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iced and uniced gingerbread cookies on a grey background.

gluten-free, paleo/AIP Gingerbread Cookies (grain-free, nut-free, egg-free, dairy-free)

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4 from 3 reviews


These gingerbread cookies are a holiday classic. They’re slightly crispy on the outside, soft and chewy on the inside, perfectly spiced, AIP, paleo, grain and dairy-free.

This recipe was updated on December 17, 2020.


Units Scale
  • 1/2 cup coconut flour
  • 1/4 cup + 1 tsp tapioca starch
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 tsp powdered ginger
  • 3 TBSP unsulphered blackstrap molasses
  • 3 TBSP virgin coconut oil, melted
  • 2 TBSP honey
  • 2 tsp pure vanilla extract
  • 1 gelatin egg (see below)

Gelatin Egg

  • 2 tsp apple cider vinegar
  • 1 TBSP gelatin
  • 1 TBSP hot water


  1. Preheat oven to 350F.
  2. In a large bowl, combine coconut flour, tapioca starch, sea salt, baking soda, cinnamon and powdered ginger.
  3.  In a small bowl, combine unsulphered blackstrap molasses with melted coconut oil, honey, and vanilla extract.
  4. Make gelatin egg by combining apple cider vinegar, gelatin powder and hot water in a small bowl and whisk to combine into a frothy mixture.
  5. Make a well in the center of the dried ingredients and add in the liquid ingredients from steps 3 & 4. Mix until combined and the mixture comes together into a soft, oily ball of dough that will firm once chilled.
  6. Chill dough in the fridge for 10 -12 minutes.
  7. Once chilled, place ball of dough between two sheets of parchment paper and roll out to anywhere between 1/8 – 1/4 inch in thickness*
  8. Use  gingerbread cookie cutters or any cookie cutters of your choice to cut out cookies, re-rolling the dough as needed to cut more. 
  9. Transfer parchment paper with cut out cookies to a baking sheet and bake in the middle rack of the oven for 8 minutes.**
  10. Allow cookies to cool completely before removing from cookie sheet to avoid any casualties and when you do, use a wide spatula that lifts the entire cookie (arms and legs are often the most fragile).
  11. Optional: ice your gingerbread people using semi-melted coconut butter which will harden once it cools, or use the icing from my AIP Sugar Cookie recipe.


*You don’t want to roll these any thinner or they will be too fragile.

**My gingerbread cookie cutters are 3 x 2.5 inches and 8 minutes is the perfect amount of time for a cookie that is soft on the inside and just slightly crispy on the edges. If you’re using a smaller or bigger cookie cutter, your cookies might need less or more time, respectively. They are ready when the edges are just slightly crispy.  

  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Category: Cookies