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Ginger Bread Cookies

Gluten free, Dairy free



  • 1 + 1/2 cup Almond meal

  • 3/4 Cup Tapioca Flour

  • 1 tsp ground ginger

  • 1/4 tsp ground cloves 

  • 2 tsp ground cinnamon

  • 1/4 tsp Himalayan salt

  • 3 tbsp Organic coconut oil (melted)

  • 2 + 1/2 tsp organic maple syrup

  • 4 tbsp organic honey

  • 1/2 tsp vanilla essence 



  1. Preheat oven to 180 degrees and line a baking tray with baking paper

  2. In a large mixing bowl, add all dry ingredients and mix together to combine well.

  3. Add the coconut oil, maple syrup, honey & vanilla essence and mix together using an electric mixer until a thick dough forms. 

  4. The mixture should resemble wet crumbs that stick together when you pinch them with your fingers. 

  5. Combine the dough by pressing it together by hand and rolling it into one large ball. 

  6. Place the dough in between 2 larges sheets of baking paper. Using a rolling pin, roll the dough out until it is around 1cm thick.

  7. Refrigerate the dough for around 20mins (or 10mins in the freezer) to let it set. 

  8. Peel the top piece of baking paper off and use a cookie cutter to cut cookies into shape of choice. Place cookies on the baking tray about 1/2cm apart.

  9. Roll the left over dough back into a ball and repeat from step 6 until all the dough is used. 

  10. Bake cookies for around 10-15mins until golden brown.

  11. Let the cookies cool before moving from the tray to prevent them falling apart.

  12. Decorate with desired icing and decorations. Store in an airtight container in the fridge to keep fresh. 

    * Makes 12-16 cookies*
    (Depending how much you eat before you cook them)  

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