These Almond Flour Gingerbread Cookies are a healthier twist on a classic favorite—soft, spiced, and full of festive flavor. Made with almond flour, maple syrup, and molasses, these cookies are naturally gluten-free and dairy-free!
Nothing says “holiday season,” like the smell of warm ginger and cinnamon wafting from the kitchen. Whether making these cookies for a cookie swap, decorating with kids, or simply indulging in a cozy snack, this recipe will become your new holiday go-to. The best part? They’re easy to make, with simple, clean ingredients you likely already have in your pantry.
Almond Flour Gingerbread Cookies
For this recipe, you will need almond flour, arrowroot starch, ground ginger, cinnamon, salt, baking powder, coconut oil, maple syrup, and molasses.
Combine the dry ingredients in a mixing bowl. Then, add the melted oil, maple syrup, and molasses. Mix until combined and a ball of dough forms.
Freeze the dough for 30 minutes. This will help the dough stay together when you roll it out and cut it into cookie shapes.
Preheat the oven to 350 ºF and line a cookie sheet with parchment paper.
Roll the chilled dough out 1/4 inch thick and use cookie cutters to cut out gingerbread men.
Place the cookies onto the cookie sheet and bake for 10-15 minutes or until golden brown.
Remove the cookies from the oven and allow them to cool.
Store cookies in an airtight container for up to a week or in the freezer for two months.
Ingredient Substitutes
Need to tweak the recipe? Here are a few options to suit your preferences or pantry supplies:
- Almond Flour: If you don’t have almond flour, you can substitute it with other nut flour like hazelnut flour. Keep in mind that the texture may vary slightly.
- Arrowroot, Cornstarch, or Tapioca Starch: Any of these options work to help bind the cookies. If you need a substitute, potato starch can also work.
- Coconut Oil: Melted butter or vegan butter can replace the coconut oil for a slightly richer flavor.
- Molasses: Blackstrap molasses gives these cookies a deep, traditional flavor, but if you don’t have it, you can use extra maple syrup or honey for a lighter, sweeter taste.
- Maple Syrup: Agave nectar or honey (if not strictly vegan) are great alternatives, though they may slightly alter the flavor.
FAQ
Can I make these cookies ahead of time?
Yes! You can make the dough in advance and freeze it for up to 3 months. When you’re ready to bake, thaw the dough in the fridge until it’s rollable, then proceed with the recipe as usual.
How should I store the cookies?
Store the cookies in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months. Just let them thaw at room temperature before serving.
Can I decorate these cookies?
Absolutely! These cookies hold their shape well, making them perfect for decorating. Use a simple icing made with powdered sugar and water (or plant-based milk) to drizzle or pipe festive designs.
Are these cookies crispy or soft?
These cookies bake up soft with slightly crisp edges, especially if you roll them thin. If you prefer a crisper cookie, bake them for a minute or two longer.
Related Recipes
PrintAlmond Flour Gingerbread Cookies
These Almond Flour Gingerbread Cookies are everything you want in a holiday cookie—delicious, festive, and made with better-for-you ingredients.
- Prep Time: 10 minutes + 30 minutes freezer time
- Cook Time: 10-15 minutes
- Total Time: 45 minutes
- Yield: 10–12 cookies 1x
- Category: dessert
- Cuisine: american
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup arrowroot, cornstarch, or tapioca starch
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 1/4 teaspoon baking powder
- 2 tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 1 tablespoon molasses
Instructions
- Combine the almond flour, starch, spices, salt, and baking powder in a large mixing bowl.
- Once mixed, add the melted coconut oil, maple syrup, and molasses. Combine until the dough forms.
- Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
- Preheat the oven to 350 degrees ºF.
- Line a baking sheet with parchment paper and set aside.
- After 30 minutes, remove the dough from the freezer and unwrap. Roll the dough out 1/4 inch thick. Use a gingerbread cookie cutter to cut out gingerbread cookies.
- Re-roll the dough as needed to use all the dough.
- Place the gingerbread cookies on the parchment-lined cookie sheet and bake for 10-15 minutes or until golden brown.
- Remove the cookies from the oven and allow them to cool before transferring to a wire wrack.
- Store leftover cookies in an airtight container in the fridge for up to a week. Freeze for up to two months.
Notes
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 55
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