These Healthy Gingerbread Cookies are perfectly soft, chewy, gluten free, grain free and sweetened with unrefined sugar. All you need is one bowl and 6 simple ingredients! I added white chocolate drizzle, but without the chocolate, these cookies are paleo friendly!
Santa will not be disappointed with these cookies! They pair perfectly with a latte, hot chocolate or a cup of tea. Classic thin and crispy gingersnap cookies are delicious, but I have a feeling you are going to like these soft baked gingerbread cookies even better!
Ingredients in this recipe
To obtain the soft baked chewy texture, you must refrigerate your cookie dough for 30 minutes prior to baking. Additionally, I recommend storing these cookies in the fridge.
Ground ginger and blackstrap molasses are required for this recipe! The ground ginger will give the cookies the classic ginger flavor. The blackstrap molasses offers the cookies a darker color and makes them sweet and chewy. You can use regular molasses for this recipe if you would like, but the cookies will be a little lighter in color.
Other Healthier Cookies to Bake this Holiday Season
- Vegan Double Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies (No Egg)
- Gluten Free Gingerbread Biscotti
- Healthy Vegan Chunky Monkey Cookies
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Healthy Soft Gingerbread Cookies
- 2 cups almond flour
- ¼ cup softened coconut oil
- ⅓ cup coconut sugar
- 3 tbsp blackstrap molasses
- 1 egg
- 1 ½ tsp ground ginger
- Combine all ingredients together with a rubber spatula until well combined.
- Refrigerate the cookie dough for 30 minutes.
- Use a 2 tbsp scoop and roll the dough into balls. Place them onto a baking sheet lined with parchment paper and flatten with your hand. See the picture above in the post for reference.
- Bake the cookies at 350 degrees F for 9-11 minutes. It's easy to over bake the cookies, but don't do it. They will harden as they cool.
- Place the cookies on a wire rack to cool completely (about 20 minutes). I drizzled a few of mine with white chocolate!
- Store the cookies in an airtight container in the refrigerator.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
I’m allergic to almonds, can I substitute almond flour for anything else?
Hi Liz! Unfortunately, almond flour cannot be used as a 1:1 swap with any other flours. Try out my Gluten Free Gingerbread Biscotti instead!
Could I use a cookie cutter before baking these to make shapes? Or will they expand/change shape when baked?
I don't think you could roll out the dough. It doesn't have the texture for a gingerbread man. These gingerbread cookies are soft and chewy.