Print Recipe

Chocolate Gingerbread Cookies

Prep Time1 hr
Cook Time13 mins
Total Time2 hrs


  • 1/3 cup + 1 Tablespoon Dates
  • 50 ml boiling water
  • Dash of Bicarb
  • 1 egg
  • 1/4 cup Golden Syrup
  • 1/2 Tablespoon fresh minced Ginger
  • 3 Tablespoons Coconut Oil softened
  • 2/3 cup Almond Meal
  • 1/3 cup Arrowroot
  • 1 Tablespoon Coconut Flour
  • 1/4 cup Cocoa
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • Dash of Cloves
  • Dash of Salt
  • 1/4 Teaspoon Bicarb Soda
  • 1/4 Teaspoon Baking Powder


  • Place dates in a bowl and cover with boiling water, adding the bicarb.
  • Allow to sit for at least 20 minutes, or until softened.
  • Place softened dates in a blender and process on high until broken down.
  • Add egg, golden syrup, fresh ginger and coconut oil and blend until well combined.
  • In a separate bowl whisk together the remaining, dry ingredients.
  • Add the dry ingredients to the wet in the blender and process until combined and the dough forms.
  • Remove dough from blender and form it into a flat disc.
  • Wrap in glad wrap, and place in the fridge for 1 hour (the dough can be left overnight a this stage).
  • Preheat the oven to 175C/350F.
  • Remove the dough and place between 2 sheets of baking powder and roll flat to approximately 5mm (1/4 inch) thickness.
  • Cut out desired shapes and place on a lined and greased baking tray.
  • Whilst cutting the shapes, if the dough becomes too soft and the cookies don't hold their shape place the dough in the freezer for 10 minutes and start the process again.
  • Place the trays of cut cookies in the fridge for 20 minutes
  • Bake the cookies for 10-13 minutes (10-11 minutes for gingerbread men, 11-13 for bigger shapes).
  • Remove from oven and allow to cool on the tray for 10 minutes before transferring to a wire rack.


Adapted from Martha Stewart