Simple Almond Flour Gingerbread Cookies

Here is my favorite almond flour gingerbread cookie recipe, with warm spices like cinnamon and ginger, a chewy texture, and all the cozy flavors of traditional gingerbread but made with almond flour instead.

These gingerbread cookies are perfect for anyone avoiding regular flour but still wanting that classic holiday taste. I love making a big batch because they keep well in the freezer, and let’s be honest – having gingerbread cookies ready anytime is never a bad thing.

What Kind of Almond Flour Should I Use?

For these gingerbread cookies, you’ll want to use blanched almond flour rather than almond meal for the best results. Blanched almond flour is made from almonds with the skins removed, giving you a finer texture and lighter color that works perfectly in cookies. Almond meal, which includes the skins, can make your cookies a bit grittier and darker. Most grocery stores carry blanched almond flour in the baking aisle, and brands like Bob’s Red Mill or Blue Diamond work great. Make sure your almond flour is fresh and stored properly – it can go rancid faster than regular flour, so keep it in the fridge or freezer if you don’t use it often.

Options for Substitutions

These gingerbread cookies are pretty adaptable, but some ingredients work better than others for swaps:

• Almond flour: This is the star of the recipe, so I’d stick with almond flour for the best texture. If you absolutely need a substitute, try oat flour, but expect a slightly different texture and you may need to add a bit more.
• Tapioca flour: Arrowroot powder works as a 1:1 swap here. You can also try cornstarch, but use only 3-4 tablespoons instead of 5 since it’s more potent.
• Coconut oil: Melted butter works great if you’re not dairy-free. For vegan options, try melted vegan butter or even a neutral oil like avocado oil.
• Maple syrup: Honey is a good swap if you’re not vegan, but use slightly less since it’s sweeter. Agave nectar also works well as a 1:1 replacement.
• Blackstrap molasses: Regular molasses works fine if that’s what you have. In a pinch, you can use dark corn syrup, but you’ll lose some of that rich gingerbread flavor.
• Ground ginger: Fresh grated ginger can work, but use only 1 teaspoon since it’s much stronger. You can also add a pinch of ground cloves or nutmeg for extra warmth.

Watch Out for These Mistakes While Baking

The biggest mistake when making almond flour gingerbread cookies is overmixing the dough, which can make your cookies dense and tough – gently fold the wet ingredients into the dry until just combined. Since almond flour behaves differently than regular flour, avoid adding extra liquid if the dough seems crumbly; instead, press it together with your hands and let it rest for 10 minutes to hydrate properly. Another common error is rolling the dough too thin, which leads to cookies that break easily – aim for about 1/4 inch thickness for the perfect chewy texture. Make sure your coconut oil is completely cooled before mixing it in, as warm oil can make the dough too sticky to handle, and always chill the shaped cookies for 15-20 minutes before baking to help them hold their shape in the oven.

What to Serve With Almond Flour Gingerbread Cookies?

These spiced cookies are perfect with a warm cup of coffee or tea – the ginger and cinnamon flavors really shine when paired with something hot to drink. I love serving them alongside a glass of cold almond milk or oat milk, which complements the almond flour base beautifully. They also make a great addition to a holiday cookie platter with other festive treats, or you can crumble them over vanilla ice cream for a simple dessert. For a cozy afternoon snack, try dunking them in hot cocoa or chai tea.

Storage Instructions

Keep Fresh: These gingerbread cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to put a piece of parchment paper between layers to keep them from sticking together, especially if you’ve added any icing or decorations.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months – they thaw beautifully! I also love freezing the cookie dough balls on a baking sheet, then transferring them to a bag so I can bake fresh cookies whenever a craving hits.

Make Ahead: The dough actually gets better after resting in the fridge overnight, so feel free to mix it up a day ahead. Just wrap it tightly in plastic wrap and let it come to room temperature for about 15 minutes before rolling and cutting your cookies.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 13-16 g
• Fat: 52-58 g
• Carbohydrates: 83-90 g

Ingredients

For the dry mixture:

• 1 1/2 cups almond flour
• 5 tbsp tapioca flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp baking soda

For the wet mixture:

• 2 tbsp coconut oil, melted and cooled
• 1/4 cup pure maple syrup
• 1 tbsp blackstrap molasses

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (180°C).

