The Best Ever Paleo Gingerbread Cookies Recipe

October 23, 2017 Rebecca Baron 35 Comments

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This is the best ever Paleo gingerbread cookies recipe. They are great to make for Christmas to hang on your tree or just eat. Eating a Paleo diet at Christmas time can be challenging. Everyone is eating a bunch of treats that you can't eat and it not only makes you feel left out, but it also takes away a whole social part of your life.

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (1)

That's why it's so nice to have a few Christmas cookie recipes, like these cookies up your sleeve! That way when there's a party, I just always volunteer to bring some food and I make it so it's something I can eat and pretty much always everyone else loves it and they could care less that it's Paleo.

Our family is like many in that we like to make Christmas cookies. My 11-year-old daughter, in particular, LOVES to bake. We were asked to contribute some cookies so we could go caroling with my parents and most of my brothers and sisters. We wanted to visit some of the elderly, lonely people in our neighborhood and eat the leftover cookies with hot chocolate after. That's all fine and good unless you are on a restricted diet. My daughter wanted to make gingerbread cookies, but I said they had to be Paleo.

So I developed this Paleo gingerbread men recipe and I'm so happy with how it turned out. This dough holds its shape perfectly when baked...it doesn't spread at all! I love how the almond flour gives it a nutty crunch and I love how there are relatively few ingredients. I was also surprised to learn that most people think that molasses is Paleo because it would be hard to duplicate that flavor. The real maple syrup * gives it a similar flavor to brown sugar but is so much healthier for you than brown sugar.

Please let me know if you enjoy these gluten-free and Paleo cookies by commenting below. I would love to know how if you just make them for yourself or if you share them with others.

Recipe

The Best Ever Paleo Gingerbread Cookies

★★★★★5 from 9 reviews

Author: Rebecca Baron
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
Yield: 15 1x
Category: Dessert
Cuisine: Paleo

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Description

These gingerbread cookies hold their shape when cooked and have a nutty flavor and they're Paleo too.

Ingredients

Scale

1 ½ Cups Almond Flour *
¾ Cup Tapioca Flour *
¾ tsp Ground Ginger
1 tsp Ground Cinnamon
⅛ tsp Ground Cloves
¼ tsp Real Salt *
3 Tbl Coconut Oil (melted)
2 ½ tsp Pure Maple Syrup *
3 Tbl Molasses
½ tsp Vanilla Extract

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Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don't worry about over-mixing the dough, since it contains no gluten you can't over-develop it and cause tough cookies. (It's important to use an electric mixer or the ingredients won't be able to combine enough to get wet.)
Combine the dough by pressing it together by hand, until it forms one large ball.
Place the dough in-between two sheets of parchment paper. Roll out the dough to a ¼" thickness. Refrigerate dough for 30 minutes.
Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1" apart on the prepared baking sheet.
Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
Decorate with desired icing and toppings!

Notes

If your mix is either really dry and won't come together to a ball or if you like a softer cookie AND you don't eat Vegan, try adding 1-2 egg yolks.

Keywords: Paleo, Nutty, Healthy, Christmas

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (4)

Reader Interactions

Comments

R
December 27, 2021 at 2:08 pm
What a wonderful and delicious recipe! First kick at the recipe I burnt them baking for 12 minutes—gas oven and altitude I think. Second time I baked them for only 8.5 minutes and they turned out perfectly. These cookies have brought so much joy to me and my tummy :).I’ve been off grains, sugar, dairy, etc for so long and now I have a healthy treat. I do think that those who enjoy sugary items regularly might not like them..but give them a try anyway 🙂
★★★★★
Reply
Kimberly
November 03, 2021 at 9:53 am
Love it! They are only a little bit sweet, which is great if you're going to use icing or melted chocolate to decorate them.
★★★★★
Reply
ST
April 03, 2020 at 11:33 am
I made these on Christmas as a break from the normal sugar of the holidays. The dough definitely would not have worked if I didn’t add a couple tablespoons of water. It was still tough to roll out, but in the end it worked and made gingerbread cookies on the crunchier side. The perfect taste of spices though! (Would’ve used gingerbread men cutters but they were misplaced 🙁) I would probably not make them again because of the struggle with the dough, but they’re a great Christmas treat u won’t feel guilty about eating.
★★★★★
See Also
25 Modern Passover Recipes for Your Family's Seder Paleo Soup Recipes That are Good Any Time - My Natural Family How to start batch cooking (with 20 vegan batch cooking recipes!) - Vegan Family Kitchen Crustless Pumpkin Pie - Low Carb/Keto Recipe | That's Low Carb?!

