These cassava flour gingerbread cookies can be enjoyed all year round, but they are also fantastic to bake over the holidays, and even to decorate your tree with!
When I was younger, my family would bake gingerbread cookies to hang on our Christmas tree. After the cookies had cooled, we would punch a small hole in the top and loop a string through. Then we would hang them all on the tree, and slowly eat them over the following days.
Unlike your classic gingerbread cookies, these are made with cassava flour instead of white flour which makes them grain free and paleo. They are also dairy free and can be made vegan with an egg substitute.
Recipes substitutions and variations
Granulated sugar substitutions: Instead of using granulated organic cane sugar, you can also use brown sugar or coconut palm sugar. Avoid using liquid sugars such as maple syrup or honey as it will throw off the dry to wet ingredient ratio and you will not get a consistent result.
Butter substitutions: Instead of vegan butter, you can also use regular cow’s milk butter if you tolerate dairy. Otherwise, use any brand of oil-based vegan butter, preferably soy free. I like earth balance soy free buttery spread.
Egg substitutions: Instead of using regular eggs, feel free to use an egg substitute such as chia, flax or gelatin eggs. If you use an egg substitute, you may need to bake the biscuits a bit longer than this recipe calls for.
Baking soda substitutions: if you don’t have baking soda, feel free to use baking powder. Use 1 teaspoon instead of the ½ teaspoon the recipe calls for.
Dietary modifications for this recipe
Make this recipe vegan: Omit the egg and replace it with an egg substitute such as chia, flax or gelatin eggs.
Make this recipe paleo/grain free: Use coconut palm sugar instead of granulated organic cane sugar. Use coconut oil instead of vegan butter.
Make this recipe AIP: Omit the egg and replace it with a gelatin egg. Use coconut oil instead of vegan butter.
How to make these paleo gingerbread cookies
- Mix all of your dry ingredients together in a stand mixer or large bowl including your cassava flour, granulated cane sugar, ginger, cinnamon, baking soda, and salt.
- Add all of the remaining wet ingredients including melted butter or coconut oil, egg, molasses, and vanilla extract.
- Mix everything thoroughly in your stand mixer or large bowl until everything is fully incorporated. Your dough should be wet and sticky and will be stuck to the sides of the bowl.
- Use a spatula to scrape the dough down into a ball. Put the dough in your fridge for at least 15 minutes to cool. This will make it easier to work with.
- Tear off a large sheet of parchment paper and place it on your clean counter. Lightly dust it with cassava flour.
- Scrape your ball of dough out onto the floured parchment paper.
- Dust the top of your ball of dough with cassava flour and using your rolling pin, roll out the dough until it is roughly ½ inch thick.
- Dust your cookie cutter in cassava flour and start cutting out shapes from the dough. Once you’ve sunk the cookie-cutter into the dough, carefully peel away the sides and lift up the cookie-cutter. The dough will likely stay inside the cookie-cutter and you can transfer it carefully over to a parchment paper lined baking sheet – Pushing it out lightly with your fingers. If the dough doesn’t stick to the cookie-cutter, gently peel the shaped cookie off the parchment paper onto the baking sheet. Take the leftover dough and mash it back into a large ball, dust it again if needed, and roll it out again with your rolling pin. Continue cutting out shapes from the dough and transferring them onto your parchment paper lined baking sheet until you are out of dough.
- Once you’ve got all of your cookies transferred over to your parchment lined baking sheet, bake them in the oven for roughly 11 minutes at 325 Fahrenheit. The cookies will appear soft still when you take them out but will firm up once cooled.
Pro tips for this recipe:
Make sure you melt the butter or coconut oil
For this recipe, it is super important that you melt the butter before adding it to your mixer. Otherwise, it can be hard to break down/mix in and it will change the consistency of the dough and make it more dry and crumbly.
Make sure to roll your cookie dough out on parchment paper
I highly recommend rolling your dough out on lightly floured parchment paper. Because this dough is more wet and sticky than other gingerbread cookie recipes, rolling them out on parchment paper makes them really easy to gently peel off before transferring to your baking sheet. I have rolled these out on the counter before and had issues with the dough sticking to the counter.
How long do these grain free gingerbread cookies last in the fridge?
I recommend eating these biscuits up within 1 week if you are storing them in the fridge. If you need them to keep longer, freeze them in a sealed container or bag for up to three months.
Can I freeze these cassava flour gingerbread cookies?
These cookies freeze really well. Store them in a sealed container or bag for up to three months.
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You might also like:
If you like this cassava flour gingerbread cookies recipe, you might also like my other cassava flour recipes:
- Cassava flour banana bread
- Raspberry cassava flour muffins
- Cassava flour chocolate cupcakes
- Cassava flour brownies
- Cassava flour chocolate chip cookies
- Paleo lemon poppy seed muffins
- Healthier fried chicken
Cassava Flour Gingerbread Cookies
- Stand mixer or large bowl
- Parchment paper
- Baking sheet
- Measuring cups and spoons
- Rolling Pin
- Cookie Cutters
- 1/3 cup melted vegan butter (or coconut oil)
- 1/3 cup organic cane sugar
- 1/3 cup organic molasses
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp himalayan salt
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/4 cups cassava flour (plus more for dusting)
- Heat your oven to 325°F
- Mix all dry ingredients together in your stand mixer or a large bowl.
- Add your melted butter, egg, molasses, and vanilla extract to your dry ingredients and mix together thoroughly. The dough will be quite wet and sticky. Using a spatula, scrape the dough down into a ball. Cover your mixing bowl and put your dough in the fridge for at least 15 minutes. This will make it easier to work with.
- On a clean surface, place a large piece of parchment paper down and thoroughly dust it with cassava flour.
- Scrape your ball of dough out onto the dusted parchment paper and sprinkle with more cassava flour on top. Using your roller, roll out the dough until it is about half an inch thick. Dust with more cassava flour as needed.
- Dust your cookie cutters and start cutting out cookies one at a time. Place your cut out cookies on a parchment lined baking pan. Once you've gotten through the first set of dough, mash it all back together, roll it into a ball, dust it, and roll it out a second time.
- Continue this process until you have used up all the dough.
- Bake the cookies for roughly 11 minutes.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.