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Grain Free Vegan Unrefined Sugar Free Shareable Gingerbread Cookies

Listen, if there's gonna be any time of year to indulge, it's over the winter holidays- cozy, bundled up at home in front of the fire or a good movie, wearing pants with an elastic waist band as full bodied wine, chocolate and rich roasted meats and veg cascade across your feed. 

And although our pups aren't privy to the world of advertising or the way that snowfall and a cider scented candle can send you instantly into the kitchen to produce some moorish, carb-heavy dish, they can definitely smell the food we're cooking and baking and always want-in on whatever we're doing or eating.

Typically, I promote sticking to veggie scraps, pieces of lean pastured meat, low-glycemic fruits and nuts and seeds on occasion, when it comes to snacking and sharing with our pups. But over the festive season, I like to push the envelope a bit and always love taking on the task of creating dishes and treats that are both tasty and anti-inflammatory for you and your dog to enjoy together.

And with that, I give you, the best, healthiest gingerbread cookies in the game (and the most delicious icing recipe to go with it)!

INGREDIENTS:

  • 1.5 cups fine almond flour
  • 1/4 cup tapioca starch
  • 2 teaspoons ground ginger
  • 1 tsp cinnamon
  • 1 pinch of sea salt
  • 1/4 tsp baking soda
  • 2 tbsps melted coconut oil (or ghee)
  • 1/4 cup pure maple syrup or coconut sugar
  • 1 tablespoon unsulfured molasses (1/2 tbsp if it's just for your pup)

INSTRUCTIONS:

Mix all of your dry ingredients in a large bowl. Slowly add in wet ingredients and mix until smooth. Then cover the bowl with a beeswax food wrap and place in the fridge for 30 minutes. 

Near the end of the 30 minute wait (which always feels like FOREVER) heat your oven to 350F and dust a large surface with gluten free flour. When your dough is cooled and ready, roll it out onto the floured surface to your preferred thickness. 

Cut out all of the shapes you like (I did varying gingerbread people and stars and got nearly 20 cookies out of my mix** my cookies were around 1/4inch thickness).

Bake cookies for 10-18 minutes (pending on thickness). Leave on the pan until cool. Once completely cooled get ready to ICE ICE BABY!

ICING INGREDIENTS:

  • 1/4 cup coconut manna
  • 1/4 cup coconut oil
  • 1 tsp lemon juice
  • 1 tbsp raw honey
  • 1 tbsp lemon zest
  • 1 tbsp unsweetened coconut
  • 1/4tsp grated fresh ginger

INSTRUCTIONS:

These are my favourite instructions of all time- you ready? Throw all ingredients into a blender! Once it's blended, toss the icing into the fridge for a couple of minutes as the mixing will heat it up a bit and you want it to be firm for icing. Then grab a piping bag (or make one by snipping the tip of a plastic ziploc bag (to the desired width for your icing), pour the icing into the bag and decorate your cookies!

Try not to eat them all in one day....That may be the hardest part of the whole recipe. Share with your pupper, your friends and your family and most of all, enjoy!