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Ginger honey breakfast cookies

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We have for you an easy recipe for lightly sweet, soft and chewy ginger oatmeal cookies bursting with your favourite spices.


  • 1 ½ cups of gluten free rolled oats
  • ¼ cup of gluten free oat flour
  • 5 tbsp of ginger infused honey
  • 1 tbsp of ground ginger
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • 2 tbsp of melted coconut oil
  • 2 tbsp of almond butter



Preheat oven to 180°C. In a large bowl, whisk together all the dry ingredients: oats, flour, spices, baking powder, baking soda, and salt.

In a medium bowl, whisk together all the wet ingredients: eggs, coconut oil, almond butter, and ginger infused honey.

Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until well combined.

Using a 2-tablespoon cookie scoop, scoop the mixture and drop cookies onto the baking sheet.

Space cookies evenly apart, with enough space to spread out during baking. Using a fork, flatten cookies. The dough will be sticky.

Bake for 10-14 minutes. Using a heatproof spatula, carefully lift cookies from the sheet and transfer to a cooling rack.

Allow to cool completely before storing.


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