Gingerbread cookies

Gingerbread cookies

With just 2 more sleeps until Christmas, now is the perfect time to whip up a batch of gingerbread cookies!

Not only are these gingerbread cookies gluten free, but they are also dairy free and refined sugar free (don’t worry – with no compromise on taste!)

We’ve also used a delicious blend of spices including cinnamon, nutmeg, cardamon, vanilla and of course – ginger. We like to add a little extra ginger for a more intense flavour however this is optional.

We recommend drizzling with melted dark chocolate and/or decorating with coconut yoghurt.

They are the perfect addition to your Christmas dessert table or a great last minute gift idea!

Makes 16.


1/2 cup buckwheat flour
1 cup cashew meal or almond meal
1 tsp baking powder
2 tsp freshly grated ginger
1/2 tsp cinnamon
1 tsp vanilla bean powder
1/8 tsp nutmeg
1/8 tsp ground cardamon
1/4 tsp Himalayan salt
3 tbsp coconut nectar, honey or maple syrup
2 tbsp cashew butter
2 tbsp coconut oil, melted
1 organic egg


  1. Preheat oven to 170 degrees.
  2. Combine all dry ingredients in a large mixing bowl. Add in all other ingredients and mix well.
  3. Form the dough into a large flattened ball and place on a sheet of baking paper.
  4. Sprinkle with buckwheat flour and roll until at least 1 cm thick. Cut into desired shapes using cookie cutters.
  5. Bake for 8-10 minutes or until slightly golden.
  6. Drizzle with raw melted chocolate.

If you feel like going all out with the gingerbread theme, try our gingerbread nice cream with these cookies as a topping! It’s the perfect breakfast for Christmas morning.

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