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Big & Chewy Gingerbread Cookies

These cookies are easy to make, delicious, and no one will even know they’re healthy! Your guests won’t be able to stop eating them!

Paleo + Grain Free

Prep Time: 20 min. Cook Time: 10 min. Total Time: 30 min. Serves: 12-14 cookies


  • 1 egg & 1 egg-yolk

  • 2/3 cup almond butter

  • 2 tbsp. organic coconut oil

  • 1/4 cup molasses

  • 1/4 cup organic coconut sugar

  • 1 tsp. pure vanilla extract

  • 2/3 cup organic coconut flour

  • 1 tsp. baking soda

  • a pinch of sea salt

  • 1 tsp. cinnamon

  • 1 tsp. ground ginger

  • 1/4 tsp. all spice

  • Extra coconut sugar for sprinkling – optional


  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper

  2. In a large bowl, whisk together the egg, egg yolk, almond butter, and coconut oil until smooth. Add molasses, coconut sugar, and vanilla. Continue to mix until smooth.

  3. In a separate bowl, combine coconut flour, baking soda, salt, and spices. Add the dry mix to the wet ingredients until completely combined. At this point the dough will become sticky.

  4. Chill dough in the freezer for 5-10 minutes or until it thickens and can be scooped easily.

  5. Scoop the cookie dough into heaping tbsps. onto parchment paper. Gently flatten and sprinkle with coconut sugar, if desired.

  6. Bake in oven for 8-10 minutes or until the tops crack – do not overbake!! The cookies will become firmer and chewier as they cool.

  7. Allow to cool completely on wire racks. Enjoy!


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