The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (2024)

Rebecca Baron 35 Comments

Jump to Recipe·Print Recipe

This is the best ever Paleo gingerbread cookies recipe. They are great to make for Christmas to hang on your tree or just eat. Eating a Paleo diet at Christmas time can be challenging. Everyone is eating a bunch of treats that you can't eat and it not only makes you feel left out, but it also takes away a whole social part of your life.

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (1)

That's why it's so nice to have a few Christmas cookie recipes, like these cookies up your sleeve! That way when there's a party, I just always volunteer to bring some food and I make it so it's something I can eat and pretty much always everyone else loves it and they could care less that it's Paleo.

Our family is like many in that we like to make Christmas cookies. My 11-year-old daughter, in particular, LOVES to bake. We were asked to contribute some cookies so we could go caroling with my parents and most of my brothers and sisters. We wanted to visit some of the elderly, lonely people in our neighborhood and eat the leftover cookies with hot chocolate after. That's all fine and good unless you are on a restricted diet. My daughter wanted to make gingerbread cookies, but I said they had to be Paleo.

So I developed this Paleo gingerbread men recipe and I'm so happy with how it turned out. This dough holds its shape perfectly when baked...it doesn't spread at all! I love how the almond flour gives it a nutty crunch and I love how there are relatively few ingredients. I was also surprised to learn that most people think that molasses is Paleo because it would be hard to duplicate that flavor. The real maple syrup * gives it a similar flavor to brown sugar but is so much healthier for you than brown sugar.

Please let me know if you enjoy these gluten-free and Paleo cookies by commenting below. I would love to know how if you just make them for yourself or if you share them with others.

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (2)

Print

Recipe

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (3)

The Best Ever Paleo Gingerbread Cookies

★★★★★5 from 9 reviews

  • Author: Rebecca Baron
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 60 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Cuisine: Paleo
Print Recipe

Save Recipe

Description

These gingerbread cookies hold their shape when cooked and have a nutty flavor and they're Paleo too.

Ingredients

Scale

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
  3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. Don't worry about over-mixing the dough, since it contains no gluten you can't over-develop it and cause tough cookies. (It's important to use an electric mixer or the ingredients won't be able to combine enough to get wet.)
  4. Combine the dough by pressing it together by hand, until it forms one large ball.
  5. Place the dough in-between two sheets of parchment paper. Roll out the dough to a ¼" thickness. Refrigerate dough for 30 minutes.
  6. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1" apart on the prepared baking sheet.
  7. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container immediately. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.
  8. Decorate with desired icing and toppings!

Notes

If your mix is either really dry and won't come together to a ball or if you like a softer cookie AND you don't eat Vegan, try adding 1-2 egg yolks.

Keywords: Paleo, Nutty, Healthy, Christmas

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (4)

You may also like...

  • Paleo Snickerdoodles Recipe with Coconut Flour and Flax Seed Eggs
  • Traditional Paleo Gingerbread Loaf Recipe
  • Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe
  • No-Bake Paleo Pumpkin Fudge Recipe

Reader Interactions

Comments

  1. R

    What a wonderful and delicious recipe! First kick at the recipe I burnt them baking for 12 minutes—gas oven and altitude I think. Second time I baked them for only 8.5 minutes and they turned out perfectly. These cookies have brought so much joy to me and my tummy :).I’ve been off grains, sugar, dairy, etc for so long and now I have a healthy treat. I do think that those who enjoy sugary items regularly might not like them..but give them a try anyway 🙂

    Reply

  2. Kimberly

    Love it! They are only a little bit sweet, which is great if you're going to use icing or melted chocolate to decorate them.

    Reply

  3. ST

    I made these on Christmas as a break from the normal sugar of the holidays. The dough definitely would not have worked if I didn’t add a couple tablespoons of water. It was still tough to roll out, but in the end it worked and made gingerbread cookies on the crunchier side. The perfect taste of spices though! (Would’ve used gingerbread men cutters but they were misplaced 🙁) I would probably not make them again because of the struggle with the dough, but they’re a great Christmas treat u won’t feel guilty about eating.

    The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (9)

    Reply

  4. Whitney Hofmann

    The best Paleo Christmas cookies!

