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Grain-Free Gingerbread Cookies

on December 21 | in Recipes | by | with 55 Comments

grain-free recipes for gingerbread cookies

If You’re Short On Time . . .

But big on holiday cheer, these sweet little morsels can be whipped up in a snap. These slightly chewy gingerbread cookies blend the spicy kick of ginger with the sweetness of cinnamon and a pinch of cloves. Enjoy!

Grain-Free Gingerbread Cookies

Ingredients (makes 14 cookies)

  • 2 cups of blanched almond flour (Where to find almond flour)
  • 1/8 teaspoon unrefined sea salt (Where to find sea salt)
  • 1/4 teaspoon baking soda
  • 1/4 cup honey
  • 1 scant tablespoon molasses
  • 6 tablespoons butter, ghee or coconut oil, melted
  • 2 teaspoons of ground ginger
  • 1 1/2 teaspoons of cinnamon
  • pinch of cloves

Instructions:

  1. Preheat oven to 275F
  2. In a medium-size bowl combine dry ingredients and mix thoroughly
  3. Add butter, honey and molasses and mix again
  4. Scoop out one rounded tablespoon of dough and press it into a cookie shape. Place on a greased baking sheet and continue until all the cookies are ready to bake.
  5. Bake for 20 minutes.
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55 Responses to Grain-Free Gingerbread Cookies

  1. Renee says:

    Ah perfect ;) I have a warm comfy dinner and wassail planned this evening for the winter solstice and I think i’ll make these with my girls when they get up from their nap to go along with it ;)

  2. Looks delicous! I’m definitely going to try these. :)

  3. Sunny Espanet says:

    Your photography is just beautiful! Great job. I especially love the obviously non-homoginzed milk. :)

  4. Lindsay K says:

    Does it have to be blanched almond flour? I only buy unblanched.

  5. Joanna moore says:

    Heather, you’re my new best friend! I am amazed at how these turned out. I felt like buddy the elf im the candy/spaghetti/poptart scene while savoring every bite :) Absolutely perfect flavor and super easy to make! I love gingerbread cookies but don’t really care for the cracker like snaps kind, and these were sodt and chewy just like I love! I’ll definitely be making these again and again :) thank you!

  6. heather! these cookies have saved my life! thank you thank you thank you. needing to avoid eggs this month and i’ve been experimenting with different recipes so far with no good results. this is my money! in fact, i just launched a cooking show on youtube, and would love to feature them. would you be down for that? i’m so glad i found your site—saw it through the guest post on teeth whitening and i’ve neen doing that one too. you’re on the money! do get in touch if you can spare a few minutes. i’m in the bay area and would love to chat if you’re around! cheers,
    ariyele

  7. sharing these with another blogger right now who went to heidi swanson when she wanted a gingerbread molasses recipe. look no further! thanks again heather. the man-dude loved these and that’s how you KNOW you’ve got the money recipe.

  8. […] I love the taste of the seasons, which to me is ginger, nutmeg, and cinnamon to be pivotal. These cookies happen to be gluten free, but don’t allow that to scare you, because they are incredibly easy and delicious. I actually added an egg but then had to add extra almond meal, a prime example of my disobedience; moral of the story, stick with the basic recipe but feel free to tinker with the spices of course. Find this recipe […]

  9. Teigan Johanna via FB says:

    Me and my husband were just talking about making a gingerbread house today. Thanks for a great starting off point.

  10. Holly Jorgensen via FB says:

    Visiting Santa with my boys and wrapping presents at nap time. :)

  11. Today is the local Denman Christmas Faire! Yay!

  12. Niki Forbes via FB says:

    Would these work at all for gingerbread cut-outs?

  13. Rachel Cherry via FB says:

    Day is nearly over here in England. I am about to bake cake pops before getting out my crochet hooks and making presents

  14. Niki Forbes – I don’t think so, unfortunately. The dough is on the softer side and spreads out when baking.

  15. Niki Forbes via FB says:

    That’s what I thought. Thank you!

  16. Niki Forbes via FB says:

    Oh, and we are going out to cut our own Christmas Tree, followed by from scratch hot cocao, decorate, listen to christamas carols, watch Frosty, have a no-shell taco party! :)

  17. Do you think coconut flour would work instead of the almond?

  18. Gwen Swanson – Unfortunately it won’t. Coconut flour absorbs a lot more moisture than almond flour, so these cookies would be very dry and crumbly if one was substituted for the other.

