Gluten-free Gingerbread Cookies: Soft Anti-Inflammatory Treat

Gluten-free gingerbread cookies have never tasted so soft, fresh, and full of real holiday flavor! The fresh ginger in this recipe takes them to a whole new level. These cookies are tender on the inside, perfectly spiced, naturally sweetened, and coated in the most delicious coconut sugar–spice mixture. If you’ve been craving a classic holiday cookie that’s gut-friendly, anti-inflammatory, and still incredibly nostalgic, these soft gluten-free gingerbread cookies are going to be your new favorite.

Jump to Recipe Print Recipe

This recipe actually started with my sister, who is carrying our miracle baby as our gestational surrogate. She’s been experiencing waves of nausea (to say the least) throughout her pregnancy and asked me if I had a soft, healthy gingerbread cookie she could enjoy without feeling worse afterward. I immediately knew I wanted to create something comforting for her — something gentle on the stomach, warming, and filled with those cozy holiday spices.

So I went into the kitchen and began testing an anti-inflammatory version of the classic gingerbread cookie, using ingredients that would nourish instead of trigger inflammation. Fresh ginger felt like the perfect touch — calming, fresh, and soothing for digestion. As soon as I pulled the first tray out of the oven and cracked open a warm cookie, I knew this was the one. These gluten-free gingerbread cookies are more than just a holiday treat for us… they’re a little piece of hope, comfort, and gratitude during such a special season for our family.

How these Gingerbread Cookies Support Gut + Autoimmune Healing:

One of my favorite parts about this recipe is how nourishing the ingredients are, especially for anyone navigating inflammation, autoimmune disease, or simply wanting a gentler holiday treat. Read more about my anti-inflammatory diet here.

Fresh ginger brings its natural anti-inflammatory and digestive-soothing properties, which is one reason it felt so perfect for my sister as she’s been managing pregnancy nausea. Warm spices like cinnamon and nutmeg offer their own calming benefits, while almond flour and coconut sugar help keep these cookies lower on the glycemic index so you don’t get that typical holiday sugar crash.

Every ingredient feels intentional, comforting, and supportive — proof that you really can enjoy a classic holiday cookie without sacrificing your health or flavor.

If you’re interested in more whole-food holiday recipes with fresh ginger, I’m sure you’ll love my naturally sweetened homemade cranberry sauce.

What You’ll Need to Make these Gingerbread Cookies:

Dough Ingredients:

• 3 cups Almond Flour
• 1/2 cup Arrowroot Powder
• 2 tbsp Coconut Flour
• 1 tbsp Ground Ginger
• 1 tbsp Ceylon Cinnamon
• 1 tsp Nutmeg
• 1 tsp Baking Soda
• 1/2 cup Coconut Oil (softened slightly/room temperature)
• 1/2 cup Coconut Sugar
• 1/4 cup Maple
• 1/2 tsp Vanilla
• 1-2 tbsp Fresh Ginger – Minced (1/2 – 1 inch ginger)
• 1 egg (room temperature)

Coconut Sugar-Spice Mixture:

• 1/4 cup Coconut Sugar
• 1 tsp Ginger
• 1 tsp Ceylon Cinnamon
• 1/2 tsp Nutmeg

How to Make Soft Gluten-Free Gingerbread Cookies (Step by Step):

1. In a bowl, whisk together almond flour, arrowroot powder, coconut flour, ground ginger, cinnamon, nutmeg, and baking soda. Set aside.
2. In a stand mixer (or using hand mixers), beat coconut oil, coconut sugar, maple, and vanilla for 1–2 minutes until creamy.
3. Add the fresh ginger and mix again. Beat in the egg until fully combined.
4. Slowly mix in the dry ingredients until a dough forms.
5. Chill the dough in the fridge for 30 minutes.
6. Preheat your oven to 350℉. Lightly grease your baking sheet with coconut oil.
7. In a small bowl, stir together the coconut sugar–spice mixture.
8. Scoop and roll dough into 1-inch balls, slightly flatten each one, then toss in the sugar–spice mixture to coat. Arrange evenly on the baking sheet.
9. Bake for 10–12 minutes.
10. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
11. Enjoy warm or at room temperature!

