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Plant Based Gingerbread Cookies

These cookies have no refined sugar, but a significant amount of syrup. For health, maybe this should be a one-in-a-while treat. They are absolutely delish! We are making these in our Weekly Cooking Class!


Unbaked Gingerbread Cookies on a Parchment Lined Cookie Sheet
Unbaked Gingerbread Cookies on a Parchment Lined Cookie Sheet


·         1 cup whole wheat flour (sub: 1 cup oat flour*)

·         1 cup almond flour

·         2 teaspoons cinnamon

·         2 teaspoons ground ginger

·         ¼ teaspoon ground clove

·         1 teaspoon allspice

·         ½ cup Medjool dates

·         4 tablespoons molasses

·         2 tablespoons pure maple syrup

·         2 teaspoons vanilla extract


  1. Blend dry ingredients in a food processor to mix.

  2. Add Medjool dates to roughly combine with dry ingredients (if your dates are too dry or hard, you can either soak and drain them or warm them in the microwave for 30 seconds to a minute).

  3. Turn processor on high and add the rest of the ingredients through the top while blending.  Let it run on high until it forms a ball.  The consistency should be sticky cookie dough. Tip: To ease rolling, pop in the fridge for 30 minutes.

  4. Preheat oven to 350 degrees F.

  5. Form cookies as you choose. Rolling out dough options:

  6. Bake for 8 to 10 minutes, cool, and enjoy.  Tip: For softer cookies, remove from oven to cool. For crunchy cookies, allow them to cool in the oven with the door slightly ajar.

*You can blend whole rolled oats in a blender to make oat flour.

Plant Based Gingerbead Cookies
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