Gingerbread Cookies

These gingerbread cookies taste just like my childhood at Christmas time. They have a perfect combination of sweetness, Christmas spice and 'snap'. I had a hard time holding back from eating the whole batch as soon as they were out the oven, they are so addictive!

I normally have a lot of patience when it comes to baking and decorating except for when it comes to cookie decorating and piping, I'm the same with cupcakes, I find it so tedious when I have to individually decorate the tiny little things.

So instead, I find that dusting a little coconut flour and sprinkling bee pollen is the next best thing! I also used some melted and slightly cooled coconut butter on a few to change them up a bit.



1/2 c softened ghee

1/2 c brown sugar /coconut sugar

1 tbsp blackstrap molasses

1 organic egg

1 tsp vanilla extract

1 tbsp cold water

1 c brown rice flour

1 c oat flour

1 tsp ceylon cinnamon

1 tsp ground ginger

1/2 tsp ground cloves


6tbsp runny coconut butter*


Cream the ghee and sugar together with an electric whisk for about 5 minutes until light and fluffy. Beat in the molasses, egg, vanilla extract and cold water until combined.

Fold in the flour and spices with a spatula until combined.

Wrap the dough in plastic and chill in the freezer to chill for an hour.

Preheat oven to 180C /350F

Line 3 large trays with parchment paper (or you can use the same tray a few times)

Place the dough on a floured surface and dust more flour on top and flour the rolling pin, the