Chocolate Gingerbread Men
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!
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
- 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.
Notes and Inspiration
Add 100 g (3 1/2 oz) dark chocolate pieces to make luscious choc chip cookies.
Try my Oatmeal Gingerbread Men made with wholesome organic oats and scented with generous amounts of cinnamon and ginger.