Holiday Gingerbread Cookies (Gluten-Free)

Holiday Gingerbread Cookies (Gluten-Free)


  • 5 tbsp ghee or room temperature butter
  • 1 cup organic coconut sugar
  • 1 egg white
  • 4 tbsp molasses
  • 2 cups almond flour or hazelnut flour
  • 6 tbsp coconut flour
  • 1 tbsp ground ginger
  • 1 1/2 tsp ceylon cinnamon
  • 1 tsp baking soda
  • 3/4 tsp ground nutmeg
  • 1/2 tsp celtic
  • 1/4 tsp ground cloves


  • In a large bowl, mix together the ghee and coconut sugar with a hand mixer or whisk until it creates even crumbs.
  • Add in egg white and molasses and beat until the color begins to lighten and it becomes fluffy (about 1 minute on high speed).
  • In a medium bowl, stir together the rest of the ingredients and mix well.
  • Add into the wet ingredients and mix until combined.
  • Place the dough in plastic wrap or reusable food wrap and freeze for one hour. Make sure it’s wrapped tightly.
  • Preheat oven to 350F.
  • After chilling, roll the dough between two pieces of parchment paper. Roll out with a rolling pan into 1/4” thick.
  • Use preferred cookie cutter shapes and place on a parchment lined baking sheet.
  • Bake at 350F for 10-12 minutes or until golden brown on the edges. Do not over bake.

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