This recipe is amazing! The texture is everything you would want out of a gingerbread cookie. It has a crunch but also some softness in the middle. There is a punch of flavor and spice without being overwhelming.

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 there, give an amazing texture!

Be careful, these cookies are addicting!

Paleo Gingerbread Cookies

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 356 kcal

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

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.

Dietary Adjustments

Make it Gluten-Free:

This recipe is naturally gluten-free.

Make it Dairy-Free:

This recipe is naturally dairy-free.

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