Ginger Christmas Cookies


Hang your stockings up! 

I think many of us can agree that this time of year can be highly oriented around food, which is great! We have an excuse to share memories and stuff our face  around the people we love the most! 

Sometimes though it can leave us feeling sluggish and a little over the constant food hangovers. SO I want to bring you a few different recipes in the next coming weeks that are perfect additions to the Christmas spread but will keep you smiling days on after. 

My first recipe on this xmas hit list is my ginger sugar cookies! 

These are perfect to have on the table throughout the holiday season or a great treat to place onto the desserts table. 

Processed with VSCO with fp8 preset



  • 2 1/2 cups of rolled oats
  • 2 tbs of cinnamon
  • 2 teaspoon of baking powered
  • Pinch pf salt
  • Thumb of ginger, grated (or a little more if you love ginger!)
  • 1 cup of coconut sugar
  • 1/2 cup of rice malt syrup
  • 2 tbs of almond milk

Preheat oven to 190 degrees celsius.

Place two 1/2 cups of rolled oats in a high speed blender and pulse in till a flour is formed.

In a mixing bowl place your oat flour, cinnamon, grated ginger, baking powder, salt and stir.

In a seperate bowl place your coconut sugar and rice malt syrup. Put into microwave for 30 seconds. Stir together.

Now add your wet mixture to your dry and combine.

Place onto a lined baking tray. The mixture may be very sticky I know so try your best to get it into cookie circles.

Bake for 20-25 minutes. Leave to cool for 10.

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