Super easy & yummy Ginger Bread Cookies




  • 1/4 Cup coconut butter
  • 1/4 Cup date paste/ dates+*jaggery for the sharp taste
  • *3 tbs blackstrap molasses
  • 1 flax/chia egg (1tbs flax powder/chia+ 3tbs water)
  • 1.5 almond meal
  • 1/3 Cup coconut flour
  • 1/4 Cup rolled oats for dusting
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1/4 tsp allspice mixed powder (optional)
  • 1-2 inch piece of fresh ginger (peeled & chopped)
  • 1/8 tsp Himalayan salt



  • Preheat the oven at 350 F/180 C
  • Line a baking tray with parchment paper.

Mixing the wet ingredients

  • In a small bowl, add chia/flax powder, add hot water, stir and keep it aside for 2-3 minutes.
  • Take a mixing bowl and add, ready egg, butter, and molasses whisk to combine.

Mixing the wet and dry ingredients.

  • Add almond meal, coconut flour, baking soda, ginger, and salt to the food processor.
  • Pulse several times and add the wet mixture.
  • The batter will be a bit sticky.

Flour a surface and your hands generously, transfer the cookie dough on the prepared surface.

  • Roll the dough into a ball by adding flour, roll out with a rolling pin.
  • It should be 1/4 inch thick; cut out the gingerbread man or the shape you like the most.

Dip the cookie cutter in the flour each time to not stick.


    • Shift all the gingerbread cookies to the lined baking tray.
    • Bake for 13-15 minutes or until it looks golden around the edges.
    • Please watch them after 10-11 minutes, depending upon the oven.


    • Remove the cookies from the tray and place them on the cooling rack.
    • Once cooled, enjoy them


    Store them in an airtight container at room temperature.
    Please do not use jaggery and molasses if you reverse any disease as they are refined products.