This grain-free and gluten-free version of one of the most popular Christmas cookies is a perfect holiday treat. Made with coconut flour, these gingerbread cookies feature a soft and chewy center, crispy edges, and a balanced combination of spicy and sweet.
There’s something undeniably comforting about a batch of gingerbread cookies baking in the oven. The warm spices, the rich molasses aroma, and that soft, chewy texture that feels like pure holiday magic. These coconut flour gingerbread cookies are my grain-free twist on a classic, made with real ingredients like butter, honey, molasses, and plenty of spices for that deep, old-fashioned flavor.
And if you’re looking for more grain-free and wholesome recipes this holiday season, make sure to try my stuffed beef heart with bacon and spinach or my perfectly roasted duck with apples and onions, stunning, nourishing alternatives to the traditional turkey.
Or head straight for something sweet with my coconut flour gingerbread cake, my coconut flour Lebkuchen cookies, my fruit and chocolate Christmas cake, my healthy Christmas spiced jello, or my collagen-rich bone broth hot cocoa!
Why You’ll Love This Recipe
This simple gingerbread cookie recipe is perfect for a sweet holiday treat, an afternoon of baking with the kids, or even as the base for a homemade gingerbread house. You can enjoy these adorable little cookies just as they are, or have fun decorating them with your favorite icing. Packed in a pretty bag, they also make a thoughtful, homemade gift for family and friends.
They’re naturally sweetened, warmly spiced, and sturdy enough for rolling and cutting into all your favorite festive shapes. Whether you decorate them or enjoy them plain with a cozy cup of tea, these cookies bring all the nostalgia of traditional gingerbread, without all the grains, gluten, and added sugars.
For this grain-free and gluten-free dough, I use coconut flour, one of my favorite alternatives for baking. If you’d like to learn more about the benefits of a grain-free diet, you can read about it here. And to learn every trick to bake with coconut flour and why I love it so much, head to this post. These cookies are also one of the few recipes around that use no nuts or added starches! Just coconut flour and a carefully crafted recipe for a wholesome, simple goodness!
Least but not last, these cookies are truly delicious! They’re not your typical dry and crumbly coconut flour cookie, they’re soft and chewy, with slightly crispy edges. The flavor just screams Christmas! With warming spices and bold molasses, they sweet just enough and perfectly balanced.
Ingredients for these Coconut Flour Gingerbread Cookies
Coconut flour. This flour is incredibly absorbent, so a little goes a long way. It gives the cookies a soft, cakey, almost old-fashioned texture while keeping them grain-free. Make sure to weight it on a kitchen scale.
Butter. Softened butter gives these cookies richness and that classic gingerbread flavor. You can swap for coconut oil if you prefer dairy-free, but the butter does give a cozier, more traditional taste.
Brown sugar or coconut sugar. Either sweetener works beautifully. Brown sugar gives a deeper caramel note, while coconut sugar keeps things unrefined but still delivers that warm molasses sweetness.
Molasses. Essential for true gingerbread. It adds moisture, chew, and that unmistakable holiday flavor. Use unsulphured molasses for the best taste. This recipe calls for quite a bit of molasses, for a nice deep flavor. If you want a milder flavor, swap some molasses for more honey (see notes).
Honey. A touch of honey helps soften the coconut flour and adds natural sweetness. It also helps the cookies brown nicely.
Eggs. Coconut flour recipes rely on eggs for structure and moisture. Don’t reduce them, your dough needs the full amount to hold together and bake properly.
Spices (ginger, cinnamon, allspice). The heart of gingerbread. Feel free to adjust the amounts depending on how bold and spicy you like your cookies. You can also add an extra pinch of cloves.
Vanilla. Adds depth and warmth and helps round out the spices.
Salt. To balance the sweetness and bring out all the cozy flavors.
Baking powder. Just a little to give the cookies a gentle lift, but letting them hold their shape.
Tools You May Need
Kitchen scale.
Large mixing bowl.
Hand mixer or stand up mixer.
Parchment paper.
Rolling pin and cookie cutters.
Cookie baking sheet.
How to make these Coconut Flour Gingerbread Cookies
Step 1: Gather and measure all your ingredients. Make sure the butter is very soft and the eggs, honey, and molasses are at room temperature.
Step 2: In a large bowl or stand mixer, cream the softened butter with the sugar for a few minutes, until light and fluffy.
Step 3: Add the vanilla, honey, and molasses. Beat on high until smooth and well combined.
Step 4: Add the eggs and mix again, scraping down the sides of the bowl to make sure everything incorporates evenly.
Step 5: Sift in the coconut flour, salt, baking powder, and spices. Mix on low speed just until combined. The dough will look loose at this stage, that’s normal with coconut flour!
Step 6: Cover the bowl and refrigerate the dough for at least 2 hours (or up to overnight). This allows the coconut flour to fully hydrate and the dough to firm up.
Step 7: Remove the chilled dough from the fridge. It will be firmer now. Knead it gently and quickly with your hands until it forms a cohesive ball. It will still be slightly sticky, but should hold together.
Step 8: Preheat your oven to 350°F (175°C). Place the dough on a sheet of parchment and flatten slightly. Add another sheet of parchment on top, then roll the dough to about ¼-inch thick. Transfer the whole sheet of dough (on the parchment) to a baking sheet and freeze for about 5 minutes to firm up.
Step 9: Take the dough out of the freezer and begin cutting your cookies. Press your cookie cutter into the dough, lift the cut cookie, and gently press it down onto your lined baking sheet. If any edges crack, simply press them back together. Re-roll the scraps and continue cutting until all the dough is used.
Step 10: Bake the cookies for 10–15 minutes, or until set around the edges. They will still be soft when hot, but avoid overbaking.
Step 11: Let the cookies cool on the baking sheet for a few minutes, then transfer them carefully to a cooling rack. They are delicate while warm but will firm as they cool completely.
Step 12: Once fully cooled, decorate with your favorite icing, or leave them plain for a lightly sweet, warmly spiced treat.
Notes
Weighing the coconut flour rather than measuring it by volume gives you the most consistent results. I always use Bob’s Red Mill organic coconut flour because it absorbs moisture and bakes more reliably.
This recipe makes delicious cookies that are rich in flavor without being overly sweet. If you prefer a milder, sweeter gingerbread, you can reduce the molasses to 1/4 cup and add one extra tablespoon of honey.
Don’t skip the chilling and freezing steps, and be sure to roll the dough between two sheets of parchment paper. These little details make a big difference with coconut flour dough.
These gingerbread cookies can be decorated with icing, and this dough also works wonderfully if you want to make your own gingerbread house.
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Printable Recipe Card
Coconut Flour Gingerbread Cookies (Grain-free, Gluten-free)
Ingredients
- 120 grams coconut flour
- 2/3 cup butter softened
- 1/2 cup brown or coconut sugar
- 1/3 cup molasses unsulphured
- 1 TBSP honey
- 2 eggs at room temperature
- 3 tsp cinnamon
- 2 tsp ground ginger
- ½ tsp allspice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp sea salt
Instructions
- Kitchen scale.
- Large mixing bowl.
- Hand mixer or stand up mixer.
- Parchment paper.
- Rolling pin and cookie cutters.
- Cookie baking sheet.
