These coconut flour gingerbread cookies are the perfect paleo treat to make to celebrate the holidays and new year! These simple cookies are grain-free and paleo-friendly.
I originally published this recipe for coconut flour gingerbread cookies back in 2012. Since then, my baking and photography skills have improved. So I thought it was time to revise this post with new and updated images and a few tweaks to the original recipe.
Since traditional gingerbread cookies have molasses in them, I decided to add it to the recipe and increase some spices. This resulted in a softer, more pliable dough that was flavorful and easy to roll out.
How To Make Paleo Gingerbread Cookies with Coconut Flour
To get started you’ll need to measure out your ingredients. Then mix all the dry ingredients together in a bowl. In a separate bowl, you’ll mix in the wet ingredients and then slowly incorporate the wet batter into the dry mix.
Gently knead the gingerbread dough until the ingredients are combined.
Roll out the dough to 1/4 inch thickness. Then use cookie cutter to cut out gingerbread men.
Line the cookie sheets with parchment paper and place the gingerbread dough cookies on the cookie sheet. Bake until golden brown, about 10 minutes.
Let the cookies cool before decorating.
For the icing I used a basic powdered sugar and cream recipe. I used powdered monk fruit instead of powdered cane sugar.
Looking for more coconut flour recipes? Check out these links:
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Coconut Flour Gingerbread Cookies (Paleo)
These coconut flour gingerbread cookies are the perfect paleo treat to make to celebrate the holidays and new year! These simple cookies are grain-free and paleo-friendly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20-25 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup coconut flour, sifted (5 ounces)
- 1 cup arrowroot starch (4.6 ounces)
- 1 teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 cup butter or coconut oil, at room temperature
- 1 egg, at room temperature
- 6 tablespoons honey
- 2 tablespoons molasses
- (optional) grated orange peel
- (optional) orange juice or water
Instructions
- Preheat the oven 350 degrees F.
- Mix the dry ingredients together in a medium bowl and set aside. Add in the orange peel if using and incorporate into the mix.
- In another bowl mix the butter, egg, honey and molasses together.
- Mix the wet ingredients into the dry until the dough thickens and forms a ball.
- If your dough is dry, add 1-2 tablespoons of water or orange juice into the dough until it comes together to form a ball.
- Scoop the dough out on a silicon mat and roll the dough out to 1/4 inch thick.
- Use cookie cutters to cut the gingerbread men out and place them on a parchment lined cookie sheet.
- Bake the cookies until golden brown, 8-10 minutes.
- Don’t let them over bake or the cookies will become too hard.
- Let the cookies cool before decorating.
- Decorate with your favorite icing.
Nutrition Facts
- Serving Size: 1 cookie
This recipe was originally published on September 27th, 2013 and was republished with new photos and recipe tweets on Sunday December 13th, 2020.
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I just made these today and they were very good! I used my food processor to mix first the dry ingredients (which I then removed) then the wet ingredients. My egg and butter were not room temperature. I then slowly added the dry ingredients back into the wet and mixed them on the low speed of my food processor. I am not sure what difference this made to the texture but I was being a bit lazy and my cookies were a bit crisp on the outside and a bit soft (but still cooked) on the inside. So really pretty good! I also used 6 tablespoons of molasses (I love molasses!) and two of maple syrup.
The dough was very easy to work with: not too dry or wet, just perfect and a dream to roll out. I had to bake the cookies for the full ten minutes. I would definitely use this recipe again. Next time, instead of using store-bought sprinkles I would mix up some frosting and ice them, I think the contrast in taste and texture would be nice.
Thanks for the great recipe!
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Thanks for taking the time to come back and comment on the recipe. I’m so glad you like them!
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very nice recipe
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I will try this out this week! Was wondering what exactly do you mean by a cup? I noticed recipes can fail if not using the actual measurement as we all use different cup sizes… any advice here? Thanks!!
This recipe looks great! I react to eggs…so what can I use instead of the eggs? Chia seed eggs? Any suggestions? Thank you!
