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All the flavors and spices you love in a ginger cookie, but made healthier with this Paleo version! Kept gluten free, grain free, and dairy free, these soft & chewy ginger cookies are perfect for your holiday baking.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Jump to RecipePrint Recipe
Mid December = hello holiday baking! I don’t know about you, but you can’t have holiday baking without ginger cookies – paleo soft ginger cookies to be specific 🙂 So here you go, a Paleo Soft Ginger Cookie Recipe that tastes just as good, if not better than the original.
One of my favorite holiday cookies has always been these super chewy ginger cookies that my Mom would make. Well, I wanted a cleaner cookie and that’s how this Paleo, Gluten Free, Dairy Free, and Grain Free version was born.
Instead of a butter + flour based cookie, I made some healthier swaps to keep these cookies paleo. Mainly, incorporating both coconut oil and almond flour to keep these Soft Ginger Cookies both dairy and grain free.
Even with these substitutions, I was literally SHOCKED with how moist & chewy these cookies are once they cool. Don’t believe me? Check out the photo below to see what the texture looks like!
Want to know what else makes these cookies so dang amazing? Frontier Co-op spices. From the moment you open one of their jars you can *literally* smell the difference in your face! As someone who used to work for a Co-op, I love supporting Frontier no only because of the high quality of their spices, but because of their sourcing standards, organic products, and how they give back and invest in the farmers they work with. You can read more about the amazing work they do here!
What Spices are the best?
For this Paleo Soft Ginger Cookies Recipe, I use ginger, obviously, along with warming cinnamon, nutmeg, and vanilla extract. I used all Frontier Co-op spices, to get the best flavors you expect from a soft & chewy ginger cookie.
What type of molasses to use for this Paleo Soft Ginger Cookies Recipe?
For this recipe, I use organic unsulphured molasses – you can find the one I used in this recipe here. It will make a big difference if you aren’t using a high quality molasses – so make sure you don’t skimp on this!
Also, make sure you grab the unsulphured molasses. Blackstrap molasses is definitely on the more bitter side and will also have a negative effect on the end result of the cookie.
How To Make Paleo Soft Ginger Cookies
- Preheat oven – to 350F and line a baking tray with parchment paper.
- Wet Ingredients – whisk together wet ingredients in a large mixing bowl: egg + egg yolk, coconut sugar, coconut oil, molasses, maple syrup, and vanilla extract.
- Dry Ingredients – whisk together dry ingredients in a separate mixing bowl: almond flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add Dry to Wet – slowly stir in dry ingredients to whisked wet ingredients until combined.
- Chill Dough – chill dough for a minimum of 20 minutes, this will make it easier to roll into balls
- Roll into balls – roll into 1.5 – 2″ balls. Optional: coat in organic cane sugar for the crystalized look. To keep paleo, you can roll in coconut sugar instead.
- Bake – you want to bake the cookies at 350F for 9-10 minutes, or until the tops have started to crack. Bake on the shorter side for a chewier cookie.
Here’s what people are saying about these Paleo Soft Ginger Cookies
The BEST COOKIES EVER. I’m the one fangirling!!!! – Alex, The Defined Dish
They are awesome! My very picky husband who won’t eat anything “god/better for you” loved them! – Anissa
Made these tonight and they’re one of the best paleo cookies I’ve ever had. Thank you! – Karli
My new favorite cookie! Already made a second batch for Christmas stuff this week! – Andi
This recipe was made in partnership with Frontier Co-op, and all opinions are my own. Thank you for checking out this recipe and I’d love to hear in the comments below if you give it a try (or you want to)!
Huge thanks to Frontier Co-op for sponsoring this recipe. I am able to do what I love thanks to working with brands that support me, so if you showFrontier Co-opsome love too, it would mean the world to me 🙂
If you like this recipe, I’ve got some Gingerbread Cookie Dough Truffles you can check out here. Alternatively, if you’re into cookies, some of my other favorites include thesePeanut Butter Oatmeal Chocolate Chip Cookies,Flourless Chocolate Peanut Butter Cookies, orChocolate Caramel Thumbprint Cookies. As always, I’d love to hear if you try this cookie recipe by leaving a comment below 🙂
Paleo Soft Ginger Cookies
Prep: 10 minutes minutes
Cook: 10 minutes minutes
Total: 20 minutes minutes
Servings: 16 cookies
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All the flavors and spices you love in a ginger cookie, but made healthier with this Paleo version! Kept gluten free, grain free, and dairy free, these soft & chewy ginger cookies are perfect for your holiday baking.
