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280 g (2 3/4 cups) almond meal (ground almonds)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger
pinch of black pepper
1 crush star anise and 1 crush clove

1/2 teaspoon gluten free baking powder

4 fresh soft pitted dates (60 g)

50 ml cold pressed olive oil, macadamia or coconut oil 40 g honey, maple syrup, molasses or brown rice syrup

1 teaspoon vanilla bean extract

1 egg white 

  • Combine almond meal, baking powder, dates and spices in a food processor.

  • Process until combined and mix is crumbly.

  • Add olive oil, honey (+molasses if using), vanilla + egg white.

  • Process again until a soft dough forms. Remove the dough and flatten down slightly between 2 pieces of  grease-proof paper (baking paper) – about 3 mm thick (1/8 inch).

  • Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.

  • Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.

  • Bake at 150 C. for 30 minutes or until golden. Remove from the oven and cool.

  • Decorate as you like….I iced mine with melted white chocolate or coconut sugar.

  • Makes 10 To decorate

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