  19. Lan Nguyen via FB says:

    Oh wow, you and I must have similar tastes :D because I want to make every.single.recipe you post! :)

  20. Sari Williams-Beattie via FB says:

    You are Wonder Woman doing all these things just after giving birth!

  21. Just regular errands for us today :) Oh and whipping up some cookies for Hun’s bake-off at work!

  22. Laura McGrath Schwab via FB says:

    Thanks! I will be making these today!!

  23. Looking forward to staying warm and safe INDOORS.
    #DFWigloocountry

  24. Erin Gubitz Chung via FB says:

    Would black strap molasses work in these? Maybe a little less and a little more honey? Decorating the tree tonight :-)

  25. Malin Crossley via FB says:

    Use fresh ginger or powder?

  26. Malin Crossley via FB says:

    And what can I use instead of molasses if that is not available here?

  27. Karma Seawright via FB says:

    Wait a minute, didn’t you JUST have a baby ?!?!?!?

  28. Pam Buswell Chamberland via FB says:

    Mummypot i think i love you , do you want to adopt a fully grown potamus ?

  29. “Potomi”….LOVE it! You always make me smile!

  30. Is molasses something easy to find at Whole Foods? I’ve never used it! Is it important to be organic (if it is made that way..)? Thanks! Sound yummy!!!

  31. Rachel says:

    Can you use a small gingerbread man-shaped cookie cutter with this dough? Has it been attempted?

  32. These are amazing! I love the spice combination and the texture. Thank you!

  33. Nicole Smoot via FB says:

    Mine are in the oven as I type :)

  34. Shari says:

    I just put a batch in the oven. Yum the dough was even a wonderful! can’t wait for the cookies!!

  35. Oh man…these are pure evil…I can’t stop eating them!

  36. Lol, Angela! You have quite the way with words :)

  37. Amanda Clare via FB says:

    Do you think maple syrup would work instead of honey?

  38. Jamie Westenhiser Sasso via FB says:

    275 or did you mean 375??

  39. Jamie Westenhiser Sasso – 275 :)

  40. Jamie Westenhiser Sasso via FB says:

    Thank you :)

  41. Niki says:

    I am getting some almond flour just to make these :) Quick question…I have coconut oil and grass fed butter. Do you prefer the taste of one or the other?

  42. Alyssa says:

    I am a new viewer to your site and love everything you post so far. These look wonderful! If I made these, could I post the recipe on my site and give you the credit, linking to your site? I have had a gingerbread cookie craving for a couple weeks now and it is time to give in.

  43. […] These ginger snap cookies are made with almond flour so they are grain free, easy to make and have a fairly mild taste. They cook up in about 8 minutes, so from start to finish you could be in the kitchen for 20 minutes max! My kind of cookies! I should also probably tell you that these are CHEWY gingersnap cookies which honestly is my preference. I hope you enjoy this recipe! These were inspired by Elana’s Pantry (gingersnaps) and Mommypotamus (gingerbread cookies). […]

  44. Haley says:

    I’m all out of almond flour. Am I able to use regular wheat flour instead? Perhaps if I add an egg…?

  45. Adriana says:

    Hmm, I guess I’ll make a batch in a tray and see how they cut and how they look around corners for a gingerbread house… Or if anyone can point me towards a decent grain-free gingerbread house recipe, I’d be very grateful :) Any ideas how to “glue” the pieces together??? We are to limit sugar intake… Maybe melted dark chocolate??? Anyone tried something like this???

  46. […] Gingerbread Cookies: grain free and vegan, these tasted better the second day, but I’m not sure I would try them again. […]

  47. Lisa says:

    I used Bob’s almond meal because that’s what I had, and the cookies spread like crazy on the baking sheet. The spreading may have been facilitated by the use of a Silpat, so I will try parchment paper and almond FLOUR next time. I simply re-formed the spread-out cookies with a spatula to let them cool, tried one, and it was delicious! I’m packing these in my darling’s Christmas stocking tonight, and I know he will love them. The batch made fourteen exactly, so there were two for me and a dozen for him. ;)

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