Gingerbread Cookies


For the Cookies:

  • 2 Cups of Ground Almonds (240g)
  • 1 Teaspoon of Cinnamon
  • 2 Teaspoons of Ground Ginger
  • Pinch of Coarse Salt
  • 3 Tablespoons of Melted Coconut Oil
  • 1/3 Cup of Honey/Maple syrup (80ml)
  • 1 Egg

This is an new and improved version of my old gingerbread men recipe. They’re crisp and a little chewy with gorgeous ginger flavour and are absolutely delicious with a cup of tea or mulled wine by the fire. I love that they go nice and snappy and they don’t spread at all so they’ll keep to your cookie cutter shape. They’re perfect for baking with kids! gingerbread cookies 5

Combine the ground almonds and all the spices in a large bowl.

Add in the honey, melted coconut oil and egg and mix.

Roll the mixture into two balls and put them in ziploc bags in the freezer for about 45 mins. Don’t skip this step or take them out early as you won’t be able to roll out or cut the dough if it isn’t chilled enough.

Roll out your dough, one ball at a time and use cookie cutters to cut them into shapes. Lay them out on a baking sheet lined with parchment paper and bake at 180’C for about 12-14 minutes, until golden brown all over.

Leave them to cool for about 10 minutes before removing them from the tray so that they crisp up. Then leave them to cool o a wire rack before serving.


One Comment to Gingerbread Cookies

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