Chocolate Gingerbread Men Recipe

Healthy Recipes

Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy Recipes

Special Diets

Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian Wholefood

Healthy Baking

Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking

What's great about it

A classic favourite, these gingerbread men from my bestselling cookbook Healthy Baking will help spread the festive cheer. The antioxidants from the cacao helps to naturally boost the feel-good chemicals in the body. Buckwheat is a seed related to rhubarb. It has a wonderful nutty flavour and is gluten-free, low GI and high in amino acids, fibre and essential minerals manganese, magnesium, zinc and copper. These gingerbread are also nut-free making it great for kids to make over the holidays!

Ingredients

Makes 30 cookies

240 g (8 ½ oz / 1 cup) soft butter

80 g (2 ¾ oz / ½ cup) coconut sugar or unrefined raw sugar

1 teaspoon vanilla extract

pinch sea salt

240 g (8 ½ oz / 2 cups) buckwheat flour

60 g (2 ¼ oz / ½ cup) Healthy Chef Naked Chocolat or dark unsweetened cocoa powder

½ tsp gluten-free baking powder

1 teaspoon ground cinnamon

Method

Combine butter, coconut sugar, vanilla and sea salt into the mixing bowl of a stand mixer, fitted with the paddle attachment.
Beat well for 5 - 8 minutes until light and creamy.
Combine buckwheat, cacao, baking powder and cinnamon in a separate bowl.
Add the dry ingredients into the creamed butter and mix through lightly until combined.
Scrape the dough onto a piece of baking paper and fatten slightly.
Wrap up the dough with another piece of baking paper and place into the fridge to rest for at least 2 - 4 hours.
Preheat your oven to 160°C fan-forced (320°F).
Remove the dough from the fridge and roll between 2 sheets of baking paper until the dough is 1/2 cm thick.
Cut the cookies into your desired shapes and place them onto a lined baking tray.
Bake for 20 – 30 minutes or until cookies are cooked through.
Remove cookies from the oven and cool completely.
Decorate the cookies with melted chocolate.