A healthier take on the classic gingerbread cookie recipe! Made with almond flour, coconut sugar, molasses, and coconut oil, these healthy gingerbread men are gluten-free, dairy-free, and refined sugar free. They are perfectly sweet and spicy and are sure to get you in the holiday spirit!
Cookie week continues with another all-time classic! GINGERBREAD MEN! If you're a gingerbread lover like me, definitely check out my paleo gingerbread truffles from last winter.
Honestly, I feel like gingerbread cookies are sometimes overlooked. Don't get me wrong, they are ALWAYS part of the holiday cookie line up. But, more often than not, I feel like they are used as part of a gingerbread house or get hung on a tree as a temporary ornament.
I never really understood the whole 'decorate cookies that aren't meant for eating thing' though. Like, making gingerbread houses is fun and all. But, so is eating cookies.
And trust me, you're going to want to eat these healthy gingerbread men. They're the perfect combination of sweet and spicy with just the right amount of crunch. I made a couple simple swaps to keep these gingerbread men gluten-free, dairy-free, and refined-sugar free.
These gingerbread men delicious eaten on their own, but pair perfectly with a warm cup of coffee on a cold winter day. They are even better (and more fun) with a little bit of frosting for decorating.
Because what is a gingerbread man that isn't decorated...? A naked gingerbread man? Ok bad joke.
Annnnddd... on that note... time to grab your friends and family and get baking!
Baking with molasses
Molasses is a key ingredient to giving gingerbread cookies that deep, rich flavor. While it is considered a sweetener, on it's own, molasses isn't overly sweet.
A little bit of background on molasses for those of you who aren't familiar with it. Molasses is the dark syrupy byproduct that is created during the sugar-making process.
When sugarcane is crushed, a liquid is pulled out from it. That liquid is boiled down, sugar crystals are formed, and then removed from the liquid. The liquid that is left once the sugar crystals are removed is molasses!
This boiling-extraction process can be repeated a second time for a darker, richer molasses. It is a little less sweet than lighter molasses and has a deeper flavor. A third boiling-extraction process produces Backstrap molasses, which has an even deeper, but less sweet, flavor.
This richer flavor balances well with the ginger-y spices used in gingerbread. I'd recommend using dark or backstrap molasses here if you like the very inse ginger-y flavors. If you'd like the cookies to be sweeter with a more subtle flavor, I'd use a light molasses.
Molasses also boasts some health benefits! Because molasses contains a concentrated amount of the nutrients that were present in the sugarcane, it is high in:
- Iron
- Calcium
- Magnesium
- Potassium
Since backstrap molasses is the most concentrated (has had the most sugar removed), it will have the highest amount of vitamins and minerals.
How to make healthy gingerbread men
Making these healthy gingerbred men is incredibly simple. The dough requires just two bowls and a few minutes to mix together. It does need to chill in the fridge for about 30 minutes before rolling, but that time is hands off.
To make these cookies, you will need:
- Almond flour
- Coconut sugar
- Coconut oil
- Molasses (I used dark)
- 1 Egg
- Baking soda
- Spices (cinnamon, ginger, nutmeg, cloves, pinch of salt)
Once you have your ingredients gathered, mix together all your dry ingreidnets - almond flour, salt, baking soda, coconut sugar and spices - in a medium bowl. In a separate larger bowl, combine the wet ingredients - egg, melted coconut oil, and molasses. Add the dry ingredients to the wet ingredients and mix until combined.
Once combined, allow dough to chill in fridge for at least 30 minutes!
Once the dough is chilled, roll out until it is about ¼ inch thick. Use your favorite cookie cutters to cut out shapes!
Bake at 350F for 11-13 minutes. Allow to cool completely before decoratorating. The cookies will crisp up as the cool.
Decorating your gingerbread men
Once your cookies have cooled completely, it's time for what I believe is the MOST FUN part of holiday cookie baking - DECORATING!
If you'd like to make your own icing for decorating, just combine 1 cup of powdered sugarand 1-2 tablespoons of water. If you'd like it colored, add a few drops of your food coloring. Mix together the ingredients and add to a ziplock bag. Cut the corner to make decorating easier!
You can of course, eat the cookies plain. Other decorating ideas include just some powdered sugar or sprinkles! Feel free to get creative!
If you liked this recipe, you'll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Healthy gingerbread men (gluten free)
Ingredients
Method
- Preheat oven to 350F
- Mix together almond flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, salt, and coconut sugar (dry ingredients)
- In a separate bowl, stir together all wet ingredients (egg, molasses, melted coconut oil)
- Add dry ingredients to wet and stir to combine
- Once combined, allow dough to chill in fridge for at least 1 hour (I did overnight, then let it sit the next at room temp for 15 minutes).
