Paleo Gingerbread Cookies

Paleo grain free gluten free vegan cookie

Happy Cookie Day! What better way to celebrate and kick off the holiday baking season than with a delicious chewy gingerbread cookie. This gingerbread cookie is everything you recall from your childhood but better because it is paleo, grain free, gluten free, vegan, and low sugar. Can it really be good you ask? This recipe makes 2 dozen if you roll them out thick like I prefer and over half are gone the first day! Imagine a cookie that you can feel great about giving your loved ones. I pack these in my son’s bag for his mid-day school snack and I know he is getting nutrition that his body needs to fuel him.

This gingerbread cookie is high in potassium, protein, iron, no refined sugars, and cinnamon for an extra boost of blood sugar control. Can your cookie do all of that?!?


Makes: 2 dozen

Bake at 350

Time: 10 min prep and 10 min bake


  • 3 c super fine almond flour (I prefer Bob’s Red Mill)

  • 1 c tapioca flour (Bob’s Red Mill)

  • 1 1/2 tsp powdered ginger

  • 2 tsp cinnamon

  • 1/8 tsp of clove

  • 1/4 tsp sea salt

  • 1 tsp baking powder

  • 1/4 c coconut oil

  • 1/4 c maple syrup

  • 1/3 c + 1 T blackstrap* molasses

  • 2 tsp vanilla extract


  1. Mix the first 7 ingredients together - all of the dry ingredients.

  2. Add in the remaining ingredients. Using a large fork, stir to incorporate as much as possible, then use your hands to completely form the dough into 2 large balls.

  3. Store 1 ball in the fridge while you roll out the other on wax paper. (Sprinkle tapioca flour on wax paper and rolling pin to prevent sticking. You can also top dough with another sheet of wax paper to roll out if it is to sticky or pop it in the fridge to solidify the coconut oil.) Roll the dough out to 1/4” thickness or even thicker if you prefer a chewy cookie like I do.

  4. Use a gingerbread cookie cutter and align each on a parchment paper lined cookie sheet.

  5. Bake in a preheated oven at 350 degrees for 10 minutes. Cook longer if you prefer them crispy.

  6. Once they cool, I simply spread some coconut butter on each for icing. (Coconut butter is different than coconut oil.) My 4 year old loves this “icing”!

    * Use blackstrap molasses to ensure you get the high dose of iron and potassium.

I hope you and your family love this tasty cookie as much as we do! If you make this be sure to tag me @vivacitybuzz so I can see your beautiful creations! Happy Holiday Baking!

gluten free gingerbread cookie