Homemade Ginger Biscuits

Author: Jillian Foster  


1 ½ cups (175 g) organic rolled oats

½ cup (40 g) organic desiccated or flaked coconut

½ cup (60 g) flaked or chopped almonds

1 teaspoon ground ginger

½ teaspoon ground cinnamon

Pinch of nutmeg

2 ½ tablespoons macadamia nut oil, cold pressed coconut oil or olive oil

2 tablespoons honey  – preferably raw honey or manuka honey

1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste

1 – 2  tablespoons water – to help combine




Preheat your oven to 150 C, fan forced.

Combine oats, coconut, almonds, ginger, cinnamon, nutmeg into a food processor.

Add oil, honey and vanilla.

Using a food processor, mix well for 10 – 15 seconds or until combined. Don’t over process the mix, just enough so that it combines.

Add the water and mix again. The addition of water will help the cookie mixture stick together.

Form into 20 small cookies and place onto a baking sheet lined with baking paper.

Flatten down with enough room around each cookie.

Bake for 20 -30 minutes in a low oven at 150 C , or until golden brown.

Cool completely before eating and enjoy. 

Store in an airtight container for 5 days.


Written by Jillian Foster

Jillian (BHSc Naturopathy) is a qualified naturopath who believes through a healthy and balanced diet and lifestyle, we have the power to influence our health and the health of future generations. With a passion for herbal medicine, Jillian loves helping people find the right solution for their health needs and educating people on how they can lead a healthy and happy life. 

Jillian enjoys keeping active with her two young children and baking them delicious and healthy treats.

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