Make a new tradition this holiday by making Top 8 Free Gingerbread Bears and not men. Why? Because they’re flippin’ adorable, that’s why. I just want to pinch their little bellies. In fact, they kind of look like little pregnant bellies, don’t they? Or is that just me because I’m on my THREE week countdown?! I see babies everywhere; it’s all getting so real that I’ve become the cliche: barefoot and pregnant in the kitchen.

I’m getting off subject though. Back to these cookies. If your little ones have food allergies then these cookies are perfect for your family. These Top 8 Free Gingerbread Bears are free from:

gluten
eggs
dairy
corn
soy
coconut
oil
xanthan gum

All thanks to Enjoy Life Foods, these cookies are made with their all-purpose flour as well as their cute mini pre-made cookies and dairy free chocolate chips. These just might possibly be the most adorable treats that happen to safe for your kids. And I’m not biased either…

Here’s a quick and easy photo tutorial to show you how to assemble these cookie cuties.

Top 8 Free Gingerbread Bears

Author: Fork & Beans
Prep Time: 2 hours 30 mins
Cook Time: 12 mins
Total Time: 2 hours 42 mins
Yield: Approx. 2 dozen

Print Recipe

Ingredients

Scale

For the cookies:

1/4 c. aquafaba (the brine from a can of chickpea)* see notes below
1/4 c. applesauce
1/2 c. brown sugar
1/2 c. unsulphered molasses
1 tsp. orange zest
2 1/2 c. Enjoy Life Foods All-Purpose Flour
1 Tbsp. flaxseed meal
1 tsp. baking soda
1 Tbsp. ground ginger
2 tsp. cinnamon
1/4 tsp. ground cloves

For the Bears:

Enjoy Life Foods mini sugar cookies, for the bellies
Enjoy Life Foods mini chocolate cookies, for the face
Enjoy Life Foods mini chocolate chips, for the eyes and belly buttons
red hots (optional), for the nose

For the Sugar Glue:

1/2 c. powdered sugar
1/2 tsp. water

Instructions

In a large bowl, beat the aquafaba with an electric mixer on medium-high speed for approximately 1 minute, or until it becomes frothy.
Add the applesauce and brown sugar and mix.
Add the molasses and orange zest until just combined.
Throw the remainder of the cookie ingredients into the bowl and mix on low until well-combined.
Cover and chill for 2+ hours.
Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
Roll the dough between 2 pieces of parchment paper, lightly floured, until 1/4-1/8″ inch thickness. The thinner you roll them out, the crunchier the cookie and the less amount of time to bake. The dough is delicate so to prevent frustration of it getting stuck on the paper, don’t skip the light flouring of the bottom and top surfaces.
Cut out bears with cookie cutters and place on the baking sheet. Freeze for 5 minutes while you repeat the process and place the cookies on another baking sheet.
Remove the sheet from the freezer and bake for 12 minutes or until lightly browned along the edges. Place the next sheet in the freezer while you wait for the cookies to bake.
Allow to cool for 5 minutes and then transfer to a cooling rack.
Once cooled, mix the sugar glue together. It should be thick but able to squeeze out of a piping bag.
Glue the mini cookies to the bear cookies.
Place a large amount of sugar glue for the eye whites and place mini chocolate chips on top.
Add the nose and belly buttons and allow to set.

Recipe Notes:

If you are allergic to chickpeas and cannot use aquafaba (the brine from a drained can of chickpeas), you can always use a flax egg in its place. Simply mix 1 Tbsp. of flaxseed meal + 4 Tbsp. of warm water and allow to thicken for a minute. Do note that this recipe was specifically made with aquafaba though.
If you are using a different flour mix, do so at your own risk. It might change the outcome of your Gingerbread Bears.