Servings: 6 · Prep Time: 30 mins · Cooking Time: 10 mins
Total Time: 40 mins

Desserts | Snacks

The perfect snack for yourself to enjoy and to entertain your kids, especially over the Christmas holidays.



  • coconut flour (30g)
  • mixed spice (1/4 tsp)
  • ginger (2 tbsp, ground)
  • bicarb (1tsp)
  • almond butter (50g)
  • coconut sugar / brown sugar (25g)
  • almond butter (50g)
  • eggs (2 large)


In to a large mixing bowl, pace the ground almonds, coconut flour, mixed spice, ginger, bicarb and sugar. Mix together until combined.
In to a separate bowl add the almond butter and eggs, whisk.
Make a well in the dry ingredients and add in the wet ingredients. Mix together and start to bring in to a dough. Use your hands to press it all together.
Now pop the dough in cling film and put in the fridge for 30 minutes or so.
Preheat your oven to 180C.
Remove from the fridge and dust a work surface.
Place the dough on it and roll it out.
You might have to dust the rolling pin and dough too to get the perfect roll.
You want the gingerbread about 1cm thick.
Use a gingerbread man cutter to cut each one out and pop on to a greased or silicone baking sheet.
Bake at 180C for 10-15 minutes until firm and golden.
Remove and allow to fully cool before decorating.
Store in an airtight container for up to 5 days on a work surface at room temp or for 10 days in the fridge. Can also be frozen for up to 1 month.


You could use a granulated "like-for-like" sweetener if that was preferred.