Christmas is coming: Vegan Gingerbread

written by Eloisa 11/30/2017
Christmas is coming: Vegan Gingerbread

The gingerbread man is one of the most famous and recognizable symbols of Christmas. Although each country has its traditions, these cookies have become a Christmas icon.

It seems that the origin of gingerbread goes back to 992 when an Armenian monk brought this recipe to France. From there, these cookies spread throughout Europe; but they obtain their peculiar characteristic form just when Elizabeth I of England did not begin to give similar gingerbread cookies to her guests.

Today I propose my version of gingerbread men, super simple and without added fats, perfects for Phase 1.

They are a quick and original version; it is a cookie with a softer texture than the classic and flavored Christmas.

This recipe is part of my Christmas recipe e-book “Fast Metabolism Xmas,” will soon go on sale the 2nd Edition.

I hope you like this recipe; enjoy a healthier Christmas!

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Soft Vegan Gingerbread man

Soft Vegan Gingerbread man Print This
Phase 1 Serves: 6 - 4 Prep Time: Cooking Time:


  • 1 - 1/2 cup of white sweet potato *
  • 1 cup of whole spelt flour
  • 1/2 cup of oatmeal
  • 1/3 cup of birch xylitol - or stevia to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg powder
  • 1 teaspoon of cardamom powder
  • 1 teaspoon of clove powder
  • 1 teaspoon of baking soda


  1. Wash the sweet potato well and put it whole (with the skin) in a pot with plenty of water.
  2. Let it boil covered for about 30 minutes.
  3. Let the sweet potato cool, peel and shave with a fork.
  4. Preheat the oven to 350ºF (180ºC).
  5. Mix the crushed sweet potato with the rest of the ingredients and mix them with your hands, until form a homogeneous dough.
  6. Let the dough rest for a few minutes, place it between two sheets of baking parchment and stretch it with a rolling pin; the thickness that is between 1 and 1/2 centimeter.
  7. It is a mass a little difficult to work because it is a bit wet, better be quick so it does not stick too much.
  8. With a cookie mold cut all the cookies you want. If you do not have a cookie mold or if you’re going to go faster, you can avoid spreading the dough with the rolling pin: just make some balls and leave some marks with the fork.
  9. Place the cookies on a baking sheet lined with baking paper and bake about 10 minutes. If they are more chubby cookies, you can leave 5 more minutes in the oven.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 6 grain servings for <20 pounds or 4 grain servings for >20 pounds.



*You can use another color sweet potato (for example yellow or orange) but you have to keep in mind that it will influence the color of the cookies.