Gluten-Free Almond Flour Gingerbread Man Cookies

Make my Easy Gluten-Free Almond Flour Gingerbread Man Cookies without chilling or a mess of flour! They’re made soft & chewy w/ maple syrup & coconut sugar without any refined white sugar or white flour. They’re a perfect holiday cookie for your Christmas cookie exchange or gingerbread house.

Gluten-Free Almond Flour Gingerbread Man Cookies on parchment paper.

My Gluten-Free Almond Flour Gingerbread Man Cookies are a healthier twist on classic gingerbread cookies. They’re naturally sweetened with coconut sugar, maple syrup, and organic powdered sugar. These almond flour gingerbread cookies have the classic gingerbread flavor from molasses, ginger, and cinnamon.

They’re soft and chewy and the ideal holiday season treats for Christmas cookie exchanges. Using your favorite cookie cutters and this easy recipe, you have the perfect combination for a fun, family holiday tradition.

YouTube video

Why You’ll Love This Gingerbread Girl and Boy Cookies with Almond Flour Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Almond Flour Gingerbread Man Cookies on parchment paper.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free almond flour gingerbread man cookies:

Almond Flour: This recipe has been written for almond flour. Do not use almond meal. Fine almond flour works best. But you can replace up to 1/2 of the almond flour with oat flour to achieve a similar consistency. I do not recommend any gluten-free flour blend or white flour substitutions.

Tapioca Flour: Also known as tapioca starch. You can replace it with arrowroot flour, arrowroot starch, or cornstarch.

Coconut Sugar: Use brown sugar, maple sugar, or a sugar substitute like erythritol for a lower-calorie option.*

Baking Powder: If you need a gluten-free option, make sure your baking powder is labeled gluten-free. 

Ground Cinnamon: You can omit or use 1/2 as much nutmeg or allspice as substitutions.

Dried Ginger: Also known as ground ginger. Freshly grated ginger can be used as a substitute. Adjust the quantity to taste.

Salt: Any regular table salt or sea salt can be used.

Molasses: Blackstrap molasses, honey, maple syrup, or agave nectar can be a substitute. Keep in mind that this may alter the flavor slightly.

Coconut Oil: Substitute with melted butter, ghee, or melted vegan butter.*

Maple Syrup: Honey or agave syrup can be used as alternatives.

Milk: Choose any dairy or non-dairy milk of your choice, such as almond milk, coconut milk, or soy milk.

Organic Powdered Sugar: Regular powdered sugar can be used.

*I have not tested these substitutions.

Gluten-Free Almond Flour Gingerbread Man Cookies on parchment paper.

How to Make My Gluten-Free Gingerbread Man Cookies Recipe

Step 1: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl or the bowl of a stand mixer, combine your dry ingredients, including almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, dried ginger, and salt. Mix with a spatula or electric mixer until well combined.

Make a well in the center of your dry mixture and add your wet ingredients, including molasses, melted coconut oil, maple syrup, and 1-2 tablespoons of milk. Fold in with a spatula. Adjust the amount of milk based on the consistency of the dough. (See Recipe Notes)

Adding wet ingredients to gingerbread cookie dough.
Testing moisture level of gingerbread cookie dough.

Step 2: Cut Out the Cookies

Cut a large piece of parchment paper and fold it in half. On a flat surface, place the dough in between the two halves of parchment paper and roll dough to about 1/4 inch thickness. Use gingerbread man cookie cutters to cut out shapes and transfer them to the prepared cookie sheet.

Bake in the preheated oven for 9 minutes. They will appear soft but will firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.

Placing cookie cutters on gingerbread dough.

Step 3: Decorate the Cookies

In a small bowl, whisk together powdered sugar, milk, and butter until you achieve a smooth icing consistency.

Once the cookies are completely cooled, use a piping bag or a small snack bag with a small clipped corner to pipe the icing on top of the cookies. Allow the icing to set before serving.

Mixing icing for gingerbread cookies.
Piping icing on to a gingerbread girl.
Gluten-Free Almond Flour Gingerbread Man Cookies on parchment paper.

Almond Flour Gingerbread Man Cookie Recipe Notes

Dough Sweetness: Sample the dough before rolling. You can adjust the sweetness if desired by adding more coconut sugar, 1 teaspoon at a time.

Consistency of the Dough: After mixing wet ingredients into the dough, it will be slightly crumbly, and that is okay. Test it by rolling about 1 tablespoon of dough in your hand into a ball. If it holds together, your dough is perfect. If it’s still too crumbly, add 1 tablespoon of milk. If it’s too wet and sticking to your hands, add 1 tablespoon of almond flour.

Rolling the Dough: Rolling the dough between the two sheets of parchment paper eliminates the need for rolling them on a messy, floured surface. 

Rolling Thickness: Roll the dough to a uniform thickness of about 1/4 inch for even baking. Thicker cookies may require slightly longer baking times.

Icing Consistency: Adjust the amount of milk in the icing to achieve your desired consistency. Add more milk for a thinner icing or more powdered sugar for a thicker one.

Room Temperature: Store the cooled cookies in an airtight container at room temperature. Make sure the container is sealed well to prevent the cookies from becoming stale or absorbing moisture.

