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All recipes are GF, DF & refined sugar free, but mostly delicious!


As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

This recipe is part of 12 days of Feel Good Holidays!

I think gingerbread + eggnog are hands down the best flavors of the holidays, and I am not interested in a hard as a rock ginger bread cookie no thank you.

If you want more recipes like this that are delicious, gf, df, and refined sugar free (aka antii-nflammatory) and will have you feeling energized, satisfied, and no sugar cravings or crashes — get the entire Feel Good Treats ebook with 29 recipes here!

Happy Holidays however you choose celebrate!

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Ginger Bread Cookies

Recipe by Arianne JonesCourse: Gluten free, dairy free, vegan optional, refined sugar free


Prep time


Cooking time




  • 1 egg **

  • 3 tablespoons avocado oil

  • 2 tablespoons molasses

  • 5 tablespoons maple syrup

  • 2 teaspoons ginger juice* (made from ginger root, see instructions)

  • 1 ¾ cups almond flour

  • ½ teaspoon baking powder

  • 1 ½ teaspoons ground ginger powder

  • ½  teaspoon nutmeg

  • ¼ teaspoon salt

  • ¾ teaspoon cinnamon

  • Optional superfood add in: 3-4 servings of a superfood mushroom blend***

  • 3 Tablespoons Candied ginger, finely chopped (optional)

  • Topping: raw turbinado sugar (optional)


  • Preheat the oven to 350 ° F (175ºC) and line a baking sheet with parchment paper. 
  • Make your ginger juice.

    Option 1: Grate fresh ginger root (washed but no need to peel) over the cheese cloth and then squeeze with your hands to strain juice. 

    Option 2: Add fresh ginger root (washed but no need to peel) into a high powered blender or small food processor with enough water to allow it to mix into a pulp, strain through layered cheesecloth or a fine mesh nut milk bag. Will be slightly more dilute than the above version. Store in a glass container in the fridge for 1-2 weeks. HOT TIP Excess ginger juice can be used as tea – add hot water and honey.
  • In a large bowl combine egg (of flax egg)avocado oil, molasses, maple syrup, vanilla and ginger juice
  • Add in almond flour, baking powder, ginger powder, nutmeg, salt, cinnamon, mushroom powder (optional) and candied ginger. Stir well to combine.  
  • Scoop into 1-2  tablespoon sized balls. Flatten them slightly and sprinkle with raw turbinado sugar.
    Bake for 10-20 minutes. Let fully cool, Enjoy!


  • **If you are vegan, you can sub out the egg for a flax egg. In a small bowl make a flax egg by whisking 1 tablespoon of ground flax seed with 3 Tablespoons of water and let rest for 10-15 mins until it becomes gelatinous
  • ***If you want to add a mushroom blend. I use the 5 mushroom powder from harmonic arts. Use code JONES15 for a discount! Their quality of mushrooms are incredible.

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