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Gingernut Cookies – Sugar-free, Grain-free, Egg-Free, Dairy-Free

Wed 9th Jan, 2019 - 3:22pm by Emma Cockrell



Happy New Year! May 2019 be a year of increased understanding in how to best support your health nutritionally!

A question I am frequently asked by clients is, “What can I eat as a suitable ‘anti-Candida’ snack when I am out and about?”

The following recipe for Gingernut Cookies fits the bill perfectly. You can prepare them in less than 5 minutes, and then they take about 15 minutes baking time. The Gingernuts include ground pumpkin seeds in place of flour, making them a low-carb, nutrient-rich snack for any time of the day. It can also be a lot easier to eat 1 or 2 Gingernut cookies when you are out, compared to nibbling on seeds – trying not to drop any! This recipe obviously includes ginger, and I also added in some turmeric for its beneficial immune-supporting properties. As an alternative to these spices you can use ground cinnamon, nutmeg or mixed spice.

Any ground seeds will work for this recipe. Ground pumpkin works particularly well. For these photos I substituted 20g of ground pumpkin seeds with 20g of ground flax/linseeds.

You do need a food processor with a grinder attachment or a spice or coffee grinder to grind the seeds successfully. A variety of these can be found online or in many Bargain shops.

Ingredients – For 12 small Gingernut Cookies

  • 1 cup ground pumpkin seeds
  • 1/2 teaspoon baking powder
  • 1/2 – 1 teaspoon ground ginger – more or less according to taste
  • Optional – 1/2 teaspoon ground turmeric
  • 2 tablespoons cold water


  • Place the ground pumpkin seeds in a small mixing bowl with the baking powder and spices. Mix together thoroughly
  • Stir in 2 Tablespoons of cold water and stir until the mixture comes together

  • Take teaspoonfuls to make balls the size of a large marble

  • Place the balls on a baking tray and flatten to make the gingernut.  You may like to line your tray with non-stick baking paper to ensure the cookies don’t stick

  • Bake at 180 degrees Celsius for 10-15 minutes. For a soft-bake cookie, remove from the oven after 10-12 minutes. For a crisp bake, cook for 15 minutes, then turn off the oven and leave the cookies in for another 10 minutes.

  • Store in an air-tight jar. Great on their own or with some natural coconut yogurt.