Yummy Gingerbread Cookie Recipe


Christmas isn’t Christmas without a few cookies. Get out your gingerbread cookie cutters for this classic cookie that tastes as good as it looks. Grind your own almond flour to save some money too but if you’re in a hurry, just use store bought almond flour

  • 3 cups blanched almonds
  • 1/2 cup molasses
  • 3 tablespoons coconut oil
  • 1/3 cup maple syrup
  • 1 tablespoon water
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Optional Garnishes: raisins, dried cherries, dried cranberries

Preheat oven to 350 degrees. Grind almonds in food processor. Pour almond flour into a large mixing bowl and mix in cinnamon, ginger, cloves, and nutmeg. Heat molasses over low heat to boiling in large saucepan. Stir in coconut oil, water and maple syrup and remove from heat. Pour molassess mixture into dry ingredients and mix thoroughly. Add in salt and baking soda until combined but do not overmix. Roll out dough with rolling pin covered in oil on parchment paper. Cut into gingerbread men shapes. Line a cookie sheet with a silicone baking mat for best results. Bake for 9-10 minutes and remove from pan. Allow to cool before decorating. Attach eyes and buttons with honey or maple syrup.

Entered in Monday Mania at Healthy Home Economist and Fat Tuesday at Real Food Forager


1 Comment


  1. Jill@RealFoodForager.com December 20, 2011  8:05 pm Reply

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


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