These Gluten Free Gingerbread Cookies are made with almond flour, molasses and warming gingerbread spices! The dough even holds up to making gingerbread man cookie cutouts. With this gingerbread recipe, no one has to miss out on Christmas baking anymore.
Gingerbread cookies are part of my earliest holiday memories. However, we called them Lebkuchen in Germany. Since I can remember my mom makes a huge batch of an old family recipe once each Christmas season to last for about a month.
This almond flour gingerbread cookie recipe tastes similar to Lebkuchen, but it is gluten free and dairy free to make it accessible to more people (even with food allergies and intolerances) over the holidays.
Ingredients (& Substitutions)
- light brown sugar - or muscovado, coconut sugar or sugar-free alternative**
- blackstrap molasses - or honey, maple syrup, or agave syrup
- egg - or flax egg
- coconut oil - melted
- almond flour - or experiment with a gluten-free flour blend to see how it works
- gingerbread spice mix - such as this homemade gingerbread spice mix
- baking soda
- sea salt
See recipe card for quantities.
Using an electric mixer, beat the wet ingredients together, including the sugar, molasses, egg, and coconut oil, until combined and light in color.
Add in the dry ingredients, including the almond flour, gingerbread spice mix, baking soda, and salt.
Stir until combined. Place the dough on one sheet of parchment paper, shape it into a log, and place another sheet of parchment paper on top.
Roll the dough between the sheets of parchment paper until it is ⅛-inch thick. Freeze for 30 minutes.
Once the dough is chilled, dust a cookie cutter in almond flour, and cut the dough into shapes. Then carefully peel off the parchment
Place on baking sheet and bake for 5 to 10 minutes, depending on their size. Allow to cool on the baking sheet for 10 minutes; then, remove them to a cooling rack to continue cooling.
Hint: Make sure to dip the cookie cutter you use in almond flour periodically to prevent the cutter from sticking to the dough.
These healthy gingerbread cookies will keep for a long time if stored in an airtight container. You can also chill them in the refrigerator for added freshness if you like. However, for the softest-textured cookie, it is best to consume them within 5 days of making them. If you like, you can also store them in an airtight container or sealable bag in the freezer if you would like to keep them longer. They should stay fresh in the freezer for up to 2 months.
This gluten-free gingerbread cookie recipe is wonderful as is and doesn't need anything else done to it in my opinion, but if you like, you can decorate the gluten-free cookies in different ways or even adjust the flavoring if you like.
- Decorate the Cookies with Royal Icing: Simply pipe royal icing onto the baked cookies for an extra festive touch.
- Add Sprinkles or Candies: You can add sprinkles or candies to the cookies before baking the cookies or sprinkle them on top once you have adorned the cookies with royal icing.
- Adjust the Gingerbread Spice Mix: If there are any spices you don't love in your gingerbread, such as ground cloves, nutmeg, or cinnamon, feel free to leave them out. Don't leave out the ground ginger, though, or else it won't be proper gingerbread.
The trick for dealing with the dough, which is quite sticky, is to place it between two sheets of parchment paper, then roll it out with a rolling pin and freeze the dough sheet until it is quite firm.
Then, remove only one sheet of parchment, dip a cookie cutter in almond flour and cut out a shape before putting them on the baking sheet to bake.
In this gingerbread cookie recipe, the key is not to overbake the cookies. Depending on your cookie cutter size, bake them until only just set (about 5 minutes). You will get a soft gingerbread cookie with a chewy texture and just a slight crisp on the edges. If you bake the cookies longer they will turn crispy. They still taste great that way and are actually perfect if you enjoy dunking your cookies into hot beverages like tea, coffee, or hot chocolate.
I didn’t actually decorate the cookies that are pictured here at all, but I still think they look great. However, you can definitely go the typical route of piping on royal icing or attaching sprinkles and other candy treats to give them a face, buttons, etc. You can also use nuts, seeds, or dried fruit as healthier decorations for these already healthy Christmas cookies. Press them into the cutout Christmas gingerbread cookies before baking.
These ginger molasses cookies will keep quite a long time if stored in an airtight container at room temperature. However, they may become drier and crisper. For the perfect soft, chewy texture, you will want to consume them within the first 5 days. If you want to store them longer, you can also pack them in large freezer bags as airtight as possible and freeze them for up to 2 months.
You will know the cookies are baked when they have a light golden colour on the bottoms and are starting to become golden around the edges.
Before cutting the dough into shapes, you should dip the cookie cutter in almond flour to prevent it from sticking to the dough. You may need to repeat this step as you cut the dough into shapes if you find the cutter is starting to stick to the dough.
Yes, you can substitute molasses with alternatives like date syrup, honey, maple syrup, or agave syrup. However, keep in mind that this may slightly alter the taste and texture of the cookies.
For a healthier option, consider using nuts, seeds, or dried fruits as decorations. You can press them into the cookie cutouts before baking to add a touch of natural sweetness and texture.
This recipe has been specifically developed with almonds flour. You can experiment with a gluten-free baking blend but good outcomes aren't guaranteed. Keep in mind that different flours may alter the texture and taste slightly, so adjustments may be needed.
Looking for other gingerbread recipes like this? Try these:
Gluten Free Gingerbread Cookies
- In a large bowl combine muscovado sugar, molasses, egg and coconut oil with an electric mixer until fully combined and lighter in color.
- Add almond flour, gingerbread spice mix, baking soda and sea salt. Stir until everything is fully combined.
- Prepare two sheets of parchment paper. Add the gingerbread cookie dough in on sheet of parchment. Shape it into a log with your hands, then cover with the second sheet of parchment.
- Roll the dough between the parchment paper to about ⅛-inch/3mm thickness. Transfer the cookie dough sheet to the freezer and freezer for about 30 minutes until firm.
- Preheat oven to 350° F/180°C. Line a baking sheet with parchment paper.
- Once chilled, remove one parchment paper sheet. Dip a cookie cutter in almond flour, then cut out shapes. Carefully peel the parchment from the back and move the cut out cookies to the prepared baking sheet.
- Depending on the size of cookies you cut out, bake them for 5-10 minutes until the cookies are just set. This will produce semi-soft cookies. Baking longer will results in crispier cookies.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
- Store these healthy gingerbread cookies in a covered container for about a week.
Pin for later?