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Healthy Gingerbread Cookies


This incredibly simple, guilt-free cookie recipe will be a sure-fire hit with everyone this year!

Many people have some sort of cookie tradition when the holidays roll around, whether it is a cookie exchange or a night of decorating and eating your masterpieces. The only negative in such situations is consuming an unbelievable amount of sugar and other junk.

These cookies will help you avoid that, even if you come back for seconds or even thirds! Plus, they are safe for many individuals with restricted diets (unless you they have a nut allergy).

While you can top them with an icing of choice, we recommend first trying them by themselves. You might be surprised at how flavorful and delicious they are without icing.


  • 1 1/2 cup Almond Flour

  • 1/4 cup Arrowroot Starch

  • 2 tsp Ground Ginger

  • 1/2 tsp Cinnamon

  • 1/4 tsp Nutmeg

  • Pinch of ground Black Pepper

  • Dash of salt

  • 2 TBS melted Ghee

  • 2 1/2 TBS Maple Syrup

  • 2 1/2 TBS Molasses

  • Extra Arrowroot Starch for rolling and cutting


  1. In a large mixing bowl combine dry ingredients (including spices). Once mixed well, stir in melted ghee, maple syrup, and molasses until it is mixed evenly, and you have a sticky dough.

  2. Firm up dough for cutting by placing mixed dough into the freezer for 30 minutes, or in the fridge overnight.

  3. Once cookie dough is firm and ready to be cut & cooked, pre-heat the oven at 350 and line a large cookie sheet with parchment paper.

  4. Using arrowroot starch sprinkle the counter, and lightly dust the ball of dough & a rolling pin to prevent sticking. Roll out the dough into a flat sheet, ~1/4 inch thick.

  5. Using various cooke cutters, cut-out cookies and place on a parchment paper-lined cookie sheet. Re-roll the extra dough and continue to cut and place cookies on the cookie sheet until you are out of dough.

  6. Place the cookies in the oven for ~12 minutes (for softer cookies) or ~15 minutes for a little more crunch (Keep an eye out for slightly browned edges…that means they are crunchy and ready to be removed from the oven!)

  7. Remove from oven and transfer cookies to a cooling rack.

  8. Eat immediately, or let cool completely and add icing of choice.

Recommended Storage: In an air-tight container in the fridge for ~10 days, or freeze them for a couple of months

There are a few swaps that can be made for convenince or preference:

  • Swap Arrowroot Starch with Tapioca Starch at a 1:1 ratio
  • Swap melted ghee for melted butter or coconut oil
  • Can use more or less maple syrup/molasses as long as it totals to 5 Tablespoons (or 1/4 cup + 1 T)
  • Roll into balls and cook immediately if you do not have time to let the dough get cold and harden

Get more recipes & health tips from Holly: www.holistichealthbyholly.co