Gingerbread Cookies

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Our gut-healthy, brain-healthy version of a favorite Christmas cookie will nourish the body while bringing holiday cheer.  This recipe has nutrient-dense ingredients, healthy fats, and little sugar which will protect against feeling yucky after indulging in a treat.  



2 cups blanched almond flour

1/4 cup powdered birchbark xylitol, erythritol, or coconut sugar

1/4 cup palm shortening, coconut oil, or butter at room temperature

3 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking powder

1 egg, from a free-range hen

1 tablespoon molasses

a couple tablespoons of arrowroot powder


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Preheat the oven to 325 degrees.  In a large mixing bowl combine your preferred fat and sweetener and beat at medium speed with a hand mixer until creamy.  Add the egg and molasses and mix until combined.  In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet and mix until well incorporated.

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Using arrowroot powder to dust your surface and rolling pin, roll the dough out evenly to about 1/4 inch thickness.  On a small plate, put a couple tablespoons of arrowroot powder and dip the cookie cutters in it between each cut.  Cut out your favorite shapes and place them on a parchment-lined baking sheet.  Bake for 10-15 minutes, keeping an eye on them as different shapes cook differently.  When the edges are just starting to brown, remove from the oven and cool on the cooling rack.  Once cookies are cool, they can be frosted.  Store in the refrigerator. 





1 cup grassfed butter, room temperature 

1/2 cup filtered water, room temperature

1/4 maple syrup or raw honey

1 teaspoon gelatin, responsibly-sourced

15-20 drops liquid stevia 

a pinch of unrefined salt

Place the water in a small saucepan.  Sprinkle the gelatin over the surface of the water and allow it to start to dissolve for a minute or two.  Heat the mixture over medium heat, stirring consistently until the gelatin is completely dissolved.  Stir in the sweeteners and salt.  Allow the mixture to cool to room temperature.  Place the butter in a mixing bowl and beat it until it is creamy.  Add the gelatin mixture a tablespoon or so at a time until the frosting is smooth.  Frost the cookies and serve at room temperature. 

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