Reply
Whitney Hofmann
January 13, 2020 at 6:04 pm
The best Paleo Christmas cookies!
★★★★★

Reply
Laura
December 20, 2019 at 11:01 am
These turned out great!!
★★★★★

Reply
Elizabeth
December 17, 2019 at 11:05 am
Nice and crispy. These turned out great. Held their shape and tasty. Not very sweet, but really tasty.
★★★★★

Reply
Rachael Hebblewhite
November 11, 2019 at 6:12 pm
Do you think I could use this dough to make a pie crust?
Reply
- Rebecca Baron
  November 16, 2019 at 8:51 pm
  I wouldn't think so. It isn't the same texture at all. Sorry. . .
  Reply
Charlotte Haldiman
March 14, 2019 at 9:31 am
I’m not much of a cookie baker and ginger was never an ingredient I liked. After making these cookies, I absolutely love everything about them!! My hubby says they’re better than a chef we know that makes dozens and dozens of these every Christmas. Going to make some this weekend for St. Patrick’s Day!!
★★★★★
Reply
- Rebecca
  March 21, 2019 at 12:03 pm
  I'm so glad you like them. Are gingerbread cookies a common treat for St. Patrick's Day or did you just think they sounded good?
  Reply
Katie
December 04, 2018 at 4:52 pm
I don’t have molasses, what can I substitute it with???
Reply
- Rebecca
  December 11, 2018 at 8:53 pm
  I'm sorry but I've only ever used molasses in the recipe. It's part of what gives it the gingerbread flavor. But I'm sure if you do a Google search you will get some ideas. . .
  See Also
  Scrumptious Gordon Ramsay Dauphinoise Potatoes Recipe - TheFoodXP
  Reply
- Yvonne
  December 17, 2018 at 12:20 am
  You could just use extra maple syrup - it won't have the same rich flavour as gingerbread but it should still work.
  Reply
Jackie
December 24, 2017 at 8:32 am
Hi Rebecca, What do you think about automatically adding a vegan egg, chia??? I want to make these but wanted your take before giving it a try.
Reply
- Rebecca
  December 24, 2017 at 1:51 pm
  I personally don't think it's necessary, because they do come together, but they do tend to be a bit on the harder side, so if you like them a little softer or if they don't come together for you, I think it's a good option.
  Reply
  - Jackie
    December 27, 2017 at 9:43 am
    Thank you. I'm always looking for vegan desserts. I'll be making these minus the "egg".
    Reply
    - Rebecca
      December 27, 2017 at 7:28 pm
      Glad I could help. You totally don't need the egg.
      Reply
Rebekah
December 18, 2017 at 2:14 pm
The ingredients say Tapioca Flour, but the recipe says Tapioca Starch. Which is it? Or are they interchangeable? I’m used to using starch, and know that it’s important not to sub anything in gf recipes unless you really know what you’re doing, ha!
Looking forward to trying these!
Reply
- Rebecca
  December 18, 2017 at 3:19 pm
  Sorry about that. That can be confusing, but they are totally interchangeable and totally the same thing.
  Reply
Susan
December 14, 2017 at 2:12 pm
I was a little nervous to make these cause some people said they were dry, but I tried them and they turned out perfect and look just like the picture. I used this Paleo icing - http://www.greatfoodlifestyle.com/paleo-royal-icing/
★★★★★
Reply
- Rebecca
  December 16, 2017 at 2:28 pm
  I'm glad you liked them. There's nothing like the smell of freshly baked gingerbread!
  Reply
Cara
December 09, 2017 at 8:40 am
I tried this but the dough didn't "come together"...it was just a powder. I added a bit more oil, but didn't help. 2 eggs (for my double batch) did the trick, though. Just in case it helps someone.
I found the thicker cookies ended up moister. Nice recipe. Thanks!
Reply
- Ashley Merryman
  December 12, 2017 at 4:30 pm
  Wait, you need eggs? I didn’t see that in the receipe and mine is a powder now too ?.
  Reply
  - Rebecca
    December 12, 2017 at 6:06 pm
    No, you aren't supposed to use eggs, but that's the solution she came up with. I can't figure out why it works for some people and not others. I'm wondering if it has something to do with the brand of ingredients. Like, what brand of almond flour, tapioca flour, syrup and molasses are you using? Those the main things I can think of that would have moisture in them that would vary by brand. Maybe if we can figure out what doesn't work, that will help narrow it down to what does work.
    Reply
  - Rebecca
    December 12, 2017 at 6:22 pm
    I'm also going to try making them again in the next day or two and see if I can figure out what's going on. There's got to be a foolproof way to get these to work. . .
    Reply
  - Rebecca
    December 16, 2017 at 2:43 pm
    I made these again a few days ago and they turned out just like the photo without modifying the recipe. I also updated the instructions a little to make it clearer on how to form the dough, cause it was confusing before. I hope it helps!
    Reply
Amelia
December 06, 2017 at 9:57 am
Thank you! What icing recipe do you use?
Reply
- Rebecca
  December 08, 2017 at 9:55 pm
  I feel so bad. I totally can't remember. I experiment with so many different recipes and this recipe is from like three years ago. Why didn't I write it down? This recipe looks familiar, so I think I at least tried it at one point - http://kelleyandcricket.com/chai-spiced-sugar-cookies-grain-free-gluten-free-paleo/ Sorry. Wish I was more helpful.
  Reply
maggie
December 05, 2017 at 11:29 pm
can't wait to try these 🙂 can you recommend a a clean icing recipe please?
Reply
- Rebecca
  December 08, 2017 at 9:57 pm
  This one looks promising - http://kelleyandcricket.com/chai-spiced-sugar-cookies-grain-free-gluten-free-paleo/
  Reply
Jennifer
December 05, 2017 at 6:03 pm
Does anyone have a paleo friendly recipe for the icing?
Reply
- Rebecca
  December 08, 2017 at 9:57 pm
  Sorry about that. I replied to some others just now who asked the same question.
  Reply
Emma
July 31, 2017 at 4:27 pm
I'm excited to finally find a good Paleo gingerbread cookie recipe. I'm going to make these for my grandkids for Christmas this year.
★★★★★
Reply
- Amelia
  December 06, 2017 at 9:59 am
  Quick follow up question--I love that you have nutrition information, thank you! Is the nutrition information per cookie or for the whole batch? Thanks again!
  Reply
  - Rebecca
    December 08, 2017 at 9:50 pm
    The nutrition information is about per cookie.
    Reply

