Now that all the Thanksgiving cooking is behind us I am in full-on baking mode. I spent the whole of last week in the kitchen testing one cookie recipe after another as a preparation for the holiday cookie season. So here I am with this season’s first refined sugar-free, gluten-free, dairy-free, grain-free, and healthy paleo cookie recipe, Almond Flour Gingerbread Cookies.

A plate full of paleo gingerbread cookies are served with a glass of milk on the side.

If you are new to baking with almond flour, this paleo ginger molasses cookies recipe is a good one to start as it is just so easy. Everything comes together in a food processor with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, coconut sugar, molasses, and warm winter spices to fill your home with the classic Christmas gingerbread smells.

A few Almond flour gingerbread cookies served with a glass of milk on the side.

These paleo ginger snaps are light, soft and chewy. Not to mention, they are perfect when served with a glass of milk. Just like we did when we were kids. But wait, who am I kidding, I still serve my cookies with a glass of milk.

Intrigued? Let’s break it down.

Ingredients for this healthy gingerbread cookies recipe

This gingerbread recipe uses only 10 ingredients:

Ingredients for almond flour gingerbread cookies
  • Almond Flour: I love my making my own blanched almond flour, but you can use store-bought almond flour as well. This brand (affiliate link) is my favorite.
  • Spices: I used ground cinnamon, ground ginger, and allspice in the recipe below, but you can also add in a pinch of ground cloves and nutmeg.
  • Blackstrap Molasses: I used this unsulphured blackstrap molasses (affiliate link).
  • Coconut Sugar: I love using coconut sugar in baking as it tastes very similar to brown sugar, but it has a low glycemic index that doesn’t spike up your blood sugar. However, if you do not have coconut sugar you can substitute it with brown sugar.
  • A Large Egg: You only need one large egg to get a great texture.
  • Coconut Oil: Most ginger snap cookies use a stick of butter, but here we are swapping it with just two tablespoons of melted and cooled coconut oil. With that being said, I have also tested this recipe with grapeseed oil and it worked perfectly.
  • Baking Soda: Only ½ teaspoon of baking soda for the perfect chewy and coarse texture.
  • Vanilla Extract: Only a tablespoon of vanilla extract to bring together and enhance all the flavors in the recipe.

Is ginger paleo?

If you are new to paleo baking you might be wondering whether or not ginger is a paleo-friendly ingredient. The answer is yes. With high levels of anti-inflammatory compounds called gingerols, both fresh ginger and ground ginger spice are paleo-friendly.

How to make gluten-free gingerbread cookies

The process of making these paleo almond flour molasses cookies has 3 folds. 

First, place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and a pinch of salt in the bowl of your food processor. Pulse a few times to mix. 

The dough for gluten free ginger cookies with almond flour photographed from the top view in the food processor.
Paleo ginger cookies dough arranged on a baking sheet and photographed from the top view before they went into the oven for baking.

Second, add in coconut oil, molasses, egg, and vanilla into the bowl of the food processor. Process until it forms into a ball and starts collecting on one side of the bowl. This takes about 15-20 seconds. Transfer the dough into a bowl, cover it with stretch film, and let it cool in the fridge for 30 minutes.

At this stage, there are two important things to mention:

  1. You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour. 
  2. Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Finally, use a tablespoon measure to divide the cookie batter into equal pieces and arrange them on a parchment-lined large baking sheet leaving at least 2-inches of space in between each cookie. I used this (affiliate link) 40 mm ice cream scoop and ended up with 12 of these paleo ginger cookies

Bake in a 350 F degree oven for 10-12 minutes. Let it cool for 5 minutes and serve them with a glass of milk.

Can’t get enough of the gingerbread flavors? Try my refined sugar free and gluten-free gingerbread cake. Topped off with a delicious (maple sweetened) cranberry compote, it is a healthier cake recipe that you can make for the holidays.

The Best Gluten-Free Gingerbread Cookies made with almond flour served with a few glasses of milk.

A Few FAQs answered for the best gluten-free and paleo gingerbread cookies:

  • Can I use a flax egg in place of the egg? Every time I share a recipe with an egg I get emails from readers asking if they can substitute it with a flax egg (1 part ground flax seeds mixed in with 2 ½ parts water). This time I tested the recipe with a flax egg and it did not work so I do not recommend using flax eggs.
  • Can I dip the cookies in coconut sugar before baking? You sure can. 
  • Can I roll out the cookie dough and use a gingerbread cookie cutter to make gf gingerbread cookies? As I mentioned earlier, this cookie dough is a very sticky one. I didn’t try this, but I think it you can roll it out with a rolling pin in between two pieces of parchment paper spread with a little bit of arrowroot powder (here we use arrowroot powder to prevent it from sticking to the parchment paper). You might have to chill the dough again before cutting it with your cookie cutter. 
  • Can I freeze the cookie dough to bake it later? You sure can. To do so, form the cookie dough into mounds and place them on the baking sheet. Put it in the freezer. Once it is frozen, you can place them in a freezer bag to bake them later.

