These easy gingerbread cookies are made without molasses and refined sugar. They are sweetened with maple syrup, only require a few ingredients to make, and are a perfectly spiced holiday treat!

Gingerbread men iced with yogurt.

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Most gingerbread cookies are made with refined sugars and molasses. Since these cookies do not contain molasses, they are not as dark-colored as your typical gingerbread man, but that doesn’t affect the taste! They are a perfectly spiced treat your whole family will love!

WHAT YOU’LL NEED

Here is what you’ll need to make these easy gingerbread cookies:

Ingredients to make gingerbread cookies. Specifics provided in recipe card.
  • Almond Flour: The base ingredient for these cookies.
  • Butter: Added fat to help make the cookies more soft and tender. Make sure to use softened or cooled melted butter.
  • Maple Syrup: The main source of sweetness for these cookies.
  • Cinnamon: Warm spice to enhance the sweetness in these cookies.
  • Ground Ginger: Star ingredient for that classic gingerbread flavor.
  • Ground Nutmeg: Warm spice for added flavor.
  • Baking Powder: Leavening agent to help the cookies rise.

PROCESS

  1. Stir together the almond flour, baking powder, and ground spices until combined.
  2. Add in the butter and maple syrup and mix until combined.
  3. Form the mixture dough into a disc, wrap, and refrigerate for 20 minutes. This step is optional and you may work with the dough immediately, but refrigerating it for a few minutes helps make the dough less sticky and easier to work with.
  4. Place the dough between two pieces of parchment paper and roll it out about ¼ of an inch thick. Use a cookie cutter to cut out shapes from the dough. Use a spatula to place the cut shapes onto a parchment paper-lined plan. 
  5. If you prefer to make normal circular cookies, split the dough into 8 equal pieces, shape them into circles and press down to form cookie shapes. Place these cookies on a parchment paper-lined pan.
  6. Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.
Steps to make gingerbread cookies. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 3 months.

Gingerbread cookies served with blackberries and raspberries.

SUBSTITUTIONS

  • Almond flour: I tested these cookies out with oat flour, and although the taste was similar, the cookies were very dry. If using oat flour, I’d suggest adding in a few tablespoons of nut butter, or half of a banana to add a little more moisture to the cookies.
  • Butter: The butter may be replaced with a mild-tasting oil like coconut oil.
  • Ground spices: Some stores sell gingerbread spice already combined. If you are able to locate this, you may replace the ground spices in the recipe with 1 teaspoon of this blend.
Gingerbread men being cut out of dough.

RECIPE NOTES

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you are using a cookie cutter to cut out shapes from the dough, use a spatula to gently transfer the cookie cutouts to your baking pan. This dough is not as pliable as other doughs, so try to be gentle. I usually remove the scraps around the shapes and use a spatula to gently pick up the cutouts.
  • Decorate your cookies however you’d like. I used yogurt as a “frosting” to decorate these cookies for my boys! I love using these silicone-protected cookie cutters!
Gingerbread cookies served with blackberries and raspberries.

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Gingerbread men iced with yogurt.

Gingerbread Cookies

These easy gingerbread cookies are made without molasses and refined sugar. They are sweetened with maple syrup, only require a few ingredients to make, and are a perfectly spiced holiday treat!
5 from 3 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: healthy cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 8 cookies

Ingredients 

  • 1 cup almond flour
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • tsp ground nutmeg

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Stir together the almond flour, baking powder, and ground spices until combined.
  • .Add in the butter and maple syrup and mix until combined.
  • Form the mixture dough into a disc, wrap, and refrigerate for 20 minutes. This step is optional and you may work with the dough immediately, but refrigerating it for a few minutes helps make the dough less sticky and easier to work with.
  • Place the dough between two pieces of parchment paper and roll it out about ¼ of an inch thick. Use a cookie cutter to cut out shapes from the dough. Use a spatula to place the cut shapes onto a parchment paper-lined plan. 
  • If you prefer to make normal circular cookies, split the dough into 8 equal pieces, shape them into circles and press down to form cookie shapes. Place these cookies on a parchment paper-lined pan.
  • Bake the cookies for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

Notes

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you are using a cookie cutter to cut out shapes from the dough, use a spatula to gently transfer the cookie cutouts to your baking pan. This dough is not as pliable as other doughs, so try to be gentle. I usually remove the scraps around the shapes and use a spatula to gently pick up the cutouts.
  • Decorate your cookies however you’d like. I used yogurt as a “frosting” to decorate these cookies for my boys! I love using these silicone-protected cookie cutters!

Nutrition

Nutrition Facts
Gingerbread Cookies
Amount per Serving
Calories
95.83
% Daily Value*
Fat
 
7.07
g
11
%
Saturated Fat
 
0.57
g
4
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.03
g
Cholesterol
 
0.41
mg
0
%
Sodium
 
7.75
mg
0
%
Potassium
 
18.62
mg
1
%
Carbohydrates
 
6.73
g
2
%
Fiber
 
1.57
g
7
%
Sugar
 
3.68
g
4
%
Protein
 
3.1
g
6
%
Vitamin A
 
6.63
IU
0
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
42.45
mg
4
%
Iron
 
0.58
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. How did you get the yogurt on the cookies so neatly? I’d like to avoid using icing, but the little decorative squeezy tubes are the easiest to use

  2. I didn’t see the comment on the oat flour and replaced the almond flour with half oat and half regular flour. Super dry, but amazing flavor! I loved how they weren’t overly sweet. We ate these for breakfast and as dessert. We made the recipe again with almond flour and it was much better moisture wise. We’ll make these again!

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