These little guys – gingerbread men – aren’t as well known in the Netherlands as they are in the US (where people are crazy about them). This isn’t the traditional recipe (which shouldn’t surprise you, coming from me!) as these cookies are free of refined sugar and gluten. They are, however, no less tasty! I always make these around the holidays and put them in a cookie jar… Or I give them away. This last batch I gave to my nephew and boy did he enjoy them. Have fun baking!
Large mixing bowl
Large gingerbread man cookie cutter
150 g Medjool dates
100 ml maple syrup
50 g/ml melted coconut oil
250 g almond flour
100 g oat flour
2 heaping tsp mix for spiced cookies
½ tsp vanilla powder, unsweetened
2 tsp baking soda
1. Remove the pits from the dates and combine them with the maple syrup, egg and melted coconut oil in the food processor. Mix until smooth and fluid.
2. Then combine the flours, spices and baking soda in a mixing bowl and stir well. Add the wet mixture to the dry ingredients and stir well once again. The dough will remain quite sticky due to the maple syrup and coconut oil. Form the dough in to two smaller balls and leave them to rest in the fridge before rolling the dough and cutting the cookies.
3. Preheat the oven to 180°C. Roll the dough out on to a smooth surface that’s been lightly sprinkled with oat flour. If the dough is still really sticking to your hands, you can always add a bit more flour. Roll the dough out until it is about 3 cm thick. Cut out the cookies using your cookie cutter.
4. Place the cookies on the baking sheet about 2.5 cm apart from one another. Bake the cookies for about 12 minutes. The cookies are done when the edges begin to brown. Remove the cookies from the oven and let them cool on the baking sheet.
Keep the cookies in an airtight container. They will keep for about four days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!