Last year I made these yummy gingerbread men with my Mom's Group in Kansas City. They are great to make for parties, a cookie exchange, gifts and decorating the cookies makes a great holiday activity for kids. 

TIME: 50 MIN | YIELD: 2 DOZEN COOKIES

COOKIE INGREDIENTS:

• 1/2 cup ghee, butter, or coconut oil

• 1/2 cup of coconut sugar or maple sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• 1/4 cup of molasses

• 1 egg

• 1 tablespoon apple cider vinegar

• 1 3/4 cups of gluten-free oat flour (sprouted preferably)

• 1/2 cup of arrowroot flour/powder or another 1/2 cup of gluten-free oat flour (sprouted preferably)

FROSTING INGREDIENTS:

• 1 can coconut milk

• 1 tablespoon coconut sugar or 6-8 drops stevia

• 1/2 teaspoon vanilla

• 2 tablespoons raw cacao (optional)

• 1/4-1/2 teaspoon cinnamon, ground cloves, nutmeg, or other spice (optional)

COOKIE INSTRUCTIONS:

1. In a medium-size bowl, cream the butter and the sugar together for several minutes with a hand mixer or until well combined.

2. Combine wet ingredients (molasses, eggs, and vinegar) and add them into butter-sugar mixture. Beat with a mixer just until combined.

3. Combine dry ingredients (baking powder, baking soda, spices, salt, flour, and additional arrowroot flour) and add them into wet mixture. Beating just until combined.

4. Optional step: put plastic wrap over the bowl and place in the refrigerator for at least 30 minutes, preferably longer.

5. When the dough is no longer so soft, preheat the oven to 375 degrees.

6. Take out a portion of the dough and on a well-floured surface, roll out to about 1/4-1/8 inch (1/4 inch cookies will be fluffier, the 1/8 inch cookies will be crisp).

7. Cut into desired shapes and place on an ungreased cookie pan. Press currants or raisins into the dough for eyes and buttons if desired.

8. Cook for 6-9 minutes. Undercook slightly (just until the cookies are set) for softer cookies or cook until the cookies are starting to brown slightly for crisp cookies.

9. Let cool on cookie sheets for about five minutes and then gently remove to a cooling rack to cool completely.

FROSTING INSTRUCTIONS:

1. Refrigerate can of coconut milk for 8 hours or overnight. Remove chilled coconut cream from the can, saving any remaining liquid for other recipes like smoothies or warm beverages.

2. Whip all ingredients together with either a hand mixer or a food processor until smooth.

3. Place whipped cream in a plastic bag and set in the refrigerator while the cookies cool.

4. Pipe frosting onto cookies and serve!