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These sugar and oil free gingerbread cookies are the perfect cookie to keep in your kitchen this holiday season and enjoy throughout the week. They are subtly sweet with spicy undertones and that chocolate drizzle of course. I love having a sweet in the house to enjoy with my coffee in the afternoon that isn't loaded with sugar and butter that will ruin my stomach. I hope you enjoy this new healthy holiday plant-based recipe!



Yield: 15 cookies


1 1/2 cups whole wheat flour

1 tsp baking powder

1/4 tsp salt

1/3 cup molasses

1/3 cup maple syrup

2 tbsp almond butter

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

*optional 1/4 cup melted (DF) dark chocolate


Preheat oven to 350 F.

Combine flour, pumpkin pie spice, cinnamon, baking powder, and salt in a large bowl.

Combine molasses, maple, almond butter, and vanilla in a separate bowl, whisk till well combined.

Add wet to dry and stir till a wet dough is formed. Form 18 golf ball sized cookies on a baking sheet and bake for 15 minutes. (They will not spread that much so I like to squish them down a bit with the back of a spoon). Remove from oven and let on a wire rack for 5 minutes before drizzling the top with dark chocolate.

Enjoy :)




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What is a Registered Dietitian?

A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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