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Skinny Gingerbread Cookies

  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 20 1x



For the Cookies

  • 3 cups oat flour
  • 1/2 cup Born Sweet Zing Baking Blend
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup unsulphured blackstrap molasses
  • 1/2 cup melted coconut oil
  • 1 egg

For the Icing


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl sift together your dry ingredients until mixed.
  3. In a medium bowl whisk together the molasses, coconut oil, and the egg until smooth.
  4. Pour your wet ingredients into your dry ingredients and mix with a large spoon until you have a smooth dough.
  5. Lightly flour your countertop and roll out your dough until it’s 1/4 inch thick. Using your cookie cutters, carefully cut out your cookies, placing them on the parchment-lined baking sheet. Be sure to use all the dough, balling the outside scraps and then re-rolling it out.
  6. Bake the cookies for 10-12 minutes or until you see the edges starting to brown.
  7. Allow the cookies to cool for one hour before icing.

For the Icing

  1. While the cookies are cooling, place 1/2 cup Zing Baking Blend into your blender. Blend on high for 2-3 minutes to create a powder consistency.
  2. Once your baking blend is a powder transfer it to a medium bowl. Add the arrowroot powder and sift together.
  3. One tablespoon at a time add the milk and mix, until you have a smooth thick icing (you don’t want it to be too runny or it won’t keep it’s shape on the cookie).
  4. Transfer the icing to a piping bag or a plastic ziplock back with the corner cut off.
  5. Pipe the icing onto the cooled cookies and decorate them however you would like.
  6. Allow the icing to dry completely for at least 3 hours and enjoy!