• Siri DeMarche

*non-coconut* Allergen-Friendly Gingerbread Cookie Recipe (tastes like the "real deal"!)

Updated: Jul 22

Not gonna lie, I was REAL surprised when these turned out tasting exactly how I remember gingerbread to taste before I made several dietary switches. As the most holiday-y of holiday cookies, I had to figure out a gingerbread cookie recipe that I, and like minded, folks could enjoy dunking into hot chocolate/coffee, decorating (i.e. cutting into cute shapes & using as frosting vessels), making gingerbread villages out of, ordaining a gingerbread person wedding.. And for anyone allergic to coconut, here ya go! The real secret is the "chill for 30min" step. The batter tastes "eh?" before and "oh yeah!" after- so don't forget that step! And as with all my other recipes, I won't make you scroll through my history with tahini and take you on a journey of when and how I enjoyed my first gingerbread cookie morsel :) Enjoy the cookies!


-1/2 cup tahini

-2 tbsp molasses

-2 tbsp maple syrup

-1 tsp vanilla

-1/4 cup cassava flour

-1/2 tsp baking soda

-1/2 tsp ginger

-1/2 tsp cinnamon

-1/4 tsp salt


1) Mix all wet ingredients together

2) Add in dry ingredients & mix together

3) Put dough in refrigerator for at least 30min

4) Preheat oven to 350F

5) Scoop batter into baking sheet (I used approx. 1 tbsp of batter for each cookie). But if you're making hulk gingerbread guys & gals, you'll need more. If this is the case, please take pics and send them my way!

6) Bake for 15min


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