Ingredients
WET
- 1 large egg + egg yolk
- ⅓ cup coconut sugar
- ⅓ cup unrefined coconut oil melted & cooled
- 2 tbsp unsulphured organic molasses*
- 2 tbsp maple syrup
- 1 tsp Frontier Co-op vanilla extract
Dry Ingredients
- 2 cups almond flour packed (as you would with brown sugar)
- 2 tsp baking soda
- 1 tsp Frontier Co-op ground cinnamon
- 1 tsp Frontier Co-op ground ginger
- ½ tsp Frontier Co-op ground cloves
- ½ tsp salt
Coating - optional**
- ¼ cup organic cane sugar
Instructions
Preheat oven to 350F and line a baking sheet with parchment paper
In a large mixing bowl, whisk together wet ingredients until combined.
In a separate medium-sized mixing bowl, whisk together dry ingredients.
Slowly add dry ingredients to wet ingredients, stirring until just combined. Chill dough for 20 minutes (this will help firm up batter so you can roll into balls)
Remove from fridge and roll dough into 2-3 tbsp balls. Optional but suggested: coat in organic coconut sugar.
Place cookie dough balls (no need to flatten, they will do that on their own while baking in the oven) on a baking tray and bake at 350F for ~10 minutes, or until tops are cracked.
Let cool completely before handling. Enjoy!
Notes
*suggested molasses found here
**to keep Paleo, leave off or coat in coconut sugar instead. It looks like a more traditional ginger cookie if you coat in the larger organic sugar crystals.
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About Casey Colodny
Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.
Reader Interactions
14 comments
Linda says
These are one of the best cookies that I have made and being healthy makes them even better. I didn’t have normal molasses so I used pomegranate molasses, doubled the ginger and next time will half the salt. They turned out perfect. Thankyou- Casey Colodny says
So so happy you loved these, Linda! Good to know they work with pomegranate molasses – that’s amazing!
– Casey
Reply
- Heidi says
These are AMAZING. finished in 48 hours. By myself. And ate some of the raw batter which is also AMAZING. Not mad about it.Reply
- Casey Colodny says
WHAT I LIKE TO HEAR!!! I usually hide these cookies from Andy so i can eat them all myself too lol. Thanks for sharing, Heidi!!
– CaseyReply
- Lee says
These are the softest and best gingerbread cookies ever! I’ve made these the past two years for Christmas and they never fail to dissapoint. Best part is if you want them a little harder on the outside and softer on the inside I just leave them out on the counter, but for the softest cookie you may ever eat I just place them in an airtight container.Reply
- Casey Colodny says
Love to hear that these cookies have become part of a family tradition, Lee! Makes me so so happy to hear!!! Thank you for taking the time to leave a review 🙂
– CaseyReply
- Anissa Hernandez says
So good and so easy to make!
Casey what kind of salt is best for baking?Reply
- Casey Colodny says
So glad that you love these, Anissa !!! I usually stick to fine grain sea salt for baking when called for in a recipe. If I’m adding as a finishing touch, I love the chunky maldon sea salt flakes!
– CaseyReply
- Eva says
Loved the gingery spicy flavors of these cookies! I used real ginger instead of the powder because I had some and worked out great. Definitely making these again when it gets really cold out.Reply
- Casey Colodny says
That’s awesome that they worked with fresh ginger – that sounds like a yummy addition! I’ve actually made them with candied ginger before too which adds nice chewy pieces if you chop them small 🙂
Thanks, Eva!
– CaseyReply
- Susan infinger says
Where is the recipe ingredients ? I don’t see it.
Reply
- Casey Colodny says
So sorry! There was a glitch in the system, recipe should be up now!!
– CaseyReply
- Laura says
These cookies look so yummy! O you press down to cookies before baking? or leave them in a ball?
Thank you
Reply
- Casey Colodny says
Hi Laura, they are definitely a holiday favorite!! You do not need to press down on the cookies. Once you coat in sugar, leave them in a ball and place on parchment-lined baking tray. They will spread/flatten in the oven on their own while baking. I’ll make sure to update the recipe instructions to reflect this – thanks for bringing to my attention!
– CaseyReply
