Christmas Cooking: Guilt-Free Gingerbread Biscuits


’Tis the season to… overspend and overeat?

Maybe, but with guilt-free recipes like this, there’s no need to panic about indulging too much this Christmas. Paediatric nutritionist and author of Wholesome Child, Mandy Sacher, shares her clever take on a quintessential holiday favourite with us. Licking spoons at the ready.


Prep time: 25 minutes
Cooking time: 20 minutes
Serves: 50 small/25 large biscuits


2 cups (240g) almond meal
½ cup (55g) coconut flour
¼ cup (20g) desiccated coconut
½ tsp baking powder
¼ tsp baking soda
2 ¾ tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract or powder
½ cup (75g) coconut sugar
1 egg
2 tbs maple syrup or raw honey
2 tbs unsweetened apple sauce
1/3 cup (80ml) coconut oil, melted
High-Speed Food Processor


Preheat oven to 160C and line two baking trays with baking paper.
Place all dry ingredients in a high speed food processor and process until well combined.
Add the wet ingredients and process until a smooth dough is formed (you can also mix by hand).
Roll the mixture out on a well-floured surface, using a rolling pin. If sticky, add flour onto rolling pin or cover dough with baking paper and roll over paper.
Using a cookie cutter, cut out gingerbread men shapes.
Bake for approximately 20 mins.
Remove cookies from oven and allow to cool.

Serving and storing leftovers:

Serve immediately or store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 4 months.