Chewy Gingerbread Cookies Grain-free

Updated: Mar 27


  • 1 large egg plus 1 egg yolk

  • 2/3 cup almond butter (smooth)

  • 2 tbsp softened coconut oil

  • 1/4 cup blackstrap molasses

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 2/3 cup coconut flour

  • 1 tsp baking soda

  • pinch of sea salt

  • 1 tsp cardamom

  • 1 tsp cinammon

  • 1 tsp ground ginger

  • 1/4 tsp nutmeg or 1/4 tsp all spice


  1. Preheat your oven to 350 F, line a cookie sheet with parchment paper

  2. Combine the egg, egg yolk, almond butter and coconut oil until smooth. Either using a whisk or electric mixer.

  3. Once smooth, add the molasses, maple syrup and vanilla. Continue to mix until it is smooth consistency.

  4. In another bowl, combine the coconut flour, baking soda, salt and spices. Stir to combine.

  5. Slowly add the dry mixture to the wet mixture, stirring until fully combined. The dough will be sticky.

  6. Chill the dough in the freezer for 10 minutes until it can be easily scooped out.

  7. Scoop a heaping spoon of dough on the parchment paper and gently flatten.

  8. Bake for 10 minutes - do not over-bake them. They will firm up as they cool

  9. Let them cool and enjoy!

#christmas #christmascookies #cookies #baking #grainfree #glutenfree

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