Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free}
🎶 It’s beginning to look a lot like Christmas 🎶 (read: it snowed)
Which… thank goodness because I was starting to worry that we weren’t going to see any of the white stuff this year at all. Which means a brown Christmas, and… just no.
And I know, I know – it’s technically still fall and winter doesn’t officially hit until the 21st – but when you’re used to getting snow-that-sticks by Halloween, not seeing it until December makes you think they really might be on to something with all this talk of global warming. That being said, it’s supposed to go down to -22°C (-8°F) this coming Tuesday, so… there’s that.
BUT! I’m perfectly okay with cold snowy days because they make for cozy, warm kitchens. And cozy, warm kitchens are perfect for whipping up a batch of chewy flourless gingerbread cookies…
So I feel like there are two types of gingerbread cookies: the flatter, crunchier kind that you turn into gingerbread men (or gingerbread reindeer if you can’t find your gingerbread man cookie cutter), and the softer, chewier kind that you just roll into balls and drop on the cookie sheet.
These are the latter.
With the exception of the thin gingersnaps that I used to buy from Ikea (omg, have you tried those?!!?), I’m not really a crunchy cookie kind of girl. If I’m in the mood for crunchy, I go with chips or pretzels. But when it comes to cookies? I want something I can sink my teeth into…
These flourless gingerbread cookies are just that.
Big, soft, and chewy, with the irresistibly comforting flavours of ginger and molasses.* AND! to kick things up a few more notches, I put a little snickerdoodle spin on them by rolling them in cinnamon sugar just prior to baking. This adds just the perfect amount of extra sugar and spice, which is what gingerbread cookies are supposed to have in spades, yeah?
They’re 100% grain-free thanks to the almond flour* and coconut flour,* and super easy to make with only one bowl and a handful of healthy ingredients. I hope you love them 😊
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Gingerbread Cookies
- Total Time: 20 mins
- Yield: 12 – 14 cookies 1x
Ingredients
- 1 large egg
- 3 Tbsp (60 g) blackstrap molasses
- 3 Tbsp (45 ml) coconut oil, melted
- 1/4 cup + 2 tsp (58 g) coconut sugar, divided
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon, divided
- 1 1/4 cup (140 g) almond flour
- 1/4 cup (28 g) coconut flour
- 1 tsp baking powder
Instructions
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, lightly beat the egg until the yolk breaks apart. Whisk in the molasses, coconut oil, 1/4 cup (50 g) coconut sugar, vanilla, ginger, and 1/2 tsp cinnamon, mixing until smooth. Add the almond flour, coconut flour, and baking powder, mixing until well combined.
- Add the remaining cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
- Bake for 9-11 minutes.* Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
Notes
* You can bake these for 7-8 minutes if you want a slightly softer cookie. They tend to firm up as they sit, so adjust the baking time to your preference.
- Prep Time: 10 mins
- Cook Time: 10 mins
Looking for more healthy gingerbread recipes? Try one of these!
Flourless Gingerbread Muffins
Big and Chewy Paleo Gingerbread Cookies
Warm Gingerbread Breakfast Smoothie
1 Minute Iced Gingerbread Mug Cake
Lightened Up Chocolate Gingerbread Brownies
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
Could you use golden syrup instead of molasses. We don’t really have molasses in Australia and I really want to give these cookies a go cos I love ginger biscuits!
Love this recipe! And all the recipes on this blog. I made this without any sugar (no coconut sugar, no substitutes) and I was pleasantly surprised. I also added a dash of salt. I agree, it didn’t really have a strong ginger taste. Maybe next time I will add more ginger or try adding the actual squeeze ginger. Definitely satisfies my “sweet” tooth without being too sweet. Thanks!
We didn’t care for them at all. My wife, who loves ginger, said they don’t have much of a ginger taste. I, who likes cookies, didn’t care for these. Sorry, but they are too ‘healthy’ tasting for me.
I’ve skimmed the recipe and it looks delish…but didn’t spit calorie content. Do you know how many calories per biscuit please? Thank you
Not bad but a bit of a harsh aftertaste I think salt might help for sure.
I made these twice now, once with granulated sugar instead of coconut sugar (everything else the same), and they turned out good. Tonight was my second time and I accidentally put in baking soda instead of baking powder..,,I sprinkled a little bit of baking powder to try and fix it, but wasn’t quite sure how they would turn out, but to be honest I liked them better than the first time! I’m sure glad they turned out! They even had the crinkle on top this time as the first time they didn’t and were more dense rather than airy and lite, which I’m more a fan of. Anyway, something to try for yourselves if you want.
