Gingerbread cookies recipe

Extra Gingery Gingerbread Cookies (GF, DF, Paleo)


  • 1 ½ cups almond flour
  • ¼ cup tapioca starch
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 2 tbsp coconut oil melted
  • ¼ cup honey warmed
  • 2 tbsp molasses
  • Icing:
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil
  • 1-2 tbsp honey


  • Preheat oven to 350F.
  • In a large bowl, combine all dry ingredients. Make sure it’s well mixed.
  • Add in wet ingredients and stir well until a dough forms.
  • Place dough in freezer for about 20 minutes to harden the dough up for easier rolling.
  • After 20 minutes, place dough on a well-floured surface and roll into a flat rectangle, around ¼-inch thick.
  • Place cookie cutters of choice onto dough.
  • Place cookies onto baking sheet. Continue to do step 5 and 6 until you have no more dough left.
  • Bake for 10 minutes. Be sure to watch them so they don’t burn.
  • Let cool. In the meantime, add coconut butter, coconut oil and honey to a small bowl. Mix until there are no more clumps.
  • Add to a piping bag or a plastic bag (and cut a hole in one of the corners).
  • Decorate!


Inspired by: