Gingerbread Cookies from AllAboutMamina

How do you describe Christmas? To me, Christmas is all about the warmth of one’s home, the sweet, fresh, powerfully evocative smell of fresh rain, and holiday wishes made with gingerbread hugs and peppermint kisses.

But this Christmas and at The Shared Diaries blog, we’ve decided to go bold and recreate the famous gingerbread cookie with a healthy twist.

So instead of the artificial sugar, we’ve decided to give maple syrup and coconut sugar a chance to stand out. We also decided to make it vegan so the tiniest baby can even enjoy.


Yield: almost 3 dozens of cookies (depending on the shape and size of the cutters)

Babies can only consume 2 medium sized cookies per day, whereas toddlers can have up to 3 medium cookies.


  • Remember they are high in calories, so for babies and toddlers 2-3 pieces are more than enough.
  • Better to be stored in airtight containers, and kept in a cool place for up to 5 days, or store them in the freezer for up to 3 months.
  • 1 ½ cup cashew butter (or almond butter)
  • 2 ½ cup sifted all purpose gluten free flour (Bob’s Red Mill is a good brand)
  • 1 tsp. baking soda
  • 3 Tbsp. freshly grated ginger
  • 1 tsp. cinnamon
  • ¼ tsp. ground cloves
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 2 Tbsp. ground flaxseed mixed in 6 Tbsp. warm water
  • Pre-heat the oven to 200°c.
  • In a large bowl, sift the all purpose gluten free flour making sure to remove all the lumps.
  • Add all the dry ingredients to the flour and whisk till fully incorporated.
  • In another bowl, add 6 Tbsp. warm water into 2 Tbsp. of ground flaxseed, mix and set aside for 5 minutes.
  • Add the cashew or almond butter to the flaxseed mixture after the 5 min have passed and beat with an electric mixer.
  • Once done add the maple syrup, the dry ingredients, and the freshly grated ginger into the butter flaxseed mixture. Beat until thoroughly combined.
  • Divide the dough into 2 pieces, cover each with cling film and let them rest in the refrigerator for at least 1.5 hours.
  • Once ready, take the first piece of dough and roll it between two sheets of parchment paper, and form a thin layer of dough (the thinner the dough, the crunchier the cookies. If you prefer softer cookies, make the layer a bit thicker)
  • Using different cutters, create shapes and place them on a baking sheet with surface covered with parchment paper.
  • Bake for about 8-10 minutes or until the edges are lightly browned and firm to the touch.
  • Allow them to cool for about 2 minutes before you serve them.

If you want another delicious and healthy cookie recipe that is great for the festive season, make sure to check out our Spiced Pumpkin Cookie recipe! And of course, there’s plenty more at


Lots of Christmas Love,



Almond Honey Crackers

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