Coconut Flour Gingerbread Cookies (Grain-free, Gluten-free)
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, chewy center, crispy edges, and a balanced combination of spicy and sweet.
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.
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.