These Gluten Free Gingerbread Cookies are a fabulous treat to add to your Holiday baking! No refined sugar either! So quick to make and just as quick to devour.
Move over pumpkin eating season bring on the gingerbread! Since cutting wheat out of my diet recently, I decided to make these little gluten free gingerbread cookies. The are super simple and super yummy.
I like to use almond flour a lot now with baking. It makes things really moist and delicious with a little added protein too.
They are so quick to mix up and bake. And just as quick to devour too if you’re not careful! I’m really not sure how they made it to photograph! Which speaking of taking pictures, my 12 year old daughter wanted to take the pictures of these cookies today. I think she did a fabulous job!
INGREDIENTS, makes 12 cookies
1 cup almond meal flour
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon baking soda
¼ teaspoon baking powder
⅛ teaspoon fine sea salt
3 tablespoons coconut oil (or butter), melted
2 tablespoons molasses
1 ½ teaspoon vanilla extract
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, combine almond flour, spices, baking soda, baking powder and salt.
In a separate bowl, mix the coconut oil, molasses and vanilla extract together well.
Add wet ingredients to dry ingredients and mix well until a dough forms. (add a up to 2 tablespoons of additional almond flour if batter is too wet)
Scoop a tablespoon of batter, drop onto the lined baking sheet and press down to form into cookie shapes.
Bake for 9 to 10 minutes.
Let cookies cool on the baking sheet for 10 minutes. Move onto a wire rack with a spatula to cool completely.
Gluten Free Gingerbread Cookies
- 1 cup almond meal flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 3 tablespoons coconut oil or butter, melted
- 2 tablespoons molasses
- 1 ½ teaspoon vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine almond flour, spices, baking soda, baking powder and salt.
- In a separate bowl, mix the coconut oil, molasses and vanilla extract together well.
- Add wet ingredients to dry ingredients and mix well until a dough forms. (add a up to 2 tablespoons of additional almond flour if batter is too wet)
- Scoop a tablespoon of batter, drop onto the lined baking sheet and press down to form into cookie shapes.
- Bake for 9 to 10 minutes.
- Let cookies cool on the baking sheet for 10 minutes. Move onto a wire rack with a spatula to cool completely.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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My cookies do not look at all like the picture. They spread considerably, are very flat and leave an oily slick on my fingers. Maybe there should be some flour or an egg added. Tastes like spicey almonds which is nice.
These look yummy but I’ve got no molasses. Could yacon syrup be substituted?
Although I haven’t tried yacon syrup with this recipe, I would think it would work. If you do try it, be sure to let us know how they turn out.
These look so yummy! With so many people gluten free now days, what a great recipe! Thanks for sharing it with SYC.
Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
April J Harris
What lovely Gingerbread cookies – love that they are gluten free as well! The spices you have used sound wonderful and the almond flavour would add a really nice flavour too. Thank you for bringing this delicious gluten free recipe to the Hearth and Soul Hop. Sharing!
Rebecca @ Strength and Sunshines
Perfect and vegan too! Everything I need and love!!!
Delicious recipe 🙂
Nom!!!! I need to jump on the gingerbread cookie bandwagon, never had one before, until yesterday!!
Your GLUTEN FREE GINGERBREAD COOKIES look so good. I love the fact that you used almond flour. I have seen your gorgoeous cookies at the Heart and Soul Hop Link party! Cheers! 🙂
Sam @ Living The Dutch Dream
Hi I’m just visiting from the ‘Bust Monday’Link Party. The Gingerbread cookies look delicious! I’m just wondering if they taste anything like the ginger snap biscuits that you find in the UK (I live in the Netherlands and we can’t get them here). I guess there is only one way to find out ….