Low-Sugar, High Fibre, Vegan Gingerbread Cookies

Here is our favourite, guilt-free gingerbread cookies recipe, perfect for spreading the holiday cheer! We use Troo Spoonful of Fibre Inulin Syrup instead of golden syrup to reduce the amount of sugar per cookie, adding a delicate sweetness and filling the fibre gap! This cookie recipe is full of the traditional, Christmas flavours we all know and love but with no butter, refined flour or sugar!

Troo-ly Top Tip: To make your gingerbread cookies even more festive, turn your gingerbread man upside and decorate like a reindeer like we have in the photos above.


  • 1 cup + 6 tbsp (165g) gluten-free flour
  • ¾ tsp cornstarch
  • ¼ tsp baking powder
  • 1 ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 28g coconut oil, melted and cooled slightly
  • 1 large egg or egg alternative, room temperature
  • 1 ½ tsp vanilla extract
  • 65ml Troo Spoonful of Fibre Inulin Syrup

For the icing

  • 125g Icing Sugar 
  • 15ml Warm Water


  1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, and cloves in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract, then stir in the Inulin Syrup. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of parchment paper and roll into a 1 inch thick rectangle. Cover the top with another large sheet of parchment paper and chill the dough for at least 1 hour.
  2. Preheat the oven to 180°C and line two baking sheets with parchment paper.
  3. Leaving the cookie dough between the sheets of parchment paper, roll it out until ⅛ inch thick. Lightly flour your cookie cutter and press it into the dough.
  4. Bake the cut out cookie dough at 180°C for 5-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
  5. To prepare the icing, sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.

spoonful of fibre inulin syrup

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