My Holiday Gingerbread Cookies

My Holiday Gingerbread Cookies

My Holiday Gingerbread Cookies


  • 5 TBSP Ghee
  • 1 cup organic coconut sugar
  • 1 Egg white
  • 4 TBSP Molasses
  • 2 cups Almond Flour
  • 6 TBSP Coconut flour
  • 1 TBSP Ground ginger
  • 1 1/2 TSP Cinnamon
  • 1 TSP Baking soda
  • 3/4 TSP Ground nutmeg
  • 3/4 TSP ground allspice
  • 1/2 TSP salt
  • 1/4 TSP ground cloves


  • In a large bowl, use a hand mixer to mix ghee and coconut sugar until mixed and it creates crumbs.
  • Add in egg white and molasses and mix it 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 well.
  • Pour the dough onto a large piece of plastic wrap or @abeego (reusable food wrap) and freeze for 1 hour. Make sure it’s wrapped tightly
  • Roll the dough between two pieces of parchment paper and use a rolling pin to roll it into 1/4 inch thick
  • Use any cookie cutter and place on a cookie sheet.
  • Bake for 10-12 minutes max. Check after 10 minutes to make sure the edges are a golden brown



What do you think?

Your email address will not be published. Required fields are marked *

Recipe Rating

  • Fran
    December 2, 2019

    What is Ghee Shayna ; I never heard of it?????

    • Lory
      December 3, 2019

      It’s clarified butter.
      You can buy it in butter section in a jar or on shelf in middle eastern isle or buy at amazon.

  • Laura Stinson
    December 2, 2019

    Shayna, are the cookies baked at 350 degrees?

Sign up to receive exclusive content updates and recipes!

Gluten-Free Thanksgiving Stuffing
My Holiday Gingerbread Cookies