When I was young, we often decorated the “kids” Christmas tree with gingerbread cookies and it made the house smell amazing. This is the BEST recipe for soft, chewy gingerbread cookies.


  • 400 g flour (spelt, all-purpose, gluten-free..)
  • 50 ml agave syrup
  • 1/2 ripe banana
  • 50 ml almond butter/coconut oil
  • 100 ml plant milk
  • 50 g sugar (coconut, brown..)
  • 50 g ground walnuts
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda


Mix dry ingredients together. Mash banana and add milk, syrup and butter/oil.

Before baking put batter in the fridge for a few hours or overnight.

(in the morning) Preheat oven to 150°C/300°F/gas 2 Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed (this dough can be sticky).

Roll out the dough until 3mm thick. Cut into shapes and place them on prepared baking sheets. Repeat with the remaining dough. Put in the oven for about 10 – 15 minutes, let them cool down and decorate (if you want). Enjoy! <3

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