Paleo Gingerbread Cookie Recipes

Gingerbread cookies are a classic holiday treat, but the traditional version can throw a wrench in your clean eating plans. 

So, here’s a few recipes to accommodate…because the last thing 2020 needs is a gingerbread-less holiday celebration! 

That’s right! For those following the Paleo diet, you won’t have to “run, run, fast as you can,” to catch, or in this case, get away from these gingerbread men! 

As these delicious treats follow paleo guidelines, you can “catch” these gingerbread cookies for a guilt-free holiday treat! 

Each recipe is Paleo approved, has received plenty of paleo-loving thumbs up in review for taste and health, and there’s even a vegan-paleo option for you as well! 


Paleo Gingerbread Cookies

  • 1 egg, plus 1 egg yolk
  • ⅔ cup smooth almond butter (be sure to stir before adding here)
  • 2 tablespoons organic coconut oil, softened
  • ¼ cup black strap molasses
  • ¼ cup organic coconut sugar
  • 1 teaspoon pure vanilla extract
  • ⅔ cup organic coconut flour
  • 1 teaspoon baking soda
  • A pinch of sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice
  • Optional: extra coconut sugar for sprinkling
  1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. 
  2. In a large bowl mix together egg, egg yolk, almond butter, and coconut oil until smooth. Add molasses, coconut sugar, and vanilla. Mix once more until smooth. 
  3. In a separate bowl, combine coconut flour, baking soda, sea salt, cinnamon, ground ginger, and allspice.
  4. Add the dry mixture to the wet mixture and mix until fully combined. (the dough will be sticky at this point) Chill the dough in the freezer for 5-10 minutes or until it can easily be scooped.
  5. Scoop dough into heaping tablespoons onto parchment paper. Gently flatten the dough and sprinkle with coconut sugar, if desired. 
  6. Bake in a preheated oven for 8-10 minutes until the tops of the cookies crack. Be careful not to overbake. The cookies will become more firm and chewy as they cool.
  7. Take cookies off of the baking sheet and cool completely on a wire rack.

*Yields 14 cookies (per cookie: 151 calories, 12g carbs, 3g protein, 10g fat, 3g saturated fat, 3g fiber, 7g sugar)

Healthy Iced Gingerbread Cookies (Vegan and Paleo)

For cookies: 
  • 1 ½ cups almond flour
  • ¼ cup arrowroot or tapioca starch
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 2 tablespoons melted coconut oil
  • ¼ cup pure maple syrup
  • 1 tablespoon blackstrap molasses
  • Extra arrowroot or tapioca starch (for rolling and cutting)
  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 
  2. In a large mixing bowl, combine almond flour, starch, ginger, cinnamon, salt, and baking soda. Stir to combine. 
  3. Add coconut oil, maple syrup, and molasses to the dry ingredients and stir until a sticky dough forms.
  4. Place the dough in the freezer for 30 minutes to allow time (and temp) to firm the dough. This can also be made a day ahead of time and stored, covered, in the refrigerator until ready to use. 
  5. Place dough in the center of a large piece of parchment paper. Sprinkle arrowroot or tapioca starch onto the paper to help prevent the dough from sticking. Using a rolling pin, roll the dough into a ¼ inch thick sheet. Use cookie cutters to cut desired cookie shapes from the dough. Re-roll excess dough to make more shapes. 
  6. If you do not wish to cut out the cookies into shapes, simply roll the dough into tablespoon size balls, roll the ball of dough in a bit of coconut sugar, place them on the baking sheet, and slightly flatten with your palm. 
  7. For cookies with a soft center, bake for 10 minutes. For a more crisp cookie, bake for 14-15 minutes. 
  8. Allow cookies to cool completely on the pan before icing. The cookies will become more firm as they cool. 

*Yields 15 cookies (per cookie: 103 calories, 8g carbs, 2g protein, 7g fat, 2g saturated fat, 1g fiber, 4g sugar)

For icing:
  • 1 tablespoon Nutiva red palm shortening
  • 1 tablespoon coconut oil (not liquified)
  • ¼ cup powdered coconut sugar (see instructions below)
  • 2 tablespoons arrowroot powder or tapioca starch
  • ¼ teaspoon vanilla
  1. To make “powdered” coconut sugar, grind coconut sugar in a coffee bean grinder or a high speed blender until finely ground. You’ll want to measure the sugar for the icing after grinding. (to break up any clumps, just sift sugar)
  2. Combine all ingredients in a mixing bowl and stir together with a spoon or spatula. If the icing is too thick, add ½ teaspoon of water at a time until desired consistency is reached. 
  3. To decorate cookies, put icing in a plastic bag with appropriate decorating tips, or spread icing onto cookies. 

*Nutrition for entire batch of icing: (432 calories, 27g fat, 18g saturated fat, 46g carbs, 1g fiber, 32g sugar)

Soft and Chewy Paleo Gingerbread Cookies

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ½ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of salt
  • 2 tablespoons coconut oil (melted and cooled)
  • 3 tablespoons molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  1. Place almond flour, baking soda, coconut sugar, spices, and salt into a food processor and pulse 3-4 times to mix. 
  2. Add in coconut oil, molasses, egg, and vanilla. Process for roughly 15-20 seconds or until a dough forms. 
  3. Transfer dough to a bowl, cover with plastic, and place in the refrigerator for approximately 30 minutes. 
  4. Line a baking sheet with parchment paper, and preheat the oven to 350 degrees Fahrenheit. 
  5. Remove the dough from the refrigerator and scoop dough onto parchment paper in 1½ tablespoon scoops (using a spoon or ice cream scoop) approximately 2 inches apart. 
  6. Gently press each cookie to slightly flatten before baking. 
  7. Bake for 10-12 minutes. Allow cookies to cool on the cookie sheet for 5 minutes prior to serving. 

*Yields 12 cookies (per cookie: 179 calories, 17g carbs, 4g protein, 12g fat, 3g saturated fat, 2g fiber, 11g sugar)

Important Note: Dough will be sticky, this is normal. Don’t forget to refrigerate dough before baking. 

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