Big, chewy and soft gingerbread cookies are my favorite dessert around the holidays. Made with molasses and all the warm spices, these cookies Paleo, Gluten-free and Low carb.
Now Halloween is over, who’s ready for all the gingerbread cookies?
As much as I love all the pumpkin things, I am so ready for all the Christmas smells and holiday treats! This paleo gingerbread cookie recipe will mark my first one this holiday season!
Kicking it off strong, I’d say.
To begin with, I need to take a poll first! Are you team crispy ginger snap or team big soft and chewy cookies? I definitely prefer the soft and chewy kind.
Why is this the BEST Gingerbread Cookie Recipe?
Healthy Gingerbread Cookie Ingredients
Does a healthy holiday treat you can indulge in? Sign me up.
With just a few simple swaps of the traditional ingredients, this gingerbread cookie recipe is paleo, gluten-free and keto-friendly.
Instead of regular flour, I used coconut flour which is my paleo baking staple.
To replace the refined white sugar, I used coconut sugar, which actually works perfectly in this ginger molasses cookie combination.
Moreover, there is no butter used in this recipe. Try smooth almond butter for the fat! It adds that nutty flavor to these cookies as well as the chewy texture.
Soft and Chewy, Irresistible Texture
Besides all the healthy ingredients that go into this gingerbread cookie recipe, it also has the best texture.
I am forever” team soft and chewy” when it comes to cookies. There is just something about it that reminds me of homemade cookies from grandmas and gives me the warm and fuzzy feeling of insides.
How to Make Gingerbread Cookies?
Watch this Step by Step Video Instruction to see How to make the BEST and EASIEST Gingerbread Cookies
With only 8 main ingredients, these easy gingerbread cookies come together so quickly. There is no need for a food processor or hand mixer (Well, I don’t have one yet, so… Christmas gift ideas?).
All you need is one mixing bowl.
First, whisk all the wet ingredients together:
- Almond Butter
- Vanilla Extract
Then add dry ingredients:
- Coconut flour
- Coconut sugar
- Baking soda
Then, form the dough with your hand or a wooden spoon. For best results, cover the dough with a plastic wrap and leave in the fridge for an hour or in the freezer for 15 to 20 minutes to chill.
1. To make BIG soft Gingerbread Cookies
Scoop a portion of cookie dough using a medium cookie scooper. Then roughly roll the dough into a ball and dip it in coconut sugar and cinnamon mixture. Flatten them out a little bit on a cookie sheet before baking.
2. To make Gingerbread man
Roll out the dough with a rolling pin. Use cookie cutters to cut out your favorite holiday shapes. Place the cut-out cookie dough on the baking sheet and sprinkle some coconut sugar and cinnamon mix.
How long to Bake these Gingerbread Cookies?
9 – 11 minutes. Max. You do NOT want to over bake them otherwise they will dry out. They may appear a little underdone at first. But they will firm up once they have the chance to cool down a little bit.
For best results:
They are even more dense and chewy overnight. Serve with some regular or homemade cashew milk.
Perfect for Kids and Family to share
The holidays are all about family. These gingerbread cookies are perfect to share with the whole family. They are absolutely kiddos approved too.
Instead of regular cookie shape, you can also roll them out and make them into any holiday shapes you would like with cookie cutters.
A quick note about the start ingredient: Blackstrap Molasses
Besides the delicious holiday taste, blackstrap molasses have so many health benefits.
It has the lowest sugar content of any sugar cane product.
Molasses is a paleo-friendly sweetener.
It contains lots of vital vitamins and minerals such as iron, calcium, magnesium, vitamin B6 and so on.
You can read more here.
Notes and Adjustments by preference
When it comes to sweeter and spices, you know what I always say. Add more or less depending on your preference.
I have friends who tried these gingerbread cookies telling me they are so perfect in every way. Then I also have Tom telling me it can be a touch sweeter, someone said it could use more nutmeg, others say it’s too much. You get what I mean.
- Use my spice measurement as a benchmark, add or take out ¼ tsp at a time.
- Similarly, add 2 – 3 extra tablespoon of coconut sugar if you prefer sweet sweet dessert.
The phone eats first! Don’t forget to snap a photo and share it with me on Pinterest or Instagram.
These paleo and gluten-free gingerbread cookies are chewy soft and perfect for the whole family to enjoy for this holiday season.
More Healthy Holiday Recipes:
- 2 eggs
- ½ cup almond butter
- ¼ cup blackstrap molasses
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ½ cup coconut flour
- 1stp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp all spice
Cinnamon Sugar for rolling
- 3 tbsp coconut sugar or white sugar
- 1/2 tsp cinnamon
- In a medium mixing bowl, whisk all the wet ingredients - eggs, almond butter, molasses, and vanilla extract.
- Add all the dry ingredients - coconut flour, coconut sugar, all the spices, and baking soda. Combine well with a spatula.
- Cover and chill in the fridge for at least an hour or freezer for 20 minutes. (or you can leave it overnight in the fridge)
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together sugar and cinnamon. Use a cookie scoop to scoop the dough and roll into balls. Dip and roll around the cookie dough balls in the cinnamon-sugar mix. Place the cookie dough balls on the parchment paper. flatten them with hands. *
- Bake for 10 minutes until the top of the cookies crack a little bit.**
- Let it cool on a wire cooling wrack. Enjoy!
1. The cookie dough will shrink back a little bit after you press them down. That's a-okay!
2. Do NOT overbake. The cookies will get firm up once they have cooled down. They get even chewier after refrigerating.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 123mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 4g
The Nutrition Fact Below is specific to the ingredients I chosse to use for this recipe, which may vary.