I’m loving today’s spicy paleo gingerbread cookies!
When I was young I never really appreciated the deliciousness of gingerbread cookies. I was never one who enjoyed molasses cookies either. The flavor of molasses just wasn’t in the cards for a girl obsessed with pumpkin pie.
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That all changed a few years ago when I started baking rich, delightful real deal cookies again to heal my broken heart. One day after biting into one of my homemade ginger molasses cookies — I knew that they would be a favorite forever on in my life.
Isn’t it funny how your tastes change add you get older and begin to appreciate and acknowledge different flavors and spices?
Today I bring you a new recipe that’s meant to be a healthier and paleo version of classic gingerbread cookies. Over the past year many of you have requested more baking recipes that are made with either coconut flour or almond flour — and today your wish is my command.
Even if you aren’t paleo/grain free, these cookies are fabulous. The icing is totally optional, but I prefer my cookies to always be frosted (and maybe with some sprinkles too).
These gingerbread cookies would be great to make with kids — and they’re incredibly easy to make and roll out.
I hope you enjoy baking these with your family or for your friends this holiday season. You won’t be disappointed!
If you make these, please leave a comment and rate the recipe below. You can also snap a photo and tag #ambitiouskitchen on Instagram!
More holiday dessert recipes to try:
Grain Free Hot Cocoa Brownie Bites
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Cutest Paleo Gingerbread Cookies
Ingredients
- 1/2 cup melted and cooled coconut oil
- 1/2 cup coconut sugar (or use organic cane sugar)
- 3 tablespoons molasses
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups packed blanched almond flour
- 3/4 cup coconut flour (I used the kind from Trader Joe's)
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- Optional: Organic cane sugar for sprinkling, if desired
- For the icing (not paleo, but delicious):
- 1 cup organic powdered sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond milk
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, eggs and vanilla extract. (Please do make sure your coconut oil is not HOT; it can be slightly warm just not hot!)
- Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough; sometimes using clean hands might be necessary. Let the dough rest for just a few minutes.
- Place dough between two sheets of parchment paper on a flat even surface. Roll out the dough so that it's approximately 1/4 inch thick.
- Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet about an inch apart. Sprinkle with organic cane sugar if you'd like then place on an ungreased baking sheet. Bake for 8-10 minutes.
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finishing cooling. Makes about 18 medium sized cookie shapes.
- To make the icing: Once cookies have completely cooled mix the icing ingredients together in a medium bowl until smooth (an electric mixer also works well). Transfer to a pastry bag to pipe icing onto cookies. I normally use a Ziploc bag and cut a VERY small hole in the corner after I've added half of the frosting to the bag, then decorate!
Yum! It wasn’t until a few years ago that I appreciated molasses and gingerbread as well. Because I realized homemade are a million times better! Definitely worth the effort =)
Agreed! A little more effort but so delicious 🙂
YAY! I’ve been looking for a good grain/gluten free gingerbread cookie recipes! GREAT timing! I They look so cute….and yummy! I can’t wait to make these…hubby is going to love I’ve found a new cookie recipe he can eat.
Perfect! I hope you guys love these!!
Oh so cute and perfect!
Thank you!!
I’ve been looking for a recipe like this! Love gingerbread, can’t wait to try them.
I hope you enjoy these!
Wondering if you could substitute maple syrup for the sugar? Or butter for the coconut oil?
Thank you!
I would recommend sticking with sugar to maintain the consistency, but butter should work just fine in here!
These cookies turned out Great!
Will make them for years to come.
Awesome! Glad to hear 🙂
Do you know if this cookie will hold up for a gingerbread house? Will it be crumbly like so many grain free baked goods? Does it come out hard and crisp or soft and chewy? Does it hold it’s shape when baked or does it sort of puff up? Sorry for all the questions but I’m really hoping to make a gingerbread house this year!
Sorry, they’ll be too soft!
I made these last year and they turned out great! Making them again this year – a Christmas tradition with my daughter! Would the dough work okay if I make it the night before and roll it out the next morning?
I think so! Should be delicious!
I don’t normally post comments on recipes I try online- but these are incredible! Dough was so easy to roll out and they turned out delicious 🙂
Followed recipe exactly as written, no icing, and sprinkled coconut sugar on top before baking.
So happy to hear that, Julia! Love a sprinkle of sugar on top 🙂
Can’t wait to try these! Would it work if you made the dough ahead of time (the day before baking) and just let it sit out for awhile before rolling and baking? Trying to get a jump start 🙂 Thank you!
Hi Emma! Feel free to make the dough the day before and keep it in the fridge until you’re ready to bake 🙂
Would almond meal work in this recipe instead of almond flour?
Yes that should be fine.
Love these gingerbread cookies during Christmas time
Can I leave out the coconut flour and just increase the almond flour?
I’m not sure that would work as I’ve only tested the cookies as is. There is a big difference in absorbency and consistency of those two flours, so I would try to stick with the recipe if you are able.
Do these cookies freeze well?
Yes they will!
Great cookie but I will increase the gingerbread spices next time.
Perfect!
Hello, I really enjoy your recipes. Thank you for sharing. I am looking for a healthy gingerbread cookie dough that will stand up to make a gingerbread house. Will this recipe work? Thanks!
Hmm truthfully I’m not sure as I haven’t tried it! If you make them a little thicker, maybe! Let me know if you try it 🙂
I might have missed this in the write up – but how do you store them once baked? Countertop? Fridge?
Our daughter was diagnosed with FPIES (I’ll let you Google that) at 6m when she lost consciousness after eating rice baby cereal – so we are grain free here! She is two now and we just made our first batch of safe Christmas cookies with her and they are AMAZING!!
Ooh yes you can store them in a container or covered plate on the counter! So happy to hear these are safe for her to eat ❤️ Lots more grain free cookies here!
Could these be made with flax eggs, or another egg substitute?
I have not tested this recipe with flax eggs but it should work just fine. Enjoy!
The dough was wonderful to work with and the cookies have a perfect gingerbread flavor. This was my first time making gingerbread cookies,, so I am extremely grateful that I found your recipe. Thanks so much!
Amazing! So glad you loved these!
How long do these typically keep after baking them? Can you freeze them or freeze the dough?
Yes you can freeze the dough and the baked cookies! Check out this post 🙂
Love these cookies! I wanted to post a photo but don’t know how. We have cow shaped cookie cutters and my boys loved turning them into monster cows with some frosting, sprinkles and eyeball sprinkles 😂
Love that! Feel free to post your photo in our Facebook group 🙂
These are DELICIOUS!!! I’ll admit I did not make them exactly as the recipe states. I substituted nut-based ingredients (coconut, almond) for alternatives (olive oil instead of coconut oil, flax milk instead of almond milk, and regular gluten free flour instead of almond flour) as my friend is allergic to those items and I wanted to share! I will eventually make them as described, but with the slight changes I made they were still delicious!! The icing is easy and also super delicious as well!! I’ll be making these throughout the year!! Of note, rolling these out is super easy and the dough is the perfect consistency and moistness for the cut-outs!! Btw, everyone I shared with loved them!!!
I’m glad those swaps worked out well! Perfect, festive dessert 🙂