What’s more festive than gingerbread? This recipe is great for hostess gifts, kid parties, cookie exchanges, pair it with our Holiday Eggnog recipe from last year and you’ve got yourself a guilt-free dessert you can indulge in without compromising your waistline!
My daughter got my phone and deleted my fun picture of my gingerbread men, diving into the bowl of pumpkin fluff. 🙁 So sorry I don’t have my own picture! But I guarantee you won’t have time to take one because they’ll go so fast! I’ve actually got my own hidden stash. Shhh!
Makes around 2 dozen
Ingredients:
• 2 cups buckwheat flour
• 1 egg
• 1/3 cup sugar in the raw or coconut palm sugar
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp sea salt
• 1 ½ tsp nutmeg
• 2 drops Cinnamon oil or ¼ tsp cinnamon
• 2 drops Ginger oil or ¼ tsp ground ginger
• 2 drops Clove oil or ¼ tsp ground clove
• ½ cup coconut oil
• 3 tablespoon water
• 2 tablespoons agave nectar
• 1 tsp apple cider vinegar
• ¼ cup cacao powder
Directions:
Preheat oven to 350 degrees F. Whisk all dry ingredients into a bowl. Combine wet ingredients into a separate bowl and mix. Add dry and wet ingredients on low-speed until combined. Dust a clean surface with a handful of flour, put dough on top, and roll out. Take a cookie cutter and cut out shapes. Lay down wax paper on a baking sheet. Place cut outs on the wax paper. Bake 12-15 minutes. Remove from paper and let cool.