Gingerbread Man


18 cookies (1 cookie per serving)


  • 1/3

    cup molasses

  • 1/4

    cup coconut oil

  • 2

    Tbsp. brown sugar

  • 2

    Tbsp. egg whites

  • 1 1/3

    cup almond meal or flour

  • 1/4

    tsp. salt

  • 1/2

    tsp. baking powder

  • 1/2

    Tbsp. ground cinnamon

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. ground cloves

  • coconut oil spray


STEP 1: Preheat oven to 350 degrees. In a large bowl, combine the molasses, melted coconut oil, brown sugar, and egg whites until well mixed.
STEP 2: In a medium bowl, combine the remaining ingredients and stir. Mix into the molasses mixture until well combined.
STEP 3: Form a ball with the dough, then flatten into a disk. Wrap with plastic wrap and freeze for 1 hour.
STEP 4: Unwrap dough. On a lightly-floured surface, roll out until 1/4-inch thick. Use cookie cutters to form each gingerbread man. Place on a cookie sheet sprayed with coconut oil.
STEP 5: Immediately put cookies in the oven. The colder the dough is when you first put it into the oven, the better the shape of your gingerbread man.
STEP 6: Bake for 8-10 minutes. Remove from oven and let cool for at least 10 minutes before decorating.


Run, run as fast as you can... to get these yummy treats!! Gingerbread is the epitome of holiday vibes.



    1. There’s a frosting recipe attached to the sugar cookie recipe :)

    1. I bet a flax egg would work just fine in this recipe. The usual 1 tbs flaxmeal to 2.5 tbs water.

  1. What is the best substitute for almond flour? Hubby has a nut allergy! I’m thinking perhaps oat flour?

  2. Hey, did anyone have success with this cookie recipe? I followed the recipe to a T and it did not work. The dough was not pliable at all, even after I tried freezing it. K&K, was an ingredient accidentally omitted? Even when I tried making this a drop cookie it failed :( I usually never have issues with your recipes

    1. I am finding it very very soft as well. I have been adding almond flour a tbsp at a time to see if I can get it to firm up. It’s more the consistency of muffin batter.. Is that how yours is?

    2. Same!! The dough was sticking to everything and I couldn’t get it to stay together/make a shape

    3. I had the same issue… in fact I didn’t have success with any of the cookie recipes except the snickerdoodles… The peanut butter blossoms crumbled apart when I tried to put the Hershey kisses in them, the sugar cookie dough was too sticky so that when I tried to pick up my shape it kept pulling apart, so I tried chilling that dough and it made no difference. The cookies just wouldn’t stay together. And this one was like cake batter even after having been in the freezer for an hour :( so much for healthier cookies this year!

    4. I had reasonable success but I modified the recipe a bit after reading the comments about them not holding up. Not sure if my swaps would be TIU approved, but it worked. Instead of a full 1 and 1/3 cup almond meal, I did about 2/3 cup almond meal and 2/3 cup coconut flour, adding more coconut flour as needed to get more of a sticky play-dough consistency. Then I refrigerated for a couple days because things got busy! :P Baked for about 20 minutes at 350 F. They still seemed pretty soft coming out of the oven, but after cooling about 10 minutes, they firm up and are pretty tasty. Hope that helps!

  3. And yes I’m wondering if there is an ingredient missing as well, as the batter is very very molasses-y tasting. It seems there should be something else to buffer it?

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