Gingerbread is my favorite holiday cookie to make, and this is my no-bake version that takes just 10 minutes to prepare, and is packed with polyphenols and ingredients designed to stabilize blood sugar—because who says holiday treats can't be both nourishing and delicious?  Check out how to make it on my Instagram page!

Prep time: 10 min • Cook time: N/A • Total Time: 10 min • Serves: 12

Ingredients:

1 cup almond flour

¼ cup coconut flour

Blended Ingredients: 

½” ginger knob, peeled

1 whole star anise pod

3 whole cloves

1 tsp Ceylon cinnamon

½ tsp ground cardamom

½ tsp ground allspice

½ tsp ground nutmeg

¼ tsp Icelandic hand-harvested sea salt

1 tbsp granulated monk fruit sweetener

1 tbsp blackstrap molasses

½ cup raw macadamia butter

¾ cup macadamia nut milk 

Directions

1. Whisk together the almond flour and coconut flour in a large bowl until evenly combined.
2. Blend all of the fresh and ground spices, Icelandic sea salt, macadamia butter, monk fruit sweetener, blackstrap molasses, and macadamia nut milk together until smooth and well-mixed.
3. Gradually combine the wet mixture into the flour mixture, stirring until a dough forms.
4. Roll the dough into 12 even balls, then flatten each ball with a fork, creating a criss-cross pattern to flatten into the shape of a cookie.
5. Place cookies in the refrigerator to chill for 30 minutes before serving to enjoy!

Pro Tip: To store, refrigerate in an airtight glass container to last for up to a week.