Gingerbread Cookies

Ready for the best gingerbread cookie recipe?  I think I’m slowly dying down in the cookie making and this may be my last cookie recipe of the holiday baking season.  My husband informed me today we have enough cookies in our freezer to last us through the winter.  Little does he know all those cookies are heading off to different houses in cookie boxes.  This helps me stay on track while visiting with friends and family, yet also allows other to taste how wonderful Paleo bake goods can be.  My gingerbread cookies are free of dairy.  My sister-in-law does not do dairy well, so I created a recipe using coconut oil versus butter.  If you prefer to use butter, I’m sure the recipe will be great.

Frosting can be done two ways.  To make this recipe 100% Paleo you can use my cashew frosting recipe.  However, I will be taking these to my families Christmas and my sister-in-law is allergic to cashews and I needed an alternative.  I used organic powder sugar (organic powder sugar is free of gluten and corn starch) with vanilla, coconut oil and coconut milk.  I’ll let you in on a decorating tip of mine, I fill a sandwich size Ziploc bag and pipe it through the corner to make decorating easy.

Gingerbread Cookies

Gingerbread Cookies


1 egg

1/2 cup coconut oil

3 tbsp molasses

1/2 cup maple syrup

2 tsp pumpkin pie spice

1 tsp  cinnamon

1/2 tsp baking soda

1/4 cup coconut sugar

2 1/2 cups almond flour

3/4 cup cassava flour

pinch of salt and pepper

1/4 cup cassava flour (for rolling out dough)


  1.  Whisk together the egg, coconut oil, maple syrup, molasses, pumpkin pie spice, cinnamon, coconut sugar,salt, pepper and baking soda.
  2.  Add the cassava flour to the mixture and blend in well.
  3. Then add in the almond flour, one half a cup at a time.  Mix the flour into the dough.  Dough will become slightly stiff after all ingredients are in the mix.
  4. Place dough in the fridge to harden (minimum 5 hours, overnight is best).
  5. Preheat oven to 350 degree Fahrenheit
  6. Sprinkle cassava flour on surface and on top of dough.  Roll dough out to 1 inch think.  Use cookie cutters to get desired shape.
  7. Place cookies in the oven and bake for 8-10 minutes.
  8. Allow cookies to cool and harden prior to decorating.


4 thoughts on “Gingerbread Cookies

  1. Pingback: Popular Recipes of 2015 - Paleo Gone Sassy

  2. Pingback: Cassava Flour Recipes - Easily Paleo | Easily Paleo...

  3. Is rolling the dough 1″ thick a typo? That seems way to thick for cut out cookies. Looking forward to trying this recipe, but would love to clarify this bit first. Thank you!😊

    • hi! i JUST made these, like they’re cooking right now. i had a hard time working the dough & had to add a lot of cassava flour to the top and bottom. i also flattened it out a bit with my hand first & had to keep putting it in the freexer to keep it firm-ish, however i was able to roll it out thinner than an inch. hope that helps 🙂

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