Ginger Cookies  LoadingAdd to Favourites list

Orange List 15 servings


136 Kcal
3g Fat
7g Carbs
6g Net Carbs
6g Sugars
3g Protein


  • 2 cups or 200g of ground almonds
  • 1/2 cup or 85g of coconut sugar
  • 1 1/2 tsp ground cinnamon
  • 2 tsps ground ginger
  • 40g or 2 tbps of melted coconut oil
  • 1/2 tsp bicarbonate of soda
  • 1 pinch sea salt
  • 1 egg


  1. Place all the dry ingredients (ground almonds, coconut sugar, cinnamon, ginger, bicarbonate of soda and salt) into a food processor and pulse until combined.

  2. Add the melted, cooled-down coconut oil and egg, and process until a ball forms.

  3. Transfer the mixture, which is quite wet, to a bowl, cover, and place in the fridge for 30 minutes.

  4. Preheat the over to 175 C / 350 F fan over.

  5. After 30 minutes, line a baking tray with parchment paper and use a tablespoon to scoop out around 15 ginger cookies.

  6. Wet your hands with a little water if the dough sticks, and roll balls in the palm of your hand. Place them on the baking tray with enough space in between for them to expand and flatten them slightly using your three middle fingers.

  7. Bake for 12 to 15 minutes. Let them cool down for 5 minutes before enjoying them!

Serving Tips

They are delicious with a cup of tea or coffee.

Storage Tips

Store in an airtight container for up to 7 days.

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