Gingerbread men cookies have a been a Christmas staple since I pretty much decided they should be when I was about 12. I used to have this big super old school Betty Crocker cookbook, and I would make the gingerbread men recipe every year. The morning of Christmas eve was often spent having lazy time with the family, sitting around in pyjamas, decorating the cute little cut out men. Usually my brother would end up decorating one of them, giving it an angry face for fun and I would b*tch and moan saying “noooo Anthoonnnyyyy” (yes I was the whiniest of children). The tradition sort of ended when we moved to Singapore and started spending Christmas sailing in Thailand (Christmas food became which ever type of canned bean was left over on the boat). Last Christmas I was working in Barcelona and decided to make them for myself (since I was alone in the city while my family was off enjoying the sun of Phuket #internlife). It was also my first Christmas being vegan, so I was like hey, let’s make those cookies I used to make with my family, but switch up a few things:
- instead of using the classic recipe, let’s use a vegan one!
- instead of decorating with smarties, let’s use superfoods!
- instead of decorating with family, let’s just do it solo in my tiny studio!
They were hard, not very good, decorations looked pretty crap and it wasn’t all that much fun.
So this year was time for gingerbread men ROUND TWO!
Stef and I made a really good recipe, kept the decos simple, but cute. And we did it together. We had such a nice afternoon decorating them, Stef even mentioned that it was the first time we actually sat down, and did something relaxing together (usually were running around like OMG let’s go workout, WOW so hungry let’s go eat, damn we have to hurry up, I’m gonna miss the train, QUICK take an insta pic, no wait shoot it’s gross and blurry, take another GO GO GO).
So all in all, the cookies were a success. And even better? We got to share them with all the lovely girls that came to the #swissbbggirls meet up last week (I know right, the cookies were good but I actually accepted to share?! I better be on the nice list this year).
Ingredients (about 20 cookies):
- 1.5 cups gluten-free flour
- 1/2 cup ground almonds
- 1/2 cup cacao butter
- 3 tbsp maple syrup
- 1 tbsp molasses
- 2 tbsp almond butter
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- Preheat the oven to 180 degrees celsius
- Melt cacao butter and combine with the rest of the wet ingredients (maple syrup, molasses, almond butter)
- Add dry ingredients (flour, ground almonds, coconut sugar, spices)
- It should have the consistency of dough, add more flour or cacao butter if necessary
- Roll out the dough with a rolling pin on a floured surface (or just use a water bottle like we did, for someone who considers themselves a “foodie” Stef’s kitchen is hilariously unequipped)
- Use any cookie cutter you like to cut out shapes and place them on a baking tray on top of parchment paper; the cookie will actually melt in the oven and harden when cooled so don’t make the mistake we did of placing some directly on a grilling tray (the cookies actually MELTED through the rack oopsies)
- Place the tray in the oven for about 10 minutes or until golden
- Let cool before decorating
- Decorate with anything you please, we used molasses and almond butter, as well as chopped nuts and seeds