Ginger Bread Cookies
Recipe type: Snacks
These wonderful little Ginger Bread Cookies are delicious and a wonderful Vegan and Gluten free alternative.
Makes around 6-8 Large + 5-6 Small Cookies
  • 2+ ½ Cups Ground Almond (280 Grams)
  • 1 tsp Vanilla Powder
  • ½ tsp Baking Powder
  • 2 tsp Grated Ginger
  • 2 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 2 tbsp. Coconut oil (30 Grams)
  • 8 chopped and pitted Dates (70 Grams)
  • 2 tbsp. Ground Flax (Flax meal)
  • 5 tbsp Water
  1. Preparation – Minimum 20 minutes in advance:
  2. Grind the flax in a blender, making it a powder (you can also buy it ground, but is easy to make your own).
  3. Combine in a small bowl the flax meal with water.
  4. Stir well and reserve.
  5. It will become thicker and like a light gel.
  6. In a food processor combine the ground almonds, baking powder, dates ginger, cinnamon, vanilla, nutmeg, and process until all the dates are well incorporated into the dough and you don’t see any pieces.
  7. Add the coconut oil, flax “gel”, and process until reaching very sticky dough.
  8. Shape the dough with your hands, initially as a ball, and then spread it into a rectangle shape, in a surface covered with baking paper.
  9. Cover the dough with another baking paper and roll the crust with a rolling pin, until flat and around 0.5 – 1 cm thick.
  10. Fold the baking paper to protect the rectangle of dough and refrigerate for one hour (or 20 minutes in the freezer) before cutting.
  11. Use a Ginger Man pastry cutter to cut the dough, and bake them in a baking tray covered with baking paper in a pre-heated oven at 150° for 20 – 25 Minutes, until golden brown.
  12. Check if the small ones are ready first.
Equipment needed:
  1. food processor
  2. bowls
  3. baking paper
  4. rolling pin
  5. baking tray
  6. Ginger Man shaped pastry cutter
  7. (small 7.5 cm or 2.95 inches height / large 11.5 cm or 4.5 inches height)
Recipe by EPJHealth at