Guilt-less Desserts & Treats for your Family

Gingerbread Cookies


There was a bad smell in my house.

Or rather there was a mysterious, disgusting odour that was getting worse by the day.

Each time I walked into the house I was met by an odour that made my son’s feet smell like expensive perfume and his farts like an air freshener. It was bad and I had no idea where it was coming from.

I checked the normal spots; lunch boxes, the 3rd draw in the kitchen, behind the sink. I emptied the bin, I scrubbed the tiles, I even pretended to be a security dog and followed my nose around the house looking for the offensive smell. But still nothing.

And then one morning I bent down to untie my sons quadruple knot in his laces and I noticed the stank got worse. And then suddenly I realised why the house smelt like a rotten egg stink bomb had gone off.

It was rotten eggs. 2 boiled eggs to be precise that had been in my back pack for 2 weeks that where now oozing green and black.

After all the huffing and puffing and yelling blame it tuns out it was me who had caused the stench.


Thankfully the smell is gone in time for Christmas and I can fill the house with gingerbread and the aroma of baked fruit cake instead.

Today’s Christmas themed recipe is the latest from my Healthy Christ Recipe eBook. These Gingerbread Cookies have quickly become a house hold favourite and I found out, through a lucky accident, that they taste amazing when dipped in Whipped Coconut Cream.

These Gingerbread Cookies are not like your normal festive Gingerbread. These Gingerbread Cookies are soft and a little bit chewy…and you’ll end up eating the whole batch before you know it!

These Gingerbread Cookies are similar to both these Banana Bread Cookies and these Pumpkin Snickerdoodles with their soft texture. What these Gingerbread Cookies do have that makes them so so special is the secret, hidden ingredient…yep, you guessed it; it’s Sweet Potato! Over my many years of addictive Christmas Baking I have found that Sweet Potato and Gingerbread actually work really well together, like in this ‘Cheese‘ Cake. You cannot taste the hidden veggie and it adds to the soft texture of the cookie.

To keep the traditional flavour in these Gingerbread Cookies I have used Golden Syrup but this can be swapped for Molasses, Honey, Rice Malt Syrup or Maple Syrup. It will slightly change the flavour of the cookie but I’m sure it will still be super delicious.

Remember to grab your own instant copy of my Healthy Christmas Recipe eBook. There’s over 75 dessert and treat recipes to keep you eating til New Year, and so many recipes that you’ll enjoy making all year around.

Gingerbread Cookies

These soft and chewy Gingerbread Cookies have a hidden secret for Christmas that is sure to put them on the nice's hidden veggies!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins



    Gingerbread Cookies

    • 1/3 Cup plus 1 Tablespoon Coconut Oil
    • 1/3 Cup plus 1 Tablespoon Golden Syrup Mollasses/Maple Syrup/Rice Malt Syrup can be substituted
    • 2 teaspoons Vanilla Extract
    • 1 Egg
    • 1/2 Cup baked Sweet Potato puree (baking the sweet potato rather than steaming or boiling, makes it
    • naturally sweeter)
    • 1 Cup Arrowroot
    • 1/2 Cup Coconut Flour
    • 3 teaspoons Ginger
    • 1 teaspoon Cinnamon
    • Dash teaspoon Allspice
    • 3/4 teaspoon Cloves
    • 1 teaspoon Nutmeg
    • Dash Pepper
    • 2 teaspoons Bicarb Soda Baking Soda
    • Dash Salt


    • 2 Tablespoons granulated Sugar Coconut, Raw etc



      Gingerbread Cookies

      • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
      • Using a blender/food processer place all the wet ingredients in a bowl and mix til combined. Alternatively a kitchen stand mixer with a blade attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
      • Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
      • Take heaped Tablespoon amounts of mixture and form into a ball. This recipe will make
      • approx. 24 cookies, depending on how generous your scoops are.
      • Place the ball on the tray and, using your palm or a spoon, flatten 2/3 the way down. The cookies will only spread a little bit. Repeat and use the other trays. Sprinkle with sugar.
      • Bake the Soft Gingerbread Cookies for 15 minutes.
      • Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight
      • container but they will soften the longer they are left (so eat more!)
      • They taste amazing dipped in whipped coconut cream!!

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