Date Caramel Pecan Gingerbread Men

I’ve told myself every year that I’m going to make gingerbread man like cookie cutouts, and every year I haven’t made them. This year is the first! Traditional gingerbread men are a crisp, perfect little biscuit with a delectable snap. These are not traditional. They I wouldn’t call them a biscuit, really. These are more of a pillowy, soft cookie in that happens to take the shape of a ginger bread man.

I didn’t intend on making these gingerbread shaped or flavored but I figured, why not make them a bit more festive!

Ingredients:

• 1 banana

• 1 egg

• 2 tbsp coconut oil (can sub avocado or olive oil)

• 1/2 cup pecans

• 3/4 cup tapioca starch

• 1+1/4 cup cassava flour

• 4 tbsp coconut flour

• 1 tsp pandan emerald powder (for flavor)

• 1/2 tsp ginger powder

• cinnamon to taste

• pinch cardamom

• pinch nutmeg

• 1 tsp baking powder

• shredded coconut flakes

  Date Caramel:

• Medjool dates, soaked in water and pitted

• Coconut milk, full fat

Preparations:

• Start by mashing a banana in a bowl. Crack in an egg and mix the two together. Then, add in the coconut oil and stir it well to incorporate.

• Next, use an herb grinder to break down the pecans into a flour like texture. Add it, along with the other flours and spices into your bowl. Add the pandan emerald and baking powder and mix thoroughly until a dough is formed.

• Divide the dough into equal portions. Then, use a cookie cutter to cut gingerbread man shapes. Bake in the oven at 325F for 8-10 minutes.

• While the cookies bake, add the soaked dates and coconut milk to a blender. There are really no correct amounts here. Add in more or less milk for a thicker or thinner consistency.

• Then, remove the cookies from the oven and let them cool. Once fully cooled, dip into the caramel sauce and top with shredded coconut flakes.

• These will keep in the fridge for up to five days.