Gingerbread Men (Dairy-free / Vegan)

The recipes I most often share are firm family favourites that I’ve been refining over a number of years. So when I get inspired to create a new recipe that I want to blog now rather than in 5 years time, I end up obsessively testing it again and again over the course of a week or so to play catch up with the tweaks and refinements.

This week, the obsession has been these little guys…

Gingerbread Men

When Amy mentioned gingerbread under my waffles post, it reminded me that I hadn’t made gingerbread men in years. I decided it was high time I dusted off my old recipe notes and gave them another whirl.

So far this week, I’ve made 72 gingerbread men! Family and friends have kindly been helping me out with the testing. Lil’ L’s taken them to school, M’s taken them to work, and I’ve shared them with friends over coffee (not the classiest of cookies but hey it made them smile).

Making Gingerbread

All the batches got great feedback, but M thought they could be a bit ‘gingerier’ so the next batch had an extra ½ tsp of ginger. I’ve tested different thicknesses (the thicker men were the winners), different sugars and different oils/butters. All worked fine, so I’m guessing the recipe is pretty adaptable. I also tested different cooking times and I personally preferred the longer time as it made them firmer and crunchier round the edges.

The one thing I haven’t managed to test yet is whether they work with gluten free flour. As soon as my Suma order of GF flour arrives, I’ll get straight onto it.

Gingerbread Men

Even though I’ve eaten a ridiculous amount of gingerbread men this week, I’m still totally in love them and will be happily munching my way through more this weekend. Fortunately, as cookies go, these are pretty healthy as they’re wholegrain, plus they’ve got an extra boost of iron from the molasses. As well as coffee, they’re delicious with a cup of 3 Ginger Pukka tea. This has got to be the ultimate winter warmer. I can literally feel myself warming up from the inside out as I sip a cup

Gingerbread Men

 

If you try the recipe and make any adjustments, do let me know. I always love to hear your feedback!

Blogging friends, how do you go about testing your recipes before you post them? Are you an obsessive tester like me? How many times do you tend to make a recipe before you post it?

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15 Comments

Filed under Baking & Desserts, Healthy Snacking, Treats & Sweets

15 Responses to Gingerbread Men (Dairy-free / Vegan)

  1. Ohhh Sharon these look perfect!! All the testing has definitely paid off- they look awesome!! Nothing wrong with an army of gingerbread men 😉 I love pukka tea, too, sounds like a winning pairing!

    I test a bajillion times too! As of right now I have about 3 million valentines cookies in the fridge….
    Koko recently posted..Heritage Hotel- Vegan Tapas- Auckland, NZMy Profile

    • So glad to hear that I’m not the only one that recipe tests a million times over! A week later and we’re still working our way through the gingerbread men. I’m sure they’re multiplying lol! STILL enjoying them though and that’s the main thing 😀
      Really looking forward to seeing those valentines cookies 😉

  2. 72 gingerbread men! You made enough to populate a town 😉 They look gorgeous though and beautifully decorated too. I imagine the mix of brown sugar plus molasses makes all the difference.
    Kari @ bite-sized thoughts recently posted..Vegan French toast, version 2 {London marathon fundraising}My Profile

  3. They look super yummy! 😉

  4. hehe i haven’t made gingerbread men in years either! I think I might have to give it a go because they look like the perfect treat to accompany a cuppa! 🙂
    Sandy recently posted..Easy Choc-Mint BiscuitsMy Profile

    • They’re the perfect accompaniment for a cuppa ♥ Plus if you frost them, their cheeky little faces are bound to make you smile 😀
      I know you don’t tend to use oils, but I was wondering whether you use coconut butter? From what I understand, it’s pretty much squished coconut so I’m wondering if it’s technically a ‘whole food’?

      • hehe love the little face idea 🙂
        We don’t tend to use coconut, too much saturated fat and we’re doing ultra low fat atm, that’s the reason we avoid oils too. Might try with applesauce, that’s what we usually replace oils with – usually works, just a bit more sticky than using butter replacers that’s all 🙂
        Sandy recently posted..Summer breakfast ideasMy Profile

  5. Awesome! I love gingerbread men – let me know if they work out with the GF flour – they should do!

    Don’t they look fantastic all lined up on the cooling tray!
    Vicky recently posted..Roasted Cauliflower with Paprika and Oregano GF SCDMy Profile

  6. Zoe

    Just wanted to let you know I tried making these with a gluten free flour blend and they turned out great! They are a little bit delicate so you have to be careful when cutting them and moving them onto the baking tray, and they are fragile when cooked too. I used Dove’s Farm (a UK brand). I also used a mixture of 2 tbsp molasses and 2 tbsp golden syrup instead of just molasses as I found using just molasses a little bit overpowering. My kids (5 and 1) love these too. We have multiple food allergies so finding treats for them is tricky! We also took them to a party and all the kids loved them.
    Zoe recently posted..Benefits of Homemade Bone Broth Or StockMy Profile

    • Hi Zoe. I’m thrilled to hear that they worked out for you with GF flour and that they were a hit with the kids 😀 Thank you so much for stopping by to let me know. Really appreciate your feedback about the molasses too.

      Here’s wishing you and your family a very happy Christmas and New Year xx

  7. Eve-Lyn de la Haye

    Hi! I made these today for our annual Christmas Cookie Decorating Party and I thought at first they weren’t going to work. I let the dough sit on the counter to warm up for while as when I took them out of the fridge the dough was rock hard. Even after waiting a while, it still wasn’t soft enough to roll and the dough was dry and crumbling apart.

    So I decided to crumble it all up in a bowl and add a few tablespoons of soy milk. I used my electric hand mixer and it worked beautifully! The dough came together nicely and rolled out perfectly. After they were baked we did a taste test (I had also made a non-vegan recipe that used one egg) and we all agreed that your recipe was the better tasting!!! I’m glad I didn’t give up on the dough.
    Merry Christmas!!

    • Hi Eve-Lyn. Oh I am so pleased that the gingerbread worked out for you in the end. And I’m thrilled to hear that it beat the non-vegan version. Hurray! I’m very sorry that you initially had trouble with the dough. I’ll make a batch again this week and check the ingredient quantities.
      Merry Christmas to you too ❤️ xx

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