Prep: 10 mins

Cook: 10 mins

Yields: 16 cookies

What says Christmas better than a cute Christmassy shaped gingerbread cookie? That's why when Rebecca hit the kitchen to develop the SIBO Holiday eCookbook, these super tasty SIBO-friendly gingerbread cookies were top of the list of recipes she wanted to create. Traditional cookies are off-limits when you have SIBO, but these gluten-free cookies mean you won't miss out on any of the fun this Christmas.

Why not take a batch to your next Christmas party, school fair or playdate you attend? They're sure to go down a storm! We love the varied selection of cookie cutters on the market and there are so many great shapes to choose from.  Don't stop at gingerbread people - turn your cookies into Christmas trees, snowflakes, stars or other fun designs.

Sibo Gingerbread Cookies Recipe 786x1048
Imperial
Metric

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 3 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1 1/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 3 tbs honey
  • 4 tbs (2.5 oz) butter

Method

  • Pre-heat the oven to 350F. Line two baking sheets with parchment paper.
  • In a large bowl, mix the dry ingredients together. Sift the baking soda into the mixture so it doesn't leave lumps.
  • In a small saucepan, melt the butter and honey, then pour into the dry ingredients. Mix thoroughly, then roll into a ball.
  • Place parchment paper on your work surface. Place the dough on top, then cover with a second piece of paper. With a rolling pin, roll out the dough to an even thickness. Use a cookie cutter to cut out as many shapes as you can. Place the cookies on the sheet. Leave a 3/4 - 1 inch gap between each cookie to allow it to expand during cooking.
  • Repeat the process until all the dough has been cut into cookies. Bake for 10 minutes until golden. Remove and cool completely on a wire rack.

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11 thoughts on “Gingerbread Cookies”

    1. Hi Bek
      I haven’t tried it so I’m not sure if they will hold together as well as using butter. If you do give it a go, let me know how they turn out!
      Rebecca

      1. I did try them and they did end up oily when making them and had to have them thick so they don’t go so crunchy, but still very delicious! I also used date syrup instead of honey so my 11 month old could enjoy them with me. Thank you 😊

  1. my dough is not forming a ball, it is crumbly, followed your exact ingredients/measurements… how can I get it to form a ball of dough

    1. Hi Cari
      Thanks for your message. I have made my gingerbread a lot of times (too many some might say as I ‘had to’ taste it every time I ‘tested’ it. hehe).
      I wonder if you’re in a cold environment? That could affect the dough. Or are you at altitude? You could always add a little bit of moisture to the dough so it can come together (you could add extra fat or a little bit of water). It is a dry dough though and without gluten in it, is quite crumbly. However, it should hold its shape enough for you to be able to roll it out and cut it into shapes.
      Let me know how you go.
      Rebecca

    1. Almond flour, sometimes called almond meal, is finely ground almonds. And the same goes for coconut flour. It’s dried, finely ground coconut flesh.

    1. Yes, that might have over-worked the mixture. This recipe is pretty easy to make by hand so if you do feel like trying these again, I’d recommend not using a food processor.

    1. Can you tell me a little more about the ingredients you used? I have made these cookies many times, and they always form for me. I wonder if you used slightly different ingredients?

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