some fun crunch.
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