Gingerbread Cookies (SCD/AIP/Vegan)

February 27, 2019

So I know it's super late in the game, and nobody cares anymore, but honestly, I didn't get it up on time, and I am ALL about eating holiday treats year round. I munched on these throughout Christmas, and continue to make them for every game night and bring them to every get together (kinda weird at this point). Oops. But with that being said, these gingerbread men are SO SATISFYING! Seriously, the perfect amount of sweetness, nut free, and no crazy starchy flours that give me cramps for days. Also, revamped it to be TOTALLY SCD, AIP, and can be VEGAN! WHAT.

I love the simplicity and genuininess of these ingredients. They make my body feel great, and I can eat 1,000 without feeling bad. Okay, let's get into the recipe!

 

Ingredients: 

-1/2 Cup Palm Shortening (room temp)

-1/2 Cup Honey + 2-3 TBSP for Icing (switch for maple if vegan)

-1/4 Cup Medjool Date Paste (I made mine homemade using 6 dates)

-2 Eggs (I used flax eggs (2 TBSP flax meal + 6 TBSP water *freezer for 10 minutes)), but this is NOT SCD. Sub gelatin eggs for AIP (1 TBSP warm water, 2 TBSP hot water, 1 TBSP gelatin, a squirt of lemon juice PER egg)

-2/3 Cup Coconut Flour

-1 1/2 tsp Cinnamon

-1 tsp Ginger

-1 pinch Cloves

-1 pinch Himalayan Pink Salt

-1 tsp Baking Soda

-2/3 Cup Coconut Manna 

 

Directions:

Step 1: Preheat your oven to 325 f, and prepare baking sheet lined with parchment paper.

Step 2: Soak pitted medjool dates over night, or express soak them using super hot water for around 20 minutes. While these are soaking, if you choose to use flax eggs, now is a great time to place that mixture in the freezer to gel up. 

Step 3: Once dates are soft, place in blender alongside a few TBSP of water (enough to blend), and blend until you achieve a thick paste.

Step 4: In a large bowl, add all wet ingredients, and mix using electric hand mixer.

Step 5: Add in all dry ingredients to wet mixture (I know this should probably be separate, but who has time. It works fine for me), and mix until no clumps remain.

Step 6: Lay out two large pieces of parchment paper on counter, and sprinkle with coconut flour. Scoop dough onto parchment, and cover top with a thin layer of coconut flour once again. Cover dough with parchment paper, and using a roller, roll until around 1/3 inch thickness is achieved.

Step 7: Using a cookie cut, cut into the shape of your choice, and use a spatula to help transfer to baking sheet.

Step 8: Re-roll dough, and repeat process until all dough is used. Place in the oven for approximately 40 minutes, or until they brown and begin to crisp slightly. 

Step 9: While dough is in the oven, combine coconut manna (you might have to soften it slightly) and remaining honey. Mix until well combined.

Step 10: Remove cookies, and let cool. Coat with coconut manna icing, and enjoy!

 

And that's it. Totally SCD, AIP, Paleo, and Vegan gingerbread men cookies! I hope you enjoy, and this gives you another sweet treat to snack on throughout the day. Holidays schmolidays, I've been eating these SINCE Christmas. 

 

 

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*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would not or do not use myself. Thank you for helping me continue to build my blog!*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

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