Gingerbread cookies (sugar-free, gluten-free)


I originally wanted to try another gingerbread recipe but since I didn’t have all the ingredients at home, I went for this one instead. It is a really simple recipe with only 5 ingredients plus a few spices.

Like all dough with mainly almond flour, the dough breaks apart easily. So when rolling out the dough and transferring the cookies from the work surface to the parchment lined baking sheet, you need to be careful. I used a traditional Swedish cheese cutter to remove the cookies from the work surface. But any extra thin turner will do. I rolled out the dough a little thicker than I do when making normal gingerbread cookies and that made it a little easier to work with.

If you want to make this recipe all vegan you could probably replace the butter and the egg with a vegan option.



5 dl Almond flour

1 tbsp Cinnnamon

1 ½ tsp Ground ginger

½ tsp Ground cloves

¼ tsp Nutmeg

1 pinch Vanilla powder

½ tsp Baking powder

1 tbsp Honey

1 tbsp Date syrup

50 gr Butter

1 Egg




  1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, vanilla powder and baking powder.

  2. In a large bowl, use a hand mixer to beat the butter, honey and date syrypfor 1-2 minutes, until fluffy. Beat in the egg. Beat in the almond flour mixture until a dough forms.

  3. Form the dough into a ball and refrigerate for at least 30 minutes, preferably over night.

  4. Preheat the oven to 200 degrees C. Line a cookie sheet with parchment paper.

  5. Place the ball of dough between two large pieces of parchment paper. Roll out to about 5 mm thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.

  6. Bake for about 10 minutes, until golden on the edges. Cool on the cookie sheet before handling.



This recipe is adapted from a recipe I found at wholesomeyum. I have replaced the erythriol in the original recipe with 50/50 honey and date syrup. I normally prefer to use honey as sweetener but I didn’t want the honey taste to be too strong here.



I’m quite happy with how they turned out. Crispy on the outside and a little soft on the inside. I hope you will enjoy them too!

♥ Emma




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