This easy recipe for gluten free gingerbread cookies are soft and chewy. They are the classic Christmas recipe made healthy! These cookies are the best homemade gluten free gingerbread. They are not your usual roll out cookies, but are super simple to make.
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
Preheat your oven to 350 degrees. Line two baking sheets 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.
You can replace the butter with coconut oil if you are dairy-free.
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