paleo gingerbread cookies saved my holiday baking sanity. I wanted that cozy, spiced cookie experience without the usual sugar crash, and these hit the sweet spot. They’re soft in the middle, a little crisp on the edges, and they make the whole kitchen smell like cinnamon and cheer. If you’re trying to keep things grain free and dairy free, this recipe makes it simple. I’ll walk you through the ingredients, the easiest way to make the dough, how to decorate without fuss, and how to store them so they stay perfect for days. Ready to bake with me?
Ingredients You’ll Need
These are pantry staples in my house, so when the cookie craving hits, I can whip up a batch without a grocery run. The flavors are warm and classic, but everything still stays within paleo guidelines. Here’s what I use, plus a few smart swaps.
- Almond flour 2 cups, fine blanched for a smooth cookie
- Tapioca flour 3 tablespoons, helps with a little chew and structure
- Coconut flour 1 tablespoon, for tenderness
- Ground ginger 2 to 3 teaspoons, go heavier if you like a kick
- Cinnamon 1½ teaspoons
- Allspice ¼ teaspoon
- Cloves or nutmeg ¼ teaspoon
- Baking soda ½ teaspoon
- Fine sea salt ¼ teaspoon
- Coconut sugar ½ cup, or maple sugar for a lighter flavor
- Blackstrap molasses 1 to 2 tablespoons, optional but classic; use maple syrup if you prefer to skip it
- Egg 1 large, room temp
- Melted coconut oil or ghee 5 tablespoons, cooled slightly
- Vanilla extract 1 teaspoon
- Fresh grated ginger 1 teaspoon, optional for extra zing
Substitutions that work well: arrowroot for tapioca, honey for maple syrup, and palm shortening if you want a slightly puffier cookie. If you’re new to paleo baking, browse my favorite paleo recipes for more tips that make grain free baking feel second nature.
Texture note: the combo of almond flour and a touch of tapioca is key. Almond flour alone makes cookies too fragile, while a bit of tapioca gives that flexible chew you want in a cutout cookie.
Baker’s tip: Measure almond flour by fluffing it with a spoon, then spooning into your cup and leveling. Packed almond flour can make cookies heavy.
How to Make Healthy Gingerbread Cookies
This dough comes together quickly. The main secret is to chill it so the fats set up and the spices have time to bloom. I’ll give you the big picture first, then a few small details that make a big difference.
Mix the dough
- Whisk all dry ingredients in a large bowl so the spices spread evenly.
- In another bowl, whisk coconut sugar, molasses or maple syrup, egg, melted coconut oil, and vanilla until smooth.
- Pour wet into dry and stir with a spatula until a soft dough forms. It should hold together and feel slightly tacky, not wet.
Chill and roll
- Divide the dough into two disks, wrap, and chill 1 to 2 hours. If you’re in a hurry, 30 minutes in the freezer works.
- Roll between two sheets of parchment to just under ¼ inch thick for softer centers, or thinner for crisp cookies.
Cut and bake
- Cut shapes with cookie cutters and place on a parchment lined sheet.
- Bake at 350 F for 7 to 9 minutes, depending on thickness. The edges should be set and the centers slightly soft. They firm up as they cool.
Cool and finish
- Let them rest on the sheet for 5 minutes, then cool fully on a rack before decorating.
- Store in an airtight container, separated with parchment if decorated.
Want a simple, fast dessert for when you are not rolling and cutting? These 4 ingredient paleo peanut butter cookies are a lifesaver on busy nights.
Quick safety note: coconut oil can get hot fast. Let it cool a few minutes before stirring it into the egg mixture so the egg does not scramble.
If your dough cracks while rolling, it is just a sign it is a little cold. Let it sit at room temp for 5 minutes and try again. And if the dough feels sticky, dust with a touch more tapioca flour or chill a little longer. It is a very forgiving dough, which is one reason I love these paleo gingerbread cookies for holiday baking with kids.
“I never thought grain free gingerbread would taste like the real deal, but this recipe convinced me. Soft centers, cozy spices, and the dough was easy for my kids to cut. New holiday favorite.”
Decorating Gingerbread Cookies
I like to keep decorating simple and cute, nothing fussy. You can use a tiny zip top bag with a snipped corner for piping, or just a spoon and a steady hand. Either way, the goal is to have fun and make something festive.
Paleo friendly icing ideas
For a quick icing, whisk ½ cup melted coconut butter with 2 to 3 tablespoons warm coconut cream and 1 tablespoon maple syrup. Add a pinch of salt and a splash of vanilla. It sets into a firm, shiny finish. If you want a powdered sugar look without refined sugar, blend coconut sugar into a powder in a high speed blender and mix with arrowroot and a bit of almond milk to make a drizzle. You can tint with beet powder for pink or matcha for green.
Decorations I love: chopped pistachios for buttons, unsweetened coconut flakes for snow, and a drizzle pattern that looks like a sweater. If you are feeling playful, little dots of coconut butter icing make perfect eyes and smiles. After decorating, let everything dry completely before stacking so the designs stay clean.
