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chewy flourless gingerbread cookies

December 3, 2016 by Amanda @ .running with spoons. 34 Comments

Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free}

Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free} | runningwithspoons.com

๐ŸŽถ It’s beginning to look a lot like Christmas ๐ŸŽถ (read: it snowed)

Which… thank goodness because I was starting to worry that we weren’t going to see any of the white stuff this year at all. Which means a brown Christmas, and… just no.

And I know, I know – it’s technically still fall and winter doesn’t officially hit until the 21st – but when you’re used to getting snow-that-sticks by Halloween, not seeing it until December makes you think they really might be on to something with all this talk of global warming. That being said, it’s supposed to go down to -22ยฐC (-8ยฐF) this coming Tuesday, so… there’s that.

BUT! I’m perfectly okay with cold snowy days because they make for cozy, warm kitchens. And cozy, warm kitchens are perfect for whipping up a batch of chewy flourless gingerbread cookies…

flourless-gingerbread-cookies2

So I feel like there are two types of gingerbread cookies: the flatter, crunchier kind that you turn into gingerbread men (or gingerbread reindeer if you can’t find your gingerbread man cookie cutter), and the softer, chewier kind that you just roll into balls and drop on the cookie sheet.

These are the latter.

With the exception of the thin gingersnaps that I used to buy from Ikea (omg, have you tried those?!!?), I’m not really a crunchy cookie kind of girl. If I’m in the mood for crunchy, I go with chips or pretzels. But when it comes to cookies? I want something I can sink my teeth into…

Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free} | runningwithspoons.com

These flourless gingerbread cookies are just that.

Big, soft, and chewy, with the irresistibly comforting flavours of ginger and molasses.* AND! to kick things up a few more notches, I put a little snickerdoodle spin on them by rolling them in cinnamon sugar just prior to baking. This adds just the perfect amount of extra sugar and spice, which is what gingerbread cookies are supposed to have in spades, yeah?

They’re 100% grain-free thanks to the almond flour* and coconut flour,* and super easy to make with only one bowl and a handful of healthy ingredients. I hope you love them ๐Ÿ˜Š

Happy eating!

Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free} | runningwithspoons.com

Iโ€™d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andย subscribeย toย our mailing list to receive new recipes in your inbox!

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Flourless Gingerbread Cookies


★★★★★

4.4 from 10 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 20 mins
  • Yield: 12 – 14 cookies 1x
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Ingredients

Scale
  • 1 large egg
  • 3 Tbsp (60 g) blackstrap molasses
  • 3 Tbsp (45 ml) coconut oil, melted
  • 1/4 cup + 2 tsp (58 g) coconut sugar, divided
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon, divided
  • 1 1/4 cup (140 g) almond flour
  • 1/4 cup (28 g) coconut flour
  • 1 tsp baking powder

Instructions

  1. Preheat your oven to 350ยบF (176ยบC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
  2. In a large mixing bowl, lightly beat the egg until the yolk breaks apart. Whisk in the molasses, coconut oil, 1/4 cup (50 g) coconut sugar, vanilla, ginger, and 1/2 tsp cinnamon, mixing until smooth. Add the almond flour, coconut flour, and baking powder, mixing until well combined.
  3. Add the remaining cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
  4. Bake for 9-11 minutes.* Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.

Notes

* You can bake these for 7-8 minutes if you want a slightly softer cookie. They tend to firm up as they sit, so adjust the baking time to your preference.

  • Prep Time: 10 mins
  • Cook Time: 10 mins

Keywords: baking, cookies, flourless, gingerbread, gluten-free, healthy, holiday, paleo, recipe

Did you make this recipe?

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Flourless gingerbread cookies that are soft, chewy, and super easy to make with only ONE BOWL and a handful of healthy ingredients {paleo, gluten-free, refined-sugar-free} | runningwithspoons.com

Looking for more healthy gingerbread recipes? Try one of these!

Flourless Gingerbread Muffins
Big and Chewy Paleo Gingerbread Cookies
Warm Gingerbread Breakfast Smoothie
1 Minute Iced Gingerbread Mug Cake
Lightened Up Chocolate Gingerbread Brownies

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*Disclosure: Some of the links included in this post may be affiliate links, meaning Iโ€™ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!

Filed Under: Cookies, Balls, & Bites, Gluten Free, Recipe Tagged With: baking, cookies, flourless, gingerbread, gluten-free, healthy, holiday, paleo, recipe

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Reader Interactions

Comments

  1. Tiffany

    May 23, 2021 at 6:18 pm

    Could you use golden syrup instead of molasses. We donโ€™t really have molasses in Australia and I really want to give these cookies a go cos I love ginger biscuits!

