Recipes Christmas Gingerbread Cookies
Gingerbread Cookies

Gingerbread Cookies


Pit and chop medjool dates into smaller pieces.

In a food processor place all ingredients except almond meal and process into a nice sticky paste.

Transfer to a large bowl combining processed ingredients with ground almonds and knead into a nice dough. If it is a little too sticky to work with add a little more almond meal.

Roll mixture out onto a teflex sheet about 3-4 mm thick. Using a cookie cutter, cut into your favorite shapes.

Option 1 – Dehydrate: These cookies can be dehydrated at 46 degrees Celsius for 12 hours, or until cookies have become crisp around the edges and firm.

Option 2 – Oven: Place cookies on an oven tray, cook on lowest setting with door ajar for 1-2 hours until crisp.

Option 3 – Raw: These cookies can be served raw.

Sprinkle with coconut before serving.

Thanks to Rachel Mar for this recipe.


  • ¾ Cmedjool dates
  • 2 C almond meal
  • ½ C coconut flour
  • 2 Tbsp ground flaxseed
  • 1½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • ¼ tsp Himalayan salt
  • 1 tsp vanilla extract
  • 1½ tsp fresh ginger, grated
  • 2½ tsp organic blackstrap molasses
Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.