Coconut Sugar Gingerbread Men (Dairy-Free, Nut-Free, Gluten-Free)
Soft, chewy gingerbread men made with coconut flour, coconut sugar, and warm holiday spices—no dairy, no nuts, and dough that holds its shape beautifully.
Ingredients
- 3/4 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 cup coconut milk
- 1/4 cup palm shortening
- 1 tablespoon chia seeds
- 3 tablespoons local honey
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the icing
- 1/4 cup palm shortening
- 2 teaspoons coconut cream the thick part from a can of coconut milk
- 10 drops vanilla creme liquid stevia
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a blender, combine coconut milk, palm shortening, honey, and chia seeds. Blend until smooth.
- In a mixing bowl, stir together all remaining ingredients for the cookie dough. Pour the blended mixture in and stir until it forms a dough. It should be soft but workable. If it’s too wet, add a bit more coconut flour—a teaspoon at a time.
- Roll the dough between two pieces of parchment paper until it’s about 1/8-inch thick. Thicker dough will give you soft cookies, thinner will make them crispier. Use your favorite cookie cutters and cut out shapes. Re-roll scraps until all dough is used.
- Place cookies on the prepared baking sheet. Bake for 10–13 minutes, checking to make sure the edges don’t burn.
- Let them cool fully before decorating. For the icing, stir together the palm shortening, coconut cream, and stevia. Scoop into a pastry bag or sandwich bag with the tip snipped off, and decorate.
Notes
If you want crispier cookies, roll the dough thinner. If the dough is too wet, add a bit more coconut flour (a teaspoon at a time). For a vegan version, sub maple syrup for honey and double the chia seeds. Palm shortening helps the cookies hold their shape and adds richness; coconut oil can work but they’ll spread a little more. These freeze well undecorated—make ahead and decorate later. Add extra cinnamon or ginger if you like a bolder spice.