Coconut Flour Gingerbread Cookies

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. 

Coconut Flour Gingerbread Cookies Ingredients and Substitutions

Here’s everything you’ll need to make these delicious gingerbread cookies:

• 1 cup coconut flour, sifted (5 ounces). You may be used to having a lot more flour for your bakes, but remember that coconut flour absorbs a ton of liquid, and a little goes a long way.
• 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

To make the recipe vegan, I’d sub in an alternative sweetener for the honey (probably maple syrup) and make sure to use coconut oil instead of butter. Then there’s the egg – while I didn’t try making this substitution, JustEgg usually bakes fairly similarly to a chicken egg; you could also try applesauce or a chia seed egg.

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:

• Coconut Flour Recipes: 50 Gluten-Free Recipes
• Easy Coconut Flour Sugar Cookies
• Coconut Flour Pancakes

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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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