Paleo Gingerbread Cookies

Grain free paleo gingerbread cookies are so easy to make and are even healthy for you! Only a few ingredients are needed for these refined sugar-free, vegan, and gluten-free holiday treats!

Paleo Gingerbread Cookies |grain-free and refined sugar-free #glutenfree #paleo #recipe

The major benefit to writing a cookbook on kale during the holidays is yinning the Christmas cookie yang. Kale salad affords you things like cookies and booze. Between detoxing and re-toxing, we’ve got to end up somewhere, and that somewhere is right where we should be: smack dab in the middle of an equation that is reconciled by kale and cookies.

But hold the phone. We can do this holiday thing without kale, detoxing, OR New Years Resolutions if we want to. We can find healthful alternatives to the bane of our ass’s existence (in this context, the bane of our ass’s existence is sugar and wheat. Just to be clear).

Paleo Gingerbread Cookies - grain-free, refined sugar-free, dairy-free and vegan! |


A couple of weeks ago, I showed you 50 Gluten Free Christmas Cookie Recipes and figured it would be wise to actually test a couple of the recipes I told you to make. Call it my civic duty. I was intrigued by the idea of gluten free gingerbread cookies. So I poked around my own post.


One of the recipes I settled on was for these Paleo Gingerbread Cookies from The Iron You < – – – cool blog! – – – > and I was amazed by how they turned out. The recipe is not only paleo (no grains, dairy or sugar), but it’s also vegan. So I was skeptical. I figured the cookies would crumble or turn out rock solid.

Neither one of those things happened. These are perfect.  They have a nice little crunch on the outside and are soft on the inside. And they’re PACKED with gingerbread flavor. There’s nothing toxifying about them, which means you can save your re-toxing cookies in your cookie bank to be redeemed later following a high-octane kale dish.

Paleo Gingerbread Cookies |grain-free and refined sugar-free #glutenfree #paleo #recipe

Between these cookies, vegan eggnog, and eggnog bread with boozy maple glaze, we’re set to have a decadent Christmas without the need for post-holiday psychosis. We can eat amazing things without having to compensate with kale. But we should still eat kale. Because that’s how kale cookbooks sell.

Note: this recipe was updated 12/11/14. This was the original photo:

Gluten Free Gingerbread Cookies (#paleo and naturally sweetened) |

Eat them healthy cookies!

Gluten Free Gingerbread Cookies (#paleo and naturally sweetened) |

Gluten Free Gingerbread Cookies

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Julia
This recipe was updated 12/25/14



  1. Preheat the oven to 350 degrees F.
  2. Add the first eight ingredients (dry) to a bowl and mix together.

  3. Pour in the molasses and oil and mix well.
  4. Use a spoon to scoop out mounds of cookie dough. Form the dough into cookie shapes (they will bake to the same size and shape you form them into) and place them on a baking sheet.
  5. Bake for 9 to 14 minutes or until browned around the edges (bake 9 for chewier soft cookies and 12-14 for snappy cookies).

  6. Allow cookies to cool at least 10 minutes before removing from the cookie sheet and enjoying

Recipe Notes

If you don't have nutmeg and cloves on hand, you can omit them and use 1/2 teaspoon of allspice

Paleo Gingerbread Cookies |grain-free and refined sugar-free #glutenfree #paleo #recipe


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    1. Julia Post author

      Did it ever!! I ate one of the cookies as soon as I woke up this morning, and have been trying to make them last until Christmas. So not doing a good job of that. I’ll definitely be trying some of your other tasty recipes 🙂 Merry Christmas!

    1. Julia Post author

      Are you sure you followed the recipe correctly? Mine turned out very sweet and nowhere close to bitter. Too much ginger, perhaps?

