Make up a batch of these delicious gingerbread cookies and get the children involved decorating. Soft and chewy on the inside and perfectly spiced. I like using sorghum flour or almond flour in these recipes but you could use plain gluten free flour as well.

Easy Gingerbread Cookies



Makes around 12 cookies

Preparation time: 15 minutes

Cooking time: 10 minutes


What’s Good About It?

With a lower sugar content than most other gingerbread recipes these are the perfect festive treat. Using almonds also adds plenty of fibre, protein and healthy fats to these cookies.


  1. Preheat the oven to 180C, gas mark 4. Line a baking tray with greaseproof paper.
  2. Place the almond flour and ground almonds in the food processor with the rest of the dry ingredients and mix briefly.
  3. Add the dairy free spread with the rest of the wet ingredients and process to form a dough.
  4. Wrap the dough in cling film and chill for 20-30 minutes.
  5. Roll the dough between two sheets of greaseproof paper or cling film. Use cutters to stamp out cookies. Place on a lined baking tray and bake until golden – about 10 minutes
  6. Cool completely. Ice the biscuits if wished.

Did You Know?

You can freeze these cookies for up to 1 month.

200g ground almonds

100g almond flour, sorghum flour or gluten free plain flour

1/2tsp xanthum gum

2tsp ground ginger

1tsp ground cinnamon

1/2 tsp bicarbonate of soda

50g dairy free spread or coconut oil, softened

2tbsp honey

1tbsp molasses

1tsp vanilla extract

1 large egg beaten


Icing to decorate, optional