These delightful Paleo Healthy Gingerbread Cookies are just the right amount of sweet and crisp, making them the ideal gluten-free cookie to include in a holiday cookie bake-off.
My son is at the age where the story of the gingerbread man is wildly fascinating to him, and because of that, he frequently asks me to make gingerbread cookies with him. As a health-conscious mom, when baking sweet treats, I try to find healthier versions to satisfy our cravings. This recipe for paleo gingerbread cookies is one I keep on hand. It’s also a fantastic option to have for gluten-free baking, but aside from that, it’s just downright tasty.
This recipe uses coconut flour, which can be a bit tricky. Coconut flour is highly absorbent, meaning your baked goods can turn out dry and dense if the ingredients aren’t measured precisely. That’s why I always recommend using a kitchen scale for gluten-free baking. Trust me, it’s really worth adding one to your kitchen counter! But don’t let that intimidate you. Put on that apron, call the kids into the kitchen, and get baking! These cookies are infused with a warm blend of cinnamon, ginger, nutmeg, allspice, and cloves. They’re aromatic, perfectly crispy, delightfully festive, and everything a gingerbread cookie should be.
Are These Paleo Gingerbread Cookies Healthy?
There’s a lot to love about these gingerbread cookies. If you’re following a gluten-free diet, these are a great option to include in your baking repertoire. There is sugar in this recipe (we’re using coconut sugar here, which has a lower glycemic index), but other than that, the flavors come from the warm spices used as well as the molasses (which, bonus, has some iron!). If you’re looking for a healthier cookie option, this recipe is a good one to reach for. While still definitely considered a cookie and best consumed in moderation, it’s not as loaded with calories, fat, and refined sugar as other choices out there.
How To Create A Gift Of Cookies
One of my favorite gifts to give during the holidays is a tin of homemade cookies. If you’re putting together a cookie tin gift, variety and presentation are key. You’ll want to include a selection of different cookies, arranged in a way that feels special and festive. I spend the months leading up to the holidays hunting through thrift stores and yard sales for unique cookie tins. I also keep plenty of parchment paper on hand, along with ribbon, yarn, or bows for wrapping the tin. Just before gifting, I like to add a finishing touch by tucking in a fresh sprig of pine.
As for the cookies, I always bake a few beloved family recipes—my mom has a cherished one passed down from my grandma—along with traditional favorites like sugar cookies or classic chocolate chip cookies. If you’re looking for fantastic gluten-free cookie options, check out some of our favorites. They’re all perfect for gift-giving!
How Do I Store Leftovers?
Once cooled, cookies should be stored in an airtight container on the counter or in the fridge. On the counter, they’ll last up to 5 days. In the fridge, if undecorated, they can last up to 2 weeks. Additionally, you can freeze gingerbread cookies. Wrap them individually in wax paper before storing in an airtight, freezer-safe container. They’ll last this way for up to 3 months.
Serving Suggestions
These gingerbread cookies are delightful when served with a warm, cozy drink such as a Maple Pumpkin Steamed Almond Milk With Bourbon or a frothy cup of Vegan Hot Chocolate.
Looking for more gluten-free gingerbread treats this holiday season? Try these moist Gluten-Free Gingerbread Cake Bars or this crisp Gingerbread Gluten-Free Biscotti With Coffee Glaze.
Recipe
Ingredients
- 5 tablespoons butter at room temperature
- 1 cup coconut sugar
- 1 egg white
- 4 1/2 tablespoons molasses
- 2 cups almond flour 200 grams
- 6 tablespoons coconut flour 42 grams
- 1 tablespoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Instructions
- In a large bowl, using an electric hand mixer, cream together the butter and coconut sugar until mixed and crumbly.
- Add in the egg white and molasses and beat until the mixture is fluffy and lightens in color, about 1 minute on high speed.
- In a separate, medium bowl, stir together all the remaining ingredients until well-mixed. Add into the wet ingredients and stir until well-mixed.
- Scrape the dough onto a large piece of plastic wrap and form into a disc. Wrap tightly and freeze for 1 hour.
- Once chilled, preheat your oven to 350℉ and line two baking sheets with parchment paper.
- Roll the dough between two layers of parchment paper until it's about 1/4-inch thick.
- Use your cookie cutter to cut out cookies and very gently transfer them to the prepared cookie sheets. If you have a small offset spatula, this will help; the cookies are fragile.
- Bake until the edges are a deep golden brown and the top appears set, about 17 minutes (note: they firm up once cooled.) Cool on the pan completely before transferring.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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