A healthier take on the classic Christmas gingerbread cookie recipe! These Soft and Chewy Gluten Free Gingerbread Cookies are full of rich molasses, ginger, and holiday spices that everyone will love!
Are you searching for delicious gluten free holiday cookies? Well look no further, these gluten free gingerbread cookies are the holiday cookies that you need to bake for this time of year. They're easy to make, flavorful and perfect for Christmas.
There's some cookies that you only make around Christmas time, mostly because they have those distinct holiday flavors of cinnamon, allspice and ginger, but gingerbread cookies should always be included in your holiday baking. For me, the Christmas holidays have always included hot chocolate with a side of these soft baked, chewy gluten free ginger cookies.
This small batch of these classic gingerbread cookies are refined sugar-free, gluten-free and compared to other kinds of cookies, they're fairly healthy. They're made with almond flour, packed with a spicy gingerbread flavor and a sweetness that comes from the coconut sugar and molasses.
Whether you're making this recipe for holiday parties this December or just simply as a healthy Christmas dessert, you'll want to keep these gluten free molasses cookies on hand all holiday season.
Why You'll Love This Recipe
- They're soft and fluffy, almost like a pillow cookie
- Each bite is perfectly spiced and richly flavored with molasses
- Pairs perfectly with some hot chocolate or coquito
- Make them as a treat for gift bags for the holidays
- Great make-ahead dessert for your holiday parties
Equipment You'll Need
- Food Processor - to mix the ingredients together
- Medium Bowl - to place the dough into with plastic wrap to chill in the fridge
- Cookie Scoop - to scoop out the dough so that each cookie is the same size
- Cookie sheet - to bake the cookies on
Ingredients You'll Need
These chewy gingerbread cookies use only 8 main ingredients. To make these cookies, you will need:
- Almond flour - a great gluten free flour option to substitute all purpose flour. I prefer using Bob's red mill almond flour.
- Spices - this recipe uses warm spices like ground cinnamon, ground allspice and ground ginger.
- Molasses - I recommend using unsulphured blackstrap molasses to make these soft gingerbread cookies.
- Coconut sugar - a healthy sugar alternative. coconut sugar tastes very similar to brown sugar, but it has a low glycemic index. If you do not have coconut sugar you can substitute it with brown sugar
- Egg - to help bind the ingredients together. Try to make sure the egg is room temperature.
- Coconut oil - a healthier oil alternative instead of butter.
- Baking soda - to help the cookies be light, fluffy and chewy
- Vanilla extract - use pure vanilla extract, not imitation vanilla, for the best taste
How to Make the Gluten-Free Gingerbread Cookies
- Combine the dry ingredients, almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in a food processor. Pulse 3-4 times just to mix.
- Add in the wet ingredients, coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds, stopping to scrape the sides of the bowl as needed.
- Transfer the dough into a bowl, wrap with plastic, and let it chill in the fridge for about 30 minutes for best results.
- Remove the gingerbread dough from the fridge. Using a spoon (or a small cookie scoop) scoop out the dough and roll them in some coconut sugar, then arrange them about 2 inches apart from each other on the baking sheet. Gently press on each cookie to slightly flatten.
- Bake them in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.
How to Freeze Gingerbread Cookie Dough
If you'd like to make the dough for these easy gluten-free gingerbread cookies and freeze it to bake later, here's how:
- Line a baking sheet with parchment paper.
- Separate the cookie dough into 18 - 20 balls.
- Place the cookie dough balls onto the prepared baking sheet and put it in the freezer.
- Once the dough has frozen, transfer the gingerbread cookie dough balls to an airtight container or freezer safe plastic ziploc bag until you're ready to use. They can be stored in the freezer for up to 1 month.
- When you're ready to bake them, remove the frozen cookie dough balls from the freezer and set them on a baking sheet lined with parchment paper. Let thaw at room temperature, and bake according to the recipe instructions.
How to Store Gingerbread Cookies
- Gingerbread cookies can sit at room temperature for 3 to 4 days. They can also be refrigerated in an airtight container for up to 1 week.
- If you wish to freeze the cookies after baking them, let them cool completely, then place them in an airtight container or freezer bag and store them in the freezer for up to 1 month.
Most Asked Questions
- What's the difference between a gingerbread cookie and a gingersnap cookie?
- Gingerbread cookies are soft and chewier than a gingersnap cookie that's crispier since they bake for a longer time.
- Should gingerbread cookies be hard or soft?
- Gingerbread cookies should be soft enough to the touch that you could leave a thumbprint on the cookie if you hold them too hard. They should have a pillow-like texture.
- Should I chill my cookie dough in the fridge or freezer?
- Do Not Skip Chilling The Dough! Cover bowl with plastic wrap and transfer to the refrigerator. Chill the dough for at least 30 minutes! The time spent in the fridge helps the cookies to spread less as they are baking in the oven.
- What kind of molasses works best?
- I recommend using unsulphured molasses if you like ginger-y flavors. If you prefer the cookies to be sweeter with subtle flavors, I'd recommend using a light molasses.
- How do I store the unfrosted gingerbread cookies?
- These soft gingerbread cookies last for 3 to 4 days at room temperature, 1 week in the refrigerator if stored properly in an airtight container or plastic bag.
- Can I make these into cut out cookies?
- No, this recipe will not work with cookie cutters.
More Recipes You May Like
Chocolate Chip Cookies without Brown Sugar
Oatmeal Chocolate Chip Cookies
Traditional Puerto Rican Coquito
Gingerbread Oat Flour Pancakes
Soft and Chewy Gluten Free Gingerbread Cookies
Equipment
- 1 small cookie scooper or spoon
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar extra for rolling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 pinch sea salt
- 2 tablespoons coconut oil melted and cooled
- 3 tablespoons unsulphured molasses
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
- Combine the almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in a food processor. Pulse 3-4 times just to mix.
- Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
- Transfer the dough into a bowl, wrap with plastic, and let it chill in the fridge for about 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Remove the dough from the fridge. Using a spoon (or a small cookie scooper) scoop out the dough and roll them in some coconut sugar, then arrange them about 2 inches apart from each other on the baking sheet.
- Gently press on each cookie to slightly flatten.
- Bake them in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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