Diet Key

This Recipe is:

If you are in need of more cookie recipes, you are in for a treat because I am joined by a few of my favorite food blogger friends for a virtual cookie swap to spread the joy of baking during this holiday season.

Below are the links. Click around, get in the kitchen and bake the most delicious cookies for your friends and family.

Other almond flour recipes you might like

This recipe has been adapted with minor changes from Perhance to Cook.

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Paleo Gingerbread Cookies Recipe

4.98 from 74 votes
Yields12 cookies
Prep Time40 minutes
Cook Time12 minutes
Total Time52 minutes
The Best Paleo Gingerbread Cookies recipe that happens to be gluten-free, refined sugar-free, grain-free and dairy-free. Made with almond flour and sweetened with coconut sugar, these warm spiced healthy gingerbread cookies are the perfect treat to serve during the holidays.

Equipment

Ingredients 

  • 2 cups almond flour, 220 gr
  • ½ teaspoon baking soda
  • ½ cup coconut sugar, 76 gr
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch salt
  • 2 tablespoons coconut oil, melted and cooled or avocado oil
  • 3 tablespoons molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions 

  • Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
  • Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
  • Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
  • Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
  • Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet. 
  • Gently press on each cookie to slightly flatten. 
  • Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.

Video

Notes

To important things to mention for the best results:
  1. Yields: This recipe makes 12-14 cookies cookies. The nutritional values below are per cookie.
  2. You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
  3. Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Nutrition

Calories: 179kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 78mg | Fiber: 2g | Sugar: 11g | Vitamin A: 20IU | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

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4.98 from 74 votes (37 ratings without comment)

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121 Comments

  1. Hi! I am on a fodmap diet for an uncooperative digestive system. I can’t eat coconut sugar. Can I switch it to brown sugar? Thank you. I love your almond flour recipes!

  2. 5 stars
    Best ginger cookies ever! Everyone loves them. I make these instead of any other flour-based recipe. Thanks for a great tasting cookie!

    1. Hello Barbara,
      Thanks so much for sharing your experience. We, too, love these gingerbread cookies and make them often.
      Cheers,
      Ice

  3. 5 stars
    Because Iโ€™m on the AIP diet, I couldnโ€™t use an egg. Iโ€™d seen a flaxseed egg doesnโ€™t work for your recipe. I had tried a different paleo ginger snap recipe that used 3 Tablespoons of almond butter to replace the egg to make it vegan, so I thought Iโ€™d try it with your recipe.

    The batter was more dry, but I think it worked relatively well. A bit more crumbly than what your recipe might produce, but they baked up beautifully and great alternative for those of us who canโ€™t use egg!!

    1. Wow! thanks so much for sharing your experience Jessica. I am happy to hear that this almond flour cookie recipe worked for you.

  4. 5 stars
    Wonderful recipe! I’ve made these several times now, and refrigerating the batter really does make a difference. I think the refrigeration step makes the cookies marzipan-like in texture, while skipping it makes for bigger, fluffier cookies. Also good, but the denser ones are even better. I substituted calorie free brown sugar (Swerve), so the calorie count came to about 160 per cookie.

    1. Hi Dianne,
      I am thrilled to hear that you like this recipe. I agree with you on that taking the time to refrigerate the dough is an important step.
      Thanks for coming by, sharing your experience, and taking the time to leave a review.

  5. 5 stars
    These are absolutely fantastic! Super easy to make and they bake up nicely. Such a tender cookie with amazing flavor. I added some more ginger, just because I really love the ginger flavor. Highly recommend! Definitely going to have this recipe on rotation. Thanks for a wonderful gluten free and dairy free treat!

  6. How long can these cookies keep fresh? I’d like to make them for a cookie exchange but I am not sure how far in advance I can bake them.

    1. Hi Ala,
      These cookies are best for the first 2-3 days. I recommend making a batch and freezing them when they are raw. Before you head to your cookie exchange party, you can pop them in the oven. It doesn’t take too long to bake (and cool). That way, they’d be super fresh and delicious.
      Hope this helps.

    1. Good to know that this gingerbread cookie recipe worked well with monk fruit sweetener. Thanks for sharing your experience Christina.

  7. 5 stars
    Excellent, substituted maple syrup for molasses, increased the ginger and cinnamon, caookies came out perfect: chewy-crispy, golden brown, tons of flavor. Thank you for a great recipe.

    1. I am thrilled to hear that you liked it Caitlin. Thanks for coming by and sharing your experience and the substitutions you made.