Chia or flax egg should work fine for this.
Dear coconut mama,
I love this recipe! Beste coconut flour cookie recipe I’ve ever encountered. I’ve made these cookies several times now and my kids love them every time. I use tapioca instead of arrowroot, because the latter is so expensive.
Sometimes I use half of the honey and the other half molasses, for a nice dark wintry cookie. Today I added the peel of one organic orange (I added it to the wet ingredients and used a stick blender to get very small pieces) and it’s delish! If I leave out the spices and add other flavors, like lemon peel, rose syrup or vanilla, I am sure it would be very nice too. This is a perfect basic recipe for experimenting.
I’ve tried plenty of other recipes and none came out so well. I try to bake with coconut flour whenever I can, because it’s affordable and healthier (and more environmentally friendly) than nut flours. Your website is a great help and I consult the recipes often!
Love from Europe, Elizabeth
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Hey, I just made these cookies today and read your comment afterwards. I really love your idea of leaving out the spices. I would like to make these again and leave the spices out and use some Almond Oil for flavoring to see how that would work.
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Hi.
I love the look of your recipes but I’m trying to avoid high sugar and carbs. For your cakes cookies etc is it possible to replace the honey with sugar free sweetner?
I can’t use agave syrup either so I guess I need to know if there is anything else I need to add with sweetner to replace the moisture in honey or maple syrup.
Thank you so much!
Hi there,
I tried this recipe and realised, (after I had made the cookies), that you haven’t mentioned the butter in the instructions. Unfortunately, they haven’t turned out very nice, but have topped them with ginger icing. They’re very healthy because no one will eat them!!
Regards,
Louisa
Did anyone ever try it as a gingerbread house? Did it work okay?
just made these and will definitely will make them again. the house smells wonderful & my lils are munching them now! only question i have is what do you do with the butter? i just put it in at the end and mixed it in! i didnt notice it stating specifically in the above recipe what exactly to do with the butter? my dough was a bit crumbly so i added more water and reshaped often but still was crumbly, (which is the case it seems with all my coconut flour recipes). do you think adding another egg would help with this? thanks so much!
I made these last night, with a few adjustments. I used only 3/4 cup apiece of coconut flour and arrowroot. And instead of honey, I used 1/2 cup + 2 Tbsp. of maple syrup. I also added a teaspoon of baking powder, and used no water. (Incidentally, the recipe above doesn’t say when to add the butter/oil. ;))) The texture of the dough was just right. I formed it into 14 balls, and flattened them on a cookie sheet. Then I baked them at about 325 degrees for about 45 minutes (it took a long time for the cookies to get golden brown and crispy). They tasted really good. If I made them again, I would double the spices, I think, because I didn’t taste them that much.
Another point–most arrowroot on the market is not real arrowroot, which is very expensive. The only brand I’m aware of that is always real arrowroot is Frontier. So, unless you want to settle for cassava starch or some other imitation, make sure you always buy Frontier arrowroot (if you can afford it).
Anyway, thanks for the recipe–I’m digging the cookies. Hope you find these comments helpful. Right now I don’t have room for the cookies in the fridge, but hopefully they’ll keep okay until I do. 🙂
My family and I have recently gone grain-free. The kids have been begging me for a gingerbread house. Would this recipe hold up to that challenge? I’m down to my last cup of coconut flour and I really want to know this will work.
Thanks for sharing this recipe on Facebook!! 🙂
just made these they are super yummy ! I did make changes to the second batch , doubled the spice and used fresh squeezed orange juice instead of water , makes them a little crunchier , thanks so much for this holiday fav!!
Thank you so much for this recipe! My son has been obsessed with gingerbread men since we read him the story, and while I wanted to make some as a little Christmas project with him, I was not sure I could find a good GF recipe. We substituted organic blackstrap molasses for the honey, and it was very tasty, plus, it had the dark rich color of traditional gingerbread.
