Method
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- In a stand-up mixer or large mixing bowl combine the almond flour, starch, ginger, cinnamon, salt and baking soda. Mix well.
- Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
- Put the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.)
- Place the dough in the centre of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to prevent sticking. Then put another piece of parchment paper on top. Using a rolling pin, roll the dough into a flat sheet about ¼ inch thick.
- Use gingerbread man cookie cutters to shape each cookie. Pull away the excess dough to reveal each shape, then gather the trimmings to make into a ball and roll out again. Repeat the process until you’ve used up all the dough.
- Bake the cookies for about 10 minutes for cookies with a soft centre, or 14 to 15 minutes for a harder cookie. (The edges should brown for a crispier cookie.)
- When done, take out of the oven and allow to cool completely on the baking sheet before icing. (The cookies will firm up as they cool.)
- To make the icing, combine the powdered sugar, lemon juice and dairy-free milk in a small bowl. Mix well and put into a piping bag. Decorate your cookies with fun designs once they have cooled.
Extra Notes
Leftover cookies can be stored uncovered on the counter for up to 3 days. You can also store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
