Gingerbread Cookies

Gingerbread Cookies


  • 100 g ground almonds
  • 130 g pecans
  • 180 g buckwheat flour
  • 95 ml maple syrup
  • 2 tbsp ground ginger
  • 1 tbsp coconut oil
  • 1 tbsp chia seeds


  • Preheat the oven to 200 degrees C.
  • Place the almond flour and pecans in a food processor and blend for 1 minute or so until the flour forms. Then add the other ingredients, pour in 95ml water and blend into a sticky dough mix.
  • Get a couple of baking trays ready with baking parchment on top.
  • Dust a work top and rolling pin with flour and roll the dough out until its nicely thin and perfectly smooth. Get your cookie cutter and cut out the cookies, then put them on the prepared trays.
  • Bake for 15-20 minutes until golden, then leave to cool on the tray before storing them in an airtight container. They will keep for up to 5 days.


Author: Millie - CNM Natural Chef
Share this

Enquiry Form