These soft gluten free gingerbread cookies are melt-in-your-mouth amazing. Warm ginger and cinnamon spices, with a pillow-y soft almond flour base. These cookies are about to be your new favourite!
If you didn't hear me say it here, gingerbread is one of my favourite festive flavours. The mix of warming spices always reminds me of Christmas lights, cozy movies, and spending time with my family. As much as I do love gingerbread, I'm actually only a fan of the crunchy variety when it's part of a gingerbread house competition! Given my love for soft cookies, I knew I had to share my gluten free gingerbread cookies, perfect with a cup of tea or hot cocoa on the side.
Table of contents
Why You Need These Soft Gingerbread Cookies
Soft, warming and delicious, you NEED to give these cookies a go!
- Gluten free- While I'm not gluten free myself, I love making treats that accommodate all my family's dietary restrictions. Everyone deserves to enjoy holiday cookies, regardless!
- Healthy fats- Thanks to the almond flour, this recipe has tons of healthy fats.
- Simple- I love baking but sometimes it's nice to just whip out a simple recipe. This one is super beginner friendly! It's gingerbread without the hassle.
- Almond flour- This is what makes the recipe gluten free. I haven't tried any other flour, but if you do let me know how it went in the comments.
- Coconut oil- You can also swap with another neutral-tasting oil.
- Molasses and maple syrup- Molasses is important for the gingerbread flavour, but I like the extra warmth that comes when you mix it with some maple syrup.
- Spices- As you might have guessed, we're bringing in all the essentials: cinnamon, cloves, ginger, and nutmeg! If you don't have one of them it's fine to leave out, but definitely keep in the cinnamon and ginger.
- Coconut sugar- I know not everyone has this on hand, so I'd recommend swapping for brown sugar.
How to Make These Gluten Free Gingerbread Cookies
Step One: Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
Step Two: In a medium bowl combine combine almond flour, baking powder, spices and salt and set aside.
Step Three: In another medium sized bowl, combine coconut oil, maple syrup, vanilla and molasses and whisk until smooth.
Step Four: Slowly add the flour mixture to the wet ingredient mixture and stir until combined.
Step Five: Place dough in the fridge for at least 30 minutes (this is important- do not skip this step)!!
Step Six: Once chilled, remove dough and roll into balls (about 2 tablespoon worth).
Step Seven: Roll balls in coconut sugar and place on a prepared baking sheet, gently press down on each cookie dough ball using the palm of your hand (until dough is about ½ an inch thick).
Step Eight: Bake for about 12 minutes at 350F.
Frequently Asked Questions
You can store these gluten free gingerbread cookies in the fridge. Alternatively, you can roll out the dough and keep it in the freezer for up to 3 months (Yes, they bake from frozen!).
Since this is a soft cookie recipe, I'm not sure how well it would work if you roll it out and use cookie cutters. Definitely let me know in the comments if you try it!
More Holiday Recipes You Might Like
Are you caught up on cookie week? Let me bring you up to speed!
- Day 1: 3-Ingredient Peanut Butter Blossoms
- Day 2: Gluten Free and Vegan Sugar Cookies
- Day 3: Gingerbread Air Fryer Cookie (exclusive to social media)
- Day 4: White Chocolate Peppermint Cookies
P.S. I LOVE SEEING MY RECIPES IN ACTION! IF YOU DECIDE TO MAKE THESE GINGERBREAD COOKIES, DON’T FORGET TO TAG ME ON INSTAGRAM -@NOURISHEDBYNIC OR LEAVE A COMMENT BELOW!
Soft Gluten Free Gingerbread Cookies
- 2 cups almond flour
- 1 teaspoon baking powder
- 2 tablespoon melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ¼ cup molasses
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ⅛ teaspoon Nutmeg
- Pinch of salt
- ¼ cup coconut sugar or brown sugar
- Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl combine combine almond flour, baking powder, spices and salt and set aside.
- In another medium sized bowl, combine coconut oil, maple syrup, vanilla and molasses and whisk until smooth
- Slowly add the flour mixture to the wet ingredient mixture and stir until combined.
- Place dough in the fridge for at least 30 minutes (this is important- do not skip this step)!!
- Once chilled, remove dough and roll into balls (about 2 tablespoon worth).
- Roll balls in coconut sugar and place on a prepared baking sheet, gently press down on each cookie dough ball using the palm of your hand (until dough is about ½ an inch thick).
- Bake for about 12 minutes at 350F.