Serve these with a warm mug of paleo hot cocoa and you have the coziest night in. One more tip: if the icing gets too thick while you work, warm it for 5 seconds and stir.
And yes, these paleo gingerbread cookies hold their shape well with cutters, even the tiny snowflakes. Chilling is your friend here.
More Recipes to Try
If you are building a holiday dessert plate, add a creamy slice of paleo pumpkin pie. The almond flour crust is tender and the filling is silky smooth. It balances the spices in your cookies nicely.
For cookie swaps, I also love baking fruit forward treats like blueberry muffins and quick cakes. They are not traditional holiday picks, but they disappear fast at any gathering. And if you like baking with warm spices, you will appreciate how the same pantry staples show up across recipes. Less shopping, more baking.
On weeknights, I sometimes double the gingerbread dough and freeze half so I can bake a fresh batch later. It is the easiest way to keep paleo gingerbread cookies ready for surprise guests or a cozy movie night.
FREE Ultimate Guide to Cookie Baking
This mini guide covers the stuff that turns good cookies into great cookies. Bookmark it for later so you can bake confident every time.
Measure smart: Fluff almond flour before measuring, and level the cup. Weighing is even better if you have a scale. Small changes in flour weight can shift texture.
Chill your dough: Thirty minutes minimum gives you cleaner edges and better flavor. Overnight chill is even better if you have time.
Line your pans: Use parchment for easy release and even browning. Dark pans bake faster, so check early.
Watch bake time: Pull cookies when the edges set and the centers still look slightly soft. They finish as they cool. Overbaking dries them out.
Cool before decorating: Warm cookies melt icing. Let them cool all the way so your designs stay sharp.
Storage: Keep cookies in an airtight tin at room temp for 3 days, or freeze undecorated cookies for up to 2 months. Thaw at room temp before decorating.
Flavor boosters: Fresh ginger brightens the spice mix. A pinch of black pepper adds subtle warmth that makes people say wow without knowing why. Vanilla and a tiny bit of orange zest are magic together.
Troubleshooting: If the dough spreads, it is too warm or the oil was hot. Chill it longer. If the cookies are dry, bake a minute less or reduce coconut flour by a teaspoon next time.
Common Questions
Do paleo gingerbread cookies really taste like the classic version? Yes, they do. The spices carry the flavor, and almond flour gives a rich, buttery feel without dairy. Molasses adds that signature taste, but maple syrup works if you prefer.
Can I make the dough ahead? Absolutely. Wrap it well and chill for up to 3 days, or freeze for 2 months. Thaw in the fridge overnight before rolling.
What if I do not have tapioca flour? Use arrowroot in the same amount. It helps with that flexible, chewy bite that holds cutout shapes.
How do I keep cookies soft? Do not overbake, and store with a small piece of apple peel in the container for a few hours. Remove the apple once the cookies soften.
Can I make them nut free? For nut free, almond flour is tough to replace one to one. Try a sunflower seed flour blend, but know the texture and flavor will change.
Let’s bake something sweet and simple
You’ve got everything you need to bake a batch of paleo gingerbread cookies that make the house smell like pure joy. Keep the dough cold, roll it between parchment, and bake until the edges look set. Then decorate, share, and sneak a couple with your coffee. If you like comparing versions before you bake, check out Soft & Chewy Paleo Gingerbread Cookies with Almond Flour and The Cutest Paleo Gingerbread Cookies – Ambitious Kitchen for extra inspiration. Happy baking and enjoy every last crumb.
Paleo Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 cups almond flour, fine blanched for a smooth cookie Fluff almond flour before measuring.
- 3 tablespoons tapioca flour Helps with a little chew and structure.
- 1 tablespoon coconut flour Adds tenderness.
- 2 to 3 teaspoons ground ginger Use more if you like a kick.
- 1.5 teaspoons cinnamon
- 0.25 teaspoon allspice
- 0.25 teaspoon cloves or nutmeg
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
Wet Ingredients
- 0.5 cup coconut sugar Or maple sugar for a lighter flavor.
- 1 to 2 tablespoons blackstrap molasses Optional; use maple syrup if preferred.
- 1 large egg Room temperature.
- 5 tablespoons melted coconut oil or ghee Cool slightly before adding.
- 1 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger Optional for extra zing.
Instructions
Mix the Dough
- Whisk all dry ingredients in a large bowl so the spices spread evenly.
- In another bowl, whisk together the coconut sugar, molasses or maple syrup, egg, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms. It should hold together and feel slightly tacky, not wet.
Chill and Roll
- Divide the dough into two disks, wrap, and chill for 1 to 2 hours. If you’re in a hurry, 30 minutes in the freezer works.
- Roll the dough between two sheets of parchment paper to just under ¼ inch thick for softer centers, or thinner for crisp cookies.
Cut and Bake
- Cut shapes with cookie cutters and place on a parchment lined sheet.
- Bake at 350°F for 7 to 9 minutes, depending on thickness. The edges should be set and the centers slightly soft.
Cool and Finish
- Let the cookies rest on the sheet for 5 minutes, then cool fully on a rack before decorating.
- Store in an airtight container, separated with parchment if decorated.
