Gingerbread Cookies

Grain free, Dairy Free, Paleo (GAPS adaptable) Gingerbread Recipe for Christmas


  • ½ cup golden linseed (ground)
  • 1 cup sunflower meal (ground)
  • 2 cups Almond meal
  • ¼ cup maple syrup
  • ¼ cup honey
  • 1 Tbsp coconut milk
  • ½ tsp bicarb Soda (Gluten free)
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves (optional)
  • 2 tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • Tapioca flour (leave out for GAPS diet)


  1. Preheat oven to 120 degrees Celsius
  2. In a food processor grind the linseed and sunflower separately into a flour
  3. In a large bowl add all the ingredients and stir to combine well. (The mix is extremely sticky)
  4. On a large sheet of baking paper knead the Gingerbread dough adding a tablespoon of tapioca flour at a time until it thickens to a sticky dough consistency. It should be sticky to touch and slightly glossy when rolled out with a rolling pin.
  5. Dust the cookie cutters with tapioca flour and press into the dough then transfer them shapes to a clean baking paper sheet for baking.
  6. Bake at until golden brown then remove from the oven and cool slightly before transferring them to a cooling rack. They are soft whilst still warm but will become crunchier when cooled.


  • When we were on a GAPS diet for healing I would roll the Gingerbread cookie dough out between sheets of baking paper. At the time I had a marble bench top which kept the dough cool which was easier to work with. The use of tapioca flour is a recent addition but not something we use weekly or even monthly. Tapioca four makes it slightly less sticky and easier to transfer the Christmas cookie shapes onto the baking paper.
  • The recipe makes a large quantity of Gingerbread cookies which freeze well. Alternately the dough can be stored in the freezer and thawed for later use if you make a large batch.
  • CAUTION – These gingerbread cookies are extremely delicious and may not last long when there are kids around……

Gingerbread ShapesIMG_9232