Lactose-free Gingerbread Cookies with Frosting

Lactose-free Cookies

Total: 45 min


  1. Crumble the almonds and grated coconut together with a blender until a kind of coarse almond flour is produced. Then put them together with the dates, raisins, coconut oil, cinnamon, ginger, cloves, salt, molasses, maple syrup, and vanilla sugar in a blender and process until a relatively smooth dough is formed.
  2. Place the dough centered on a sheet of baking paper, place a second sheet and roll out the dough between them approx. 5 mm thick. Put the rolled dough into the freezer for 10 minutes, so the sticky mass can be cut out much better afterward!
  3. Preheat oven to 160 degrees (top/bottom heat), lay baking tray with parchment paper. From the well-cooled dough, cut out cookies in your favorite shape and place on the baking sheet, bake for about 10-15 minutes (depending on the desired degree of hardness).
  4. For the frosting, mix the icing sugar with enough water to make it flow, but it is by no means watery. It is best to add the teaspoonful of water. Turn a mini piping bag out of baking paper, fill in the frosting and decorate the cooled cookies with it as you like.

Nutritional values: ​​

Energy 187kcal 9%
Protein 3g 5%
Fat 11g 15%
Carbohydrates 21g 7%
Calcium 31.3mg 3%
Magnesium 36.4mg 10%
Iron 1.2mg 9%


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