Soft gingerbread man cookies with sugar-free protein frosting
Gingerbread Man Cookie Recipe. A Perfect Christmas cookie.
Taste delicious! Everyone will love these cookies. Made healthier with plantains and a little black strap molasses.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: depending on cookie cutter amount will vary
Ingredients
Scale
cookie recipe
- 1/2 green-yellow plantain (100g after being peeled)
- 1 cup +2 tablespoons gluten-free/paleo flour blend
- 2 tablespoons coconut butter
- 1/4 cup sugar (we used xylitol, can use coconut sugar)
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoons ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon sea salt
- 1/4 cup black strap molasses
- 1/4 cup arrowroot starch – 1 tablespoon at a time to roll dough in
Sugar free icing
- 1 tablespoon arrowroot starch
- 2 tablespoons protein powder of choice (we used pea protein)
- 2 tablespoons water (add in slowly)
- 2–3 drops of stevia
Instructions
- Peel plantain.
- Preheat oven to 350 degrees.
- Place plantain, coconut butter and sugar in blender or food processor.
- Blend.
- Next add in flour and spices.
- Blend.
- Add in molasses.
- Blend until combined.
- Batter with be a little sticky.
- Remove batter from blender and place on arrowroot starch covered surface.
- Start with 1-2 tablespoons.
- Begin to knead and roll out dough with a rolling pin.
- Adding in 1 tablespoon of arrowroot at a time until dough rolls out easily.
- Roll out dough to about 1/8″ thickness.
- Cut dough using gingerbread man cookie cutters and remove scraps.
- Transfer cookies to baking sheets using spatula.
- Re-roll scrap dough and cut remaining cookies.
- Bake cookies for 15 minutes.
- When cookies are done and cooling make icing.
- In a small bowl combine all icing ingredients.
- Slowly add in the water until the icing blends together smoothly.
- Spoon icing into a pipping bag and pipe onto cookies.