These Almond Flour Gingerbread Cookies are a gluten-free and dairy-free version of the classic gingerbread man, and they are ready in just about 20 minutes!
I’m a huge fan of gingerbread cookies for Christmas, but I wanted to make an allergy-friendly version of my Vegan Gingerbread Cookies that keeps the same exact great taste! For that, I transformed the classic recipe by using almond flour and tapioca flour, but I kept the molasses for the rich flavors.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
These allergy-friendly gingerbread cookies only need a few healthy ingredients:
- Almond Flour – Almond flour brings a soft texture and rich flavor. Almond meal works too, but it may result in a slightly grainier texture.
- Tapioca Flour – Tapioca four is here to bind the dough and add structure. If needed, swap with arrowroot powder for similar results.
- Ground Ginger – Ginger adds spice, giving the cookies their signature gingerbread flavor. Increase the ginger to 2 ½ teaspoons for extra spice.
- Cinnamon – Cinnamon and ginger make a sweet combination. You can also add a pinch of nutmeg or cloves for more depth.
- Baking Soda – To make the dough rise ever so slightly, creating a light, soft texture.
- Coconut Oil – Coconut oil adds moisture and binding. Replace it with light olive oil or another neutral oil if preferred. Ensure it’s melted and slightly cooled before use.
- Maple Syrup – Maple syrup brings natural sweetness and helps bind the dough. Feel free to use agave syrup or coconut nectar instead.
- Blackstrap Molasses – Molasses give the cookies their classic caramel-like flavor. If you don’t have molasses, replace it with another tablespoon of maple syrup.
How to Make Almond Flour Gingerbread Cookies
Here are pictures of the key steps to making these gingerbread cookies.
Combine all the dry ingredients in a mixing bowl and pour the liquid ones on top.
Combine the batter with a silicone spatula.
When the liquid ingredients are incorporated, roll the dough into a ball.
Flatten the ball on a baking sheet to a 1/4-inch thickness.
Use a mini cookie cut out to make you almond flour gingerbread cookies.
Bake the gingerbread cookies for 8-9 minutes at 350 °F (180 °C).
Carine’s Tips
I have a few more tips for you to have perfect cookies every single time!
- Measure the Almond Flour Correctly – Use the spoon-and-level method to avoid overpacking the flour, which can make the dough dry.
- Adjust the Dough Consistency if Needed – If the dough feels too dry, add a teaspoon of water or maple syrup. If it’s too sticky, chill it for 10-15 minutes before rolling.
- Control the Crispiness with Thickness – For soft and chewy cookies, roll the dough to ¼ inch (0.5 cm). For crisper cookies, roll it thinner—just watch them closely while baking to avoid overbrowning.
- Roll Between Parchment for Easy Handling – Rolling the dough between two sheets of parchment paper prevents sticking and makes transferring the cookies to the baking sheet a breeze.
- Re-roll Leftover Dough – Gather and gently press together the leftover dough. Avoid overworking it, as this can make the cookies dense.
- Storage – Store the cookies in an airtight container at room temperature for up to 4 days. To extend freshness, freeze the cookies and thaw them as needed.
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Almond Flour Gingerbread Cookies
These Almond Flour Gingerbread Cookies are a gluten-free and dairy-free version of the classic gingerbread man and they are ready in just about 20 minutes!
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Servings: 26 mini gingerbread cookies
Calories: 58.4 kcal
Ingredients
- 1 ½ cup Almond Flour - (note 1)
- 5 tablespoons Tapioca Flour - (note 2)
- 2 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Baking Soda
- 2 tablespoons Coconut Oil - melted, cooled (note 3)
- ¼ cup Maple Syrup - (note 4)
- 1 tablespoon Blackstrap Molasses - (note 5)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
- In a mixing bowl, whish almond flour, baking soda, tapioca flour, ginger, and cinnamon.
- Add the maple syrup, melted coconut oil, and molasses, and stir with a rubber spatula, or knead with your hands to form a consistent cookie dough ball. The batter should be sticky but easy to combine into a ball.
- Set the dough aside for 10 minutes.
- Line a large piece of parchment paper in front of you, place the cookie dough in the center of the paper, place another piece of parchment paper on top, and use a roller pin to roll. The thinner you roll the dough, the crispier the cookies will be. I like gingerbread to be a bit soft and chewy in the center, and roll the dough to about 1/4-inch thick (0.5 cm ).
- Use a cookie cutter to cut out gingerbread shape and release on the prepared baking sheet.
- Reuse leftover dough to reform a cookie dough ball and follow the same process of rolling/cutting to form more cookies from the dough.
- Bake the cookies for 8-9 minutes at 350 °F (180 °C) until just golden brown for a soft, chewy center or for 10-11 minutes for darker, crispier cookies.
- Let the cookies cool down on the baking sheet for 10 minutes then on a cooling rack.
- Decorate with my vegan royal icing recipe if desired.
Notes
Note 1: Almond meal works too, but the texture will be a bit gritty.
Note 2: Arrowroot powder works as well.
Note 3: Any light-flavored oil, like light olive oil, works.
Note 4: Any liquid sweetener can be used.
Note 5: You can swap molasses for an extra tablespoon of maple syrup.
Storage: Store the cookies in an airtight cookie jar in a dark place for up to 4 days, no need to refrigerate.
Nutrition
Serving: 1mini cookie | Calories: 58.4kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 4.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 0.3mg | Potassium: 9.6mg | Fiber: 0.7g | Sugar: 2.1g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 17.9mg | Iron: 0.3mg | Magnesium: 1mg | Phosphorus: 0.5mg | Zinc: 0.03mg
will certainly make it, sounds diabetic friendly for me thanks.
Such an easy and delicious recipe. Thank you for sharing with the world. Made it with my 2 year old. Thanks also for the notes . Hardest part was keeping my toddler from eating the dough and taking the cookies out after pressing them with the cookie cutter.
These were great! Turned out so well, easy to make, and kept for over a week (still soft too)! I added some extra molasses and used olive oil instead of coconut oil.
I forgot to leave my rating 😀
G’day from sunny Queensland, Australia. I made these for my niece (and everyone else) for Christmas. My niece was recently diagnosed with Coeliac disease. They are so tasty. The real test will be when my family come over to our place for Christmas. I love all of the tips and notes – this really shows your knowledge and makes it easier for someone like me who doesn’t spend a lot of time in the kitchen!
Thank you so much for your lovely comment about the notes. I love taking time to write my recipe and it feels good that it helps others.
I don’t have almond flour but I do have coconut flour and almond meal. How much can be substituted of the almond flour to coconut flour?
Simply replace the almknd flour for almknd meal, do not add coconut flour or the cookies will be dry.
Can they be frozen?
Yes you can freeze them! They actually freeze really well.
Hi, can i use unsulphured molasses instead of blackstrap molasses in this recipe?
Yes, blackstrap molasse is less sweet and a bit bitter. Your cookies will be sweeter with unsulphured molasses
Delicious!! Love this recipe — so flavorful, perfectly soft and chewy. You wouldn’t even know they are vegan & gluten-free.
Can I use fresa Ginger for the recipe?
I am not sure how much you will need, but it will work. Fresh ginger is usually stronger so maybe add a small amount first and adjust regarding taste.