Ginger Nut Cookies



Protein (g)


Carbs (g)


Fat (g)


  • 60g coconut oil, melted

  • 70g maple syrup, honey or agave nectar

  • 1 tsp vanilla extract

  • 50g crunchy peanut butter (or use nut butter of your choice)

  • 1 egg

  • 200g plain flour (use gluten-free flour if preferred)

  • 2 tsps ground ginger

  • 1 tsp ground cinnamon

  • a pinch of ground nutmeg

  • a small pinch of baking soda

  • a pinch of sea salt


Preheat oven to 180°C / 370°F. Line two large baking trays with greaseproof paper.

Place the oil and maple syrup in a large bowl and whisk briefly using an electric hand blender.

Add the remaining ingredients and mix well to form a thick paste. If the mixture is too crumbly, add a splash of cold water. Taste the mixture and add more sweetener if required.

Place 4 spoonfuls of the mixture onto each tray. Shape into discs and flatten to around 1cm thickness.

Bake in the oven for 20-25 minutes or until golden. Transfer to a wire rack to cool.

Store any leftovers in an airtight container for up to 3 days.