07 Dec Gluten Free Dairy Free Gingerbread Men
Ya’ll. This is the first time a recipe really has thrown me off. Don’t even ask me how many ingredients I wasted. I made batches and batches of this before I got it right. A lot of tweakin’ and love this one needed. But I’m SO happy with how these gluten free dairy free gingerbread men turned out!
When this recipe calls to chill the dough for 3 hours, THIS IS NOT A STEP YOU CAN SKIP. If you’re impatient like me, take my advice, DO NOT SKIP. DO NOT SKIP. As the dough chills it becomes firmer and you can actually take your cookie cutter and do what you need to do.
I thought I could put it in the freezer for like 30-40 minutes and it just didn’t turn out like I wanted. No shortcuts, unfortunately.
I always bake gluten free, so if you’ve been following Nuvitru for awhile, you know this. I will still use a little dairy in recipes, like grass-fed butter. But I wanted to treat all those dairy-free people (because honestly, *most* people should limit dairy the majority of the time). I decided to give palm shortening a whorl. First-timer here!
And I like how it turned out. The palm shortening I used uses sustainable farming practices and is non-hydrogenated (aka no trans fats). It’s simply palm oil with some unsaturated fats taken out of it. It has a higher melting point and can be pretty awesome for baked goods.
Gluten Free Dairy Free Gingerbread Men
- 1/4 Cup Palm Shortening
- 2 Cups Almond Flour
- 5 Tbsp Tapioca Flour
- 1 Egg *Pasture-Raised
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 2 Tsp Ginger *Ground
- 2 Tsp Cinnamon *Ground
- 1/2 Tsp Cloves *Ground
- 1/2 Tsp Nutmeg
- 3 Tbsp Molasses *Organic, Blackstrap
- 1/2 Cup Coconut Sugar
- In a bowl, mix ALL the ingredients together. Use an electric mixer and mix for 1-2 minutes on low-medium. It will be clumpy at first, but the longer you mix it, it will form into a dough.
- Once it's formed into a dough, put a cover over the bowl and stick it in the fridge for at least 3 hours.
- Preheat oven to 350 degrees F as you near the 3 hour mark.
- Once it's been in the fridge for at least 3 hours, you can take it out. **You have to work pretty quickly because the warmer the dough gets, the harder it gets to work with.**
- Lay a piece of parchment paper on the counter. Put the dough on top of the paper.
- Lay another parchment paper over the dough and start rolling it out with a rolling pin until it's flat.
- Lift the top parchment paper layer and take your cookie cutter and start cutting out pieces.
- Place the cookies on a baking sheet lined with another sheet parchment paper. Do as many gingerbread men as you can in one rolled out dough.
- Take the remaining dough and ball it up and put it back in the bowl. Put the remaining dough back in the fridge while a batch cooks. This will reduce the amount of time the dough is out in room temperature.
- Bake a full sheet of cookies for 8-10 minutes.
- Repeat the process as each batch finishes until you run out of dough. When cookies come out of the oven, cool on cooling rack.