Cookies, Bars, + Treats/ Vegan

Fresh Gingerbread Cookies

When it comes to the holidays, I’m a bit of the Charlie Brown type. No matter how hard I try, it just doesn’t feel as ‘holiday-ish’ as I’d like it to. So following the sage advice of Mr. Brown, I can simply remedy this by getting involved, and for me, that means baking! Since I’ve been away from home for the last four months, I haven’t had time to put much planning or energy into my holiday treat menu. So this year, it’s going to be a super simple, fuss free baking fest, and what better way to begin than with some classic ginger bread cookies. 

Unlike the typical gingerbread cookies which rely on powdered ginger, these utilize the warming spice and zestiness of fresh ginger. With the addition of cardamon and black pepper a Nordic spin and a little bit of a bite rounds out the spices. While we don’t often think about spices as being healing, the classic holiday spices found in these cookies help make an often decadent time of year a little more balanced.  
Ginger – One of my favourite spices, ginger is an all around powerhouse. Mostly known as a stomach sedative, ginger can help reduce motion sickness and nausea. A little lesser known fact, ginger is an anti-inflammatory and can help reduce swelling due to arthritis.
Cinnamon – An essential spice for Gingerbread, cinnamon helps lower blood sugar and cholesterol as well as being anti-viral. 
Clove – Cloves are a great spice to help prevent the winter colds and flu’s as well as an expectorant to help bring up mucociliary secretions (aka. phlegm – yuck!).
NutmegBeyond being delicious, nutmeg has a team of therapeutic properties which vary from digestive to anti-fungal and anti-depressant. 

CardamonMuch like ginger and turmeric, cardamon is anti-inflammatory as well as a detoxifier and as a diuretic helping maintain healthy kidneys and urinary tract.

Black PepperWhile we don’t often think of our everyday pepper as being good for us, black pepper is full of manganese. Having enough manganese in your diet helps support bone development and healing.     

Fresh Gingerbread Cookies
Recipe: (Makes 30 or so Cookies) Print it Here
1 Tbsp. Ground Chia Seed or Flax mixed with 3 Tbsp. Water
1/2 Cup Coconut Sugar
1/4 tsp. Sea Salt
1/2 tsp. Baking Soda
6 Tbsp. Coconut Oil, melted
2 Tbsp. Almond Butter
1 1/2 to 2 Tbsp. Grated Fresh Ginger
1 tsp. Ground Cinnamon 
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cardamom
1/8 tsp. Ground Clove
4 Tbsp. Black strap Molasses
2 Cups Spelt Flour, I used half Whole and half White
1. Begin by making the chia egg by combining the ground chia with the water. Let sit for 5 minutes.
2. Combine the chia egg with the melted oil, almond butter, grated ginger, and molasses. 
3. In a separate bowl combine the flour, ground cloves, cardamon, nutmeg, and cinnamon, along with the baking soda and salt. Mix well before adding the coconut sugar. 
4. Mix the wet ingredients into the dry ingredients with a electric beater until the dough is well combined. Roll the dough between two pieces of parchment until it is about 1/2 a cm (1/4 of an inch) thick then refrigerate until firm (about 1 hour).
5. Once chilled cut shapes out of the dough using cookie cutters. Bake cookies on parchment lined trays (keeping about 3 cm of space between cookies) and bake in a 175 C (350 C) oven for 6-8 minutes, or until they just start to brown.
6. Roll and chill remaining dough before cutting more cookies.
7. Let cookies cool before icing. 
Coconut Icing Two Ways
For these cookies I made up two icings to choose from. The first one uses the creaminess of soaked cashews instead of icing sugar, while the second recipe is a simple vegan version of a classic icing.
Cashew Coconut Icing Recipe:
1/2 Cup Cashews, soaked for at least 4 hours or overnight
2-3 tsp. Liquid Sweetened (I used maple syrup, but it will affect the end colour)
2 Tbsp. Coconut Oil, melted 
1/2 tsp. Vanilla Extract
1. Begin by soaking the cashews ahead of time. Combine the drained cashews with the melted coconut oil, vanilla, and liquid sweetener in a high speed blender. 
2. Puree until smooth.
3. Pipe the cookies and let set up or put in the refrigerator to set before placing in a airtight container. 
Classic Icing Recipe:
2 Tbsp. Coconut Oil, melted
1 Tbsp. Plant Milk
8 Tbsp. Organic Icing Sugar 
1/2 tsp. Vanilla Extract
1. Begin by stirring the melted coconut oil, plant milk, and 4 Tbsp. icing sugar until smooth. Slowly add the rest of the icing sugar until the icing is smooth, then add the vanilla.
2. Using a piping bag or a sandwich bag, outline cookies. Let the icing dry before putting the cookies in an airtight container.  
xox Sophie


  • Reply
    valentina - sweet kabocha
    December 22, 2014 at 8:26 am

    they're so sweet ^_^ I have never baked gingerbread cookies, but I hope to have the time to try them soon!

  • Reply
    valentina - sweet kabocha
    December 22, 2014 at 8:26 am

    they're so sweet ^_^ I have never baked gingerbread cookies, but I hope to have the time to try them soon!

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 22, 2014 at 6:36 pm

    I just love the fresh ginger in these! Love!

  • Reply
    November 24, 2015 at 8:41 am

    Hi, for the icing, can I leave out the liquid sweetened as I don't like sweet icing? Or what can I replace with?
    thank you.

  • Reply
    Sophie - Wholehearted Eats
    November 25, 2015 at 6:03 pm

    if you want to skip the sweetener, try adding a little extra coconut oil as a replacement. Or maybe if you're feeling crazy, skip the icing altogether and use some extra dark melted chocolate to top.

  • Reply
    Max Barnhart
    December 18, 2016 at 1:52 am

    Where did you get those amazing cookie cutters with the animals?

    • Reply
      January 13, 2017 at 10:58 pm

      Thanks, Max! I got them so long ago, I can’t even recall where from. I do know they’re made in Germany, so that might help you find something similar.

  • Reply
    April 3, 2017 at 10:57 pm

    Hey Sophie! is it possible to use eggs instead of chia eggs and maple syrup instead of molasses? Can’t wait to try these! xx

    • Reply
      April 4, 2017 at 3:58 pm

      Hey Sophie!!! Yes, I think an egg would be just fine in this recipe. For the maple syrup, you might want to use a little less than the amount of molasses, as maple syrup tends to be sweeter. With the addition of the egg the dough may be wet enough that you could just use two Tbsp. of maple syrup. At least, I’d start with two and see how it feels. All the best to you! I hope you enjoy xox

  • Reply
    November 19, 2017 at 12:28 am

    Hi! Do you think I could sub aquafaba for flax? 🙂

    • Reply
      November 20, 2017 at 4:38 am

      Totally! I’ve used it with great success in muffins, so I feel it would work perfectly here too <3

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