Big, chewy, and soft gingerbread cookies are my favorite dessert around the holidays. Made with molasses and all the warm spices, these festive cookies are unbelievably delicious. They are made with almond butter and coconut flour instead of conventional butter or flour. You need to give this recipe a try and let me know what you think in the comment section below.

A stack of paleo ginger bread cookies with a glass of milk and cinnamon sticks in the background.

Now Halloween is over, who’s ready for all the warm, spicy gingerbread cookies!?

As much as I love all the pumpkin things, I am so ready for all the Christmas smells and holiday treats! This gluten free 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.

With just a few simple swaps of the traditional ingredients, this gingerbread cookie is gluten free and sweetened by coconut sugar.

Instead of regular flour, I used coconut flour.

To replace the refined white sugar, I used coconut sugar.

Coconut sugar has a little bit of a caramelized and toasted flavor which works perfectly in the ginger molasses flavor combination.

There are two cookies on a piece of parchment paper. One of them has a bite in it. The texture appear to be chewy and soft. There is a plate of cookie and a glass of milk in the background.

Moreover, there is no butter used in this recipe. Try smooth almond butter as a replacement! It adds that nutty flavor to these cookies as well as the chewy texture.

So Good.

Soft and Chewy, Irresistible Texture

Besides all the alternative 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:

  • Eggs
  • Molasses
  • Almond Butter
  • Vanilla Extract

Then add dry ingredients:

  • Coconut flour
  • Coconut sugar
  • Baking soda
  • Spices
Step by step instructions on how to make paleo gingerbread cookies.

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?

Baked gingerbread cookies cooling on a wire cooling wrack. There is crack on the 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.

Happy Holidays!

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.

Quick Note About The Star Ingredient: Blackstrap Molasses

A stack of paleo ginger bread cookies with a glass of milk and cinnamon sticks in the background. There is a cookie leaning on the cookie stack.

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.
An iphone is taking a photo of the plate of healthy chewy and soft ginegrbread cookies.

The phone eats first! Don’t forget to snap a photo and share it with me on Pinterest or Instagram. 

These gluten-free gingerbread cookies are chewy soft and perfect for the whole family to enjoy for this holiday season. Put a plate out for Santa and I’m sure he’ll keep coming back for more!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A stack of paleo ginger bread cookies with a glass of milk and cinnamon sticks in the background. The top cookie has a bite in it. The texture is chewy and soft. pinterest image
A stack of paleo ginger bread cookies with a glass of milk and cinnamon sticks in the background. The top cookie has a bite in it. The texture is chewy and soft.

Get the recipe:Soft and Chewy Gingerbread Cookies (Gluten Free)

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Big, soft and chewy gingerbread cookies are a must for the holidays. Made with molasses and all the warm spices, these cookies are a gluten free dream!
4.58 stars (14 reviews)
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Ingredients

  • 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

Equipment

Instructions 

  • 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!

Notes

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.
Serving: 1g, Calories: 137kcal, Carbohydrates: 14g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 31mg, Sodium: 123mg, Fiber: 2g, Sugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American