    Reply
  2. Emma

    October 29, 2020 at 5:17 pm

    Love this recipe! And all the recipes on this blog. I made this without any sugar (no coconut sugar, no substitutes) and I was pleasantly surprised. I also added a dash of salt. I agree, it didnโ€™t really have a strong ginger taste. Maybe next time I will add more ginger or try adding the actual squeeze ginger. Definitely satisfies my โ€œsweetโ€ tooth without being too sweet. Thanks!

    ★★★★★

    Reply
  3. Paul

    May 27, 2019 at 6:57 am

    We didn’t care for them at all. My wife, who loves ginger, said they don’t have much of a ginger taste. I, who likes cookies, didn’t care for these. Sorry, but they are too ‘healthy’ tasting for me.

    ★★

    Reply
  4. Beverley

    February 19, 2019 at 6:48 am

    Iโ€™ve skimmed the recipe and it looks delish…but didnโ€™t spit calorie content. Do you know how many calories per biscuit please? Thank you

    Reply
  5. Jo

    September 16, 2018 at 4:29 pm

    Not bad but a bit of a harsh aftertaste I think salt might help for sure.

    ★★★

    Reply
  6. Ashlee

    December 21, 2017 at 11:03 pm

    I made these twice now, once with granulated sugar instead of coconut sugar (everything else the same), and they turned out good. Tonight was my second time and I accidentally put in baking soda instead of baking powder..,,I sprinkled a little bit of baking powder to try and fix it, but wasnโ€™t quite sure how they would turn out, but to be honest I liked them better than the first time! Iโ€™m sure glad they turned out! They even had the crinkle on top this time as the first time they didnโ€™t and were more dense rather than airy and lite, which Iโ€™m more a fan of. Anyway, something to try for yourselves if you want.

    ★★★★

    Reply
  7. Julie

    December 21, 2017 at 2:40 pm

    Delicious!!! These were super easy to make and a healthier choice! Thank you!

    ★★★★★

    Reply
  8. Amy

    December 19, 2017 at 12:17 pm

    These look amazing! If I am baking for a school function and need to make these nut free, what would be the best sub for almond flour? Thanks!

    Reply
  9. S

    December 5, 2017 at 12:38 pm

    Hi, these sound wonderful! Do you think a flax egg would work with these to accommodate an egg allergy?

    Thanks!

    Reply
    • BumblinaGirl

      December 10, 2019 at 2:51 pm

      Flax egg does work!

      I’ve made this recipe 2x already and have 10 dozen total, to make. I’ve found the recipe for 1x, scooping large tablespoon-full’s of batter has made 8 medium sized cookies. I don’t know if I’m doing something wrong, but I’m otherwise pleased with the recipe!

      Thank you!

      ★★★★★

      Reply
      • Amanda @ .running with spoons.

        December 12, 2019 at 7:54 pm

        I’m so glad you like them! And thank you for letting me know that flax eggs work ๐Ÿ™‚

        Reply
  10. Reagan Ehrensbeck

    January 5, 2017 at 7:40 am

    these cookies are da bomb.com….idk i have never made them

    ★★★★★

    Reply
  11. Jenna

    January 5, 2017 at 6:07 am

    I made these cookies this morning and they are DELICIOUS! This is my first time baking with coconut sugar, and I can say that it will certainly not be my last now. These cookies aren’t overly sweet, which I like, and the molasses gives a nice flavour. Thank you for the recipe!

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      January 5, 2017 at 9:52 am

      I’m so glad you liked them, Jenna! Thanks for taking the time to let me know ๐Ÿ˜€

      Reply
  12. Caitlin

    December 20, 2016 at 1:50 pm

    Yum! Is there a sub for the sugar? Maple syrup?

    Reply
  13. Farah

    December 13, 2016 at 12:45 pm

    I just made these for a church function tonight. I just need to bring a dozen cookies. I love gingerbread so I decided to double the recipe just in case I like them. Well, I LOVE them! I already knew they would be amazing because the dough was off the charts good! The cookies just came out of the oven & I am just in awe of the flavor, texture- the everything of the cookies!
    I followed the recipe exactly. The coconut sugar really shined! The only thing I added was 1/4 tsp salt. I tasted the batter before the salt & felt it could use a little something. I added just bit & I liked it even more.
    Thank you for sharing all your wonderful recipes! None of your recipes have failed me!
    As far as cookie texture- I like ’em all! I do prefer chewy, but won’t turn down a crunchy, either (that’s my problem!) ๐Ÿ™‚

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      December 13, 2016 at 5:20 pm

      I’m so glad you enjoyed them, Farah! Thanks for taking the time to let me know ๐Ÿ˜€ And that’s a great tip about the sale — it really helps bring out the sweetness and other flavours.

