Gingerbread Cookies SEASONAL


No sugar, just the real organic flavors of the holidays! Made of nutrient rich flours this blend will allow you to enjoy the holidays without any guilt. You can make ginger people and / or a gingerbread house – all allergen free!!

I use my special Austrian / Hungarian spice blend in this gingerbread that makes it extra special and of so fragrant! Yummm!



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Quinoa flour*, Tigernut flour*, Tapioca flour*, Ground Spice Blend*: cinnamon, ginger, cloves, all spice, Baking soda, Himalayan salt*

*marks organic ingredients

Allergy Statement: The product is made in an area that is CLEAN from all key allergens.

The NO NO list

NO Gluten
NO Grains
NO Nuts
NO Dairy
NO Soy
NO Sugars – at all!
NO Extracts
NO Lecithins / Gums
NO Preservatives
NOthing Artificial


Baking Instructions:

In a large bowl blend together: 

1/2 cup coconut oil / butter (room temp is easiest)

1/2 cup honey

then add:

2 egg yolks / 2 tbsp JUST egg

If you use butter, crumble it in and then and blend with honey as much as you can with a handheld mixer.

Once you added the egg yolks and all three wet ingredients are mixed well, add in the content of this bag. 

It will be a very sticky dough. Scrape down the sides with a spatula, form it in a ball and place it to the fridge for 15-30 minutes. As it cools it will be easier to work with. At this point you can keep it in the fridge (for 3 days in an airtight container) / freezer (for three months) if you prefer to bake at a later time.

Dust a large cutting board with some tapioca flour (or whatever flour you use at home) and roll out dough to about 1/4 – 1/5 inch thick. Use your cookie cutters (we love ginger people) to create your cookies and place them on a parchment paper lined cookie sheet. You can brush them with egg wash if you would like your cookies to be shiny.

Bake it for 6-8minutes at 375F. Watch them because they burn fast (depends on how thick you made them)!

Once baked, have them cool and you can decorate with whipped egg whites mixed with powdered sugar or just leave them as they are. They will be crunchy out of the oven (like ginger snaps) and will soften up in a tin box in a few days (in Florida – if you are in a less humid climate it will take longer to soften up, you can add a few pieces of apples in to the tin box to soften faster.)


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