gingerbread cookies

I’ve made these at least 5 times in the last month.  (Partly because it took a couple tries to get the recipe right, but we ate every batch.  They just kept getting better!)

I have only made these as drop cookies, but you could definitely roll them out for traditional gingerbread cut-out cookies too.  Who knows, that might be a Monday activity for us!  With no school, it’s a perfect day to bake.

I hope you have time to make these too.  With no white sugar or gluten, these are a great alternative to try if you love gingerbread like I do.


  • 1/3 cup coconut oil (melted)
  • 3/4 cup coconut palm sugar
  • 1/4 cup molasses
  • 1/4 cup almond milk
  • 1/4 cup unsweetened applesauce
  • 2 cups oat flour (I make this myself by processing rolled oats in a blender)
  • 1/2 teaspoon xanthan gum (if you don’t have any, make the cookies anyway, they will still taste great, they will just be delicate)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • Optional coarse sea salt


  • Mix coconut oil and coconut palm sugar until thoroughly combined
  • Add molasses, almond milk and applesauce and mix
  • Sift together dry ingredients
  • Slowly stir dry ingredients into wet until combined
  • Refrigerate dough for at least one hour
  • Preheat oven to 350 degrees
  • Line a baking sheet with parchment paper
  • Roll about 1 tablespoon of dough into a ball and flatten onto lined baking sheet.
  • Optional – sprinkle with coarse sea salt (I thought this was a great addition!)
  • Repeat, leaving an inch between cookies as they will spread while baking
  • Bake for 12 minutes
  • Rest on baking sheet 2 minutes before transferring to a cooling rack