Christmas Ginger Cookies

Christmas Ginger Cookies

I feel like Christmas is well and truly upon us (even though we are still in November!). All the shops have their decorations up, Christmas recipes are filling the internet and I am starting to stress about Christmas shopping! 

I made these ginger cookies last Christmas and popped them into glass jars with red ribbon around the top and gave them to my family. I thought it was such a cute idea and biscuits stayed nice and crunchy for over a week - that was without the icing though. 

The icing is a cute addition but totally optional. If you make the icing I suggest you store the cookies in the fridge as the coconut butter/oil mix will soften at room temperature. I had a little trouble with the icing where once I added the matcha powder the coconut butter turned lumpy! The addition of a few teaspoons of coconut oil turn it back to liquid :) 

Christmas Ginger Cookies


  • 2 cups ground almonds
  • 2 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1 Tbsp ground flaxseed
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 4 Tbsp coconut sugar
  • 2 Tbsp coconut oil
  • 2 Tbsp pure maple syrup (or other sweetener such as honey, rice malt syrup etc)
  • 2 Tbsp water


  • 1/4 cup coconut butter
  • 1 tsp maple syrup
  • 1/2 tsp matcha powder
  • 2 tsp coconut oil, melted - only add this if your coconut butter turns lumpy.


  1. Pre-heat the oven to 180 degrees.
  2. To make the biscuits add all of the ingredients to a bowl and mix well. 
  3. Using a rolling pin roll out the dough flat and cut it into shapes. You can use cookie cutters or simply cut using a knife. 
  4. Place the cookies on a baking paper lined tray and bake for 15-17 minutes until the edges are starting to brown. If you prefer the cookies softer then bake for 12-15 minutes.
  5. Let the cookies cool down on a cooling rack to further crisp up.
  6. To make the icing mix together the coconut butter, maple syrup and matcha powder. If the mixture turns lumpy then stir in coconut oil 1 teaspoon at a time until it comes together again. 
  7. Spoon the icing into a snap-lock bag. Cut off the corner and carefully pipe it onto each cookie. Place the cookies in the fridge for 20 mins to allow the icing to set. 
  8. Store the cookies in the fridge if they have the icing on them otherwise they will keep in the cupboard for up to a week. 

Makes 20-25 cookies

If you make these ginger cookies then please tag me on Instagram or Facebook as I LOVE seeing your creations and I appreciate your help in growing this community 😊💛

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