How long do almond flour gingerbread cookies stay fresh?

Store them in an airtight container at room temperature for up to a week. The container keeps them soft and chewy.

Can you freeze almond flour gingerbread cookies?

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.

How do you tell when almond flour gingerbread cookies are done?

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.

Can I use this dough for gingerbread men?

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.

Can I use regular gluten free flour instead of almond flour?

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 .

Can I make these dairy free?

Yes. Swap the melted butter for melted coconut oil.

Soft Almond Flour Gingerbread Cookies (Gluten Free)

Name: Soft Almond Flour Gingerbread Cookies (Gluten Free)
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups Almond Flour; 1/4 cup Coconut Flour; 2 Tbsp. Tapioca Flour; 1 Tbsp. Coconut Sugar; 1/2 tsp. Baking Soda; 1/4 tsp. Sea Salt; 2 tsp. Ground Ginger; 1 1/4 tsp. Ground Cinnamon; 1/4 tsp. Ground Cloves; 2 large Eggs; 1/4 tsp. Vanilla Extract; 1/2 cup Molasses; 1 Tbsp. Unsalted Butter, melted

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

Scale

2 cups Almond Flour
1/4 cup Coconut Flour
2 Tbsp. Tapioca Flour
1 Tbsp. Coconut Sugar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
2 tsp. Ground Ginger
1 1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
2 large Eggs
1/4 tsp. Vanilla Extract
1/2 cup Molasses
1 Tbsp. Unsalted Butter, melted

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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.

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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