Gingerbread Cookies

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This Christmas treat is wonderful to enjoy with your family or make as a quick Christmas gift. This healthy version of a gingerbread can be cut into any fun shapes or simple rolled out and formed into round cookies to enjoy as a light snack that’s high in fiber. These cookies have a low-glycemic index and are free from processed, refined ingredients containing only whole food ingredients. They are paleo, gluten free and vegan. Enjoy!


  • 1 ½ cups (150g) almond meal
  • 3 tbsp of coconut flour
  • 1 tbsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp of ground nutmeg
  • 1 tsp of ground cloves
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp coconut oil (melted)
  • ¼ cup maple syrup
  • 1 tbsp blackstrap molasses

Decoration: You can melt chocolate and draw faces with a toothpick. I used a little icing sugar and water to make a paste just for a slight decorative look.


  1. Preheat the oven to 325°F (160°C) and line a baking tray with baking paper.
  2. Mix the dry ingredients together and combine well.
  3. Add in the wet ingredients until well combined and it forms a sticky dough, then put this in the freezer for 20 minutes so it is easier to roll. The coconut oil needs to harden.
  4. Roll out flat with a rolling pin (about ¼-inch thick) over some baking paper, use coconut flour for dusting if needed, use a cookie cutter to cut out shapes.
  5. Once you have cut out the shapes, place these on the baking tray and roll out the remaining dough and cut more shapes out and repeat until you have no dough left.
  6. Place the cookies in the oven for 10-12 minutes (watch so they don’t burn) and leave them to cool before touching them as they may be too soft.
  7. Decorate with melted white or dark chocolate or combine a small amount of icing sugar and the tiniest amount of water to form a thick paste to use for drawing decorations.
  8. Leave to cool and serve or store in an airtight container.


More Healthy & Deliceous Recipes

Almond meal – another nut meal, gluten free flour or coconut flour (use half the amount)

Coconut flour – tapioca flour, gluten free flour

Maple syrup – honey

Prep time: 40 minutes

Cook time: 10-12 minutes


  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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