Gingerbread Cookies With Ginger Oil


  • 1 ½ cups rolled oats
  • ½ cup desiccated or flaked coconut
  • ½ cup flaked or chopped almonds
  • 2 drops doTERRA Ginger essential oil
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • Small pinch of star anise
  • 2 ½ tbs macadamia nut oil, cold pressed coconut or olive oil
  • 2 tbs honey
  • 1 tsp vanilla extract
  • 1-2 tbs water


  1. Preheat your oven to 150˚C, fan forced.
  2. Combine oats, coconut, almonds, cinnamon, nutmeg, star anise into a food processor.
  3. Add the oil, honey, vanilla and Ginger essential oil.
  4. Turn on the food processor and mix well for about 10-15 seconds or until combined.
  5. Add the water and process again.
  6. Form into 20 small cookies and place onto a baking sheet lined with baking paper.
  7. Flatten down with enough room around each cookie.
  8. Bake for 20 -30 minutes in a low oven at 150˚C or until golden brown.
  9. Cool completely before eating and enjoy.

We recommend the use of doTERRA essential oil in this recipe that is safe to ingest. Click here for purchase details.

recipe source: doTERRA Australia