Gingerbread Cookies

Gluten free gingerbread cookie recipe decorated with no added sugar white chocolate.

This recipe is , , with main ingredient
gingerbread cookies

Dessi made some really tasty gingerbread cookies that are gluten free and paleo. Best of all, the dough is the same as her shortbread cookies, but with some spices and molasses added.

These gingerbread cookies are really easy to make and sweetened with maple syrup, so pretty clean for a Christmas cookie. After you try these, you may want to make Dessi’s chocolate chip cookie recipe.

How To Make Gingerbread Cookies

Add some almond flour to a large bowl with the tapioca starch, cinnamon, ginger, and cloves. The almond flour makes the gingerbread cookies gluten free, and you can even make them keto if you swap maple syrup with keto maple syrup from lakanto or birch benders.

Add 5 tablespoons of room temperature kerrygold butter along with the maple syrup and combine everything with two forks. Switch to your hands and really squeeze the dough together well. Wrap and chill the dough in the fridge for at least 1 hour, or even overnight.

Roll the gingerbread cookie dough to 1/4 thick and cut out with shapes. Bake at 325F for 18 minutes then allow to cool before decorating with melted white chocolate chips.

gingerbread cookies
Easy gingerbread cookie recipe

Can I Make Gluten Free Gingerbread Cookies?

It’s very easy to swap all-purpose flour with almond flour and make gluten free gingerbread cookies. You can’t swap the flour 1:1, but just combine 2.5 cups of almond flour with 3 tablespoons of tapioca or arrowroot starch.

It’s very important to let the dough rest for at least 1 hour, but ideally a few hours. The almond flour needs to hydrate so it does not fall apart.

Check out more of Dessi’s dessert recipe:


gingerbread cookies

Gluten Free Gingerbread Cookies

Course: Dessert
Cuisine: American
Keyword: cookies, gingerbread, gingerbread cookies, paleo cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Dough: 1 hour
Total Time: 1 hour 35 minutes
Servings: 16 cookies
Author: Bobby Parrish

Gingerbread cookie recipe made with almond flour and decorated with white chocolate.



  • 2 1/2 cups blanched almond flour
  • 3 tablespoons tapioca starch (or arrowroot starch)
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch salt
  • 4 tablespoons maple syrup
  • 1 1/2 tablespoons molasses
  • 5 tablespoons butter (or ghee, palm shortening) softened/room temperature (not melted)
  • 2 teaspoons vanilla extract
  • 1/2 cup no sugar added white chocolate chips


  1. Mix the almond flour, starch, spices and salt together in a large bowl.

  2. Add the softened butter (or ghee/palm shortening to keep it paleo), maple syrup, molasses and vanilla and use a fork to mix everything together.

  3. Use your hands to squeeze the dough and bring it together.

  4. Wrap in plastic wrap and place in fridge for at least 1 hour to chill.

  5. Preheat oven to 325F.

  6. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick.

  7. Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick disk.

  8. Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper.

  9. Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.

  10. Let the cookies cool down completely and then melt the chocolate chips over double boiler.

  11. Place the melted chocolate in a piping bag with a small tip and decorate the cookies.

  12. Store on counter in an air-tight container for 3-4 days.

Recipe Video

Recipe Notes

We used no sugar added Lily's white chocolate chips for decoration.

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