Winter spiced cookies

The festive season is the perfect chance to try some new treats and goodies – and this spiced cookie recipe is a total winner. They are completely gluten free, sugar free AND vegan too! I promise they do actually taste delicious. These will keep in an airtight container for up to a week, so they make a perfect Christmas offering at a party. Pop them in a festive box as a little present – or keep them for yourself… just try not to eat them all at once!



200g ground almonds

180g rice flour

95ml maple syrup

2 tablespoons ground ginger

1 teaspoon of cinnamon

1 tablespoon coconut oil

1 tablespoon of chia seeds

Some icing to decorate! I used pre made tube icing from a regular supermarket 


Mixing bowl

Wooden spoon

Rolling pin

Weighing scales


Baking trays

Baking parchment

Fun or festive cookie cutters



  1. Pre heat the oven at 180C and cover a couple of baking trays with baking parchment.
  2. Place all the ingredients in a bowl, ass 100ml water and mix into a sticky dough forms. Make sure you sieve the flour!
  3. Cover a worktop and a rolling pin with rice flour and get your dough mixture onto the surface. Roll out into a 1-2cm thickness and completely smooth.
  4. Use your chosen cutter to cut as many cookies as you can from the mixture and place on your baking tray.
  5. Bake for 15-20 minutes. Check around 15 minutes and leave for longer if needed.
  6. When baked, remove from oven and leave on baking tray until cool.
  7. Now time to get creative! Decorate with your desired pattern and let the icing set.
  8. Enjoy with a hot drink! Perfect dipped in hot chocolate – yum!!



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Londoner, television bod and mega foodie. Welcome to a belly full!

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