Food / 7 December, 2022 / My Baba

Superfood Gingerbread Cookies Yule Want To Bake With The Kids This Christmas

My five-year-old and three-year-old boys are my little helpers in the kitchen they LOVE learning about the superfoods and healing ingredients we use in our cooking and baking, not to mention being my top taste testers. During the sweets-filled holiday season, we usually whip out our aprons and baking sheets to create our own wholesome, yet uber yummy seasonal treats.

This year, we decided on classic gingerbread cookies, with a superfood twist! For the cookies, we used organic coconut sugar (a low-glycemic sweetener that contains more nutrients than processed sugar), almond butter (an excellent source of vitamin E and trace minerals), blackstrap molasses (which has higher antioxidant levels than refined sugar), ground ginger (an instant tummy-soother and anti-inflammatory), and Philosophie Cacao Magic Superfood + Protein Powder (an energising, nutritional powerhouse of plant-based proteins, cacao, reishi mushrooms, mesquite, maca, chia seeds, and vanilla).

To avoid harmful artificial colouring and flavouring, you can whip up our own batch of frosting, with cashew as the star ingredient. The delicately flavoured nut creates a beautifully creamy frosting and is chock-full of heart-healthy fats, protein, fibre, copper, iron, and eye-protecting antioxidants. My kiddies also liked drizzling melted Philosophie Coconut Magic Coconut Butter onto their cookies as frosting.

After baking our gingerbread, we had a blast dressing up our cookies with superfood toppings like goji berries and unsweetened coconut flakes, perfect for “winter snow”!



For Cookies:

  • 1 egg (sub flax egg for vegan version)
  • 1 1/2 cups gluten-free flour or baking flour mix
  • 1/2 cup organic coconut palm sugar, blonde or dark (date sugar is another great option )
  • 1/4  cup vegan butter, softened
  • 4 tablespoons blackstrap molasses
  • 2 tablespoons smooth almond butter
  • 1 teaspoon ginger powder
  • 1 teaspoon Cacao Magic Superfood + Protein Blend
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For Vanilla Cashew Frosting:

  • 1 cup cashews, soaked
  • 3-4 tablespoons nut milk or water
  • 1/2 teaspoon vanilla
  • a pinch of salt
  • 1/4 cup powdered sugar or stevia


Topping Ideas:

  • unsweetened coconut flakes
  • bee pollen
  • goji berries
  • cacao nibs


Preheat oven to 350 degrees F.

Add softened butter, almond butter, molasses, sugar, salt, and spices into a mixer and beat on a medium speed until fully combined. Add the egg and continue to mix, then slowly add the flour until it’s fully incorporated. Feel free to grab a wooden spoon or spatula to scrape down all the sides. Your dough should be firm enough to hold its shape. If you find that it is a little too wet, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon of water at a time.

Remove the dough from the bowl, and cover with plastic wrap, forming a ball. Place in the fridge to set for 30-60 minutes.

After the dough has chilled, remove it from the fridge and sprinkle your counter space with flour. Place the dough in the centre, and begin rolling out with a pin (flour the pin as well to prevent sticking). Roll your dough to about 1/8 inch thickness, or 1/4 if you prefer a thicker cookie.

Collect your favourite cookie cutters, and press them into the shapes. Transfer the cookies onto a sheet lined with parchment or baking paper. Bake for about 8 minutes, or until the cookies start to brown around the edges. Once they are done, remove the cookies from the oven and transfer to a cooling rack until they become firm.

For the frosting, process the cashews in a high-speed blender or food processor until smooth. Add the vanilla, salt, powdered sugar, or stevia. Blend on low, and slowly add the milk or water until desired consistency is reached. You want it to be just firm enough to hold its shape for decorating. If you’d like a super simple, coco-nutty frosting, you could also melt Philosophie Coconut Magic Coconut Butter in a saucepan until it has a creamy, frosting consistency.

Once they are cool to the touch, the cookies are ready to decorate with frosting + superfood toppings!

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef.



Must-Make Mocktail Recipes to Enjoy This Christmas

Winter Trifle With Blackberries

In The Spotlight

Heelys Rolls Into Spring With New Collection

Heelys, the original two-in-one wheely shoe launched in 2000, is preparing for the upcoming Easter holidays with its new spring collection. Ideal for encouraging an active, healthy lifestyle, the stylish designs will ensure kids (big and small) will roll through the holidays with ease.

The collection consists of 19 designs, including three brand new Heelys shapes: Reserve Ex, Reserve Low and Pro 20 Half Flood. The Reserve Ex has a basketball shoe style, while the Reserve Low and Pro 20 Half Flood tap into the current Y2K trend for an extra chunky sole.

Match your Heelys to your mood, with designs split across two main aesthetics – a darker colour scheme vs. a lighter, spring-inspired palette. Think camouflage print, graffiti text and paint drips contrasting with pastel colours, tie-dye, metallic laces, foil and rainbow print.

Available in the UK and Europe on the Heelys website and retailers, the collection is available in sizes C12-7 across single or two-wheeled styles. RRPs range from £49.99 to £69.99.


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