• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Movement Menu logo

  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ร—

    Home ยป Diet ยป Paleo ยป Soft and Chewy Gluten Free Gingerbread Cookies

    Soft and Chewy Gluten Free Gingerbread Cookies

    Published: Oct 26, 2020 ยท Modified: Dec 21, 2021 by Monica Stevens Le ยท 12 Comments

    1.1K shares
    • Share
    • Tweet
    Jump to Recipe Pin Recipe

    These soft and chewy gluten free gingerbread cookies are easy to make, healthy, and absolutely delicious. They only take 5 minutes to prepare and are completely gluten free, dairy free and refined sugar free. These cookies are wonderful for the holidays and all year long, too!

    gingerbread cookies stacked on a plate

    Why are these gluten free gingerbread cookies amazing?

    What do you have to look forward to with this cookie recipe?

    Well, the gingerbread cookies are soft and chewy on the inside, while remaining crunchy on the outside! ๐Ÿ™‚

    The raw cashew flour base makes for the most warm and buttery flavors to shine through so beautifully.

    In addition, these cookies are:

    • Gluten free
    • Grain free
    • Refined sugar free
    • Dairy free
    • Full of warm spices and goodness
    • Taste delicious straight from the freezer
    • Perfect for year round baking but in particular, during the holidays!
    raw cashew flour in a food processor bowl

    Do gluten free cookies take longer to bake?

    I would be bold and say quite the contrary.

    These cookies finish up in the oven in just 12 minutes!

    I discovered the magic of using raw cashews as the base for everything from loaves & muffins to brownie & bars. They are so versatile and their powers lie far beyond the vegan cheesecake realm.

    This time of the year is just the best. It doesn’t really drop below 60 degrees here in Southern California until the late hours of the evening and wee early hours of the morning.

    Since we live in the desert, it hits 30-40 degrees then, but it is so damn warm during the day. I have no problem spending every single day baking during the months of November, December and January.

    This year, this especially rings true. I’ve been running on a creative streak, and I cannot wait to share more holiday baking recipes with you (raw cashew flour based, especially!)

    That being said, I was super excited to jump into the kitchen to make these gluten free gingerbread cookies.

    dry ingredients mixed together with a black spatula

    What ingredients will you need to make gluten free gingerbread cookies?

    I love all of the warm spices I've incorporated into the recipe.

    I don't recommend skipping any of them as it's really the combination of the four (cinnamon, ginger, cloves, nutmeg) that make for the most insane flavor.

    The warm, sweet, and somewhat smoky flavor coming from the molasses is a perfect mashup for those buttery raw cashews.

    ingredients prepped out in bowls for gluten free gingerbread cookies: palm shortening, maple syrup, cashew butter, molasses, raw cashews, tapioca flour, vanilla, egg, baking soda, salt. spices

    Are gingerbread cookies supposed to be hard?

    Traditional gingerbread cookies and gingerbread men are generally very hard and crunchy.

    However, I decided to make my own rendition. I prefer all of my cookies to be a combination of both hard/crunchy and soft/chewy.

    If you'd like a bit harder of a bite, I recommend storing them in the refrigerator for up to 4 days.

    You can alternatively store them in the freezer in an airtight container for a few months.

    You'll be able to eat them straight out of the freezer, but they will definitely be more hard.

    How to make gluten free gingerbread cookies

    Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position. Line two baking sheets with parchment paper.

    In the bowl of a food processor, make the cashew flour. Pulse raw cashews, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.

    In a medium mixing bowl, mix cashew flour, tapioca flour, baking soda, spices and salt together. In another mixing bowl, mix together palm shortening, maple syrup, cashew butter, molasses, egg and vanilla extract until well combined.

    cookie dough being mixed in a large ceramic bowl with a black spatula

    Add the wet ingredients into the dry. Stir until smooth. The dough will be very sticky and that's okay!

    Using a greased cookie scoop, place cookie balls on prepared baking sheets. Space cookie dough balls about 1 inch apart. Bake at 350°F (177°C) for 12 minutes.

    They will be soft once you take them out of the oven. However, they will firm up as they cool. Let them cool on the baking tray for at least 10-15 minutes before transferring to a wire rack to cool completely.

    How do you make gluten free cookies moist?

    The moisture in these cookies is made possible thanks to the lovely palm shortening, cashew butter, and raw cashews.

    I absolutely love using creamy nut butter in cookie recipes, and I do it often.

    I'd recommend finding the creamiest one you can. Not all nut butters are created equal, I'll tell you that! ๐Ÿ˜‰

    However, you can absolutely use a creamy almond butter or peanut butter in place of cashew butter if you cannot find one.

    gluten free gingerbread cookies stacked high on a plate

    More gluten free cookie recipes you'll love:

    Salted Caramel Pecan Cookies

    Vegan Peanut Butter Cookies

    Keto Snickerdoodle Cookies

    Soft and Gooey Chocolate Tahini Cookies

    Healthy Pumpkin Chocolate Chip Cookies

    Best Paleo Chocolate Chip Cookies

    gluten free gingerbread cookies stacked on a light ceramic plate

    Soft and Chewy Gluten Free Gingerbread Cookies

    These soft and chewy gluten free gingerbread cookies are easy to make, healthy, and absolutely delicious. They only take 5 minutes to prepare and are completely gluten free, dairy free and refined sugar free. These cookies are wonderful for the holidays and all year long, too!
    5 from 3 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 12 cookies
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Christmas, gingerbread, paleo Christmas cookies
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 12 cookies
    Calories: 227kcal
    Author: Monica Stevens Le

