These soft almond flour gingerbread cookies are my favorite way to get that classic gingerbread flavor in an easy drop cookie. They're drop cookies, so there's no rolling or cutting. Just mix, scoop, and bake.
I'm a big fan of molasses. I love its rich, almost black licorice flavor, and it does nearly all the sweetening here, with just 1 tablespoon of coconut sugar. Almond flour keeps these gluten free cookies tender and chewy, and warm ginger, cinnamon, and cloves make them taste like the holidays.
If you are looking for more ginger recipes try my Gluten Free Ginger Cookies, Gluten Free Gingersnap Cookies, Gluten Free Gingerbread Scones or my Gluten Free Gingerbread Bundt Cake.
You can find all of my Christmas cookie recipes here: Easy Gluten Free Christmas Cookies for Your Cookie Tray
Jump to:
- Why You'll Love These Cookies
- Sweetened With Molasses
- Why This Recipe Uses Three Flours
- Ingredient Swaps
- Tips for Soft, Chewy Gingerbread Cookies
- Storage and Freezing
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
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- Soft Almond Flour Gingerbread Cookies (Gluten Free)
Why You'll Love These Cookies
- Sweetened mostly with molasses. Molasses does almost all the sweetening, which gives these cookies a deeper, richer flavor than most gingerbread cookies.
- No rolling or cutting. Just scoop and bake.
- Soft and chewy. Almond flour keeps them tender for days.
- Grain free. They're made with almond, coconut, and tapioca flour.
Sweetened With Molasses
I love molasses. It has a rich, almost black licorice flavor that makes gingerbread taste like gingerbread. In this recipe, molasses does nearly all the sweetening, with just 1 tablespoon of coconut sugar added. That gives these cookies a deeper, richer molasses flavor than most gingerbread cookies. Use regular unsulphured molasses. Blackstrap molasses is much more bitter and will overpower the spices.
Why This Recipe Uses Three Flours
Each flour has its own job:
- Almond flour makes up most of the dough and keeps the cookies soft and tender. Use blanched almond flour, not almond meal. Almond meal is coarser and will make grainy cookies.
- Coconut flour absorbs moisture, so the cookies hold their shape instead of spreading too thin. (Coconut flour is very absorbent, so measure it carefully. Even a little extra can make the cookies dry.)
- Tapioca flour adds chew and helps bind the dough.
Ingredient Swaps
- Butter: Use coconut oil to make these dairy free.
- Coconut sugar: Brown sugar works in the same amount.
- Almond flour: This recipe doesn't work with a 1 to 1 gluten free flour. If you'd like a gingerbread style cookie made with regular gluten free flour, try my Gluten Free Ginger Cookies.
Tips for Soft, Chewy Gingerbread Cookies
- Chill the dough if it's sticky. Almond flour dough is softer than regular cookie dough. A short chill makes it much easier to scoop.
- Use a cookie scoop. Evenly sized cookies bake evenly.
- Leave space. Place the cookies 2 inches apart, since they spread a little.
- Don't wait for them to brown. The molasses makes these cookies dark, so look for tops that are firm to the touch and no longer glossy.
- Let them rest on the pan. Cool them for 10 minutes on the baking sheet. Almond flour cookies are fragile while they're warm.
Storage and Freezing
Store the cookies in an airtight container at room temperature for up to a week. Freeze them for up to 3 months, and thaw them on a towel to absorb any moisture.
Top Tip
Almond flour dough is softer than regular cookie dough. If it's too sticky to scoop, chill it in the refrigerator until it firms up.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to a week. The container keeps them soft and chewy.
Yes! Freeze them in a freezer safe container for up to 3 months. When you thaw them, take them out of the container and set them on a towel to absorb any extra moisture.
The molasses makes them too dark to judge by color. They're done when the tops are firm to the touch and no longer look glossy.
This dough is soft and made for drop cookies, so it doesn't hold sharp cutout shapes. Scoop it into rounds for the best results.
No. This recipe is built around almond, coconut, and tapioca flour, which behave very differently from a 1 to 1 gluten free flour. For a gingerbread flavored cookie made with regular gluten free flour, try my Gluten Free Ginger Cookies.
Yes. Swap the melted butter for melted coconut oil.
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Soft Almond Flour Gingerbread Cookies (Gluten Free)
- Total Time: 1 hour 25 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy almond flour gingerbread cookies with deep molasses flavor and warm holiday spice. These easy gluten free drop cookies need no rolling or cutting and bake in about 15 minutes.
Ingredients
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 2 Tbsp. Tapioca Flour
- 1 Tbsp. Coconut Sugar
- ½ tsp. Baking Soda
- ¼ tsp. Sea Salt
- 2 tsp. Ground Ginger
- 1 ¼ tsp. Ground Cinnamon
- ¼ tsp. Ground Cloves
- 2 large Eggs
- ¼ tsp. Vanilla Extract
- ½ cup Molasses
- 1 Tbsp. Unsalted Butter, melted
Instructions
Preheat your oven to 350 degrees. Line two baking sheet pans with parchment paper.
In the bowl of your stand mixer, mix together the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, sea salt, ground ginger, ground cinnamon and ground cloves until the dry ingredients are combined.
Add the eggs, vanilla extract, molasses and butter. Mix until all the ingredients are combined.
You may need to refrigerate the dough for an hour so it isn't too sticky to work with.
Using a cookie scoop or tablespoon place the dough on your baking sheets two inches apart. The cookies will spread a little.
Bake 12-15 minutes or until the cookies are firm when touched.
Let the cookies cool for 10 minutes on the baking sheet before moving them to a cooling rack. Let the cookies cool completely before you store them in an airtight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
You can replace the butter with coconut oil if you are dairy free.
- Prep Time: 1 hour, 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these almond flour gingerbread cookies, please leave a star rating and a comment below. It helps other readers find the recipe. You can also tag me on Instagram at @smallfarmbiglife so I can see your holiday baking!
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