Seasonal Kitchen

Gingerbread Coconut Cookies

Average: 5 (2 votes)
(2 votes)
Gingerbread Coconut Cookies

Gingerbread Coconut Cookies - Traditional pastry with smart citrus freshness

share Share
bookmark_border Copy URL
Health Score:
75 / 100
35 min.
ready in 12 h. 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The gingerbread cookies with coconut contain the trace element iron, which is essential for blood formation and oxygen transport.

For more fiber, vitamins and minerals, you can also replace the spelt flour type 630 with whole spelt flour. Then the gingerbread cookies with coconut will be just a little firmer.

1 piece contains
(Percentage of daily recommendation)
Calorie190 cal.(9 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates27 g(18 %)
Sugar added11 g(44 %)
Roughage2 g(7 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate15 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium171 mg(4 %)
Calcium14 mg(1 %)
Magnesium29 mg(10 %)
Iron2.1 mg(14 %)
Iodine1 μg(1 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.9 g
Uric acid26 mg
Cholesterol24 mg
Complete sugar13 g


4 ¾ ozs honey
3 ½ ozs whole cane sugar
3 ½ ozs butter
1 Tbsp Gingerbread spice
½ tsp baking soda
11 ozs Spelt flour (Type 630)
1 Tbsp Spelt flour (Type 630 for working)
6 ozs Whole Grain Spelt Flour
3 Tbsps dark cocoa powder
1 large egg
3 Tbsps Shelled pistachio
2 Tbsps Coconut flakes
½ Organic orange
How healthy are the main ingredients?
Spelt flourhoneySpelt flour

Kitchen utensils

1 Baking sheet (approx. 12"x16")

Preparation steps


Heat honey in a saucepan with sugar, butter and gingerbread spice, stirring constantly over low heat until sugar is dissolved. Remove honey mixture from heat and let cool for 5 minutes. Mix baking soda with 2 tablespoons of water.


Sift both types of flour with cocoa powder onto a work surface, pile up and press a hollow in the center. Add honey mixture, dissolved baking soda and egg and knead everything into a smooth dough. Cover and store in the refrigerator overnight.


On a lightly floured work surface, knead dough again well and roll out to baking sheet size. Place on a baking tray lined with baking paper, cut edges straight, and bake in preheated oven at 180 °C / 350 °F for 12-15 minutes.


Allow gingerbread to cool slightly. Chop the pistachios. Sprinkle cake with coconut flakes, pistachios and orange zest, cut into 20 pieces and then let cool completely.