Paleo Gingerbread Cookies {Gluten Free | Dairy Free | Sugar Free | Vegan}

Paleo Gingerbread Cookies

‘Tis the season- for Gingerbread spice and everything nice! πŸ™‚ Whether you’re just looking for a quick cookie recipe to go with your morning coffee or you’re planning a Holiday cookie-extravaganza, these spicy and lightly sweet chewy paleo gingerbread cookies are exceptional!

A few years ago I discovered the delightful world of homemade gingerbread– and, WOW, had I been missing out!

But, what to do if you’re trying to avoid inflamation-inducing sugar? look no further, my friend!
Cookies stacked on a plate next to a glass of milk.

After discovering my love for fresh gingerbread cookies, I began to crave them. Especially around the holidays.

As a child, I would see cellophane-wrapped gingerbread house kits at the grocery (of which edibleness is questionable- no thank you), but I had never experienced homemade gingerbread cookies. I had no context for this soft and chewy spiced treat!

Closeup picture of a cookie with a bite already taken.

This is my go-to gingerbread recipe! I love finding ways to enjoy my favorite treats in a healthier manner; minimizing processed sugars, grains, and dairy, while seeking the overall flavor profile of the original treat. This healthier Paleo Gingerbread Cookie recipe is a winner!

Paleo Gingerbread Cookies
Print Recipe
5 from 1 vote

Paleo Gingerbread Cookies

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Holiday
Cuisine: American
Keyword: Dairy Free, Gluten Free, Paleo, Vegan
Servings: 10 Cookies


Dry Ingredients (whisk together)

  • 1/2 cup Almond Flour
  • 1/3 cup Cassava Flour
  • 2 tbsp Tapioca Flour
  • 1/2 tsp Baking Powder
  • 1 pinch Baking Soda about 1/8 tsp
  • 1 pinch salt
  • 1 pinch cloves
  • 1/2 tsp ground cinnamon
  • 2 tsp ground ginger

Wet Ingredients (blend until smooth and creamy with blender)

  • 2 tbsp coconut oil melted
  • 1 tbsp boiling water reserved from the soaked dates
  • 2 tsp apple sauce
  • 3 tbsp molasses
  • 1 prune
  • 4 medjool dates pitted and soaked by covering w/ boiling water then draining (saving 1 Tbsp liquid)
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest


  • Preheat oven to 375f.
  • If using a baking stone, place it in the oven while preheating. Using a stone will help create chewy gingerbread, otherwise use baking sheet of your choice lined with parchment paper.

Dry Ingredients

  • Combine all 3 flours in a medium bowl.
  • Add baking powder, baking soda, salt, cloves, cinnamon and ginger.
  • Whisk together

Wet Ingredients

  • Soak pitted dates by covering with boiling water and allowing to sit 3-4 minutes; drain excess water, reserving 1 Tablespoon to blend dates with other wet ingredients. In a container with high sides (if using an immersion blender), or in a powerful blender/food processor of your choice, blend all wet ingredients until smooth and paste-like. (think thick apple butter consistency)

Combine Wet and Dry

  • Add the wet mixture to the dry and mix using a spoon until thoroughly combined.
  • Dough should be slightly sticky, but malleable.
  • Taking spoonsful of dough roll into balls and flatten into disks
  • Place on pre-heated stone or baking sheet.
  • Bake at 375f for 12-14 minutes before turning off oven and allowing to sit for 3-5 more minutes in the cooling oven.
  • Remove from pan and cool on wire rack.

Tips & Tricks for wonderful Paleo Gingerbread Cookies:

Here are just a few more reasons why I love this recipe:

1. Make gingerbread cut-out cookies

These Paleo Gingerbread Cookies are fabulous with a simple cup of coffee any time, but the dough can also be rolled out to make cut-out shapes and decorated! Simply chill the dough for 20-30 minutes and then roll out on a lightly floured surface (dusting the top of the dough as you roll to avoid sticking). Reduce baking time by a few minutes if your cookies are thin. Voila!

Close up picture of cookies just out of the oven cooling.

2. Make ginger snaps or keep them soft- whichever you prefer!

Do you prefer ginger snaps? Simply allow your cookies to sit in the oven for 5-10 minutes longer after you’ve turned it off, being careful to watch that the edges aren’t getting too dark, then cool completely on wire rack. The cookies will be much “crunchier” with just a slight chew!

*Generally, the longer you let the cookies bake at a low temperature, the crunchier they will be, just don’t overdo it since they also become crunchier as they cool.

Overhead picture of cookies on a cooling rack.

3. Adjust the spice profile to your liking

I absolutely love the kick of subtle heat that is created from the blend of cinnamon, ginger, clove, and lemon zest in this recipe. The beauty of this recipe is to allow the spices to dance! And YOU get to choose the spices.

You are the expert in your kitchen! Do you want to reduce the ginger, or add a little nutmeg or extra clove? Go for it! (Just remember that these spices are powerful and small changes can change the flavor greatly).


XOXO Abigail

Overhead picture of a partially eaten cookie on a plate next to a cup of coffee.

Check out my favorite chocolate cake recipe and carrot cake muffins too!

Paleo Gingerbread Pinterest Pin



  1. Reply

    Lisa Wotherspoon


    Gingerbread is my favourite…especially at Christmas time! This looks like a great paleo recipe. I can’t wait to try it. πŸ™‚

    • Reply



      We love Gingerbread too! Thanks Lisa!

  2. Reply



    5 stars
    Love this recipe! Love that it has dates and molasses instead of sugar. The cookies look so tasty x

    • Reply



      Thanks Jacq, We really like to minimize using white sugar!

  3. Reply



    These look delicious. I love gingerbread but have never tried a recipe with lemon zest! Eager to try them!

    • Reply



      Let us know how you like them, thanks Becky!


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