Christmas Spice Cookies


How is it that Christmas is already around the corner? I’m pretty sure we were in June yesterday. Well I don’t know about you but it suddenly dawned on me that it’s Christmas in like 2 seconds and so it’s crucial to start making festive treats.

My favourite treats for this festive season are:

  • Mince pies (yes I make a gluten-free version)
  • Chocolate date balls 
  • Coconut biscotti
  • Rice Krispies treats
  • Christmas spiced cookies

Now that you know my guilty pleasures I decided to first share with the you my Christmas spice cookies that I made last week. What a great life choice, these delights were delicious! We even tested them on non-paleo friends and they were a win! I might just post one or two more of my favourite treats before Christmas for you to try 😉 

This recipe is adapted from Detoxinista‘s gingerbread cookies recipe. They are so easy to make, full of nutty flavour and of course all the appropriate Christmas spices (you guessed it – cinnamon, ginger and nutmeg). 

Mix together all the dry ingredients ensuring that there are no lumps.

Add in the wet ingredients and form into a ball.

Now you can either roll this into smaller balls to flatten with a fork into round cookie shapes or roll the dough out between two pieces of baking paper until half a centimetre thick. Then use cookie cutters of your choice to cut out your shapes. I did both. 

Put them in the oven for 15 minutes until golden brown. The longer you keep them in the oven, the crunchier they get. But if you would like a more chewy centre then take them out when they’ve just turned golden brown. When cooled, sprinkle with shredded coconut or use Detoxinista’s paleo icing recipe for some added deliciousness. I assure you however, that they are amazing on their own. 

Enjoy alongside some almond or cashew milk 🙂 or not. Totally up to you.

Christmas Spice Cookies
Chewy and crunchy Christmas spiced cookies that are paleo!
  1. 1.5 cups of almond flour
  2. 1/4 cup tapioca flour
  3. 1 tsp ginger powder
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/4 tsp baking soda
  7. pinch of salt
  8. 2 Tbs coconut oil (melted)
  9. 1/4 cup honey
  10. Tapioca starch for rolling and cookie cutting
  1. Mix all the dry ingredients together until there are no lumps.
  2. Add the coconut oil and honey to the mixture and mix well forming into a ball of dough.
  3. Roll out between to sheets of baking powder sprinkled with tapioca starch until 1/2cm thick.
  4. Use a cookie cutter to cut out the shapes and place on a tray lined with baking paper.
  5. Gather the scraps of dough, and form another ball.
  6. Either roll this out again and use the cookie cutter or roll into small bite-size balls and flatten with a fork.
  7. When cooled, sprinkle with shredded coconut or decorate with icing.
Fully Well By Mel
Adapted from Detoxinista

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