Soft Gingerbread Cookies Recipe (Gluten-Free, Paleo) (2024)

3.70 from 63 votes

• 1½ cups blanched almond flour
• ¼ cup arrowroot flour (or tapioca starch, plus more for rolling the dough)
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 pinch ground cloves (approximately 1/16 tsp)
• ⅛ tsp sea salt
• ¼ tsp baking powder (here's how to make baking powder substitute if you don't have it on hand)
• ¼ cup maple syrup
• 2 tbsp unsulphured blackstrap molasses
• 2 tbsp unsalted butter (melted –can substitute coconut oil or sustainably harvested palm shortening if dairy-free)
• ¼ tsp vanilla extract (how to make vanilla extract)

• Place the dry ingredients (almond flour, arrowroot/tapioca, ginger, cinnamon, cloves, salt and baking powder) in a food processor and pulse until the spices are evenly distributed. (If you don't have a food processor, you can do this step in a large bowl. The final cookie may have more color variation but it will taste just as delicious.)

• Add the wet ingredients (maple syrup, molasses, butter/coconut oil/palm shortening, and vanilla) then process until the dough is well-combined. (If you don't have a food processor, you can do this step in a large bowl.)

• Use a rubber spatula to scoop the dough onto parchment paper, then wrap the paper around the cookie dough and place it in the fridge for 30 minutes.

• Once the dough has chilled, place the cookie dough on a surface that has been sprinkled with arrowroot powder or tapioca starch. Preheat the oven to 350°F.

• Dust your rolling pin with tapioca/arrowroot flour, sprinkle the dough, and roll it to about ⅛ inch thick. Cut out shapes using your cookie cutters, then use a spatula to place the cookies on a baking sheet that has been lined with parchment paper. If desired, dab a moist cloth on the top of the cookie to remove any excess tapioca/arrowroot flour.

• Optional step: Make eyes, a smile and buttons with pieces ofRainbow Starfetti natural sprinkles.

• Bake for 10 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for five minutes. After five minutes, use a spatula to transfer them to a cooling rack or plate.

• Store in an airtight container at room temperature for several days, or in the freezer for up to six months.

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