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Paleo Gingerbread Cookies

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


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!


  • 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)


  1. Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
  2. In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the vanilla.
  3. Add the rest of the ingredients to combine a dough.
  4. Let the mixture chill for 10 minutes in the fridge (not freezer).
  5. 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.
  6. Carefully use cookie cutters or a circular glass to cut out your cookies.
  7. Gently place them on your baking sheet.
  8. 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.
  9. 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!
  10. Store in an air-sealed container for 5-7 days & enjoy!


*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