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Gluten free, grain free, vegan, refined sugar free Contains nuts
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  • 1 cup (225g) light roasted almond butter (see notes)
  • 6 tablespoons pure maple syrup
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground clove
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla bean paste
  • Pinch of fine salt


  • Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Lightly grease a sheet of baking paper.
  • Combine all the ingredients for the cookies together in a medium mixing bowl. Mix until the batter thickens and becomes solid enough to pick up. This might take a little while, 5 or so minutes, and sometimes it helps to have a break from stirring. It seems to thicken while it rests. See the notes on the best almond butter to use to make sure you’re not fighting a losing battle.
  • Once the batter is thick, lightly oil your hands, and transfer the dough onto the oiled baking sheet. I find it easiest to flatten the dough out using the palm of my hands. The thickness is up to you – I like a thick gingerbread, but you might like a thinner one. Mine are roughly 1/2 a centimetre thick – adjust the cooking time if you like yours thicker/thinner.
  • You can begin gently cutting the cookies straight away, but I find it easiest to put the flattened dough in the freezer for 15-20 minutes. When the dough is cold it is far less likely to be stretchy and petulant.
  • Place the cookies on a lined baking sheet, leaving some room for spread-age (this depends a little on the almond butter you use.) Bake anywhere from 8-15 minutes, according to your taste. 8 is a chewy on the outside and soft on the inside bake (with my oven) and 10+ leans towards a more well cooked and crunchy bake. Your call.
  • Allow the cookies to completely cool before touching or moving them – they will still be soft and will harden as they cool. Once cooled, store in an airtight container to prevent them from going soggy. Eat within a few days.
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