Gingerbread is one of those things you either love or hate. Once I went paleo, removing wheat was not the easiest thing to replace, especially in regard to gingerbread.  The first batch which I had made I took to my nephew Jay’s Go Cart race and well he happily devoured them.  The second batch I made totally flopped. So I put the recipe aside and let it sit for about 3 years until now.  I picked this recipe up recently and decided to tweak it a little and well let me tell you, four batches in one week and no flops, in fact everyone that tried them happily munched away, so I can say they are real good, real easy to make and hard to stop at one. So why not give this easy gingerbread men recipe a try?


I don’t know about you but I have always loved eating gingerbread men. The smell of warm ginger and honey tantalises and teases you, and your taste buds are begging for you to take a bite, but once you have taken that first bite you are addicted and the seduction is too much to handle and you just want to munch them all up. These days though they’re a healthier version of the ones I would sell at the Altona Market. I created a  recipe three years ago but after the first batch I just couldn’t get them right, to the disappointment of my nephew Jay ( my teenage taste tester).

Three years later I decided to give it another go, a few minor alterations and we have these chewy and delicious cookies to munch on. I have made four  batches this week and on Tuesday my daughter in law Lauren got to taste test them and well she loved them.  So if she likes them then they have to be good. Can’t say much about my grand daughter Lexi, because like us she munched away happily and wanted to take them all home, mind you she’s only 2 1/2 years old.

I gifted some away and the result was the same, everyone loved them, so now I’m ready to share them with you.

This recipe makes 12 large ( 13 cm Length or approximately  5″) and 20 minis (5cm long or 2″).  Don’t think for a minute that there  are too many, trust me they’ll be gone in no time at all. You can decorate them anyway you like. Our first batch was plain, our second batch had currant eyes, our third and fourth  batches had chocolate chips (organic and dairy free) for eyes on the larger and as a tummy button on the minis.  No need for Icing decorations as they are sweet enough and we need to keep our sugar down. But if you want to use icing to decorate then by all means go ahead.  You could also use dried fruit or nuts instead of icing.

These are great for parties too. Seriously what child, young or young at heart wouldn’t like them?  And as for the minis, they are a great accompaniment to tea, coffee or hot chocolate.   Or if you are like me, just sneak one here or there, they fit perfectly into the mouth, after all who’s going to see you. Not to say that I have been eating them all to myself, but they seem to just disappear.  I have stored batch number four in an airtight container. Hoping to get some to my editor and publisher tomorrow.

They are easy to make and you could get the children helping too, and watch the cookie dough munchers because they’re equally good raw.



2 Cups Almond Flour
1 cup Cassava Flour
1 teaspoon Bi carb Soda (Baking Soda)
3 teaspoons Ginger Powder
1/2 cup Raw Caster Sugar
1 heaped tablespoon Honey
1/2 cup Coconut Oil, melted
6 Medjool Dates, pitted
1 Egg

Decoration, chocolate  chips (dairy free), dried fruit and or nuts


Preheat oven to 190 degrees celsius (not fan Forced).

Put all the ingredients into food processor bowl and process till mixture forms a ball.

Divide mixture into 2 portions. Gently roll dough portion into a ball.

Put one portion on a sheet of baking paper which has cassava flour sprinkled on it. Roll dough to 3- 5mm thickness.  Using a cookie cutter, cut out shapes. Continue with the second batch. Re roll any scraps and cut out shapes.

Put cookies onto baking paper lined trays, add decoration and bake for 15 to 25 minutes.  Rest cookies for 2 to 3 minutes then remove from baking tray to cooling rack and allow to cool.

When cold store the cookies in a airtight container.


Makes 12 large and 20 minis