    The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (10)

    Reply

  5. Laura

    These turned out great!!

    The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (11)

    Reply

  6. Elizabeth

    Nice and crispy. These turned out great. Held their shape and tasty. Not very sweet, but really tasty.

    The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (12)

    Reply

  7. Rachael Hebblewhite

    Do you think I could use this dough to make a pie crust?

    Reply

    • Rebecca Baron

      I wouldn't think so. It isn't the same texture at all. Sorry. . .

      Reply

  8. Charlotte Haldiman

    I’m not much of a cookie baker and ginger was never an ingredient I liked. After making these cookies, I absolutely love everything about them!! My hubby says they’re better than a chef we know that makes dozens and dozens of these every Christmas. Going to make some this weekend for St. Patrick’s Day!!

    Reply

    • Rebecca

      I'm so glad you like them. Are gingerbread cookies a common treat for St. Patrick's Day or did you just think they sounded good?

      Reply

  9. Katie

    I don’t have molasses, what can I substitute it with???

    Reply

    • Rebecca

      I'm sorry but I've only ever used molasses in the recipe. It's part of what gives it the gingerbread flavor. But I'm sure if you do a Google search you will get some ideas. . .

      Reply

    • Yvonne

      You could just use extra maple syrup - it won't have the same rich flavour as gingerbread but it should still work.

      Reply

  10. Jackie

    Hi Rebecca, What do you think about automatically adding a vegan egg, chia??? I want to make these but wanted your take before giving it a try.

    Reply

    • Rebecca

      I personally don't think it's necessary, because they do come together, but they do tend to be a bit on the harder side, so if you like them a little softer or if they don't come together for you, I think it's a good option.

      Reply

      • Jackie

        Thank you. I'm always looking for vegan desserts. I'll be making these minus the "egg".

        Reply

        • Rebecca

          Glad I could help. You totally don't need the egg.

          Reply

  11. Rebekah

    The ingredients say Tapioca Flour, but the recipe says Tapioca Starch. Which is it? Or are they interchangeable? I’m used to using starch, and know that it’s important not to sub anything in gf recipes unless you really know what you’re doing, ha!
    Looking forward to trying these!

    Reply

    • Rebecca

      Sorry about that. That can be confusing, but they are totally interchangeable and totally the same thing.

      Reply

  12. Susan

    I was a little nervous to make these cause some people said they were dry, but I tried them and they turned out perfect and look just like the picture. I used this Paleo icing - http://www.greatfoodlifestyle.com/paleo-royal-icing/

    Reply

    • Rebecca

      I'm glad you liked them. There's nothing like the smell of freshly baked gingerbread!

      Reply

  13. Cara

    I tried this but the dough didn't "come together"...it was just a powder. I added a bit more oil, but didn't help. 2 eggs (for my double batch) did the trick, though. Just in case it helps someone.
    I found the thicker cookies ended up moister. Nice recipe. Thanks!

    Reply

    • Ashley Merryman

      Wait, you need eggs? I didn’t see that in the receipe and mine is a powder now too ?.

      Reply

      • Rebecca

        No, you aren't supposed to use eggs, but that's the solution she came up with. I can't figure out why it works for some people and not others. I'm wondering if it has something to do with the brand of ingredients. Like, what brand of almond flour, tapioca flour, syrup and molasses are you using? Those the main things I can think of that would have moisture in them that would vary by brand. Maybe if we can figure out what doesn't work, that will help narrow it down to what does work.

        Reply

      • Rebecca

        I'm also going to try making them again in the next day or two and see if I can figure out what's going on. There's got to be a foolproof way to get these to work. . .

        Reply

      • Rebecca

        I made these again a few days ago and they turned out just like the photo without modifying the recipe. I also updated the instructions a little to make it clearer on how to form the dough, cause it was confusing before. I hope it helps!

        Reply

  14. Amelia

    Thank you! What icing recipe do you use?

    Reply

  15. maggie

    can't wait to try these 🙂 can you recommend a a clean icing recipe please?

    Reply

  16. Jennifer

    Does anyone have a paleo friendly recipe for the icing?

    Reply

    • Rebecca

      Sorry about that. I replied to some others just now who asked the same question.

