Gingerbread Cookies

Gingerbread Cookies with Cashew Glaze/ Icing

by

 Nothing says holidays to me like ginger and warm baking spices. It transports me to having hot apple cider and ginger cookies as a child on Christmas Eve under the twinkling of the tree lights. This is my version of the holiday classic I remember. Adding the icing glaze brings a nice sweetness to balance the warm spices and texture of the almond flour. This dough also holds its shape really well and is ideal for making gingerbread men around the holidays with the kiddos!  

Gingerbread Cookies with Cashew Glaze/ Icing

Serves 15 (2 cookies)
Prep: 20 min
Cooking: 10 min
Total: 1 hour 
Beginner 

Ingredients:

For Cookies: 

2 tsp ginger, ground

2 tsp cinnamon, ground 

½ tsp nutmeg, ground 

½ tsp baking soda

⅛ tsp salt

2 Cups almond flour 

½ Cup coconut flour

2 Eggs

¼ Cup coconut oil, melted 

½-⅓ Cup worth of ground saccharin (24 each ¼ grain tablets)

1 Tbsp. honey, darkened to caramelize 

1 Tbsp. water, filtered 

Pinch of salt

 

For Glaze/ Icing:

1 Cup cashews, unroasted 

¼ Cup honey 

¼ Cup coconut oil or cultured butter, melted  

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Set up your electric mixer.
  3. Add honey and water in a small glass dish. Microwave in intervals of 30 seconds to brown and caramelize the honey. It shouldn’t take more than 2 minutes.
  4. Set aside to cool down a bit.
  5. In the bowl add the saccharin and eggs. Beat on low until combined. It should take about one minute.
  6. Next, add melted coconut oil. Beat on low until fully combined.
  7. Then, add cooled caramelized honey mixture. Mix for another minute or so. The batter will start to lighten in color slightly.
  8. In a separate bowl combine the ginger, cinnamon, nutmeg, baking soda, salt, almond flour, and coconut flour.
  9. Turn the mixer on low and slowly start adding in the dry mixture until incorporated and dough has come together to form a ball. 

For Round Cookies: 

  1. Place it on a long piece of plastic wrap.
  2. Shape into a log and roll in plastic to reinforce the shape.
  3. Twist the ends to seal. You should have about 1 and a half to 2 inch in diameter log.
  4. Pop in the freezer for 30 minutes to chill.
  5. Preheat the oven to 350° F when you have about 10 minutes left on your timer for the freezer.
  6. Once chilled remove dough from the freezer and unwrap.
  7. Take a sharp knife and cut into 30 pieces about a half inch wide.
  8. Lay flat on a baking sheet lined with parchment paper.
  9. Bake for 8-10 minutes or until lightly golden brown.
  10. Remove from the oven. Let sit 10-12 minutes on the sheet tray, then move to a cooling rack to finish cooling.  

For Cookie Cutter Shapes: 

  1. Lay two equal length sheets of parchment paper out to roll out dough.
  2. Lay the first sheet on the counter. Then take dough and shape into a log. Lay this log horizontally on the paper.
  3. Lay the other sheet on top of the dough.
  4. Take your rolling pin and roll dough out to about ⅛ inch thick. Be sure to keep even pressure when rolling to get an even surface.
  5. Now place this rolled dough, still in the parchment in the freezer for 30 minutes.
  6. Preheat the oven to 350° F, and line your cookie sheet with fresh parchment paper.
  7. Remove the dough from the freezer and place on the counter.
  8. Get your gingerbread man cutter. Spray with olive oil or dip in extra almond flour so it doesn’t stick.
  9. Remove parchment from top of cold dough.
  10. Cut out your cookies being careful to remove the bottom parchment paper before placing it on the lined cookie sheet.
  11. Bake gingerbread men for 8-10 minutes.
  12. Let sit 10-12 minutes on the sheet tray, then move to a cooling rack to finish cooling.

For Icing: 

  1. While cookies are baking, make the icing. Set up your food processor with the standard blade attachment.
  2. Add cashews, honey, and melted coconut oil.
  3. Process until smooth. It may take a few minutes. Set aside.
  4. Once cookies are cool spread icing on round cookies or if doing shapes, you can use a pastry bag with a circle tip to decorate your cookies.
  5. Store in an airtight container for up to a week.       

                                                      

Nutrition Facts: (2 cookies with icing)
Calories- 241
Carbs- 13.8 g
Protein- 6 g
Fat- 19.3 g