Gingerbread Coconut-Spice Cookies (Gluten Free)

With Christmas around the corner, there comes this desire to conquer the kitchen and do a little holiday baking.

I, personally, don’t do much baking; I’m just not very good at it. I love cooking, but there is just something about the chemistry involved in baking that never works out for me.

So, to ensure these cookies not only turned out edible, but also delicious, I invited some friends over to accomplish the gingerbreads of my dreams.

Let me tell you, not only will these guys leave your house smelling scrumptious, but the cookies themselves are beyond tasty. The coconut sugar added a toasted-sweet, milky, flavor profile that just worked.

You will want to make this recipe a staple to your holiday celebrations.

The Ingredients:

¼ cup Unsalted Butter
2 cups + 1 Tbsp. Finely-Ground Almond Flour
4 tsp. Coconut Flour
6 Tbsp. Coconut Sugar
¼ tsp. Baking Soda
¼ tsp. Salt (we used ground pink Himalayan sea-salt)
2½ Tbsp. Molasses
1¼ tsp. Vanilla Extract
1 Large Egg


1) In a large bowl, mix together butter, sugar, molasses and vanilla extract until the combination becomes creamy.

2) In that same large bowl, mix in almond flour, coconut flour, ginger, cinnamon, allspice, cloves, salt and baking soda.

3) After this combination is thoroughly mixed together, add 1 large egg.

4) When all ingredients are combined into a nice-looking dough, cover in container and refrigerate for 1 hour. Watch The Happiest Season on Hulu while you wait.

5) These cooking will bake at 350°F so go ahead and start that oven preheat.

6) After the chilling time is complete, remove the dough from the fridge. Take two pieces of parchment paper and roll the dough between the paper for a smooth texture. Some of our cookies came out thicker than others, but we tried to keep them the standard ¼” thickness.

7) Here’s one of the funnest parts (aside from frosting) – take your cookie cutters and cut your shapes! We used all different types, from the classic gingerbread men to llamas and Santas!

8) Move the dough to a pan lined with parchment paper. Use caution when moving the cookie dough cut-outs, we ripped a few heads off.

9) Add remaining scraps of dough (and any mess-ups) back to the bowl, and re-use.

10) The cookies only need to be in the oven for a brief time – about 6-10 minutes depending on the thickness of your dough.

11) Once your cookies are baked to your liking, take them out of the oven and set aside to cool. Repeat with the remaining dough until you have used it all up or you grow tired of baking (it’s amazing how many more cookies will come from the scraps).

12) Frost! Decorate! Enjoy!

I hope you all love these tasty gingerbreads.

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