Delicious!!! These were super easy to make and a healthier choice! Thank you!
These look amazing! If I am baking for a school function and need to make these nut free, what would be the best sub for almond flour? Thanks!
Hi, these sound wonderful! Do you think a flax egg would work with these to accommodate an egg allergy?
Thanks!
Flax egg does work!
I’ve made this recipe 2x already and have 10 dozen total, to make. I’ve found the recipe for 1x, scooping large tablespoon-full’s of batter has made 8 medium sized cookies. I don’t know if I’m doing something wrong, but I’m otherwise pleased with the recipe!
Thank you!
I’m so glad you like them! And thank you for letting me know that flax eggs work 🙂
these cookies are da bomb.com….idk i have never made them
I made these cookies this morning and they are DELICIOUS! This is my first time baking with coconut sugar, and I can say that it will certainly not be my last now. These cookies aren’t overly sweet, which I like, and the molasses gives a nice flavour. Thank you for the recipe!
I’m so glad you liked them, Jenna! Thanks for taking the time to let me know 😀
Yum! Is there a sub for the sugar? Maple syrup?
I just made these for a church function tonight. I just need to bring a dozen cookies. I love gingerbread so I decided to double the recipe just in case I like them. Well, I LOVE them! I already knew they would be amazing because the dough was off the charts good! The cookies just came out of the oven & I am just in awe of the flavor, texture- the everything of the cookies!
I followed the recipe exactly. The coconut sugar really shined! The only thing I added was 1/4 tsp salt. I tasted the batter before the salt & felt it could use a little something. I added just bit & I liked it even more.
Thank you for sharing all your wonderful recipes! None of your recipes have failed me!
As far as cookie texture- I like ’em all! I do prefer chewy, but won’t turn down a crunchy, either (that’s my problem!) 🙂
I’m so glad you enjoyed them, Farah! Thanks for taking the time to let me know 😀 And that’s a great tip about the sale — it really helps bring out the sweetness and other flavours.
Hi Amanda,
Will I get the same results if I sub canola oil for coconut oil and granulated sugar for coconut sugar?
Your cookies look amazing!
Thanks,
Harlene
That should be totally fine, Harlene! I hope you like them 😀
Please note canola oil is not comparable to coconut oil in health and taste benefits. Coconut oil is way better in both categories. Ditto coconut sugar, with the added benefit of being lower on the glycemic index as well.
I’m a soft, chewy cookie kin d of gal myself, and my Hubby loves gingersnaps so these are perfect for the both of us. I’m putting them on the list.
Girl, your photography skills are out of this world…as is your baking swag! These look delicious!
Aww thanks Casey! That’s awesome of ya 🙂
I’m with you on preferring soft cookies, Amanda – crunchy, snap-able biscuits are great too, but nothing beats a soft, chewy cookie!😊 These look so delicious – funnily enough, yesterday I made some gingerbread cookies that look similar to these, so we must be on the same wavelength! But the ones I made yesterday weren’t flourless, so I’ll definitely have to give these a go some time!
It’s the perfect time of the year for some gingerbread! Especially when it’s accompanied by hot chocolate. Just saying.
I have a nut allergy but these look so yummy! Do you think they’d still work with regular flour instead of coconut and almond flour?
Sorry, Ellie, but I don’t think so. If it was just subbing out the almond then it would probably be fine, but coconut is pretty unique in how it absorbs liquid, so I’m really not sure how to sub it out.
OH MY GOSH yum! molasses is life <3 love these
Love them – perfection! No snow yet here and worried that means Jan-April will be bad.
Oh yaaaaas, this is so on especially now that I’m obsessed with anything gingerbread. So wintery.
– Charmaine
http://charmainenyw.com
Is it weird that I always considered Dec 1 to be winter time? I just have a hard time going through the final month of the year and not labeling it as a different season until almost the END of the month. That’s just weird to me – especially now that there is frost and ice covering my car every morning!
I haven’t been bit by the gingerbread bug yet but these cookies look and sound incredible. I love how chewy and soft they look! I actally think they’d be good with some cream filling smashed between them…. 😉
Right!?!? I totally think about December the same way, and it’s bizarre to be 3 days away from Christmas and still consider it fall. Like.. no.
Yum gingerbread cookies are my favorite xmas cookie (not into all those fancy cookies). Anyways, can I use a flax egg in these? Do you think it will work before I try? Thanks.
I think it should be fine, Arlene! I’ve used a similar cookie recipe before and omitted the egg completely and it was fine, so a flax egg would be perfect.