- Hide menu

Gingerbread Cookie topped with Coconut Cream Frosting

FavoriteLoadingAdd to favorites

It’s that time of year.  My favorite holiday time, Christmas. Along with nonstop Christmas music, the house all decorated in reds, creams and golds, the scent of pine in the air, and the coziness of love that surrounds us,  just makes everything perfect.  But wait,  we need gingerbread cookies to get the Christmas un-baking in gear!  This was a tough recipe to conquer.  It took 3 different recipes to finally get this one. I tried others recipes but I just wasn’t getting that particular flavor that I was desire so I went to the drawing board and created my own.  The beauty of this batter is that you can roll it out and use cookie cutters with it.  The batter mixture won’t dehydrate to a crisp, snap of a cookie but if you roll them out thin they will come out firm and chewy.  They were a huge hit with the family.

Cookie dough ingredients:

  • 2 cups oats, gluten free
  • 1 cup oat flour
  • 1 cup almond butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2 tsp vanilla extract
  • 1 tsp sea salt
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 1/2 Tbs ground cinnamon
  • 2 1/2 tsp ground Ginger
  • Whipped Vanilla Coconut Cream Frosting

Preparation:

  1. Make your oat flour.  Place the 1 cup oats in the food processor and process until it becomes a fine powder.
  2. Add in the remaining ingredients and blend until well incorporated.
  3. You will need 2 large sheets of wax or parchment paper.  Place one piece on the kitchen counter, next lay your batter in the center of the paper, add the 2nd piece of paper on top and using a rolling pin, roll your dough out to the desired thickness.
  4. Dehydrate at 145 degrees for 45 mins. then reduce to 105 degrees for approx. 10 hrs.  This all depends on how thick you roll them out and how firm you want your cookie to be.
  5. Allow the cookies to cool, then frost using the coconut cream frosting.  You will find the recipe here.
  6. I sprinkled raw coconut sugar crystals on top for decorating.

Facebook Pinterest Twitter Plusone Stumbleupon

6 thoughts on “Gingerbread Cookie topped with Coconut Cream Frosting

  1. Megan says:

    Dear Amie Sue,
    I just made these cookies last night, and they have been dehydrating for 24 hours but still aren’t dry–they are only slightly firmer than when I put them on the tray. I have half the dough in the fridge still, and would like to know if there are any changes I could make to the dough to make it dehydrate. Should I add coconut or almond flour, or more oat flour? I’m not sure what went wrong–I dehydrated at 145 for the appropriate time, and mine weren’t any thicker than yours appeared in the picture. If you could please give me any ideas, that would be great, as I love the flavor and really want some to turn out!

    • amie-sue says:

      Hi Megan,
      This cookies won’t be crispy or have a snap to them. I am not sure though why yours are not getting any firmer. There are a few things you can do. You ca try adding more of one of the flours to stiffen it up a bit, but without trying it myself, I can’t garente the out come. If you don’t want to risk messing them up and are enjoying the flavor of the dough, you could roll them into ball and dip in a hardening chocolate or serve them “fondue style” like cake pops. Roll them into balls and put them on skewer sticks. Make the frosting and allow your guests to dip the balls into the frosting and maybe have some small bowls of chopped nuts, coconut, etc for extra garnishes. See the following post for an idea. http://nouveauraw.com/?p=6009

      Let me know what you end up doing! amie sue

      • Megan says:

        I think I probably overreacted–I turned the dehydrator off last night, and this morning, when they were cool, they had the perfect consistency! They were firm and chewy. So, I just have to let them cool–maybe the coconut oil was keeping them softer when it was warm? Anyways, they’re perfect now, and taste SO delicious! Thank you so much for the recipe and the help!!
        Megan

        • amie-sue says:

          Hi Megan,
          Shew, so glad they turned out in the end. Dehydrating can through you off at times for sure. The coconut oil and perhaps the honey could be the culprits in keeping them more on the softer side. Happy to hear that you are enjoying them. Happy Holidays, amie sue

  2. Catherine says:

    Pure deliciousness!!
    I don’t have access to irish moss so I substituted a teaspoon of chia seeds. May not be the same texture but the icing was still very thick and creamy…

Leave a Reply

Your email address will not be published. Required fields are marked *

two × three =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>