These spiced gingerbread biscuits are baby friendly and the perfect addition to the holidays to keep everyone included in the festivities.
Your traditional gingerbread is not super baby friendly, firstly because of how hard they are, but also the amount of added sugar. This is why we have made this baby friendly version of a gingerbread biscuit!
Quick Recipe Snapshot
Prep time: 15 minutes (plus 30 minutes chilling)
Cook time: 10–15 minutes
Makes: approx. 12–16 biscuits (depending on cutter size)
Freezer friendly: Yes
Texture: soft, spiced biscuit
Age & Texture Guidance
Suitable from around 8 months, without the icing.
6–9 months: better suited to older babies in this range — offer a piece softened in milk or yoghurt, and bake until just soft (pull out before they colour).
9–12 months: a lovely soft finger food, left plain.
12 months+: enjoy as is; save any icing for little ones over two.
Allergens Present
Contains tree nuts (almond meal), wheat (flour) and dairy (milk, butter).
Allergen Substitutions
Swap the dairy milk for any milk of choice and use a dairy-free spread in place of butter. The almond meal and flour are central to the texture here, so these are best made once nuts and wheat have been introduced.
Why We Love This Recipe
Naturally sweetened with banana instead of lots of added sugar
Soft enough for little gums when baked gently
A fun way to include bub in holiday baking
Freezer friendly for make-ahead festive snacks
Baby Friendly Gingerbread Biscuits
What you need:
- 1.5 cups of almond meal
- 1 banana (ripe and mashed)
- 1-2 tsp ground ginger
- ½ tsp all spice
- ½ tsp cinnamon
- ¼ cup of milk
- 1 tsp baking powder
- ¼ cup of butter (55g)
- 1 cup flour
Optional Icing*:
- ½ cup of icing sugar
- 1/4 teaspoon lemon juice
What to do:
- Preheat oven to 160 degrees Celsius
- Line a baking tray with baking paper
- Melt butter and mix in your milk and mashed banana
- Add your dry ingredients and mix all together
- Place your dough between two layers of baking paper. Roll out between the two layers and then pop in the fridge for 30 minutes.
- Once chilled take off one layer of paper and lightly dust with flour
- Cut out your gingerbread cookie shapes using your cookie cutters
- Place on the baking tray
- Cook for 10-15 minutes or until starting to brown (for younger bubs take out before they start to brown so they are nice and soft)
*For little ones younger than 24 months, we would suggest leaving the icing out.
Storage Instructions
Allow the gingerbread to cool completely, then store in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. They also freeze well for up to 3 months — layer between baking paper so they don't stick together, and bring to room temperature before serving.
Nutrition Notes
These biscuits use mashed banana for natural sweetness instead of the large amounts of added sugar found in traditional gingerbread. Almond meal adds protein and healthy fats, while the warm spices are a lovely way to introduce new flavours to bub.
Parent Tip
Roll the dough a little thicker and pull the biscuits out before they colour for a softer bite that's gentler on little gums. Keep the icing for the older kids and serve bub's plain.
Frequently Asked Questions
Can I make these without the icing?
Absolutely — for little ones under two we recommend leaving the icing out altogether. The biscuits are gently sweetened with banana and lovely on their own.
How soft should they be for a baby?
For younger bubs, take them out of the oven before they start to brown so they stay soft and easy to gum. You can also offer a piece dipped in milk or yoghurt to soften further.
Can I freeze the dough?
Yes. You can freeze the rolled dough or the baked biscuits for up to 3 months. Thaw rolled dough in the fridge before cutting and baking.
Are these suitable for a first food?
These are best from around 8 months once bub is comfortable with finger foods, as they hold their shape. Always stay close by while bub is eating.