Layering: If stacking cookies in the container, consider placing a sheet of parchment paper between layers to prevent them from sticking together.

Refrigeration: While these cookies are fine at room temperature for several days, if you plan to keep them for an extended period, especially in warmer climates, you can refrigerate them. Place them in an airtight container to maintain freshness.

Freezing: Gingerbread man cookies can be frozen for longer storage. Ensure they are fully cooled before freezing. Separate layers with parchment paper in an airtight container or use a zip-top freezer bag. Thaw the cookies at room temperature when ready to enjoy.

Avoid Moisture: Moisture is the enemy of crisp cookies. Ensure the storage container is completely dry before placing the cookies inside. If the cookies do become slightly soft due to humidity, a quick reheat in the oven can restore their crispness.

Separate Iced Cookies: If your cookies are decorated with icing, consider placing a piece of wax paper between layers to prevent the icing from smudging or sticking to other cookies.

Can I use this gingerbread recipe to make gingerbread houses?

Yes, increase the baking time to about 12-13 minutes for a stronger gingerbread house pieces.

Do I have to chill the dough first?

No, this dough is soft and pliable immediately after mixing and doesn’t require chilled dough.

How do I know when the cookies are done baking?

Because the dough is dark brown, it will be difficult to tell if the edges have started to brown. 9 minutes at 350°F works best to bake a soft but chewy gluten-free gingerbread cookies.

Can I freeze the cookie dough for later use?

Yes, you can prepare the gingerbread cookie dough in advance and freeze it. Thaw the dough in the refrigerator before rolling and cutting.

Can I make the cookies without molasses?

Yes, you can substitute molasses with honey, maple syrup, or agave nectar. Keep in mind that this may alter the flavor slightly.

Can I make these cookies without icing?

Absolutely! The icing is optional. You can enjoy the cookies as-is or decorate them with your favorite glaze or frosting.

Can I make these dairy-free gingerbread cookies?

Yes, you can use dairy-free substitutes for butter and milk in both the cookie and icing recipes to make them dairy-free.

Here are a few more of my Healthier Christmas Cookie recipes I recommend:

Gluten-Free Almond Flour Gingerbread Man Cookies Recipe

Gluten-Free diet-friendly recipe
Make my Easy Gluten-Free Almond Flour Gingerbread Man Cookies without chilling or a mess of flour! They're made soft & chewy w/ maple syrup & coconut sugar without any refined white sugar or white flour. They're a perfect holiday cookie for your Christmas cookie exchange or gingerbread house.
5 from 5 votes
Servings 20
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes

Ingredients
  

Gingerbread Cookie Dough:

  • 1-2/3 cup almond flour
  • 1/3 cup tapioca flour
  • 1/3 cup coconut sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon dried ginger
  • 1/4 teaspoon salt
  • 1/4 cup molasses
  • 1/4 cup coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon milk (1-2 tablespoons as needed)

Icing:

  • 1/2 cup organic powdered sugar
  • 1-1/2 teaspoons milk
  • 1 teaspoon butter

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    In a large mixing bowl or the bowl of a stand mixer, combine your dry ingredients, including almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, dried ginger, and salt. Mix with a spatula or electric mixer until well combined.
    Make a well in the center of your dry mixture and add your wet ingredients, including molasses, melted coconut oil, maple syrup, and 1-2 tablespoons of milk. Fold in with a spatula. Adjust the amount of milk based on the consistency of the dough. (See Recipe Notes)
  • Cut a large piece of parchment paper and fold it in half. Place the dough in between the two halves of parchment paper and roll the dough to about 1/4 inch thickness. Use gingerbread man cookie cutters to cut out shapes and transfer them to the prepared cookie sheet.
    Bake in the preheated oven for 9 minutes. They will appear soft but will firm up as they cool.
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
  • In a small bowl, whisk together powdered sugar, milk, and butter until you achieve a smooth icing consistency.
    Once the cookies are completely cooled, use a piping bag or a small snack bag with a small clipped corner to pipe the icing on top of the cookies. Allow the icing to set before serving.

Video

YouTube video

Notes

Dough Sweetness: Sample the dough before rolling. You can adjust the sweetness if desired by adding more coconut sugar, 1 teaspoon at a time.
Consistency of the Dough: After mixing wet ingredients into the dough, it will be slightly crumbly, and that is okay. Test it by rolling about 1 tablespoon of dough in your hand into a ball. If it holds together, your dough is perfect. If it’s still too crumbly, add 1 tablespoon of milk. If it’s too wet and sticking to your hands, add 1 tablespoon of almond flour.
Rolling the Dough: Rolling the dough between the two sheets of parchment paper eliminates the need for rolling them on a messy, floured surface. 
Rolling Thickness: Roll the dough to a uniform thickness of about 1/4 inch for even baking. Thicker cookies may require slightly longer baking times.
Icing Consistency: Adjust the amount of milk in the icing to achieve your desired consistency. Add more milk for a thinner icing or more powdered sugar for a thicker one.

Nutrition

Calories: 109kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 1mgSodium: 43mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 7IUVitamin C: 0.004mgCalcium: 34mgIron: 1mg
Keyword almond flour, cookie exchange, gingerbread, naturally sweetened
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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