Gingerbread with matcha chocolate

Christmassy, nutty, green glazed 🎄🍫
These soft, moist gingerbread cookies are anything but ordinary. Delicate orange flavor, sweet apricot, gentle spices, and a coating of HEALTHBAR matcha chocolate: This is modern Advent.

When traditional gingerbread meets modern ingredients, something special emerges: These vegan gingerbreads combine nutty almonds, dried apricots, and festive gingerbread spice—all without flour. The crowning touch: a melt-in-the-mouth layer of HEALTHBAR matcha chocolate, which elegantly interrupts and perfectly complements the classic flavor.

Ideal for Advent plates, Christmas markets at home or as a handmade gift.

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✨ Ingredients for approx. 18 pieces

🧡 For the dough

  • 400 g ground almonds
  • Zest of an organic orange
  • 100 g dried apricots
  • 2–3 teaspoons gingerbread spice
  • 1 pinch of salt
  • 90 g maple syrup
  • 110 g apple puree
  • 45 g coconut oil (liquid)

🍫 For the glaze

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🧑‍🍳 So geht’s – Step by Step

1. Prepare
Preheat the oven to 170°C (top/bottom heat). Line a baking sheet with baking paper. Cut the apricots into very small cubes.

2. Prepare the dough
Combine the dry ingredients (almonds, orange zest, spices, salt) in a large bowl. Add the maple syrup, applesauce, and coconut oil and mix well. Finally, fold in the apricots.

3. Shaping & Baking
Using a tablespoon, form approximately 18 balls from the mixture, flatten slightly, and place them on the baking sheet, leaving some space between each ball. Bake for 15–17 minutes, depending on the size. Then let them cool completely.

4. Glaze
Melt the HEALTHBAR Matcha chocolate over a double boiler and coat or dip the gingerbread with it. Optionally, garnish with chopped pistachios or coconut flakes.

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💡 Tips & Tricks

  • Instead of apricots you can also use figs or cranberries.
  • The gingerbread can be stored in an airtight container for up to 1 week.
  • For extra flair: add 1 tablespoon of Amaretto or orange juice to the dough.
  • As a gift idea: wrap individually in wax paper and add a ribbon.
Can I make the gingerbread without chocolate?

Sure, they taste wonderful on their own. But with our matcha chocolate, they get that special something.
What is the best way to store gingerbread?

They will keep moist for about 5-7 days in a cookie tin or if packed airtight at room temperature.
Which chocolate should I use for the icing?

We recommend our HEALTHBAR Matcha Chocolate Classic – it's vegan, finely balanced, and goes perfectly with the nutty, spicy dough.
How do you make gingerbread extra moist?

The apple pulp provides moisture – use it sparingly, and store the gingerbread in an airtight container after baking.

📊 Nutritional values per piece (approx.)

Nutritional value Quantity per piece
Calories 160 kcal
Fat 10 g
Carbohydrates 12 g
protein 3 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

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