Gingerbread Cookies

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Ombar Gingerbread Recipe 3
  • recipes_preptime 15 Minutes
    Prep Time
  • recipes_cooktime 9 Minutes
    Cook Time
  • 3 Hours
    Chill Time
  • recipes_serves 8

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  • 1 tbsp ground flaxseed
  • 390g plain flour
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • ¾ tbsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 150g dairy-free spread
  • 150g brown sugar
  • 200g molasses
  • 2 vanilla pods or 2 tsp vanilla extract
  • 1 bar Ombar Gingerbread Spice


  • 1.

    Start by preparing flax egg. Add ground flaxseed and 2 ½ tbsp water to a dish and stir. Let rest for 5 minutes to thicken.

  • 2.

    Combine flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl.

  • 3.

    In another bowl, with a handheld or stand mixer fitted with a whisk attachment, whisk dairy-free spread on medium speed until creamy, for about 1-2 minutes. Add brown sugar and molasses and mix until combined.

  • 4.

    Add flax egg and vanilla and mix until fully combined.

  • 5.

    Add the dry ingredients and mix on low speed or by hand until no dry spots remain. The dough should be sticky and thick.

  • 6.

    Knead the dough a few times by hand and divide in half. Form circles and wrap tightly in cling film. Chill for at least 3 hours or up to 3 days.

  • 7.

    Preheat oven to 175°C (or 155°C fan oven). Line 3 baking trays with baking paper.

  • 8.

    On a well-floured surface roll out dough into 6mm thickness. Cut out cookies with gingerbread men cookie cutters and place on trays with space in-between.

  • 9.

    Bake for 8-9 minutes. Allow to cool completely.

  • 10.

    Melt Ombar Gingerbread spice in a microwave, in 20 second bursts, stirring in-between. Be careful not to burn.

  • 11.

    Decorate completely cooled cookies with chocolate, making facial features, buttons and dipping the feet to make boots.

  • 12.

    Allow chocolate to cool and harden before eating. Store in an airtight container at room temp up to 1 week.