    Ingredients

    • 1 1/2 cups raw cashews
    • 3 1/2 tablespoons tapioca flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon ground ginger
    • 1 heaping teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon kosher salt
    • 3 tablespoons organic palm shortening
    • 6 tablespoons pure maple syrup
    • 1/2 cup cashew butter
    • 1 tablespoon blackstrap molasses
    • 1 large egg
    • 1 1/2 teaspoons pure vanilla extract

    Instructions

    • Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
    • In the bowl of a food processor, make the cashew flour. Pulse raw cashews, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
    • In a medium mixing bowl, mix cashew flour, tapioca flour, baking soda, spices and salt together. In another mixing bowl, mix together palm shortening, maple syrup, cashew butter, molasses, egg and vanilla extract until well combined.
    • Add the wet ingredients into the dry. Stir until smooth. The dough will be very sticky and that's okay!
    • Using a greased cookie scoop, place cookie balls on prepared baking sheets. Space cookie dough balls about 1 inch apart. Bake at 350°F (177°C) for 12 minutes.
    • They will be soft once you take them out of the oven. However, they will firm up as they cool. Let them cool on the baking tray for at least 10-15 minutes before transferring to a wire rack to cool completely.

    Notes

    Store the cookies in an airtight container at room temperature. 

    Nutrition

    Serving: 1cookie | Calories: 227kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 217mg | Fiber: 1g | Sugar: 8g | Calcium: 27mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

    Related Posts

    « Gluten Free Thai Chicken Wraps
    Healthy Buckwheat Banana Bread »

    Never Miss a Recipe

    Receive Paleo, Low Carb & Whole30 Recipes Weekly!

    Reader Interactions

    Comments

    1. Naranjo, Rene, JR says

      December 16, 2016 at 7:56 pm

      just made... delish trish!!! TYTYTYTYTY

      Reply
      • The Movement Menu says

        December 17, 2016 at 12:58 am

        Aw- thank you. The raw cashew base is the bomb, no? I'm so happy you enjoyed them!

        Reply
    2. Kyle J Larson says

      December 08, 2016 at 7:02 pm

      These look wonderful, perfect for the holiday season!

      Reply
      • The Movement Menu says

        December 15, 2016 at 11:18 am

        Thank you so much... they really are great. It's the raw cashew base!

        Reply
    3. annelawton says

      December 07, 2016 at 7:25 pm

      These look delicious!

      Reply
      • The Movement Menu says

        December 15, 2016 at 11:18 am

        Why, thank you. They certainly are! ๐Ÿ™‚

        Reply
    4. Katrin says

      December 06, 2016 at 12:04 pm

      How delicious do these cookies look! Great recipe

      Reply
    5. Little Cooking Tips says

      December 05, 2016 at 4:24 am

      Wonderful recipe Monica!Loved the addition of molasses and palm shortening in these cookies!Thank you!
      Mirella and Panos

      Reply
      • The Movement Menu says

        December 05, 2016 at 10:40 am

        Yep- they are delicious. Thanks so much for your kind words!

        Reply
    6. Matt says

      December 04, 2016 at 8:21 pm

      Love that you used cashew flour, these look awesome!

      Reply
      • The Movement Menu says

        December 04, 2016 at 8:26 pm

        Thanks Matt. I'm all about making homemade cashew flour and using it in a variety of baked goods... I don't really consume almonds, and it's a great substitute- for the most part. The cashews make everything taste so much warmer... and more delicious- I swear. I hope to finally get together with you and Naomi soon!!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    FREE SHOPPING LIST

    Enter your email address to subscribe and this incredible WHOLE30 Shopping list will be delivered right to your inbox.

    Thank you!

    You have successfully joined our subscriber list. Check your e-mail for the free shopping list.

    .
    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

    • Email
    • Facebook
    • Instagram
    • Pinterest

    As Seen In...

    Visit Monica's Portfolio โžค

    Never Miss a Recipe

    Receive Paleo, Vegan & Whole30 Recipes Weekly!

    Easy Weeknight Meals

    cut open and inside of an air fryer chicken breast on a plate

    The Best Chicken Breast in Air Fryer

    air fryer drumsticks together on a white plate

    Air Fryer Chicken Drumsticks

    gluten free cheese pizza on brown parchment paper

    Gluten Free Pizza Dough

    turkey meatballs on a plate with bucatini pasta and a fork

    Turkey Instant Pot Meatballs

    salad with eggs, avocado, potatoes, and bacon on a plate

    The Best Breakfast Salad

    chicken pot pie soup in a ceramic bowl with a spoon inside

    Healthy Chicken Pot Pie Soup

    Trending Now

    bowl of creamy taco soup with a spoon inside and avocado and limes on top

    Whole30 Creamy Taco Soup

    Whole30 Instant Pot Seafood Gumbo (Paleo, Low Carb, Dairy Free)

    low carb and whole30 chili in a bowl with a lime wedge and spoon inside

    Paleo Whole30 Chili

    One Pan Creamy Garlic Shrimp

    creamy garlic chicken in a pan with lemons sliced on top

    One Pan Creamy Garlic Chicken

    Paleo Shepherd's Pie

    Whole30 Paleo Shepherd's Pie

    a bowl of cauliflower soup with parsley on top and a spoon inside

    Creamy, Roasted & Vegan Cauliflower Soup

    Easy Vegan Pumpkin Soup

    Above Footer Widget

    As Seen In...

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Recipes
    • About
    • Work with Me
    • Client Work
    • Portfolio
    • Contact

    Footer

    As an Amazon Associate, I earn from qualifying purchases.

    1.1K shares
    1057 shares