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Gluten-Free Gingerbread Cookies

  • Prep Time: 1 hour
  • Cook Time: 12 mins
  • Total Time: 1 hour 12 mins


These classic gingerbread cookies have been made a touch healthier, and gluten-free for everyone to enjoy! Made with rich molasses, coconut sugar, and coconut oil to replace butter and white table sugar. A must-have holiday treat!



  • 3 cups gluten-free all purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • dash sea salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 3 TBSP maple syrup
  • 1/2 cup blackstrap molasses
  • 1 egg
  • powdered sugar (optional – for dusting)


  1. In a large bowl, add flour, ginger, cinnamon, cloves, sea salt, cloves, and baking soda and baking powder. Whisk until blended together.
  2. In a separate smaller bowl, combine melted coconut oil and molasses. Whisk until combined, then add in coconut sugar, maple syrup, and egg.
  3. Add wet mixture to dry mixture, while continuously stirring and mixing well until batter is formed.
  4. Once batter is made, divide in half, place in Ziploc bag or covere in plastic wrap, and place in fridge for up to 1 hour to chill.
  5. Once batter has chilled, preheat oven to 250 degrees F.
  6. Roll out dough, cut into desired cookie shapes, and place on parchment-lined baking sheet.
  7. Let cookies bake in oven for 8-12 minutes (8 minutes for softer cookies, 12 minutes for crisper cookies).
  8. Let cool and enjoy! Dust with powdered sugar or add frosting if desired.
  • Category: Dessert