  1. marquis @realrawkitchen

    I love this recipe, it has ingredients I’d actually feel good about eating!! I have a raw recipe that is awfully similar to this so I’m excited to try it baked. I don’t care that the holidays are over, Imma do it!! 🙂

    1. Julia Post author

      Yeeeeeeah! You do it, sister! I’m still drooling over holiday recipes too. There’s never a wrong time for gingerbread cookies. Let me know how you like them! 🙂

  2. Sarah

    Over the holidays, I was craving gingerbread cookies. This gluten-free gingerbread recipe is perfect for me – look forward to trying it. Your blog is so well-designed – I love it!

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  4. Shannon

    WOWZA. I just made these and am devouring them as I type. I made a double recipe and am really glad I did, because I still only ended up with 15 regular-sized cookies. They taste amazing and the texture is great! I hope the texture holds up over the next few days – crunchy cookies are just not for me.

    I plan on increasing the amount of ginger, or maybe adding something else for more zing and spice. Maybe some lemon or orange zest? Either way, thanks so much for the healthy treat! I’m writing it down in my recipe notebook (quadrupled in size, because I’ll definitely want to share these).

  5. Laurel

    Currently pressed into the bottom of a tart pan. It’s going to be the bottom layer of a cashew pumpkin cheesecake because I hate raw crusts and I love gingerbread. Score!

  6. Ame

    Hi Julia: Nice recipe. I’m interested in your teal tone tea towl (say that fast 10 times;) displaying the cookies. Is that a picot edging? If you crocheted it, please tell me how. Thank you.

    1. Julia Post author

      Hi Ame, I wish I were handy enough to crochet things, but I actually bought the towel from World Market, haha! They may still sell them!

  7. Kristen

    Yes, had to say these were not for me – too bland and not something yummy I would want to give others – nice idea but less than happy final product 🙁

    1. Julia Post author

      Hmm..did you make any changes to the recipe? I thought the cookies were packed with flavor, so I’m surprised you found them bland. Maybe some extra cinnamon and ginger next time around?

      1. Lacey

        I made these today (Twice!). The first batch I made I used ginger that had been in my freezer, probably a little longer than it should have been. They did not have a very gingery taste. For the second batch I used the rest of the ‘fresh’ ginger I had left and then added powdered ginger spice. That made a huge difference and now they actually taste gingery. I also think the flavor gets better the day after.
        I loved the texture. These will become a staple in my house! Not just at Christmas. Thanks for the recipe!

    1. Julia Post author

      Honestly, I have no idea what could have happened…I’ve made the recipe 3 times and never had that issue. Sounds like the dough just needed more coconut oil (or more molasses if you wanted the cookies to be sweeter). Let me know if you try another go at the cookies and what changes you make 🙂

          1. Julia Post author

            Alrighty, I just re-made the recipe and got the same result as you. Because I’m out of coconut oil, I used olive oil and I tightly packed the almond meal just to be sure I was using an exact solid 1-1/4 cup. Indeed, my “dough” was too dry to form cookies, so I added an additional tablespoon of oil and an additional tablespoon of molasses (for a total of 3 tablespoons each). I have updated the recipe to reflect the changes I made. Sorry for the confusion, and I’m glad you were able to make the cookies work by adding more liquid. Happy Holidays and thanks so much for your feedback!

    1. Julia Post author

      Hi Betse, coconut flour absorbs much more liquid than almond flour, so you’d need to adjust the liquid portions in the recipe as well. Probably the easiest thing to do would be to find a gingersnap/gingerbread cookie that calls for coconut flour 🙂 Hope that helps!

  8. Arabella

    I just made these cookies this morning. They were very easy to make and delicious! The smell coming out of the oven was divine.

    After mixing them up, the batter was crumbly and didn’t stick together, so I added one egg, which did the trick. I also added about 1/4 teaspoon of salt to bring out all the wonderful fall flavors. I pinched off very small balls of dough and rolled them in my hands and then gently pressed the backs of them with my palm to make a bunch of mini cookies instead of 6 large ones. YUM!

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