Gingerbread Cookies

Festive baking has begun!

I have fond memories of Christmas feasts and treats growing up as a child, and now that we have our own little family, I have really started wondering what kind of special traditions will form part of Finn’s fond memories of Christmas throughout his childhood.

Gingerbread was always one of my favourite treats, so I thought I would have a go at created gingerbread cookies that Finn can enjoy on Christmas (and not just for the festive season!). We like them plain, however I did play around with an icing of tapioca starch, honey and a little coconut milk, which would be a nice treat and fun for older kiddies to ice the cookies with.

Gluten, dairy, refined sugar and nut free.


1/2 cup sunflower seeds
3/4 cup brown rice flour
1 – 3 Tbs pure maple syrup (check the label to ensure it is 100% pure) or sweetener of your choice such as rice syrup or honey, depending on how sweet you would like the cookies
1 egg
1 Tbs coconut oil
1 tsp baking powder
1 tsp vanilla
1 tsp ground cinnamon
3 tsp ground ginger
A pinch of ground nutmeg


Preheat oven to 180 degrees on fan bake.

1. Process all ingredients in a food processor until smooth.

2. Roll out to desired thickness on baking paper and cut with cookie cutters. You could also just roll them into balls and flatten slightly with a fork.

3. Bake for 10 – 12 minutes (if cookies start to brown, remove immediately!).


x Aunty Bee



2 thoughts on “Gingerbread Cookies

  1. Hi there, when you say 1/2 C brown rice/rice flour, do you mean 1/2 cup of brown rice flour and 1/2 cup of rice flour, or do you mean 1/2 cup of either or 1/2 cup of a mix of the two?


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