Hot Cross Bun Spiced Ginger Bread Men

Hot Cross Bun Spiced Ginger Bread Men

Makes: 25 Biscuits

Dairy-Free / Gluten-Free / Vegan / Nut-Free / Refined Sugar-Free / Lunchbox Friendly

It's Easter Sunday tomorrow, and rather than the expected hot cross bun post, (Although if that's what you were hoping for, I do have an insanely delicious recipe for those here from last year) I thought I'd use the same delicious warming spices that go into the Easter buns, and pop them into some cookies instead.

As I type this post, I suddenly realised that in hindsight I should have chosen the bunny cookie cutter over the gingerbread man considering that's far more Easter-ey! Let's just pretend I'm not jet-lagged and that's exactly what I did shall we?! 

These cookies are super-easy to make and low in sugar, making them a perfect snack or lunchbox treat for both you and your children and full of warming spices that will fill your home when baking. I leave half un-iced and dunk mine in a hot cup of chai with almond mylk, so good! 

Rather than sugary dairy and food colouring pebbles or similar that are the norm, the decoration used here is a simple sugar-free coconut butter, recipe here, topped with some soft organic currants. 

These require no chilling time and roll straight into a beautiful soft dough easy enough for your little one to roll our on their own, and due to the dates, the mixture is slightly sticky which helps keep their cut shapes together even when handling. You could just as easily roll these into balls and flatten with a fork to make ginger biscuits, perfect for dunking if you don't have any kiddies! 

I hope you have as much fun as I did making and munching these with your children this Easter! H x 

Hot Cross Bun Spiced Ginger Bread Men


12 baking dates, soaked in 1/3 cup boiling water
1/2 cup (125g) almond butter
2 Tbsp date syrup, maple syrup or honey
1 tsp vanilla extract
1 cup (160g) buckwheat flour
1/2 cup (75g) Ceres green banana flour, or millet flour, spelt or more buckwheat
1/4 cup (30g) tapioca flour, or arrowroot
2 tsp powdered ginger
2 tsp cacao powder
1 tsp powdered cinnamon
1 tsp gluten-free baking powder
1/2 tsp baking soda
1/4 tsp powdered nutmeg
1/4 tsp powdered clove
pinch of pink salt
coconut butter and dried currants for decorating

Preheat oven to 180c and line a baking tray with non-stick baking paper

  1. In a small bowl, soak dates in boiling water for 10 minutes, or until soft. Do not discard water.
  2. Into a high-speed blender, place dates and liquid, almond butter, sweetener and vanilla extract. Blend on high until a smooth paste forms.
  3. Sift flours, spices, cacao powder and salt into a medium bowl.
  4. Add date mixture and stir until it comes together as a dough.
  5. Turn out your dough onto a large chopping block, or directly onto your bench-top lined with a strip of baking paper. Shape into a disc.
  6. Rip off another sheet of baking paper and pop on top of the dough, rolling the dough out between the sheets until it is approximately 4mm thick. 
  7. Using a gingerbread or bunny cookie cutter, press out shapes. 
  8. Arrange on the cookies on prepared baking trays, re-rolling any scrap dough and cut out additional shapes.
  9. Bake for 8-10 minutes, or until golden brown.
  10. Transfer to a cooling rack and leave to cool completely before decorating.

To decorate:

  1. When cookies have completely cooled, roll tiny amounts of coconut butter between your fingers to make little balls, (slightly bigger for the buttons and smaller for the eyes) and press onto gingerbread men. The heat from your fingers will melt the butter ever so slightly, enabling you to attach with ease to the cookie.
  2. On the eyes only, place a currant directly on top of the coconut butter.

Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.