FAQ & Tips for Making These Gluten-Free Gingerbread Cookies:

Chill the dough. Even 20–30 minutes in the fridge deepens the flavor and helps the cookies hold their shape.

Use fresh ginger. It brings brighter, more vibrant flavor than dried ginger alone and adds digestive support.

Don’t overbake. Remove the cookies when the edges are just set, then let them finish on the warm baking sheet. This keeps the centers irresistibly soft.

Work in batches. This dough makes a little over two dozen cookies, so you’ll likely need to bake in two rounds. Try to fit about 14-15 cookies per standard baking sheet.

Grease your hands. Rub a small amount of coconut oil on your hands before shaping the dough to prevent sticking.

Can I roll out this dough for gingerbread men?

Yes! This dough works beautifully for gingerbread men or other cut-out shapes. Split the dough in half and form the dough into thick disks, wrap between parchment paper, and chill for 30–60 minutes. Roll it out between parchment to about 1/4 inch thick, then use a cookie cutter or template to cut your shapes. You may need to slightly adjust the bake time depending on how soft or crisp you like your cookies.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough up to 48 hours in advance and keep it chilled in the refrigerator. When you’re ready to bake, simply let the dough soften for 5–10 minutes so it’s easier to scoop and shape

How should I store these cookies and how long do they last?

These gluten-free gingerbread cookies can be stored in an airtight container at room temperature for about 1 week. If you want to store them longer, I recommend freezing them.

Print Pin

5 from 6 votes

Gluten-free Gingerbread Cookies – Soft & Chewy

These soft gluten-free gingerbread cookies are made without refined sugar or dairy—an anti-inflammatory holiday treat everyone can enjoy.

Author thispurelyjoyfullife.com – Kimberley

Ingredients

Cookie Dough:

• 3 cups Almond Flour
• 1/2 cup Arrowroot Powder
• 2 tbsp Coconut Flour
• 1 tbsp Ground Ginger
• 1 tbsp Ceylon Cinnamon
• 1 tsp Nutmeg
• 1 tsp Baking Soda
• 1/2 cup Coconut Oil softened slightly/room temperature
• 1/2 cup Coconut Sugar
• 1/4 cup Maple
• 1/2 tsp Vanilla
• 1-2 tbsp Fresh Ginger – Minced 1/2 – 1 inch ginger
• 1 Egg room temperature

Coconut Sugar-Spice Mixture:

• 1/4 cup Coconut Sugar
• 1 tsp Ginger
• 1 tsp Ceylon Cinnamon
• 1/2 tsp Nutmeg

Instructions

• In a bowl, whisk together almond flour, arrowroot powder, coconut flour, ground ginger, cinnamon, nutmeg, and baking soda. Set aside.
• In a stand mixer (or using hand mixers), beat coconut oil, coconut sugar, maple, and vanilla for 1–2 minutes until creamy.
• Add the fresh ginger and mix again. Beat in the egg until fully combined.
• Slowly mix in the dry ingredients until a dough forms.
• Chill the dough in the fridge for 30 minutes.
• Preheat your oven to 350℉. Lightly grease your baking sheet with coconut oil.
• In a small bowl, stir together the coconut sugar–spice mixture.
• Scoop and roll dough into 1-inch balls, slightly flatten each one, then toss in the sugar–spice mixture to coat. Arrange evenly on the baking sheet.
• Bake for 10–12 minutes.
• Let cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
• Enjoy warm or at room temperature!

Are you looking for a warm beverage to enjoy with these cookies? I think my gut-healing bone broth hot chocolate would be so delicious with these.

If you make these gluten-free gingerbread cookies, I’d love to hear how they turned out! Tag me @thispurelyjoyfullife on Instagram so I can see your cozy holiday creations.

Pin this recipe for later: