Who wouldn’t love gingerbread cookies? My kids are crazy about them. (Ok.. I like them too :D)
The stores are starting the Christmas hype earlier each year, and my kids tend to get into the Christmas spirits already in November. They keep asking me if I could buy gingerbread cookies from the store whenever we’re shopping together, so I felt pretty much compelled to make up my own recipe for them.
First, I made a raw cookie version that didn’t turn out too well, but this one was a hit! My oldest daughter even stated that these cookies are the best she’s ever had! 🙂 That was the best reward. I liked them a lot too, and I will definitely use this recipe again.
I wanted to create a healthy, easy gingerbread cookie recipe for busy people. So this one is pretty simple. But good! 🙂 If you still want to add more sweetness(I don’t think it needs any), you can add a few dates in it.
These cookies are gluten-free, vegan and refined sugar-free.
If you know anyone who’s looking for a healthy and easy gingerbread cookie recipe, please share this recipe forward. You are doing your children/or yourself a big favour by cutting down on sugar in your diet and steering away from all the additives – preservatives, flavorings, colors and other ingredients that the store-bought cookies often contain.
- 1 cup almond meal
- 1/3 cup - 1/2 cup coconut flour
- 1tbs chia seeds
- 1/3 cup pure maple syrup
- 1 banana
- 1tbs baking powder
- 1 tsp vanilla
- 1tbs gingerbread spice(or a mixture cinnamon, cardamom, ginger, nutmeg)
- coconut oil
- xylitol to taste
- (vanilla extract)
- Mix all dry ingredients first, then add the wet ingredients(mashed banana+ maple syrup).
- Add more coconut flour if the dough is too sticky.
- Bake at 180 c = 355 F degrees for about 10 minutes or until golden.
- Mix frosting ingredients together, and spread on cooled gingerbread cookies.
- Sprinkle xylitol on top(or nuts, raisins, etc.) Enjoy!