An indulgent twist on a classic favourite, these gingerbread men help spread the Christmas cheer. The antioxidants from the cacao helps to naturally boost the feel-good chemicals in the body.

Chocolate gingerbread men

Makes 30 cookies, depending on the size of your cutter.

240 g (8 ½ oz / 1 cup) butter

80 g (2 ¾ oz / ½ cup) rapadura, coconut sugar or unrefined raw sugar

1 teaspoon vanilla extract

pinch sea salt

240 g (8 ½ oz / 2 cups) buckwheat flour

60 g (2 ¼ oz / ½ cup) cacao

½ tsp baking powder

1 teaspoon ground cinnamon

Combine butter, rapadura, vanilla and sea salt into the mixing bowl of a stand mixer, fitted with the paddle attachment.
Beat well for 5 - 8 minutes until light and creamy.

Combine buckwheat flour, cacao, baking powder and cinnamon in a separate bowl. Add dry ingredients into the creamed butter and mix through lightly until combined.

Scrape the dough onto a piece of baking paper and flatten slightly.
Wrap up the dough with another piece of baking paper and place in the fridge to rest for at least 4 hours.

Preheat your oven to 160°C fan-forced (320°F).
Remove the dough from the fridge and roll between 2 sheets of baking paper until the dough is 1⁄2 cm thick.  Cut the cookies into your desired shapes and place them onto a lined baking tray.
Bake for 20 – 30 minutes or until cookies are cooked through.
Remove cookies from the oven and cool completely.
Decorate the cookies with melted chocolate.

+ Notes and Inspiration Add 100 g 3 1⁄2 oz dark chocolate pieces to make luscious choc chip cookies.

Recipe reproduced with kind permission from The Healthy Chef, Teresa Cutter -