Gingerbread Cookies

These are fun cookies to make with the kids!  Great for snacks and lunchboxes.  We’ve also given them as ‘thank you’ presents to teachers.

Makes about 15 large cookies
Preparation time: 20 minutes, plus 1 hour chilling
Cooking time: 8 minutes

70ml / 2 1/2fl oz / 1/3 cup rapeseed (canola) oil
85g / 3oz / 1/2 cup soft brown sugar
65ml / 2 1/4fl oz / 1/4 cup agave syrup (or fruit sweetener)
65ml / 2 1/4fl oz / 1/4 cup soya milk
140g/ 5oz / 1 cup wholemeal (whole wheat) flour
140g /5oz / 1 cup plain (all purpose) flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp cinnamon


  1. Whisk together the oil and sugar in a large bowl until they are well combined (3 minutes or so).  Add the agave syrup and soya milk and whisk for another 2 minutes.
  2. Sift half the flour into the bowl and mix thoroughly.  Sift in the remaining dry ingredients (flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon) and mix until a stiff dough is formed.  Wrap the dough in cling film (plastic wrap) and refrigerate for an hour (can be left longer, even overnight, but allow it to warm up for 10 minutes or so before rolling out).
  3. Preheat the oven to 180C / 350F / Gas 4 and lightly grease two baking sheets.
  4. On a lightly floured surface, roll out the dough to about 0.5cm (just under 1/4 inch) thick.  Cut out the dough using a cookie cutter and gently use a thin spatula to place the cookies on the baking sheet. 
  5. Bake for 8 minutes.  Remove the cookies from the oven and leave them to cool for a couple of minutes on the baking sheet before transferring to a wire rack.

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