Tiny gingerbread cookies for the autumn feel


Last night I actually went to bed with the window closes and no fan on, which means it is officially autumn (well technically it starts in 2 days,) my favourite season of the year! And everyone else’s, surely? (Screw summer.) The only bad thing is that it’s not a great time to lose weight. The cold weather makes everyone want to comfort eat, rather than living off ice lollies like I did for the whole of July.

I want to share this recipe that will provide you with a really autumnal sweet treat, but is actually healthy and totally small! I don’t know how many calories are in each one because I’m not that science but I imagine it’s such a small amount that you don’t even have to count it on FitBit. Probably.


These little cookies taste so good that I actually forgot they were made of clean eating ingredients, and almost forgot to actually mention it in the post. To get them so small I actually used a fondant icing shape cutter rather than a cookie cutter. The recipe only makes about 20 small cookies because it’s just me who’s going to eat them and they last for 5 days in sealed container, but you can always double the recipe if the whole family/flat mates want some too.

Here it is!

Tiny gingerbread cookies – makes approx. 20


  • 50g almonds
  • 65g pecans
  • 120g flour – you can use normal or brown rice flour
  • 50ml maple syrup
  • 1 tbsp ground ginger
  • 1/2 tbsp coconut oil
  • 1/2 tbsp chia seeds



This recipe is too easy!

Preheat the oven to 200, or 180 fan.

Blitz the almonds and pecans in a blender or food processor until they look like dust. Then just chuck all the other ingredients, including 100g of the flour together to make a dough. If the dough is too wet and sticky, keep adding the rest of the flour until it stops sticking to your hands and is rollable.

Roll the dough out on a floured surface until it is as thin as possible. The dough is quite stretchy and bounces back into shape a bit so just try to get it as thin as you can.

Grease trays with coconut oil and cut out cookies. They won’t spread hardly at all so you can fit quite a few on one tray.

Bake them until golden. You can then keep them in a container for up to 5 days once they are cool.


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