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Honey Gingerbread Cookies or House

Delightful gingerbread house adorned with colorful candy and icing, displayed on a plate against a dark backdrop.
Raw honey is used instead of molasses to create paleo, gluten-free and grain-free cookies.

Yield 1 House or 24 Cookies
Prep Time 10 Minutes
Total Time 20-30 Minutes



  • ½ cup coconut oil, melted
  • ⅔ cup Nate’s 100% Pure Honey
  • 1 egg
  • 4 cups almond flour
  • ½ cup coconut flour
  • ½ tsp salt
  • 1 Tbsp ground ginger
  • 1 Tbsp cinnamon
  • 1 Tbsp vanilla extract


  • 2 egg whites
  • 5 cups organic powdered sugar
  • ¼-½ tsp lemon juice
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Heat oven to 350ºF. Combine all cookie ingredients together in a stand mixer. Roll dough between 2 sheets of parchment paper, until ½ – ¼ inch thick. Cut into desired shapes.

Remove extra dough and transfer parchment paper with cookie cutouts to a large baking sheet. Bake for 8-10 minutes (for softer cookies) or 15-20 minutes (for gingerbread house pieces).

Cool completely before icing.


In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add powdered sugar, whipping until mixture is smooth. Add just enough lemon juice to make the icing the texture of thick paste.

Transfer to icing bags. Pipe onto cooled gingerbread.

NOTE: To create the gingerbread house, we used the Memory Making Gingerbread House Bake Set

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