Ginger & Cinnamon Spice Coconut Cookies (gluten-free, sugar-free, dairy-free, grain-free)

Ginger & Cinnamon Spice Coconut Cookies (gluten-free, sugar-free, dairy-free, grain-free)


I’ve taken my vanilla coconut cookie recipe and have adapted them to make this delicious, festive treat!

These ginger & cinnamon spice coconut cookies make the perfect soft, grain-free Christmas cookie. I’m absolutely loving them!

These cookies are super easy to make and are perfect to keep in the cookie jar for a cheeky (guilt-free) treat and are even better to leave out for Santa (Santa loves healthy cookies, and I heard he gives better gifts to those who help him to be healthy – apparently he is trying to lose weight).

This recipe is grain & gluten-free as well as nut-free, sugar-free and dairy-free. This recipe also contains healthy fats & good protein AND they’re free from any nasty processed ingredients.

My favorite way to enjoy one of these cookies (or a few) is to dunk them into a glass of almond milk… I also like to spread a little bit (or a lot) of nut butter on the top (I love macadamia & almond) and they’re AMAZING with my maple & cinnamon spice almond butter – so cheeky!

I hope that you enjoy them as much as I do! xo




-1/2 cup coconut flour
-1/4 cup cold-pressed coconut oil
-1/4 cup 100% pure maple syrup
-1/2 teaspoon ground vanilla powder/ pure vanilla extract
-1 teaspoon cinnamon
-2 teaspoons ginger powder
-pinch nutmeg
-2 free-ranged eggs
-pinch sea salt

(makes about 18)




-preheat oven to 180 degree’s Celsius (360 F)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the melted coconut oil, coconut flour, pure maple syrup, eggs, vanilla, cinnamon, ginger, nutmeg and sea salt together in a bowl until well blended

-grease a baking tray with additional coconut oil

-roll the cookie dough into small balls (I don’t like to make these cookies too big, they’re nicer when smaller – making about 18 are great) and place onto the greased baking tray

-flatten the cookie dough balls by gently pressing them down onto the baking tray with your palm

-gently press the top of each cookie with the back of a fork to make lines on top (optional)

-bake for 10-20 minutes (depending on thickness – be careful you don’t dry them out or make them too thick)

-once baked to your satisfaction, remove them from the oven

-gently lift each cookie from the tray with a flat spatula and leave to cool (they’re always best when fully cooled)

-serve with almond milk, coconut milk or nut butter (optional)

-share, eat & enjoy every bite!

-store in an airtight container to keep fresh

Made with love by Liezl Jayne xo

Ps. Make sure that you check out my vanilla coconut cookie recipe – they’re so simple & delicious!



Photos by Liezl Jayne Strydom for