Gluten Free Gingerbread Cookies
These Gluten-Free Gingerbread Cookies are moist, chewy, vegan friendly, and just melt in your mouth good!
Is it holiday season or baking season? Well, it’s both for us, LOL! I know I talked about how in the past it was apple and pumpkin season, well now we are bringing on the gingerbread to give you all of the Christmas feels!
Who else loves gingerbread especially around the holidays? For some reason, it just fits! If you love gingerbread like me, check out the recipes below and tag me when you make them so I can see your favorite!
Ginger actually has a ton of health benefits and can be used in teas, water, and be taken in capsules. Ginger has shown to have anti-inflammatory and antioxidant properties. Plus it helps with morning sickness (Check out my YouTube video all about morning sickness + pregnancy remedies here!) and motion sickness from what I have heard!
Ingredients for Gluten-Free Gingerbread Cookies
Flour – by using almond flour, that’s one way we are keeping these cookies gluten-free! But we are going to mix it with coconut flour too so the gingerbread cookies aren’t too flat and dense.
Coconut Oil
Cashew butter – be sure to check the label! There should only be cashew in the nut butter and maybe some salt
Molasses
Coconut sugar
Flax Eggs – see below on how to make a flax egg
Vanilla
Ginger, Cinnamon, Nutmeg, and Allspice
Baking soda
Salt – Skip the salt if your cashew butter already contains it!
Sugar Coating Ingredients
- Coconut Sugar
- Cinnamon
- Ground Ginger
What You Need To Make These Cookies:
- Mixing bowls
- Mixer or stand mixer
- Cookie scoop
- Cookie Sheet
- Wire Rack
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How To Make A Flax Egg
Flax eggs are a vegan alternative to regular eggs. You won’t be able to tell a difference in this recipe, so don’t worry. Since we need 2 flax eggs, we will combine 2 tbsp of flax with 5 tbsp of water. Let it sit for 5 minutes before adding to the cookie mixture.
Can I substitute Regular Eggs for Flax Eggs?
Yes, you will just use 2 regular eggs instead of the flax eggs.
How To Store
After the gingerbread cookies have completely cooled, store in an airtight container. If you don’t let them cool before sealing them up, they get a little soggy, so don’t skip that part.
Can I swap the Cashew Butter for another Nut Butter?
Totally! Use the same amount of your favorite nut butter. Again, if it already has added salt, just skip the additional salt that is listed in the recipe.
How to Make Gluten-Free Gingerbread Cookies with Cookie Cutters?
Want to jazz up these holiday cookies? I don’t blame you. These instructions are a little different from the regular ones.
After you get your cookie dough made, you will want to refrigerate it for at least one hour. This makes it firmer so you can use the cookie cutters without the dough falling apart. You will want to roll it out in a circle shape until it is about one inch thick.
After it has been refrigerated, use a rolling pin to roll out the dough until it is about ¼ of an inch thick. Then use the cookie cutters. Place them on a baking sheet and bake at 350 for about 8-10 minutes.
Since these are thinner, they won’t need as much time, so just keep an eye on them and watch for the edges to brown.
So are you going to make regular cookies or gingerbread men? Tag me over on the gram so I can see!
PIN ME FOR LATER!
Other Gluten-Free Baking Recipes:
- Paleo Pumpkin Bread (Gluten-Free, Dairy-Free, Grain-Free, Oil-free)
- Healthier Salted Caramel Apple Pie Bars
- Gluten-free Pumpkin Cookies (With Oat Flour!)
- Gluten-free Snickerdoodle Cookie Dough Balls
- Gluten-free No-bake Cookies With Peanut Butter
Gluten Free Gingerbread Cookies
Ingredients
- 1 cup almond flour packed
- 3 tbsp coconut flour
- 2 tablespoons coconut oil
- ⅓ cup 85g cashew butter
- ¼ cup 85g molasses
- 1/3 cup coconut sugar
- 2 flax eggs 2 tbsp flax, 5 tbsp water -- let it sit for 5 mins
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ tsp all spice
- ½ teaspoon baking soda
- ½ teaspoon salt skip if you're using salted cashew butter
- ¼ teaspoon ground nutmeg
Sugar coating for cookies
- ¼ cup coconut sugar `
- ½ tsp cinnamon
- ¼ tsp ground ginger
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, cashew butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the ginger, cinnamon, baking soda, salt, nutmeg, almond flour, and coconut flour to the wet ingredients. Mix until well incorporated.
- In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.
- Use a small or medium-sized cookie scoop to form cookies and roll in the cinnamon-sugar mixture. Place 2” apart on the prepared baking sheet.
- Bake for 13 minutes or until the cookies have puffed, and edges are slightly brown.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
These were delicious, but I had a heck of a time with the dough! Mine came out thin and extremely sticky. I even refrigerated it for close to two hours. I used the two egg substitution but otherwise followed the recipe exact. Any suggestions for how to make the dough thicker? Or perhaps the dough I supposed to be pretty thin? Thank you so much!
I’m glad you liked them but I’m sorry to hear the dough was a struggle! Did you pack the almond flour into your measuring cup? You can always add a little more coconut flour to thicken it up, but be careful because it’s super absorbent. I find that if I add a little oil to my hands and roll the dough between my palms, it’s easier to work with. Hope that helps!
Perfect! I’ll try packing the almond flour next time 🙂 Thanks so much!