Pepernoten and kruidnoten have been appearing in supermarkets since summer, but it's this autumn chill that truly sparks our excitement. We've all felt that post-indulgence guilt after a handful of traditional gingerbread cookies. That's why the BeBio experts crafted this healthier, lower-sugar vegan alternative—perfect for cozy couch sessions without regret.
Developed in the BeBio kitchen, these gingerbread cookies are a nutritious upgrade over store-bought versions. Completely free from refined sugar and butter, they deliver all the festive flavor with wholesome ingredients.
Ingredients (makes about 20 cookies):
– 20 grams almond flour
– 150 grams whole wheat spelt flour
– 60 grams coconut oil
– 50 grams coconut blossom sugar
– 5 tablespoons almond milk
– Pinch of cinnamon
– 2 tablespoons gingerbread spice mix
No gingerbread spices on hand? Easily mix your own with a pinch each of nutmeg, cinnamon, ginger powder, cloves, white pepper, and optional cardamom.
Instructions:
Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
In a mixing bowl, combine dry ingredients with coconut oil and sugar using a spatula. Gradually add almond milk until the dough forms. If too dry, add a bit more milk. Knead into balls—roll patiently for uniform cookies—and space them apart on the tray.
Bake for 20 minutes. Let cool completely on the tray for that signature crispy texture. Enjoy these wholesome treats guilt-free!
About BeBio
Willemijn and Liselotte, founders of BeBio, share weekly insights on Sante.nl about healthy, conscious living. As experienced wellness advocates, they prove balanced lifestyles are fun and accessible for all. Read all their blogs>>
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