Last weekend I mentioned that I had had time to make two types of cookies – I’m cheating this weekend and posting the second instead of making something new.

That’s not to say I’m not baking. Yesterday I arrived in Utah to ski with a group of friends that comes out here every year. This is my first year participating, but apparently they take their food plans very seriously. So when Marj emailed me a week ago pressing me for recipes to bake, I surfaced briefly from outlining and studying and generally learning a semester’s worth of material in the week prior to exams and sent her the nightcap tart and gingerbread men recipes. Yes, I was being lazy. I could have come up with some new cool high-altitude baked good to make. Instead I went with tried and true – never a decision I regret.

Last night I made the nightcap tart, and you’ll all be thrilled to know that being on the side of a mountain doesn’t change anything about the recipe. If you’ve got any big ski trips coming up, make this.

But anyways, the recipe you’re actually getting is gluten free gingerbread men. These are a really good idea if you have no idea what to bring to a cookie swap in the near future, since you’ll be the hero of any celiac in the bunch. And, if you don’t tell anyone else that is consuming them of their gluten-free nature, people just think they’re gingerbread men. Win-win.

First, whisk together the gluten-free flour, almond flour, xanthan gum, baking soda, salt, ginger, cinnamon, and cloves. Xanthan gum is one of those ingredients that is usually in the organic baking aisle, but if you can’t find it, or, if your local Whole Foods forgets to restock it (I’m looking at you, River Street in Cambridge), omit it for now and I’ll tell you about my substitute later.In a stand mixer, cream the butter and brown sugar on medium speed using the paddle attachment until light and fluffy. Add the molasses, egg, and vanilla and beat on low to medium speed until well combined. If you skipped out on the xanthan gum earlier, this is the stage where you should add chia seed paste (mix 1 tablespoon of chia seeds with three tablespoons of water and just use 1/2 teaspoon of it). Add the flour mixture and beat on low speed to combine. You may want to switch to a rubber spatula to stir at this point. This is where I stopped taking pictures (I was in a rush and completely forgot), but you want to divide the dough, which will be very sticky, into two balls and wrap it in plastic wrap.

Allow to chill for a couple of hours, preferably overnight, before proceeding.

Sprinkle gluten free flour on a surface and roll out with a floured rolling pin. Use cookie cutters to make your desired shapes – I chose ninjabread men (thanks, Pete!).

Transfer cookies to a cookie sheet lined with parchment paper and chill in the fridge for 15 minutes.

Bake at 350°F for 8 to 12 minutes, or until edges begin to brown. Remove from oven and allow to cool for 5 minutes before transferring to wire rack to cool completely.

Decorate or serve plain – you’re choice!

Enjoy!

Gluten Free Gingerbread Men

Ingredients:

• 2 1/4 cups gluten-free flour
• 1 cup almond flour
• 1/2 xanthan gum
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons butter, softened
• 1/2 cup brown sugar, packed
• 1 egg
• 1/2 cup molasses
• 1 teaspoon vanilla extract

Directions:

1. Whisk together the gluten-free flour, almond flour, xanthan gum, baking soda, salt, ginger, cinnamon, and cloves in a small bowl. Set aside.
2. In a stand mixer, beat the butter and brown sugar on medium speed with the paddle attachment until light and fluffy.
3. Add the egg, molasses, and vanilla extract and beat to combine.
4. Add the flour mixture and stir on low speed to combine.
5. Separate dough into two balls and wrap in plastic wrap. Chill for a couple of hours in the refrigerator or overnight.
6. Roll dough out on a surface dusted with gluten-free flour. Cut shapes and transfer to a cookie sheet lined with parchment paper. Chill for 15 minutes.
7. Bake cookies at 350°F for 8 to 12 minutes or until edges are crisp. Remove from oven and allow to cool on pan for 5 minutes before transferring to a wire rack to cool completely.