Line a large baking sheet with parchment paper, and lightly spray the parchment with cooking oil to prevent sticking.

This ensures the cookies release easily after baking.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups almond flour
• 5 tbsp tapioca flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp baking soda

In a mixing bowl, whisk together the almond flour, tapioca flour, ground ginger, cinnamon, and baking soda.

Make sure all the dry ingredients are fully combined and evenly distributed.

This step helps ensure the cookies bake evenly and have a consistent texture.

Step 3: Combine Wet Ingredients and Form Dough

• 1/4 cup pure maple syrup
• 2 tbsp coconut oil, melted and cooled
• 1 tbsp blackstrap molasses

Add the pure maple syrup, melted and cooled coconut oil, and blackstrap molasses to the bowl with the dry ingredients.

Stir with a rubber spatula or knead with your hands until a consistent cookie dough ball forms.

The dough should feel sticky but hold together easily.

Let the dough rest for about 10 minutes so the flours can hydrate—I’ve found this really helps the dough roll out more smoothly.

Step 4: Roll Out and Cut Cookie Dough

Place a large piece of parchment paper on your work surface and set the rested cookie dough ball in the center.

Cover the dough with another piece of parchment and roll it out to about 1/4-inch (0.5 cm) thick with a rolling pin.

Use a cookie cutter to cut out gingerbread shapes and transfer them to the prepared baking sheet.

Gather and re-roll any dough scraps to cut additional cookies.

I prefer my gingerbread a bit soft and chewy in the center, so I stick to the 1/4-inch thickness.

Step 5: Bake the Cookies

Bake the gingerbread cookies at 350°F (180°C) for 8-9 minutes for a soft, chewy texture or 10-11 minutes for darker, crispier cookies.

Keep an eye on them—they should be golden brown.

Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely.

Step 6: Cool and Decorate Cookies

After the cookies have cooled completely on the rack, decorate with your favorite vegan royal icing if desired.

Cooling fully before decorating ensures the icing won’t melt or run, resulting in beautiful cookies.

Sometimes I like to sprinkle a touch of cinnamon on top for extra warmth.

Simple Almond Flour Gingerbread Cookies

Delicious Simple Almond Flour Gingerbread Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 18 minutes mins

Total Time 27 minutes mins

Servings 4

Calories 900 kcal

Ingredients

  

For the dry mixture:

• 1 1/2 cups almond flour
• 5 tbsp tapioca flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp baking soda

For the wet mixture:

• 2 tbsp coconut oil, melted and cooled
• 1/4 cup pure maple syrup
• 1 tbsp blackstrap molasses

Instructions

 

• Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper, and lightly spray the parchment with cooking oil to prevent sticking. This ensures the cookies release easily after baking.
• In a mixing bowl, whisk together the almond flour, tapioca flour, ground ginger, cinnamon, and baking soda. Make sure all the dry ingredients are fully combined and evenly distributed. This step helps ensure the cookies bake evenly and have a consistent texture.
• Add the pure maple syrup, melted and cooled coconut oil, and blackstrap molasses to the bowl with the dry ingredients. Stir with a rubber spatula or knead with your hands until a consistent cookie dough ball forms. The dough should feel sticky but hold together easily. Let the dough rest for about 10 minutes so the flours can hydrate—I've found this really helps the dough roll out more smoothly.
• Place a large piece of parchment paper on your work surface and set the rested cookie dough ball in the center. Cover the dough with another piece of parchment and roll it out to about 1/4-inch (0.5 cm) thick with a rolling pin. Use a cookie cutter to cut out gingerbread shapes and transfer them to the prepared baking sheet. Gather and re-roll any dough scraps to cut additional cookies. I prefer my gingerbread a bit soft and chewy in the center, so I stick to the 1/4-inch thickness.
• Bake the gingerbread cookies at 350°F (180°C) for 8-9 minutes for a soft, chewy texture or 10-11 minutes for darker, crispier cookies. Keep an eye on them—they should be golden brown. Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely.
• After the cookies have cooled completely on the rack, decorate with your favorite vegan royal icing if desired. Cooling fully before decorating ensures the icing won’t melt or run, resulting in beautiful cookies. Sometimes I like to sprinkle a touch of cinnamon on top for extra warmth.