Iced Gingerbread Cookies
This recipe is a healthier spin on a classic Christmas cookie! Gingerbread has always been one of my favorite holiday flavors and you will definitely want to try out this recipe is you are like me! These delicious cookies are dairy, grain, gluten, and refined sugar free! This icing is made with from powdered monk fruit, coconut butter, and coconut milk which tastes like regular icing! Time to turn on some Christmas music and start baking!
Equipment
- 1 baking sheet
- Parchment paper
- Icing bag
- Rolling Pin
- Cookie cutters
Ingredients
- 2 cups paleo all purpose flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or grass fed butter(room temp)
- 1/3 cup molasses
- 1 egg or egg substitute
- 1 tsp vanilla extract
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp baking soda
For the icing
- 1/3 cup full fat coconut milk
- 4 tbsp coconut butter
- 2 tbsp powdered monk fruit
Instructions
- In a bowl, beat together the butter or coconut oil, coconut sugar, and molasses using a hand mixer. Beat for a couple minutes and add in the vanilla extract and egg or egg substitute.
- In a sperate bowl mix together the all purpose flour, spices, and baking soda. Combine the wet and dry ingredients then put in a covered bowl to chill in the fridge for 1 hour.
- Preheat your oven to 350 degrees.
- Once the cookie dough is chilled, Roll the dough our between 2 pieces of parchment paper. Use your cookie cutters to cut out as many cookies as you can. (If the dough gets too soft and warm, place back in the fridge for a few minutes.)
- Place cookies on a lined baking sheet and bake for 11-14 minutes. Let them cool completely before icing.
- To make your icing, heat up your coconut milk, coconut butter, and powdered sugar in a small sauce pan over low heat. Once the icing texture forms set aside too cool for a few minutes.
- Use an icing bag to carefully decorate all your cookies.
- Store in an air tight container and enjoy!