There’s nothing that screams holiday season more, than the smell of freshly baked cookies emerging from the kitchen. But all those holiday treats can take a toll on your waistline right before the New Year begins. Enter the holiday miracle this season with recipes from natural whole foods company Ancient Harvest, for alternative healthy desserts.

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Vegan Gingerbread Cookies

Ancient Harvest provides a recipe for their Vegan Gingerbread Cookies, a new way to enjoy cookies without over-feeding that waistline.

The recipe:

  • Includes Ancient Harvest’s quinoa flour, beneficial for gluten-free allergies and high in protein
  • Mixed in with ginger, cinnamon, brown sugar, coconut oil and almond butter to get the familiar gingerbread taste
  • A 10- minute dish, easy to make and enjoyable for the whole family

Vegan Gingerbread Cookies


  • 2 cups Ancient Harvest quinoa flour, plus additional for rolling
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup packed brown sugar
  • ½ cup molasses
  • ½ cup firm coconut oil
  • 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water
  • 1/4 cup almond butter
  • Optional: powdered sugar, icing, or decorations of choice


  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a separate bowl, mix brown sugar, molasses, and coconut oil and beat on a low with a mixer to thoroughly blend. Beat in (flax) egg and almond butter.
  3. Gradually add flour to the wet ingredients and stir to combine. Press into a ball, cover and chill dough for at least one hour or overnight.
  4. Preheat oven to 350 degrees.
  5. Line a baking sheet with parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, generously sprinkling the top of the dough with flour before rolling.
  6. Carefully cut dough into desired shapes. Use a spatula to lift shapes and place on baking sheet one inch apart.
  7. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
  8. Bake for 8-10 minutes or until they appear only slightly browned on the edges. Let cool and decorate.

Thanks to Ancient Harvest for its contribution.


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Maralyn Dennis Hill

Maralyn D. HillThe Epicurean Explorer

Executive Editor, Luxe Beat Magazine

Editor-in-Chief, Where and What in the World

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing




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