New Recipe: Healthy Gingerbread Cookies

Who doesn’t love a gingerbread cookie at Christmas time? They are fun, tasty and a great way to get the kids involved in the kitchen. They also make a great gift for loved ones – you could box up a fresh batch or layer all the dry ingredients into a jar, include a gift tag with the additional ingredients required and the instructions as a gift for them to bake. A homemade gift goes a long way in today’s busy society.

You can find many more great recipe ideas for Christmas in our A Real Food Christmas eBook, available here.

Ingredients (Makes 15+)

  • 1 cup arrowroot flour
  • 1 cup almond meal
  • 1 cup unsweetened desiccated coconut
  • 1 teaspoon ground ginger
  • 3 tablespoons cold-pressed extra virgin coconut oil, melted
  • 3 tablespoons raw honey
  • 2 eggs, free range
  • 1 teaspoon vanilla bean paste
  • 1/2 cup arrowroot flour, extra for rolling and dusting


  1. Preheat the oven to 160°C and line a baking tray with baking paper and set aside.
  2. In a large bowl, mix together the dry ingredients until well combined. Make a well in the centre.
  3. In a small bowl, combine the oil, honey, eggs and vanilla bean paste.
  4. Pour wet ingredients into the well of the dry ingredients and mix carefully until all flour is absorbed. The mixture should form a soft ball. If the mixture is too sticky, add an extra tablespoon or two of arrowroot flour.
  5. Once formed into a ball, place in the fridge for 20 minutes to help set the dough.
  6. To roll out the dough, simply place one sheet of baking paper onto a flat surface and sprinkle with arrowroot flour. Place a large handful of the dough onto the floured surface and sprinkle with some extra arrowroot flour. Roll the mixture with a rolling pin until it’s about half a centimetre thick.
  7. Using a Christmas shaped cutter of choice, cut out shapes of the dough and place carefully onto the lined baking tray.
  8. Cook in the oven for 10-15 minutes, or until the cookies are just turning golden brown.
  9. Allow cookies to cool for 5 minutes before removing from the tray and transferring to a cooling rack. These cookies can be stored in an airtight container for up to a week.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.

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