Almond flour gingerbread cookies are perfectly spiced, crunchy, and super easy to make! I look forward to making these gingerbread “hugs” every year – they’re adorable & so fun! This gingerbread recipe is vegan, paleo, gluten-free, and refined sugar-free.
Gingerbread Cookie recipe video
Why you’ll love these gingerbread cookies
- Ease: This gingerbread recipe comes together in one bowl, very quickly! The dough does require some chilling time, to allow the flavors to really come together, but it can be prepped ahead of time to make it even easier!
- Wholesome: Made with just a few wholesome ingredients, and sweetened with maple syrup, these cookies are much more wholesome than your classic without lacking on flavor or texture!
- Dietary needs: Whether you are gluten-free, dairy-free, or vegan, you can enjoy these cut-out cookies! If you are nut-free, you can substitute tiger nut flour for almond flour!
- They are kid and toddler aprroved!
How to make almond flour gingerbread cookies
Full recipe is in the recipe card at the bottom of this post! These cut-out cookies are lower in sugar but don’t lack of flavor or texture and are created to be stable enough for solid cut-out cookies!
Equipment
- Mixing bowl
- Gingerbread cookie cutter
- Cookie sheet
Ingredients
- Almond flour – If you are nut-free, you can substitute Tiger nut flour!
- Tapioca flour – Tapioca four is here to bind the dough and add structure. If needed, swap with arrowroot powder for similar results.
- Maple syrup – Maple syrup adds natural sweetness and helps bind the dough. You can swap honey or agave but don’t use a granulated sugar, as the liquid sweetener also works as a binder for the dough.
- Blackstrap molasses – Molasses give the cookies their classic caramel-like flavor. If you don’t have molasses, replace it with another tablespoon of maple syrup.
- Coconut oil, grass-fed butter, or vegan butter – Ensure it’s melted and slightly cooled before use.
- Spices: Cinnamon, ginger
- Pantry staples: Vanilla extract
- Chocolate squares: This is optional, if you decide to make the “hugs”! You can also use candy canes, etc.
Steps to make Almond flour Gingerbread Cookies
- Step 1: Make the dough – in a large mixing. bowl, you’ll combine all of the ingredients until the dough forms.
- Step 2: Chill the dough – Cover the bowl with a lid or plastic wrap and place in the fridge for preferably 2 hours (this allows the flavors to really come through the dough).
- Step 3: Cut out cookies – Place a sheet of parchment paper on the counter and drop the dough onto it. Place another sheet over-top of the dough. Using a rolling pin, roll the dough out to about 1/4″ thick. Use your cookie cutter to cut our the gingerbread men. Then transfer the parchment paper to a large baking sheet.
- Step 4: Make the “hugs” (optional) – If you want to make the “hugs”, simply roll small pieces of parchment paper into balls. Place in the center chest of the gingerbread man and gently fold the arms into it, letting them rest on the ball.
- Step 5: Bake – bake at 350F for 10-11 minutes, until golden around the edges and slightly golden in the center. Let them cool completely before removing the ball of parchment.
FAQ’s & baking tips
- DON’T skip chilling the dough! This allows the flavors of the spices to really work into the dough and creates a more delicious cookie!
- Adjust the crispiness of your cookies – for soft, chewier cookies, roll the dough to ¼” and for crispier cookies, roll the dough thinner. Be careful & watch them closely while baking to avoid over-baking!
- Roll the dough between two pieces of parchment paper for easy handling – This will help prevent sticking and makes transferring the cookies to the baking sheet a breeze.
- Storage – These cookies can be left out at room-temp for awhile. Store leftover cookies in an airtight container and store them in the fridge for up to a week. You can also freeze these cookies for up to 3 months.
- Gingerbread “hugs’ – You can place a square of chocolate, a marshmallow, or even a candy cane between their hands! Get creative! I also like to melt a little chocolate to use to stick edible eyes onto their faces!
More healthy cookie recipes to try
- Homemade Tagalong cookies
- Healthy no-bake Samoa cookies
- 3 Ingredient Fudge Stripe Cookies
- Cinnamon Pecan Sticky Bun Cookies
- Banana caramel cookies
- Homemade oatmeal creme pies
- Snickerdoodle Creme Pies
- Cinnamon Streusel Dessert Pizzas
Almond Flour Gingerbread Cookies
Almond flour gingerbread cookies are perfectly spiced, crunchy, and super easy to make! I look forward to making these gingerbread "hugs" every year – they're adorable & so fun! This gingerbread recipe is vegan, paleo, gluten-free, and refined sugar-free.
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup tapioca flour *arrowroot also works
- 2 tbsp melted coconut oil or butter
- 1/4 cup maple syrup
- 1 tbsp molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp baking powder
- 2 tsp ground ginger
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Make the dough – in a large mixing. bowl, you'll combine all of the ingredients until the dough forms.
- Chill the dough – Cover the bowl with a lid or plastic wrap and place in the fridge for preferably 2 hours (this allows the flavors to really come through the dough).
- Cut out cookies – Place a sheet of parchment paper on the counter and drop the dough onto it. Place another sheet over-top of the dough. Using a rolling pin, roll the dough out to about 1/4" thick. Use your cookie cutter to cut our the gingerbread men. Then transfer the parchment paper to a large baking sheet.
- Make the "hugs" (optional) – If you want to make the "hugs", simply roll small pieces of parchment paper into balls. Place in the center chest of the gingerbread man and gently fold the arms into it, letting them rest on the ball.
- Bake – bake at 350F for 10-11 minutes, until golden around the edges and slightly golden in the center. Let them cool completely before removing the ball of parchment. Then you can place a square of chocolate, candy cane, etc. in between their hands and add edible eyes if you'd like!
Video
Notes
- DON’T skip chilling the dough! This allows the flavors of the spices to really work into the dough and creates a more delicious cookie!
- Adjust the crispiness of your cookies – for soft, chewier cookies, roll the dough to ¼” and for crispier cookies, roll the dough thinner. Be careful & watch them closely while baking to avoid over-baking!
- Roll the dough between two pieces of parchment paper for easy handling – This will help prevent sticking and makes transferring the cookies to the baking sheet a breeze.
- Storage – These cookies can be left out at room-temp for awhile. Store leftover cookies in an airtight container and store them in the fridge for up to a week. You can also freeze these cookies for up to 3 months.
- Gingerbread “hugs’ – You can place a square of chocolate, a marshmallow, or even a candy cane between their hands! Get creative! I also like to melt a little chocolate to use to stick edible eyes onto their faces!
