Spicy Gingerbread Cookies

When I make these, it only means one thing....Christmas is upon us! I think every household in Iceland and elsewhere prepares either gingerbread men or gingerbread cookies (even gingerbread houses). When I was little my mom used to make the traditional kind which were flattened out, baked and then painted by the little "artists" (us). They were some horrible looking cookies they were. Still, because we had put so much care into making them, we of course thought they were the best cookies in the whole world. I can still vividly remember some of the "designs" on the cookies (mostly psychedelic colours mixed together). I can honestly say that I miss colouring cookies (I don't use any additives/colourings in my food), maybe one day they will make bright, organic food colourants? The day these are in the shops, I will do some serious cookie-decorating.

These cookies are egg free, lactose free, nut free (although including paste from sesame seeds) and vegan. You will find tahini in health food stores and in larger supermarkets.

The perfect Christmas cookies

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Spicy Gingerbread Cookies

Makes 45-50 cookies


  • 300 grams (11 oz) spelt flour
  • 1 tablespoon aluminium free and gluten free baking powder
  • 2½ teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • 1½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • 125 millilitres (4¼ fluid oz) tahini (sesame paste)
  • 125 millilitres (4¼ fluid oz) soy milk
  • 125 millilitres (4¼ fluid oz) pure, organic maple syrup
  • 100 grams (3½ oz) Rapadura (or other raw cane sugar)
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract (from a health food store)


  1. In a large bowl sift together the 300 grams spelt flour, 1 tablespoon baking powder, 2½ teaspoons ground cinnamon, 1½ teaspoons ground cloves, 1½ teaspoons ground ginger and ¼ teaspoon ground nutmeg.
  2. In a medium bowl, mix together 100 grams raw cane sugar, 125 millilitres soy milk, 4 tablespoons coconut oil, 125 millilitres maple syrup, 125 millilitres tahini and 1 teaspoon vanilla extract.
  3. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Stir everything together.
  4. Use your hands to bring everything together to form a dough. It should not be too sticky but smooth and easy to handle. If the batter is very dry, add a little more soy milk.
  5. Leave in the fridge for 30 minutes (for easier handling).
  6. On a clean, floured surface roll the dough into 6 sausages.
  7. Slice each sausage into 1 centimetre/0.4 inch thick slices.
  8. Place baking parchment on a baking tray. Place each slice on the baking parchment and press down lightly with a fork or the palm of your hand (to make them a little thinner).
  9. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20-25 minutes.
  10. Cool on a wire rack.


  • Note that the cookies will be soft whilst still hot but will become crunchy when cool.
  • You can add 1 tablespoon sesame seeds for a healthy option.
  • You can use agave nectar instead of the maple syrup.         
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can add more/less of your preferred spice. Some prefer less nutmeg and more cinnamon for example.
  • You can use almond milk, rice milk, oat milk or semi-skimmed milk instead of the soy milk.