Festive Soft & Chewy SCD Gingerbread Men with Icing

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Happy Holidays! Gingerbread is a holiday tradition for many. Cute cutout gingerbread men come to mind, decorated with buttons and smiles. One thing is for sure, gingerbread is a holiday must! Don’t miss out on the fun this year! This gingerbread recipe is a gamechanger. Soft, chewy, ginger spiced cookie layered with sweet date syrup and decorated with a vanilla glaze is just what you’ve been looking for to spread some holiday cheer! 

This is a great recipe to make with the kiddos to make some memories. The number of gingerbread men will depend on the size of your cookie cutter. I used three varying sizes and got twenty eight. 

Don’t skip freezing the dough. The date syrup, while a perfect replacement for traditional molasses, does need to be set up a bit to make the dough firmer and easier to work with. To decorate, you can always use a small resealable bag and cut a small tip of the corner to use as a piping bag if you don’t have a traditional one. The icing will come out quickly, but will set up after a while. 

So what are you waiting for? Keep your holiday traditions and be able to enjoy eating them too! Try this gingerbread recipe today!

                                                    

Festive Soft & Chewy SCD Gingerbread Men with Icing

Serves 28
Prep: 5 min
Chilling: 30 min
Cooking: 10 min
Cooling: 30 min 
Decorating: 5 min 
Total: 1 hour 20 min
Beginner

Ingredients:

For the Cookies: 

2 ½ cups almond flour 

3 Tbsp. coconut flour  

1 Tbsp. cinnamon

1 Tbsp. ginger, ground 

½ tsp. clove

1 tsp. nutmeg 

½ tsp. baking soda

½ cup honey 

2 Tbsp. date syrup, no additives or added sugars

2 Tbsp. coconut oil, melted 

 

For the Icing: 

½ cup coconut butter, melted

2 Tbsp. almond milk, no additives or thickeners

1 Tbsp. honey 

½ tsp. vanilla extract

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a large bowl add flours, spices, and baking soda. Mix to combine.
  3. In a small bowl combine honey, date syrup, and melted coconut oil. Whisk wet ingredients together.
  4. Slowly pour wet ingredients into the dry and mix. I like to do this a third at a time.
  5. Once dough has formed, roll into a ball and wrap in plastic wrap. Freeze dough for 30 minutes.
  6. Once time has elapsed, line a sheet tray with parchment paper and preheat the oven to 350°F.
  7. Lay out a large sheet of parchment onto the counter and place the dough on it.
  8. Lay another sheet on top of it and roll out the dough to ½ inch thickness.
  9. Cut out gingerbread men and place cookies ½ inch apart on a sheet tray.
  10. Repeat until all the dough has been used. If the dough gets too soft to work with, pop it back in the freezer for a few minutes.
  11. Bake for 10 minutes or until golden brown and cooked through.
  12. Remove from the oven to cool. Cool completely before decorating.
  13. Once cool combine all icing ingredients in a bowl, whisk to incorporate.
  14. Spoon or pour icing into a piping bag or small plastic resealable bag with the tip cut.
  15. Pipe icing onto cookies to make the outline and face. Once iced, your cookies are complete.
  16. Store in an airtight container for up to 5 days. Enjoy and happy holidays!

                      

Nutrition Facts: (1 cookie with icing) 
Calories- 122
Carbs- 10.7 g
Fat- 8.7 g
Protein- 2.6 g