Chewy and Soft Gingerbread Cookies (Paleo)
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:
1. Healthy Pumpkin Pie (Paleo, Low Carb)
2. Peppermint Sweet Potato Brownies (Paleo, Gluten-Free, Sugar-Free)
3. Paleo Morning Glory Muffins
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Soft Chewy Gingerbread Cookies (Paleo, Low Carb)
- 2 eggs
- ½ cup almond butter
- ¼ cup blackstrap molasses
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ½ cup coconut flour
- 1 stp 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!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
I saw these on your Instagram and have been pining after them for weeks and finally made them – they’re SO delicious and moist. I made sure to chill the dough for an hour, then I shaped them/rolled in sugar and let cool on the pan in the fridge another 10 mins- perfection.
Hi Maré! That makes us so happy to hear, thank you so much for sharing! We appreciate your support. Happy baking, Emmelie
Best recipe I found so far
These cook are SO soft and tasty but VERY sticky. I did not roll mine in cinnamon/sugar I just dropped them on the baking mat and then put icing on them after they cooled. They were DELICIOUS, probably the best soft gingerbread cookie I have ever had. Will definitely be making them again this holiday season but may skip the icing next time, they are great without it!
I’m not normally a “paleo” baker but these looked so good I had to try. The cookies are super light and fluffy with just the right amount of spice – I did add in a 1/4 tsp cloves because I love the flavor! My fiancée came out for seconds within 2 minutes of his first cookie, a clear winner in our house 🙂 Thanks for the wonderful recipe!!
Ok so they were WAY too sticky to roll them out and use cookie cutters, so don’t do that. But they are delicious so it’s a huge win over here!
Haha Noted! And yay! Im so glad you like them 🙂
Making these right now and can’t wait to try them! The dough is delish!! Do you know if these freeze well? We are going to roll them out and use cookie cutters to make traditional gingerbread men. Also looking for an icing recipe. Any ideas there? Thanks!!!
Yay! I can’t wait to see how they turn out! You are going to love them. One of my good friends has delicious one: https://thebananadiaries.com/vegan-gingerbread-house-recipe/#tasty-recipes-10109 that you could use!
Can you substitute coconut sugar for xylitol?
You can! It won’t have as much of a “toasty” flavor as using coconut sugar. But it will be 1:1 sub. Since xylitol absorbs moisture more than coconut sugar, I would start with 8 minutes so the cookies won’t dry out. Let me know how they turn out! Hope this helps.