Can you think of a more nostalgic flavor during the holiday season, than Gingerbread? I cannot! Gingerbread cookies are one of those treats that I can never have enough of, hence the reason why I had to create a healthier version. Introducing the Paleo GingerBread Cookie, a more health conscious version of a holiday favorite.

Ingredients for Paleo Gingerbread Cookies

1 1/2 cup cashew flour
3/4 cup tapioca flour
3/4 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
3 tbsp coconut oil
1 egg
2 1/2 tsp pure maple syrup
3 tbsp molasses
1/2 tsp vanilla extract

Paleo Gingerbread Cookies Step-by-Step Instructions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the cashew flour, tapioca starch, ginger, cinnamon, cloves, nutmeg and salt.
Add the coconut oil, maple syrup, molasses, egg and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will be sticky and wet but when chilled it will harden so you can cut out your cookies) You may need to mix for a minute of two until the dough comes together.*
Pour dough onto one sheet of parchment paper and lay a second piece atop
Roll out the dough to a 1/4″ 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. Roll remaining dough out to 1/4 inch and set back into fridge to cool to 10 minutes before making more cooking
Bake cookies for 9-11 minutes. Let cool on the pan and store in an airtight container once cool.*
Decorate with desired icing and toppings!

[MFD Email Sign Up – Something Free

Why You will Love these Paleo Gingerbread Cookies

Perfect Holiday Treat
Kid-Friendly Fun
Allergy-Friendly Option
Healthier Indulgence
Customizable Flavors
Great Meal Prepping Snack

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies are the ultimate holiday treat—soft, chewy, and bursting with warm, spiced flavors.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course Snack

Cuisine American

Servings

Calories 356 kcal

Equipment

1 Baking Sheet
Parchment Paper
Electric mixer
Gingerbread cookie shapes
Icing and sprinkles optional

Ingredients

1 1/2 cup cashew flour
3/4 cup tapioca flour
3/4 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
3 tbsp coconut oil
1 egg
2 1/2 tsp pure maple syrup
3 tbsp molasses
1/2 tsp vanilla extract

Get Recipe Ingredients

Instructions

Directions:

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the cashew flour, tapioca starch, ginger, cinnamon, cloves, nutmeg and salt.
Add the coconut oil, maple syrup, molasses, egg and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will be sticky and wet but when chilled it will harden so you can cut out your cookies) You may need to mix for a minute of two until the dough comes together.*
Pour dough onto one sheet of parchment paper and lay a second piece atop
Roll out the dough to a 1/4″ 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. Roll remaining dough out to 1/4 inch and set back into fridge to cool to 10 minutes before making more cooking
Bake cookies for 9-11 minutes. Let cool on the pan and store in an airtight container once cool.*
Decorate with desired icing and toppings!

Freezer Directions:

Once step 8 is complete and cookies have completely cooled, store in an air tight container and place in the freezer until you are ready to ice and/or serve cookies.

Notes

Note:

* Don’t worry about over-mixing the dough, no gluten means you cannot cause tough cookies. (Highly recommend using an electric mixture so all ingredients incorporate fully)

*To keep soft while storing, add a piece of bread to the container.

Recipe credit with minor alterations to mynaturalfamily.com

Nutrition

Serving: 2gCalories: 356kcalCarbohydrates: 38.5gProtein: 6gFat: 19.9gSaturated Fat: 7.2gCholesterol: 20mgSodium: 91mgFiber: 1.2gSugar: 7g

Keyword Gingerbread Cookies, Healthy Gingerbread Cookies, Paleo Gingerbread Cookies

Tips for Perfect Paleo Gingerbread Cookies

Sometimes, baking gluten-free can give out a gummy, less-than pleasant texture. Something I am not a fan of. Personally, I don’t like gluten free flour. But oat flour, almond flour, tapioca flour and so many other options are there, and they all give an amazing texture!

Be careful, these cookies are addicting!

Popular Substitutions and Additions

Substitutions

Substitute Coconut Oil with Ghee (3 tbsp): Use melted ghee in the same quantity as the coconut oil.
Substitute Maple Syrup with Honey (2 1/2 tsp): Use raw honey for the best texture and flavor.

Additions

Orange Zest (1 tsp): Mix it into the wet ingredients to evenly distribute the zest throughout the dough.
Chopped Pecans (1/4 cup): Fold the pecans into the dough before rolling or cutting the cookies.

Kid Approved

These cookies are so good, my 2 year old tried sneaking as many as he could while they were cooling on the counter…probably because he saw me doing it smh!

Give these a try, perfect treat to bring to holiday parties, cookie exchanges or just to enjoy on a cold night in front of a fire.

What to pair with your Paleo Gingerbread Cookies

Side Dishes

Roasted Brussel Sprouts with Bacon and Apples
Maple Roasted Butternut Squash
Garlic Mashed Cauliflower

Desserts

Paleo Pumpkin Pie
Chocolate Avocado Mousse
Coconut Flour Brownies

Mocktails

Vanilla Blackberry Muddle Mocktail
Paleo Coconut Ginger Lime Mocktail
Watermelon Mojito Mocktail

Don’t forget to Pin this recipe for later!

[MFD Email Sign Up – Something Free]

Your Questions Answered

Comment below if you have any questions we didn’t answer.

Can I freeze Paleo Gingerbread Cookies?

We recommend freezing the cookies after they have baked, and before you have decorated the cookies with icing and toppings. Allow the cookies to cool, then store in an airtight container and place in the freezer until you are ready to ice and decorate, or serve the cookies.

How do I keep the cookies soft and chewy?

Be careful not to over bake your cookies. Pull them out of the oven just as the edges start to brown slightly. Then, let them cool on the baking sheet for a few minutes to firm up before transfering them to a wire rack.

Can I make the dough for this recipe ahead of time?

Yes! Paleo gingerbread cookie dough can be prepared ahead of time. Wrap the dough tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days, or freeze for up to three months. Let it soften slightly before rolling out when you are ready to bake.

What can I use instead of Cashew flour?

Almond flour is the best substitute for cashew flour in this recipe. It provides a similar texture and flavor. However, avoid coconut flour as it absorbs too much moisture and changes the consistency of the cookie.

How do I prevent the cookies from sticking to the surface while rolling?

Place the dough between two sheets of parchment paper before rolling it out. This will help prevent the sticking and eliminates the need for extra flour, which could alter the recipe.

Can I make these cookies vegan friendly?

Yes! Substitute the egg with a flax egg, and ensure the sweeteners, like the molasses, are vegan-certified.

If you like this recipe here are some other Paleo recipes you’re sure to love:

Don’t forget to come back and let me know how your Paleo Gingerbread Cookies turned out!! I really want to know.

And if you have ANY QUESTIONS comment here, I’m happy to help.