I found the dough supple and very easy to work with. We rolled it out on silicone mats, and the cut-outs easily transferred to the pan with a spatula (even with my four year old’s dubious “help.” ) When I gathered the scraps to re-roll the dough, it was a bit crumbly and cracking, so I just put it back in the bowl and kneaded a bit of water into it. I did this each time I re-rolled it, and it worked beautifully (I’m not sure if it dried out so much in between because of my son’s grubby little paws overworking the dough, or if it’s just because the coconut flour has so much fiber that it gets drier the longer it sits. At any rate, drizzling a bit of water and re-kneading in between rolling worked perfectly.) We will definitely be using your recipe again. Thanks so much!
I’m going to try to make these. I have some unsulfured Blackstrap Molasses. I’m going to replace the honey with that to make them even more gingerbread-like. I’ll let you know how they turn out! Many thanks!
how did it work with the molasses?
I was disappointed that this recipe was labelled ‘grain free’ when it has arrowroot powder. It may not be a ‘grain’ but is not allowed in grain-free diets. That being said I have been desperate to find a gingerbread recipe that does not have molasses, so I tried this one. I replaced the arrowroot powder with 1/3 cup coconut flour. It seems to have worked ok – next time I will refrigerate the dough first to make it more ‘rollable’.
Hi Lisa,
I’m sorry you were disappointed! I’ve actually seen many grain free recipes use arrowroot powder and tapioca powder. Arrowroot IS grain free though and is a very healthy ingredient.
“Arrowroot powder is a nutritious food, obtained from the fleshy root stock of a tropical American plant. It is an easily digested food well fitted for infants and the convalescent. It resembles cornstarch in being white, fin and powdery….. Arrowroot was once widely used in baby formulas as a superior carbohydrate, experience having shown it agreed with babies better than any other starch or sugar. We now find the reason. It is the only starch product with a calcium ash. In this regard, the calcium chloride, in the form of calcium found in arrowroot starch, is very important for the maintenance of proper acid and alkali balances in the human body…” – Nourishing Traditions by Sally Fallon & Mary G. Enig
I used arrowroot powder a lot when I was eating grain free during my pregnancy. I avoided grans, nuts, seeds and legumes to avoid large amounts of phytic acid in my diet. Phytic acid binds with minerals in the body and can cause mineral deficiencies. Arrowroot is very low in phytic acid and does not need to be soaked like nut flours do.
I wonder if Konjac Flour would be a suitable substitute for Arrowroot for those that can not tolerate it. It’s high fiber, but no carbs and it is also a soluble plant fiber. You use much less than regular flour. It is grain free.
They turned out fine, and taste great! I’ve stayed away from honey because it’s so sweet, and I have hypoglycemia. My naturopath did say that honey and maple syrup should be ok for me, and it’s sugar that I’m sensitive to and probably causes low blood sugar. I may try the recipe again with one of the two and see how it goes. Thanks for the reply!
Is it important to use honey in this recipe? I used Agave syrup because it’s lower glycemic. The dough was very finicky to work with. I had to add several tablespoons to make the dough stick together, and it was still very crumbly. I had to squeeze the dough in my hand and roll it to make it form a ball.
Stephanie Numan Scholman » I only reccomend natural sweeteners like honey and maple syrup. Agave is not a natural sweetener. You may of had to let the dough sit for a short while to let the coconut flour soak up some of the liquid.
I’m sorry you had trouble with this recipe :(. Coconut flour can be very difficult to work with sometimes.
I was just wondering how I could make grain-free gingerbread cookies.
LOL at the faces on your gingerbread men! This sounds like a delicious recipe!
Thanks Lauren! Lol I had too much fun on PicMonkey yesterday 🙂
GAPS doesn’t allow arrowroot powder. Is there a substitute I can use for that?
Thanks so much!
You could *try* using all coconut flour in this recipe. I would only add 1/2 a cup of coconut flour to replace the 1 cup of arrowroot. You could also try almond meal too.
Hope this helps 🙂
These look INCREDIBLE!! I may have to make a batch!
Hope you like them, Gabby 🙂