These easy paleo gingerbread cookies are perfect for any time of year! They the perfect soft texture & hold together well. Perfect to decorate for Christmas or Thanksgiving. No one will guess these are made with grain-free ingredients, both kid & adult approved!

If you follow me on Instagram you will have seen me teasing these on there! I have tested them to make sure they are perfect. They turn out great with both butter or coconut oil. I like to use refined coconut oil for these to reduce the coconut taste, but both virgin or refined will work. Refined simply has the coconut taste removed!

GLUTEN AND GRAIN-FREE PALEO GINGERBREAD COOKIES

These paleo gingerbread cookies are both gluten & grain-free. I use my favourite combination of grain-free flours; coconut, almond & tapioca. They are all easily accessible and can be found in the health food section of most grocery stores or online. I love to get my almond flour from Costco as that is the most cost effective option & they have superfine almond flour. I recommend superfine almond flour for all grain-free baking as it results in a much more authentic final baked good. These cookies are no exception, so I would definitely recommend superfine almond flour.

Also if your flours look clumpy or just to be safe, you can sift (using a fine mesh sieve) them into the bowl. This removes any possible clumps & again will result in a much more accurate final product.

DAIRY-FREE PALEO GINGERBREAD COOKIES

You can use refined or unrefined coconut oil. Refined coconut oil lacks that classic, light coconut taste, whereas unrefined still has that coconut flavour. I used unrefined & personally didn’t notice any coconut flavour in these at all. You could also use regular butter if you are not dairy-free. Or you can also try your favourite vegan butter. My favourite is Miyoko’s.

HOW TO MAKE THESE PALEO GINGERBREAD COOKIES SUGAR-FREE

If you want to go for the real thing, go for it & use good old powdered sugar. For a refined sugar free option you can use powdered coconut sugar. I just make my own from home by blending regular coconut sugar in the blender until it forms a powder.

For a sugar-free option my go-to sweetener for this recipe is powdered Lakanto. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! It bakes so well & is the most authentic sugar-free sweetener I have found. It is made with a mix of erythritol and monk fruit. Feel free to use 100% powdered Lakanto in this to make these sugar cookies very low in sugar (the only sugar in 20 cookies will be from 1 tbsp of maple syrup), or use 1/4 cup powdered Lakanto & 1/4 cup regular powdered sugar to cut the added sugar in half.

TIPS FOR THE BEST PALEO GINGERBREAD COOKIES

Chill the dough for 10 minutes
Sift the almond, coconut & tapioca flour if there are clumps in yours
Use superfine almond flour (Costco has a great price for superfine almond flour!)
Use refined coconut oil instead of virgin for these cookies, to reduce the coconut flour
Make sure to gently place them on the baking tray so they don’t break

HOW TO STORE THESE PALEO GINGERBREAD COOKIES

I store these paleo gingerbread cookies in an air-sealed container in the fridge. They should last up to 5-7 days. You can also try freezing them (without the icing) & thawing when you wish to enjoy or ice them.

WHAT TO USE FOR THE ICING?

I used this recipe for these cookies & this food colouring. You can also use good old store bought for these if you want a quick option. For a paleo option, melted coconut butter would be great! This paleo icing recipe also looks delicious, but I haven’t tried it yet myself.

LOOKING FOR MORE HEALTHIER HOLIDAY BAKING RECIPES?

GLUTEN FREE GINGER SNAPS [SOFT & CHEWY]

CHEWY GINGERBREAD BARS [GLUTEN + DAIRY-FREE]

CANDY CANE TIMBITS [GLUTEN, DAIRY & NUT-FREE]

PALEO SUGAR COOKIES [WITH A LOW-CARB OPTION]

NO BAKE PEPPERMINT OAT BARS

DON’T FORGET TO RATE & REVIEW THE RECIPE BELOW

Your feedback helps me so much & never goes unappreciated! I also love to see your re-creations over on Instagram! Tag me if you make anything so I can re-share it on my stories! Note: if you have a private account send me a screen shot because I can’t see private stories or posts!

Paleo Gingerbread Cookies

Author: Lauren
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 20 1x
Category: cookies
Method: oven
Cuisine: dessert
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

1/3 cup butter, vegan butter or refined coconut oil, softened
1/2 cup powdered sweetener of choice* (see notes for suggestions)
1/2 tsp vanilla extract
1/4 tsp pink salt
1/2 tsp cloves
1 tsp ground ginger
1 tsp cinnamon
2 tbsp molasses
1 egg
1/4 cup tapioca flour
1/2 tsp baking soda
1 + 3/4 cup almond flour, superfine (I recommend sifting the almond, tapioca & coconut flour if they appear clumpy)
1/4 cup coconut flour
icing or glaze of choice**(I just used store bought for these)

Instructions

Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the vanilla.
Add the rest of the ingredients to combine a dough.
Let the mixture chill for 10 minutes in the fridge (not freezer).
Using two pieces of parchment paper, one on the counter, & one over the dough, roll out the dough with a rolling pin or filled up water bottle to the desired thickness you want your sugar cookies to be. I made mine about 1/4 inch thick. I also made some without rolling out the dough & simply rolled the dough into balls with my hands and then flattened them out on the baking sheet before baking. This method yields a super soft & thicker type sugar cookie rather than the rolled out ones.
Carefully use cookie cutters or a circular glass to cut out your cookies.
Gently place them on your baking sheet.
I baked mine for about 7 minutes as I like a softer gingerbread cookie. If you like your sugar cookies crunchier, bake around 10 minutes. Watch them carefully as to not burn them. Baking time is from 5-10 minutes depending on how thick they are & the texture you are going for.
Remove from the oven & let cool before icing. You can use store-bought, or your favourite paleo icing recipe. Melted coconut butter is also a great option. I used this recipe (not paleo) & this food colouring. This recipe looks like a great homemade paleo option, but I haven’t tried it yet myself!
Store in an air-sealed container for 5-7 days & enjoy!

Notes

*You can use regular powdered sugar or for a sugar-free option I recommend powdered Lakanto. You can also use coconut sugar, to make it powdered pulse in a blender until it forms a powder. Note coconut sugar is darker so this may make your sugar cookies slightly darker.

Keywords: gingerbread, paleo

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