Nut/Egg-Free Gingerbread Cookies

by Alessandra @thefoodieteen 

These beautiful looking nut/egg-free gingerbread cookies are great to warm you up during the winter season. With these cookies only taking a short time to bake they are also great to quickly  make for the kids!

Preparation time: 15 minutes + 10 minutes baking time

Servings: 12 cookies


  • 1 1/4 cup sunflower seeds
  • 1/4 cup coconut flour
  • 1 table spoon of vanilla extract
  • 2 table spoons of ground ginger
  • 1 table spoon of ground cinnamon
  • 1/4 table spoon of ground cloves
  • 1/4 table spoon of ground nutmeg
  • one-third cup of maple syrup
  • one-third cup of coconut oil, melted
  • 1/4 table spoon of baking powder
  • Pinch of salt
  • 1/2 cup arrowroot starch


Preheat the oven to 325F/160C. Process the sunflower seeds in a food processor until very, very fine, then sift and discard any large chunks. Combine the ground sunflower seeds with the remaining ingredients in a large bowl until dough is formed. Wrap in plastic wrap, then place the ball of dough in the freezer for 10 minutes. 

Roll out to 1/4 inch thick between two pieces of parchment paper dusted with arrowroot starch. Cut out cookies, then carefully transfer to a lined baking tray. Bake for 10-12 minutes until golden brown. Watch out - they can burn easily. Enjoy!