Pierniczki (Polish gingerbread cookies)

Makes around 28 cookies


  • 200g ground almonds
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • Pinch sea salt
  • 125g almond butter
  • 80g honey
  • 50ml milk of your choice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

For the frosting

  • 75g coconut butter (or creamed coconut)
  • 1 1/2 teaspoon honey
  • 4 tablespoons warm water


Preheat the oven to 170C.

Add all the dry ingredients to a food processor and pulse to mix.

Add in all of the remaining wet ingredients and pulse well to get a dough.

On a plate lined with parchment paper spread the dough to be around 2 inches thick and put in the fridge for at least an hour.

Line a large baking tray with parchment paper.

Transfer the chilled dough, keeping it on the parchment paper to a large chopping board or other surface to roll out. Using a rolling pin roll to 1/4 inch thick. Cut out the cookies using a cookie cutter until you have used up all the dough – I used a 2 inch heart shaped one and got 28 out of this batch.

Lay each one onto the lined baking tray. Bake for 8 minutes. Remove from the oven and allow to fully cool.

To make the frosting combine the coconut cream, honey and warm water and mix together well to get a smooth consistency. Once the cookies have cooled spread 1 teaspoon of the frosting onto each of the cookies. Place in the fridge to set for around 15-20 mins.