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (2024)

FAQs

What is the difference between gingerbread and ginger cookies? ›

Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.

View Details ›

Is shortening or butter better for gingerbread? ›

Use vegetable shortening instead of butter. Dan says that vegetable shortening is essential for helping the dough keep its shape, which is important whether you're making a basic house or mansion. Before popping it in the oven, use a fondant smoother to flatten any air bubbles and inconsistencies.

Read The Full Story ›

How healthy is gingerbread cookies? ›

It is important to note that despite their many health benefits, gingerbread cookies and cakes are often loaded with sugar and unhealthy fats, so too much of a good thing can be bad. Check out some of our favorite recipes that feature ginger for more inspiration!

Learn More Now ›

How long do homemade gingerbread cookies last? ›

Make-Ahead and Storage

With or without frosting, the gingerbread cookies will last up to three weeks at cool room temperature in an airtight container.

What does gingerbread do to your body? ›

Surprising benefits

Research shows it may aid in digestion, reduce nausea and help fight the common cold and flu. It's also believed ginger may support weight management, help manage arthritis and may also alleviate menstrual symptoms. Molasses is another ingredient sometimes found in gingerbread.

Know More ›

What is a fun fact about gingerbread cookies? ›

Originally gingerbread was made with honey and breadcrumbs

One of the earliest English recipes for gingerbread, written down in the fifteenth century, didn't actually contain any ginger! Instead bread crumbs or 'gratyd brede' were mixed with boiled honey and formed into a stiff paste with saffron and pepper.

Should gingerbread dough be chilled before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Can you eat old gingerbread cookies? ›

Definitely not safe to eat. Unless your gingerbread was hermetically sealed and then radiated to kill any and all microbes, bacteria and mold, it will definitely be growing something unpleasant for humans to consume. It's dangerous to eat spoiled anything.

Read The Full Story ›

Why are gingerbread cookies called ginger? ›

Etymology. Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices ( lit.

Get More Info ›

Does gingerbread cookies taste like ginger? ›

It will be pretty much a heavy chunk of heavenly smelling dough that can easily divided to chill. Also with as much ginger this recipe calls for, keep in mind even after baking these cookies will have a strong ginger flavor which is great for gingerbread cookie lovers like myself, but be prepared for the non-fans.

Is gingerbread actually made with ginger? ›

Gingerbread is enjoyed in many countries. But while each place may have its own take on the confection, the one thing that remains consistent is the spices they include – the key ingredient being ginger.

Get More Info Here ›

What is a ginger cookie? ›

Ginger cookies are a type of cookie that uses ginger as the main ingredient. The other ingredients are molasses, honey, and sugar, which makes this treat very sweet. However, the distinctive ginger flavor is exactly what has brought this cookie wide popularity.