Halal Certified Bakery

 HPB Healthier Choice Bakery Partner

Get 5% off your first purchase when you subscribe to our newsletter. Click here to register.

Cakes for sensitive diet, without sacrificing the taste you love 

FREE delivery on orders above $180. Not applicable to customised cake.

Certified Low in G.I Diabetic Friendly Cakes

Gingerbread Cookie Recipe

Source: Singapore Heart Foundation. 

Vegan, oil-free, cholesterol free, no refined sugar.

Recipe contributed by Delcie Lam, sensitive chef and founder of Delcie’s Desserts and Cakes.

Serves: 6

Time: 30 minutes


  • Gingerbread man cutter
  • Mixing bowl
  • Plastic bag/2 pcs of parchment paper
  • Roller
  • Tray



  • Superfine wholemeal flour, 90g
  • Baking soda, 1g
  • Baking powder, 2g
  • Ground ginger, 1g
  • Cinnamon powder, 1g
  • Nutmeg powder, 1g
  • Sea salt, 1g
  • Date syrup, 40g
  • Vegan butter, 40g
  • Milled flaxseed, 8g
  • Warm water, 15g



  1. Sieve all dry ingredients together
  2. Dig a hole in the middle of the dry mixture.
  3. Mix milled flaxseed and warm water.
  4. Combine softened vegan butter, date syrup and flaxseed mixture with the dry mixture to form a dough.
  5. Sandwich dough between two pieces of parchment paper.
  6. Roll the dough out thinly.
  7. Dust some flour on the surface of the flattened dough.
  8. Cut the dough with a gingerbread man cookie cutter.
  9. Place the cookies onto a lined baking tray, ensuring to leave a two-inch space between cookies.
  10. Bake at 175°C for 4-5 minutes.
  11. Let cool.


Nutrients per serving

  • Energy: 125kcal
  • Protein: 2.1g
  • Total Fat (Saturated Fat): 5.8g (1.65g)
  • Cholesterol: 0g
  • Carbohydrate: 15.3g
  • Sodium: 116mg
  • Dietary Fibre: 1.8g