Gluten free Paleo Healthy Gingerbread Cookies are perfectly spicy, sweet and crispy! An easy, delicious holiday cookie that no one will know is healthy!
PIN Paleo Healthy Gingerbread Cookies
Like the kind that you COULD use as Christmas tree decorations.
But, TBH, I never really understood people who did that.
My Christmas tree has no stomach. Why does it need to be adorned with CRISPY, spicy-sweet gluten free gingerbread cookies, you know? I have a million Barbie Christmas tree ornaments for that.
- That’s a “Fun Taylor Fact” for ya. I collected Barbie ornaments until I was 20 or so! #NeverGrowingUp.
Anyway. A MUCH better use would be to adorn my hungry BELLY with such GOODNESS.
These paleo gingerbread cookies are one of the moments in life where I have to EAT MY WORDS because they have been not true. I told you in the paleo gluten free almond butter cookies that soft and chewy cookies were my jam, and that crispy/crunchy cookies had ZERO place in my cookie-munching life.
The first part of that IS true. Chewy cookies are still the love language that I speak. BUT, this gluten free gingerbread cookie recipe is making SPACE to throw a little crispy action into the MIX.
The moment when your teeth sink through this layer of heavily spiced, perfectly sweet, golden-brown CRUNCH and then the deep, rich and ULTRA FESTIVE molasses just sneaks up and grabs you by the taste buds?
CHRISTMAS HEAVEN my internet BFFs.
They definitely have a place in my heart alongside their soft and chewy Christmas counterparts like brown sugar chewy butter pecan cookies and spiced paleo cookies with almond butter.
Whoever said you can’t make healthy Christmas cookies that, liiike, actually TASTE GOOD was SRSLY disturbed.
If you get that movie reference, then we would be best friends IRL. <–That is how the cool kids say “in real life” these days.
Is Gingerbread Gluten Free?
The traditional recipe for gingerbread cookies is NOT gluten free since it uses the standard all purpose flour.
However, we’re doing a sneaky little swap and ripping a page out of the healthy ginger snap Recipe playbook, subbing in almond and coconut flour!
Can I also just mention how addicting the combination of cozy Christmas spices is with the toasty almond flour? LIKE WHOA.
It is a festive flavor party that is going to satisfy your inner cookie monster on SUCH a deep level.
Is molasses good for you?
I bet you didn’t know that molasses actually has some pretty great health benefits!
- Molasses has both calcium AND magnesium, which can help build strong bones!
- It’s also a great source of iron which can combat anemia!
- It’s a powerhouse of potassium which is an electrolyte that helps balance the acids and bases in your body!
And now you’re wondering why you haven’t made paleo healthy gingerbread cookies a VRY regular part of your diet aren’t you?
Pro tip: crumble them up and put them on top of your morning bowl of greek yogurt orsnickerdoodle vegan overnight oats.
You can thank me later.
Until then, let’s just make a pact to never hang cookies on our Christmas trees again.
Friends don’t let friends waste THIS kinda spicy-sweet BLISS.
Other Recipes You Might Like:
Chocolate Hazelnut Healthy Ginger Snap Recipe
Healthy Ginger Snap Recipe with Caramel and Apple
Ingredients
- 5 Tbsp Grass-fed Butter, at room temperature
- 1 Cup Coconut sugar
- 1 Egg white
- 4 1/2 Tbsp Molasses
- 2 Cups Almond flour (200g) *
- 6 Tbsp Coconut flour (42g)
- 1 Tbsp Ground ginger
- 1 1/2 tsp Cinnamon
- 1 tsp Baking soda
- 3/4 tsp Ground nutmeg
- 3/4 tsp Ground allspice
- 1/2 tsp Salt
- 1/4 tsp Ground cloves
Instructions
- In a large bowl, using an electric hand mixer, cream together the butter and coconut sugar until mixed and crumbly. You will have to stop the beaters every so often and kind of press the butter and coconut sugar together with a spoon.
- 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, pre heat your oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
- Roll the dough between two layers of parchment paper (one on the bottom, on top of your counter, and one on top of the dough, under the rolling pin) until it's about 1/4 inch thick.
- Use your cookie cutter to cut out cookies and VERY gently transfer to the prepared cookie sheets. If you have a small offset spatula, this will help A LOT!
- Bake until the edges are a deep golden brown and the top appears set, about 17 minutes (they firm up A TON once cooled.) Cool on the pan COMPLETELY.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 4. OLD POINTS: 3
(per 1 Cookie, based off recipe making 19 – will vary based off the size of your cookies)
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Natalie says
These gingerbread cookies are absolutely adorable! Perfect for Christmas!
Taylor Kiser says
Thank you!
Bryan says
I really want to say that I’ll make this for my little cousins but in all honesty, I’ll make this for myself. I may or may not share either! Great recipe!
Taylor Kiser says
Sharing not required! 🙂
Laurel Parshall says
This looks pretty awesome. My question is…Do you think that the dough would ‘stand up’ (not come tumbling/crumbling down) to being made into a gingerbread house-ing project? I do have a silicon house molding sheet that I might consider trying to use this recipe with.
Taylor Kiser says
Hmmmm! I THINK so! BUT I don’t want to make any promises as I haven’t tried! Let us know if you try!
Sue says
Can coconut oil or other dairy-free product be substituted for the butter?
Taylor Kiser says
I would use dairy free butter! Not oil 🙂
Leah says
I used palm shortening and it worked great!
Taylor Kiser says
Yay! I am so glad to hear that!!
Christa says
Hello! I used Earth Balance Vegan Butter Sticks and they turned out well.
Taylor Kiser says
Yay!
Ashley Andrews says
Hey Taylor! I am in the process of making these and the batter is SUPER sticky! Is this normal, and if not, suggestions on what to add?
Thanks! Can’t wait to devour x)
Taylor Kiser says
Hi Ashley! A little sticky is normal, as it loses it’s stick when you chill it! But, did you weigh your flour? Sounds like you may not have added enough!
Mike Dufraine says
So cute and in the same time so yummy :))
Taylor Kiser says
Thanks Mike!
Mary says
Hi,
Planning on making this, this weekend. I don’t like gingerbread to be too spicy, prefer lighter. Are these strong in flavour?
Taylor Kiser says
I mean, they taste like traditional gingerbread? I’m not too sure how to answer that! I don’t think they’re too strong, but everyone has different taste buds so I don’t want to promise!
Donna S. says
How did you ice them?
Taylor Kiser says
It’s just normal icing, not paleo 🙂
Meg says
Legally Blond!
Taylor Kiser says
YES!!
Melissa Schlies says
Made these today and my first batch totally burned—did you mean 7-8 minutes of baking? Or do your’s turn out ok at 17 minutes? Mine turned out black. My next batch was best at 7-8 minutes. The flavor of these are great though.
Taylor Kiser says
Mine is definitely 17 minutes! Your oven must run WAY hotter than mine! I am glad you like them though. Just tweak based on your oven!
Rachel says
Mine turned out black as well. I was very disappointed. I’m trying a second batch tonight and will check on them at about 6 mins to see.
Taylor Kiser says
Definitely try shorter. remember recipes are only written based off MY oven temp and every oven temp will vary.
Melissa Schlies says
I found 7 minutes worked well