ginger bread cookies


  • 150g (1 1/2 cups) almond flour⁠⠀
  • 85g (3/4 cup) tapioca flour⁠⠀
  • 3 tbsp almond butter⁠⠀
  • 3 tbsp maple syrup⁠⠀
  • 3 tbsp molasses⁠⠀(or coconut sugar)
  • 1 tsp pumpkin spice⁠⠀
  • 1 tsp cinnamon⁠⠀
  • 1 1/2 tsp ground ginger ⁠⠀
  • 1 tsp vanilla extract ⁠

Serves: 6 people

For: gluten free, lactose free, dairy free, egg free, vegan


  1. Preheat the oven to 180°C. 
  2. Add all the ingredients to your stand mixer bowl and beat with paddle until well incorporated and a dough is formed.
  3. Press the dough with your hands to form a ball and refrigerate for 15 minutes before rolling.
  4. Place the dough in-between two sheets of parchment paper. Roll out the dough and cut out gingerbread man shapes with a cookie cutter.
  5. Place them on a baking sheet lined with parchment paper.
  6. Bake cookies for around 10 minutes. 
  7. While the cookies cool prepare your "frosting": In a small microwavable ziplock bag add 1/3 cup white chocolate chips + 1 tsp coconut oil.
  8. Microwave it for 20 seconds. Cut the corner of the bag and decorate your cookies! ⁠

Advice: be creative with the frosting!

Credits: anacooksagain

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