Family Food: Baby-friendly gingerbread cookies

My little one loves a certain brand of supermarket gingerbread men. Luckily they are the kind with no nasties, but if you have a bit of time, it is so easy to make healthy baby-friendly gingerbread yourself! And it’s a lot cheaper.

These are wheat and gluten free gingerbread cookies. They are perfect for the festive season with a cup of warm vanilla milk (any kind of milk you like with a little vanilla extract or vanilla pod seeds).


  • 100g whole almonds
  • 130g Pecans
  • 180g of brown rice four of buckwheat flour (I have also used wholemeal spelt here)
  • 95ml maple syrup (I have used half this amount and they still taste good!)
  • 2 tablespoons of ground ginger
  • 1 tablespoon coconut oil
  • 1 tablespoon of chia seeds (preferably milled but whole will work too!)


  • Preheat oven to 200 C
  • Prepare baking sheets either with a little coconut oil or baking parchment
  • Place almonds and pecans in a food processor and pulse for a minute or so until they form a ‘flour’
  • Add all the other ingredients with 95ml of water (maybe slightly more if you’ve cut the amount of maple syrup) and blend until a ball of sticky dough forms
  • Flour a surface and roll dough out until its thin and perfectly smooth
  • Cut cookies out with your choice of cookie cutter shapes
  • Bake for 15-20 mins until golden and leave to cool
  • These will keep for 5 days in an airtight container

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