Iced gingerbread Cookies

Grain-Free, Vegan, Paleo + SCD Options

Good Evening Friends! We are super excited because the holidays are officially here!🎄🎄🎄

And in our kitchen, that means it’s time to roll out the gingerbread men!💗

We have 4 delicious versions for you today, we really wanted to cater to as many diets as we could–because honestly, who doesn’t love a good iced gingerbread cookie?😋

And be sure to decorate your heart out! The holidays give us the rare opportunity to embrace our inner artist, so go nuts with the glitter and gold!✨

Tips For Today:
-You can find all four recipes at the end of this post below.
-Here is the link to our Farmer Cheese Frosting,you can find it at the bottom of our SCD Pumpkin Bread post.
-To make a cookie ornament, we use a toothpick to round out a hole toward the top of the cookie. Make sure you leave enough space around it so it does not crack. Bake the ornament cookies longer, so they’ll firm up more during the cooling process + provide a sturdier structure for hanging.
-Make sure to roll out your cookie dough in between two pieces of parchment paper, this will keep the dough from sticking to your rolling pin.
-I recommend two different natural food coloring dyes, you can find them here and here.
–India Tree sells natural sprinkles as well.
-You can find the decorative silver ball candy here
-Here is some edible gold and silver dust.
-If you are interested in using royal icing instead of our “buttercream” below, CK makes a great mix, although it does contain some cornstarch. But a grain-free version can easily be made at home. There a several easy royal icing recipes online, just sub in Wholesome! brand powdered sugar (which is grainless).

Enjoy the recipes and Happy Baking!☺️

Iced gingerbread Cookies (traditional version)

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• Author: Lila Ruth
• Prep Time: 30 min
• Cook Time: 15 min
• Total Time: 45 min
• Yield: 10-12 cookies 1x

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Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)
• 3/4 cup potato starch (not potato flour)
• 1/2 cup sugar
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 3 tablespoons butter or Earth Balance Spread, melted
• 1 egg
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• FROSTING:
• 3 cups powdered sugar (Wholesome! brand is grain-free)
• 1/2 cup butter (or vegan butter)
• 2 1/2 tablespoons milk (or almond milk)
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• (Royal Icing alternative in the “Tips” section in post above).

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, potato starch, sugar, spice and baking soda.
3. Add egg, butter, molasses + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

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Keywords: grainfree, glutenfree, dairyfree, gingerbread, cookies, holiday, christmas, baking, recipes

Iced gingerbread Cookies (vegan version)

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• Author: Lila Ruth
• Prep Time: 30 min
• Cook Time: 15
• Total Time: 45 min
• Yield: 10-12 cookies 1x

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Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)
• 3/4 cup potato starch (not potato flour)
• 1/2 cup sugar
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon guar gum
• 1/8 teaspoon baking soda
• 1/4 cup Earth Balance Spread, melted
• 2 tablespoons almond milk
• 1 tablespoon molasses
• 1/2 tablespoon vanilla extract
• FROSTING:
• 3 cups powdered sugar (Wholesome! brand is grain-free)
• 1/2 cup Earth Balance Spread
• 2 1/2 tablespoons almond milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• (Royal Icing alternative in the “Tips” section in post above).

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, potato starch, sugar, spice, guar gum and baking soda.
3. Add vegan butter, molasses, almond milk + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

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Keywords: grainfree, vegan, glutenfree, dairyfree, gingerbread, cookies, holiday, christmas, baking

Iced gingerbread Cookies (paleo version)

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• Author: Lila Ruth
• Prep Time: 30 min
• Cook Time: 15 min
• Total Time: 45 min
• Yield: 10-12 cookies 1x

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Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)
• 1/2 cup arrowroot starch
• 2 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon baking soda
• 3 tablespoons honey
• 3 tablespoons Earth Balance (Soy-Free or Coconut Spread), melted
• 1 tablespoon molasses
• 1 tablespoon vanilla extract
• 1 tablespoon almond milk
• FROSTING:
• 2/3 cup Spectrum Shortening (or Earth Balance Spread)
• 1/4 cup honey
• 1 tablespoon vanilla extract (clear vanilla for lighter frosting color)
• 1/3 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
• 2 1/2 tablespoons arrowroot starch
• 1/8 teaspoon salt
• Natural food coloring options in “Tips” section in post above.

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, arrowroot starch, pumpkin pie spice and baking soda.
3. Add honey, Earth Balance, molasses, vanilla extract + almond milk and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
7. Blend frosting ingredients together with hand mixer while your waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will firm up a touch. Blend again, frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

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Keywords: grainfree, paleo, glutenfree, dairyfree, sugarcookies, holiday, christmas, cookies

Iced gingerbread Cookies (scd version)

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• Author: Lila Ruth
• Prep Time: 30 min
• Cook Time: 15 min
• Total Time: 45 min
• Yield: 10-12 cookies 1x

Print Recipe

Pin Recipe

Scale 1x2x3x

Ingredients

• 2 1/4 cups almond flour (Bob’s Red Mill)
• 1 tablespoon pumpkin pie spice (or 1 tsp each of ground cinnamon, ginger + cloves)
• 1/4 teaspoon baking soda
• 3 tablespoons butter, melted
• 1/4 cup honey
• 2 tablespoons prune juice
• 1 teaspoon vanilla extract
• FROSTING: (See Tips in post above to use our SCD Farmer Cheese Frosting if you prefer)
• 2/3 cup Spectrum Shortening or butter
• 1/4 cup honey
• 1 tablespoon vanilla extract
• 1/2 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
• 1/4 teaspoon salt
• natural food coloring-beet powder for pink and reds, spirulina powder for green. Watkins makes a great natural food coloring if tolerated.

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, pumpkin pie spice and baking soda.
3. Add honey, melted butter, prune juice + vanilla extract and work through by hand until dough starts to form. Dough will be a bit sticky, let dough rest for 5 minutes.
4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
5. Gently peel and lift cookie cutouts and transfer carefully to parchment lined baking sheet. (You can use a knife or offset spatula to lift the edges from the parchment paper to assist in lifting the cookies).
6. Bake at 350 degrees for 10-12 minutes–they will still be soft but starting to brown a touch around the edges. Let them cool completely on the baking sheet–do not move them, they will firm up during the cooling process.
7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will thicken. Blend frosting again and decorate as desired. Store leftovers in an airtight container. Enjoy!

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Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, sugarcookies, holiday, christmas, cookies