Jump to Recipe Print Recipe

Healthy Gingerbread Cookies

‘Tis the season for all things ginger! These Healthy Gingerbread Cookies are going to brighten up the season! They are soft on the inside and crisp on the edges. These cookies are also gluten-free and dairy-free.

You can use any cookie cutter shape that you want. I used Simple Mills Vanilla Frosting and Super Natural Ugly X-Mas Sweater Sprinkles. Both of these toppings are organic and delicious!

Ingredients

Dry Ingredients

  • Almond Flour: I like to use almond flour as opposed to all-purpose because it contains fewer carbs and provides a lot of protein.
  • Coconut Flour: I like to mix coconut flour with almond flour because it is a little sweeter
  • Tapioca Flour: This flour is gluten-free and will help thicken the dough and make the cookies crispier. A little bit goes a long way.
  • Ground Ginger
  • Cinnamon
  • Baking Soda
  • Salt

Wet Ingredients

  • Softened Coconut Oil: I love baking with coconut oil. It is a great substitute for butter or other oils.
  • Coconut Sugar: Coconut sugar is a natural sugar that is paleo-friendly and adds the perfect amount of sweetness.
  • Egg: Help hold everything together!
  • Blackstrap Molasses:  What is gingerbread without molasses!  Blackstrap molasses has more nutrients than other types of molasses.
  • Vanilla Extract

How do I make these healthy gingerbread cookies?

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, salt, ground ginger, and cinnamon. Next, in a larger bowl, mix coconut sugar, coconut oil, molasses, egg, vanilla extract, and maple syrup. After that, add dry ingredients to the wet and stir until well combined. 

Wrap dough in saran wrap and place in the refrigerator for 1-3 hours to harden. After that, sprinkle your work surface with coconut flour and roll out the dough until 1/4- inch thick. If the dough cracks or becomes crumbly as you roll pick it up and knead it into a ball to roll out again. 

Cut with your favorite cookie cutter and bake for 10 minutes. 

Allow the cookies to cool completely before you decorate. Have fun and enjoy!

More Ginger Recipes on Dev’s Dish 

Gingerbread Biscotti

Paleo Ginger Snaps

Gingerbread Energy Bites

 

Print Recipe

Gingerbread Cookies

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 1 cup coconut flour
  • ¼ cup tapioca flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • ½ cup coconut oil
  • ¼ cup coconut sugar
  • ¼ cup molasses
  • 2 tsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, salt, ground ginger, and cinnamon.
  • In a larger bowl, mix coconut sugar, coconut oil, molasses, egg, vanilla extract, and maple syrup.
  • Add dry ingredients to the wet and stir until well combined. 
  • Wrap dough in saran wrap and place in the refrigerator for 1-3 hours to harden.
  • After that, sprinkle your work surface with coconut flour and roll out the dough until 1/4- inch thick. If the dough cracks or becomes crumbly as you roll pick it up and knead it into a ball to roll out again. 
  • Cut with your favorite cookie cutter and bake for 10 minutes. 
  • Allow the cookies to cool completely before you decorate.
  • Have fun and enjoy!