Olenko’s Kitchen Gingerbread House and Cookies

Published : Monday, December 24th, 2018

Olenko’s Kitchen Gingerbread House and Cookies


Serves 20


3 cups almond meal (or whole, raw almonds that you grind in a food processor)

1 cup coconut flour

1 cup shredded coconut flakes

2 teaspoons Ceylon cinnamon

4 tablespoons ground ginger powder (I like my cookies very gingery; you can use less, if desired)

1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, cloves, lemon peel, and cardamom)

2–3 tablespoons Blackstrap unsulphured molasses

5-7 tablespoons maple syrup

When I think of winter, I think of the Christmas holiday, and when

I think of Christmas, I think of a gingerbread house and cookies.

Instructions: Mix all ingredients together in a large bowl using

your hands (or use a food processor). The dough should be soft

and sticky, so add more maple syrup or filtered water if needed.

Using a rolling pin, roll the dough over a large cutting board (place

parchment paper between so the dough won’t stick). Form the

dough into gingerbread man shapes, stars, or Christmas trees

(you can use cookie cutters for this). Use geometric shapes of your

choosing to make a gingerbread house. I cut geometric shapes

from paper and used them as a stencil. The number of cookies will

depend on the size of your cookies.

The batter will be a little sticky but very workable. If too soft,

refrigerate for 30 minutes or place in the freezer for 5 minutes.

Flatten the dough using your hands, form little pancakes, and

sprinkle with shredded coconut. You can:

  • Eat the cookies like this, soft.
  • Dehydrate at 110°F for 5–8 hours. Store cookies in a

glass container in the fridge for up to a week or freeze for later.

  • Use a dehydrator to warm up your cookies. Serve with

fresh, homemade almond milk, tea, or a smoothie.

  • Bake cookies on a very low setting in the oven (e.g., 300°F

for 8–12 minutes).

  • Decorate them with raw chocolate. Pour raw chocolate over the prepared cookies and

sprinkle edible glitter, super powders, almonds or goji berries, and shredded coconut flakes on

top. When you serve your gingerbread cookies, decorate them

with dried and fresh fruits.

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