Paleo gingerdoodle cookies are soft, spiced and delicious! Made with almond flour, molasses and ginger, they taste like snickerdoodle cookies with a gingerbread twist!
It just isn’t the holiday season without lots of cookie baking, you know?! One of my recent favorites to bake and enjoy are these cookies that are a cross between a snickerdoodle cookie and a gingerbread cookie!
They’re a delicious gingerbread twist on a classic snickerdoodle cookie, that’s soft, spiced and delicious!
As I write about these gingerdoodles, I realize “gingerdoodle” sounds like the latest breed of dog everyone wants — cute, golden brown and super cuddly! While these cookies will not cuddle you back, but they are cute golden brown and perfect for the holiday season!
Pumpkin pie spice, cinnamon, ginger and molasses give these cookies a warm and cozy flavor thats perfect for the holiday season. They’re the perfect cookie if you’re looking for a gluten and dairy free option that doesn’t sacrifice taste or texture.
I like adding pomegranate seeds on top of the iced ones to give them an extra festive touch and pop of color. I love putting pomegranate seeds on everything this time of year and they’re packed with antioxidants too!
ingredients for paleo gingerdoodle cookies
Here’s everything you need to make these cookies! It’s important to note that the cookies themselves are paleo friendly, but the icing and regular sugar on top would not be considered paleo friendly.
Coconut sugar is considered paleo friendly, so instead of rolling these cookies in regular sugar you could roll them in coconut sugar to keep the recipe paleo friendly.
- blanched almond flour
- coconut flour
- pumpkin pie spice
- cinnamon
- baking soda
- salt
- egg
- molasses
- coconut oil
- coconut sugar – feel free to use brown sugar if you are not looking to make these strictly paleo
- vanilla extract
- sugar for rolling the cookies (optional)
- confectioners sugar (optional)
- lemon juice (optional)
- maple syrup (optional)
equipment/ utensils:
- mixing bowls
- wooden spoon
- baking sheet
- parchment paper
how to make grain free gingerdoodle cookies
Making this gingerdoodle cookie recipe is super easy and requires no fancy mixers or equipment. All you have to do is combine the wet and dry ingredients together to make the cookie dough.
As for how to top them, I’ve left it up to you! These cookies can be rolled in cane sugar (which is not paleo in case you are wondering) for the sugar coating, or can be drizzled with a lemon maple icing (also not paleo due to the confectioners’ sugar). Both come out totally delicious, so it’s up to you on what you prefer or you can do some of each like I did here!
If you want this recipe to be completely paleo, omit the icing and roll the cookies in coconut sugar instead of cane sugar.
Paleo Gingerdoodle Cookies
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp. pumpkin pie spice
- 3/4 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup coconut oil melted
- 1/2 cup coconut sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp. vanilla extract
For Coating
- 2 tbsp. turbinado sugar for coating optional
Lemon Maple Icing:
- 1/4 cup confectioners’ sugar
- 1/2 tbsp. maple syrup
- juice of 1/4-1/2 of a lemon
- sprinkle of cinnamon or pumpkin spice
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together flours, spices, baking soda and salt. Set aside.
- In another bigger bowl whisk melted coconut oil, coconut sugar, molasses, egg, and vanilla extract.
- Add the dry ingredients to the wet and use a wooden spoon to mix the batter together.
- Use a cookie scoop to portion out the dough. Use your hands to roll into a ball and then gently roll in sugar if doing the sugar coating or leave plain and place on the baking sheet. Use your palm to gently press the cookies down just a little bit.
- Bake for 10 minutes. Transfer to a wire rack and let cool.
- If topping with icing, mix all the icing ingredients together in a small bowl. Add more lemon juice if needed to thin out the icing to a consistency you are able to drizzle. Use a fork to drizzle on top of the cookies.
- Store covered for 3-4 days. Enjoy!
more cookie recipes you’re sure to love
- vegan pumpkin chocolate chip cookies
- pumpkin snickerdoodle cookies
- pumpkin pie thumbprint cookies
- pillowy pumpkin cookies with cream cheese frosting
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