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Gluten Free Gingerbread Cookies & Holiday Baking Tips


coconut sugar, coconut nectar syrup, gingerbread, gluten free gingerbread recipe

I realise that Christmas is done and dusted for another year BUT I couldn’t go without posting this delicious Gluten Free Gingerbread Recipe for another 12 months! That is way too long for you to wait for something this delicious! Gingerbread is a holiday baking go-to and I’ve made it all the more fun (for your tummy) by making it gluten free and dairy free. Oh and it is also refined sugar free. That’s a triple win thank you very much. Today I thought I would share with you a few tips for holiday baking with kids (because if you have kids you know how crazy it can be).

Feel free to skip straight to the Gingerbread recipe here Jump to Recipe

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My Tips for Holiday Baking with Kids

Does the thought of baking with kids make you want to crawl up into a tiny ball and cry? Trust me, I get it. Anything involving kids usually means a whole lot of mess and this is especially true when it comes to cooking. Having kids in the kitchen can be downright stressful. BUT it is so important for them to learn skills in the kitchen and most kids love getting involved. To make your life a little easier I thought I would pop in some tips to make cooking with kids fun and not stressful.

Leave your inner control freak at the door.

Admit defeat right from the start, give up and give in. Your kids have the most fun and learn the most when they do it themselves. Relinquish the wooden spoon to the kids and even get them cracking eggs. It’s messy for sure but man it is awesome when they crack an egg perfectly for the first time. You will be proud of them and most importantly, they will be proud of themselves.

Share the jobs around equally.

If you have more than one child, have them take it in turns to pour in ingredients, crack eggs, mix etc. We all know that they will let us know if they feel they haven’t had their fair share of turns. Alternatively, you could give them seperate jobs that they are in charge of. Ie. Frankie is in charge of mixing the dry ingredients, Evie is in charge of mixing the wet ingredients and Dylan is in charge of rolling out the mixture. To be honest, I find the best way is just to let each child have a go at each step, otherwise they feel left out, but hey, whatever flows in your kitchen.

Make space.

The kitchen can feel crazy crowded when you’re cooking with kids. Clean down the bench to begin with to make plenty of room for activities (aka mess). Give each child their own space so they aren’t crowding each other, or you!

Make double.

When you’re making something like these gingerbread cookies, make a double batch. Divide the batch so that all of the kids can have a small batch each to roll out, shape into cookies, divide mixture between cupcake papers etc. Then you can designate the majority of the mixture to yourself so at least some of the cookies/muffins are up to (your) standard. Don’t worry, I get it!

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Have fun!!

THE most important thing when you’re baking with your kids is to just let go and have fun. Messes can be cleaned up, misshaped cookies will still get eaten and your kids will have lifelong memories of the fun they had in the kitchen with their mum.

Gingerbread Recipe

coconut sugar, coconut nectar syrup, gingerbread, gluten free gingerbread recipe

Gluten Free Gingerbread Cookies

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Course: Sweets
Cuisine: Dairy Free, Gluten Free, Vegetarian
Keyword: dairyfreerecipes, gingerbread, glutenfreegingerbreadrecipe, healthygingerbreadrecipe
Prep Time: 30 minutes
Cook Time: 12 minutes
Servings: 20 cookies


  • Rolling pin
  • Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • Wooden Spoon
  • Oven


Dry Ingredients

  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1 cup almond meal natural or blanched
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp ginger ground
  • 1/4 tsp cardamom ground
  • 1/4 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp xantham gum optional

Wet Ingredients

  • 1/4 cup coconut nectar syrup
  • 1 egg
  • 1/4 cup macadamia oil


  • Preheat oven to 170 degrees Celsius.
  • In a large mixing bowl add all of the dry ingredients. Mix together until well combined.
  • In a smaller bowl, whisk together the egg, coconut nectar syrup and macadamia oil.
  • Pour the wet ingredients into the dry ingredients and mix together until well combined.
  • Sprinkle a generous amount of buckwheat flour onto a clean benchtop and onto a rolling pin. Turn gingerbread mixture out onto benchtop and pat into a ball. Roll the mixture out until it is about 1/4 inch thick. Use a cookie cutter to cut into circles and place onto baking tray.
  • Roll remaining mixture into a ball and repeat the previous step until all mixture has been cut into cookies. Be sure to re-flour the benchtop and rolling pin.
  • Place tray of cookies into oven and bake for 12-14 minutes, or until golden brown.
  • Allow to cool before eating and storing in an airtight container at room temperature.



Calories: 98kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10IU | Calcium: 29mg | Iron: 0.4mg
Tried this recipe?Post your recreation to Instagram and mention @ournourishingtable or tag #ournourishingtable! Don't forget to let us know how you went by rating this recipe and commenting below.

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Try this delicious Gluten Free Banana Bread recipe for another fun recipe to make with kids!


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