Gingerbread Cookies

While we are not so traditional here at Little Bird – we can still appreciate the classics.

We have created the perfect gluten-free, dairy-free, vegan gingerbread mix for you and your loved ones to prepare together and enjoy.

Made from a base of organic almonds and then delicately spiced with ginger and cinnamon. These are not only good for you but should keep all the family’s dietary needs covered with no compromise on flavour.

Gingerbread Cookie Mix Instructions

Half jar (175g)  |  Makes: 16 Cookies  |  Make time: 45 minutes  |  Cook time: 10 - 15 minutes


  • Half jar (175g) Little Bird Gingerbread Cookie Mix
  • 2 tbls - Coconut Oil (melted) / Olive Oil / vegan butter
  • 2 tbls - Water
  • Arrowroot or tapioca starch (optional for lining tray) 


  • Preheat oven to 175° C
  • Line a tray with baking paper
  • In a bowl combine 175g of gingerbread cookie mix with the (melted coconut oil / olive oil / butter) and water
  • Knead until a dough is formed 
  • Place dough in the freezer for 30 minutes to help firm up.
  • Dust a large piece of baking paper with flour (this will help the dough to not stick) and place firm dough in center 
  • Use a rolling pin to roll out dough to a flat sheet about 6mm thick.
  • Cut shapes with cutter and place cookies on a lined baking tray (re-roll excess dough to create more cookies)
  • Bake at 175° C for 10 minutes for soft center cookies or 12-15 minutes for crisp cookies (edges should brown for crisp cookies) 
  • Cool before icing (they will firm up as the cool)