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Everybody needs a good basic biscuit recipe. One you can fancy-up for guests or serve plain in the lunchbox. This little beauty does the trick!

It’s a paleo version of a Christmas Spice Gingerbread Cinnamon type biscuit. Whatever you call them they are DELICIOUS. I served these for dessert when we had guests over- I made a double batch and drizzled plain dark chocolate all over them. They are tasty enough to serve to non-paleo’s (people with palettes that have not changed and adjusted to a low refined sugar diet). Our non-paleo dinner guests hoovered them up, both the adults and the kids. I was at a loss for dessert options to serve so was quietly very satisfied.

I made another double batch yesterday for the  lunch boxes but kept these plain and without the chocolate drizzle. The biscuits are currently in hiding from small hands. They are very popular in our house.

This is not my recipe, I have adapted it from one of my favourite paleo baking books “Paleo Sweets and Treats” by Heather Connell. This is her “Spiced Cookie Cutter Cookies” recipe.

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paleo ginger spice biscuits


  • 1 3/4 cups almond flour
  • 2 tbsp unrefined coconut oil in solid form
  • 2 tbsp maple syrup
  • 1 date, pitted & chopped
  • 1 tbsp coconut milk
  • 1 tsp vanilla extract
  • 2 drops dōTERRA Cinnamon oil
  • 1 drop dōTERRA Clove oil
  • 2 drops dōTERRA Ginger oil
  • 1/2 tsp baking soda
  • 1/2 tsp unflavoured gelatin
  • pinch of sea salt


  1. Preheat the oven to 180°C/ 350°F and line a baking sheet with cooking paper
  2. In the bowl of a food processor add all the ingredients and process on medium speed until a dough comes together and a ball forms.
  3. Dust a sheet of cooking paper with coconut flour and place dough on the paper. Dust dough with coconut flour and place another sheet of cooking paper on top. Roll out the dough to 5mm thick. Remove the top cooking paper and cut dough into rectangles. Transfer to baking sheet.
  4. Bake the biscuits for around 10 minutes until golden at edges.
  5. Allow the biscuits to cool completely before adding the chocolate drizzle.
  6. Store in an airtight container (in the fridge). Will last up to a week.
  7. Makes approximately 16 biscuits


Chocolate Drizzle: Melt 100g of dark chocolate (85% or higher) and drizzle over biscuits. It's easiest to drizzle the chocolate over the biscuits when they are still on the baking sheet/ cooking paper to save mess. I melt the chocolate and pour the melted chocolate into a ziplock bag and snip a hole in the corner to make decorating/ pouring easy.

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I suggest making multiple batches and freezing them. Either as a dough or as a cooked biscuit. Either way, they freeze well and by freezing some you stretch them out a little. As they will get eaten fast!

Enjoy x