      Reply
  14. Harlene

    December 8, 2016 at 8:18 pm

    Hi Amanda,

    Will I get the same results if I sub canola oil for coconut oil and granulated sugar for coconut sugar?
    Your cookies look amazing!

    Thanks,
    Harlene

    Reply
    • Amanda @ .running with spoons.

      December 11, 2016 at 7:14 am

      That should be totally fine, Harlene! I hope you like them ๐Ÿ˜€

      Reply
    • The Gluten-Free Baker

      September 8, 2020 at 1:55 am

      Please note canola oil is not comparable to coconut oil in health and taste benefits. Coconut oil is way better in both categories. Ditto coconut sugar, with the added benefit of being lower on the glycemic index as well.

      Reply
  15. [email protected]

    December 7, 2016 at 2:19 pm

    I’m a soft, chewy cookie kin d of gal myself, and my Hubby loves gingersnaps so these are perfect for the both of us. I’m putting them on the list.

    Reply
  16. Casey the College Celiac

    December 3, 2016 at 11:07 pm

    Girl, your photography skills are out of this world…as is your baking swag! These look delicious!

    Reply
    • Amanda @ .running with spoons.

      December 6, 2016 at 11:29 am

      Aww thanks Casey! That’s awesome of ya ๐Ÿ™‚

      Reply
  17. Katie @ Katrina's Clean Cooking

    December 3, 2016 at 3:22 pm

    I’m with you on preferring soft cookies, Amanda – crunchy, snap-able biscuits are great too, but nothing beats a soft, chewy cookie!๐Ÿ˜Š These look so delicious – funnily enough, yesterday I made some gingerbread cookies that look similar to these, so we must be on the same wavelength! But the ones I made yesterday weren’t flourless, so I’ll definitely have to give these a go some time!

    Reply
    • Amanda @ .running with spoons.

      December 6, 2016 at 11:29 am

      It’s the perfect time of the year for some gingerbread! Especially when it’s accompanied by hot chocolate. Just saying.

      Reply
  18. Ellie

    December 3, 2016 at 2:31 pm

    I have a nut allergy but these look so yummy! Do you think they’d still work with regular flour instead of coconut and almond flour?

    Reply
    • Amanda @ .running with spoons.

      December 6, 2016 at 11:28 am

      Sorry, Ellie, but I don’t think so. If it was just subbing out the almond then it would probably be fine, but coconut is pretty unique in how it absorbs liquid, so I’m really not sure how to sub it out.

      Reply
  19. Karlie

    December 3, 2016 at 12:12 pm

    OH MY GOSH yum! molasses is life <3 love these

    Reply
  20. michele @ paleorunningmomma

    December 3, 2016 at 9:36 am

    Love them – perfection! No snow yet here and worried that means Jan-April will be bad.

    Reply
  21. Charmaine Ng

    December 3, 2016 at 8:25 am

    Oh yaaaaas, this is so on especially now that I’m obsessed with anything gingerbread. So wintery.

    – Charmaine
    http://charmainenyw.com

    Reply
  22. Kat

    December 3, 2016 at 7:44 am

    Is it weird that I always considered Dec 1 to be winter time? I just have a hard time going through the final month of the year and not labeling it as a different season until almost the END of the month. That’s just weird to me – especially now that there is frost and ice covering my car every morning!
    I haven’t been bit by the gingerbread bug yet but these cookies look and sound incredible. I love how chewy and soft they look! I actally think they’d be good with some cream filling smashed between them…. ๐Ÿ˜‰

    Reply
    • Amanda @ .running with spoons.

      December 6, 2016 at 11:27 am

      Right!?!? I totally think about December the same way, and it’s bizarre to be 3 days away from Christmas and still consider it fall. Like.. no.

      Reply
  23. Arlene

    December 3, 2016 at 7:27 am

    Yum gingerbread cookies are my favorite xmas cookie (not into all those fancy cookies). Anyways, can I use a flax egg in these? Do you think it will work before I try? Thanks.

    ★★★★★

    Reply
    • Amanda @ .running with spoons.

      December 6, 2016 at 11:26 am

      I think it should be fine, Arlene! I’ve used a similar cookie recipe before and omitted the egg completely and it was fine, so a flax egg would be perfect.

      Reply

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Amanda

I'm Amanda - health coach, cookbook author, recipe developer, photographer, makeup junkie, and the blogger behind Running with Spoons - a blog dedicated to proving that healthy snacking doesn't have to be tasteless or boring, one delicious recipe at a time. More about Amanda โ†’

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