Gingerbread Cookies

prep:45 minutes
cook:10 minutes
Show nutritional information
  • Serves: 12
  • Calories: 249
  • Total Fat: 17g
  • Total Carbohydrate: 20g
  • Protein: 6g

Gingerbread cookies are a favorite holiday treat of mine that I’ve enjoyed my whole life. The crisp, yet chewy texture of our cookies is a perfect analogue to conventional recipes. We’ve shared these with non-paleo family members, and they have been given unanimous approval.

Serves: 12

Serves: 12decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°F.
  2. In a sauce pan, heat molasses to a boil.
  3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
  4. Stir ingredients until combined, then remove from heat.
  5. In a small bowl, combine all dry ingredients.
  6. Pour dry ingredients into wet, and stir until batter is fully blended.
  7. Refrigerate dough for 20 minutes.
  8. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
  9. Cut batter with cookie cutters of choice.
  10. Bake for 10 minutes on a parchment-lined cookie sheet.
  11. Let cool, decorate as desired, and enjoy.


If you have an aversion to molasses, another option would be to use maple syrup or yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. Sarah Watson
      December 4, 2013

      Hey! I just wanted to let you know that I used your recipe and blogged about it over on my site, as a part of my 25 Days of “Cake-mas” blog series. Thank you for the recipe! My kids gobbled them up!…ok. I ate some too! Lol.

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