Coconut Gingerbread Cookies

We can be sure that these little cookie people don’t have joint inflammation or digestive problems.


prep 0:15       total 0:25


10 servings



Dry Ingredients

100g/3.5oz coconut flour
80g/3oz chickpea flour
1/2 tsp. cinnamon powder
1/2 tsp. ginger powder
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. salt
1 tsp. baking soda

Wet Ingredients

62.5ml/2fl oz molasses
2 eggs
1 tsp. vanilla extract
125ml/4fl oz coconut oil
96g/3.5oz coconut sugar


1.Preheat oven to 175C/350F. Line a baking sheet with parchment paper and brush lightly with coconut oil.
2.Whisk all the dry ingredients in a bowl.
3.Whisk together the wet ingredients in a separate bowl.
4.Stir in the dry iingredients into the wet.
5.Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
6.Turn the dough onto a lightly floured surface.
7.Press into half inch thickness.
8.Make shapes using a cookie cutter.
9.Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
10.Leave on a cooling rack for 10 minutes.

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