      Reply

  17. Emma

    I'm excited to finally find a good Paleo gingerbread cookie recipe. I'm going to make these for my grandkids for Christmas this year.

    Reply

    • Amelia

      Quick follow up question--I love that you have nutrition information, thank you! Is the nutrition information per cookie or for the whole batch? Thanks again!

      Reply

      • Rebecca

        The nutrition information is about per cookie.

        Reply

Leave a Reply

The Best Ever Paleo Gingerbread Cookies Recipe - My Natural Family (2024)

FAQs

Is shortening or butter better for gingerbread? ›

If you prefer butter to shortening, recognize that a gingerbread boy cookie made with Crisco or shortening will be higher and lighter than a gingerbread boy cookie made with butter which will be flatter and crispier.

How healthy is gingerbread cookies? ›

It is important to note that despite their many health benefits, gingerbread cookies and cakes are often loaded with sugar and unhealthy fats, so too much of a good thing can be bad. Check out some of our favorite recipes that feature ginger for more inspiration!

How long do homemade gingerbread cookies last? ›

Make-Ahead and Storage

With or without frosting, the gingerbread cookies will last up to three weeks at cool room temperature in an airtight container.

What makes gingerbread cookies crack on top? ›

You have a few things that can go wrong: The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set)

What happens if you use Crisco instead of butter in cookies? ›

There will be a slight difference in how baked goods turn out depending on whether butter or shortening is used. Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking.

Why use Crisco instead of butter in cookies? ›

Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.

What does gingerbread do to your body? ›

Surprising benefits

Research shows it may aid in digestion, reduce nausea and help fight the common cold and flu. It's also believed ginger may support weight management, help manage arthritis and may also alleviate menstrual symptoms. Molasses is another ingredient sometimes found in gingerbread.

What is the healthiest cookie to eat? ›

If you have other ingredients on hand and are craving a cookie, you might also enjoy these healthy recipes:
  • Date-Sweetened Peanut Butter Cookies.
  • Vegan Chocolate Frosting (sweetened with dates!)
  • Paleo Chocolate Chip Cookies.
  • Vegan Buckwheat Cookies.
  • Almond Butter Cookies.
  • Double Chocolate Cookies (also date-sweetened!)
Aug 5, 2021

Are ginger cookies good for your stomach? ›

Named for the spice known to reduce nausea, this sweet treat is especially beneficial to patients undergoing chemotherapy treatment. Ginger, among the most delicious and healthiest of spices, has long been used to help digestion, reduce nausea, and fight other conditions like the flu and common cold.

Should gingerbread dough be chilled before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

Can you freeze homemade gingerbread cookies? ›

Shortbread, biscotti, gingerbread, and drop cookies like chocolate chip or oatmeal are all examples of sturdy cookies that hold up well once frozen. "They can stand up to the cold temperatures and won't be damaged when you mindlessly rummage through your freezer," says Jason Schreiber, baker and cookbook author.

What happens if you add too much butter to gingerbread cookies? ›

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

Should gingerbread cookies be soft or crunchy? ›

First, the texture of the cookie needs to be fairly crispy along the outside with a semi-soft, cake-like inside, and like all "perfect" cut-out cookies, they definitely need to keep their shape when baked. Secondly, they must taste sweet but notably spicy, and have a rich molasses flavour.

Why do you put molasses in gingerbread? ›

The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats. The choice of molasses over other sweeteners adds a depth and complexity that elevates gingerbread to a cherished holiday tradition.

Is it better to bake cookies with shortening or butter? ›

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Is it better to bake with butter or shortening? ›

Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in taller cookies.

Is it healthier to bake with butter or shortening? ›

Until recently, it was also thought to be healthier because it contains less saturated fat than butter and lard. However, we now know that highly processed shortening offers no health advantages over butter or lard and may in fact be a less nutritious choice ( 5 , 6 ).

What happens if you use butter instead of shortening? ›

You'll notice these differences if baking with butter instead of shortening. Cookies made with butter or margarine may be softer and spread a little more. Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. An Powlowski

Last Updated:

Views: 5738

Rating: 4.3 / 5 (64 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Prof. An Powlowski

Birthday: 1992-09-29

Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398

Phone: +26417467956738

Job: District Marketing Strategist

Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports

Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.