- Roll dough to ¼ inch thick and use cookie cutters to cut out shapes. If dough is too warm and tough to work with, place back in the fridge for at least another 30 minutes.
- Bake at 350F for 11-13 minutes
- Allow to cool completely before decorating
Linda says
Hi Erin,
I would like to try your recipe but with oat flour instead of almond flour, to yield a more crispy texture. How much oat flour should I use? Would I need to adjust any of the other ingredients as well?
Rose says
These are the most delicious gingerbread cookies I’ve ever made! Chewy and crispy perfection!! Thank you so much for this amazing recipe- it will be on repeat in our kitchen! You’re the best, Erin!
Erin says
Hi Rose, so happy you loved them! 🙂
Kay says
This is just what I've been looking for with the exception that I can't have nuts or oats. Is there another flour that would work in this recipe (such as gluten-free all purpose flour)? Thank you!
Erin says
Hi Kay, hmm those flours don't have the same ratio. You can try another flour and adjust the amount. Let me know how they come out!
Amanda M says
Hi Erin I’m confused if this recipe requires vanilla or not. It is in the actual ingredient list but not listed in the context anywhere.
Erin says
Hi Amanda, yes, the cookies require 1 tsp of Vanilla. It is listed in the recipe card at the bottom of the post. Hope this helps! 🙂
AnaMaria says
Love this recipe! So yummy and my kids loved it.
Question though, our cookies lost their gingerbread man shape while baking and grew very big...is there a way to fix that for next time we make this recipe?
Lana says
I’m obsessed with these cookies!!
Making them for the 4th time this season! They are sooo rich in flavor and amazingly chewy and soft! I’ve sent them to my boss and my God children and they absolutely love them!
Thanks Erin!
Erin says
Hi Lana, so happy you loved them so much! 🙂
Nicole says
The SOFTEST most flavorful gingerbread cookies we have ever made!!!
Erin says
Hi Nicole, so happy you loved them!
Natasha Coulter says
These are absolutely delicious and so easy. I highly recommend rolling them out on a silicone pastry mat because the dough is pretty sticky. I frosted mine by dipping them in some powdered sugar mixed with water and almond extract and it complemented it so well. These will definitely be my go-to gingerbread cookies from now on!
Erin says
Hi Natasha, so happy you loved them so much!!
Lauren says
Such an easy to follow recipe and tastes like Christmas!
Minimal ingredients but delicious taste.
Erin’s recipes are seriously the best!
Erin says
Hi Lauren, thanks for sharing! So glad you enjoyed them!!
Sarit says
Hey Erin! Do you think it would be okay to sub a flax egg for a regular egg? If so, do you have a recommendation for the amount? This is my first year baking cookies so I want to ensure I get it right! Thanks 🙂
Erin says
Hi Sarit, I haven't tried the recipe with a flax egg but it should work. I'd try a 1:1 ratio and see what the consistency is like. Let me know how they come out!
sarit says
Thanks Erin, it worked out well with the flax egg!
Erin says
Hi Sarit, I am so glad to hear that! 🙂
Sue says
Hi Erin
If I use all purpose flour or white whole wheat flour do I need to preheat the oven to 350 or 375? Also how many minutes?
Erin says
I just made them and they're amazing! I substituted almond flour for half buckwheat and half oat flour. I think it gives them a nice rustic taste. thank you!
Erin says
Hi Erin, I am so happy you enjoyed them and made them your own!!
Sue says
Hi Erin
Can I substitute white whole wheat flour? Also can I use butter instead of coconut oil?
Erin says
Hi Sue, it won't work as well! Sorry about that!
Sue says
Hi Erin
Is all purpose flour ok to use? Only asking because one of my family members have an allergy to nuts? I don’t have coconut oil on hand
Erin says
Hi Sue, yes that should be fine. Just double check the ratio. Let me know how they come out!!
Renee says
super sticky what did you use to roll out the dough?
Erin says
Hi Renee, you can use some additional almond flour to cover your surface and dry out the dough a little or store it in the fridge longer. Just a rolling pin. Hope this helps and let me know how they come out next time!!
Juliana says
these were so good!! dough was kinda sticky so I rolled it out on tapioca flour. amazinnggg 10/10
Erin says
Hi Juliana, so happy you liked them and great fix!! Thanks for your support!! 🙂
Katy says
Hi! Can I sub coconut flour?
Erin says
Hi Katy, I haven't tried the recipe with it but feel free to give it a try. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Tom says
Nothing says the holidays like these!!! Taste so good!
Erin says
Hi Tom, I am so glad you like them!! 🙂