These festive Dairy-Free Gingerbread Cookies are going to be your new go-to holiday cookie! Filled with warm spices, molasses, and almond flour, they’re soft and chewy in the center and crispy on the edges. They are gluten-free, paleo, and dairy-free, so they will be a crowd pleaser!

close up shot of a gingerbread cookie with a bite taken

Why You’ll Love These Chewy Gingerbread Cookies

The holiday season is the perfect time to bake delicious treats that everyone can enjoy, regardless of dietary restrictions. If you’re looking for a festive, dairy-free dessert option, look no further than this classic Dairy-Free Gingerbread Cookie Recipe. These cookies are perfectly spiced, crisp on the outside, soft on the inside, and totally free of dairy products, making them an ideal choice for those who follow a dairy-free lifestyle or have lactose intolerances. Whether you’re baking for yourself, your family, or guests with dietary needs, these gingerbread cookies will be a crowd-pleaser!

Rich and Spicy Flavor – These cookies are packed with the warm spices that make gingerbread irresistible: ginger, cinnamon, cloves, and molasses.

Perfect Texture – This dairy-free gingerbread dough bakes into cookies with just the right amount of crispiness on the edges, while remaining soft and chewy in the center. It’s the best of both worlds! I LOVE a good chewy cookie!

Easy to Make – With simple ingredients and no fancy equipment required, these cookies come together so quickly.

Allergen-Friendly – Dairy is often a concern during the holidays, but this recipe ensures that everyone can join in on the cookie-making fun, regardless of their dietary restrictions. They are also paleo and gluten-free, so we are covering SO many food allergies!

ingredients for dairy free gingerbread cookies in a large glass bowl with a whisk

Ingredients You’ll Need

Almond Flour – this is the base for the cookies and it keeps them grain-free and paleo! I always use NOW Foods almond flour and keep it stocked in my pantry. I love the texture and flavor!
Coconut Sugar – my favorite sugar to bake with, it gives a nice flavor and is lower glycemin
Creamy Almond Butter – I love using nut butters in cookies, it gives them a chewy texture
Egg – to hold everything together and give the cookies good chewy texture
Molasses – you can’t have gingerbread without molasses! It gives the cookies a rich flavor and dark color.
Coconut Oil – I like a neutral oil for this, and coconut oil is perfect
Ground Ginger – you need the spicy ginger in these!
Ground Cinnamon – of course we need that warm cinnamon spice
Ground Cloves – the cloves also give an extra warm spiciness that is perfect in these
Sea Salt – the salt cannot be missed in these cookies! It is the perfect salty sweet combination!
Baking Soda – to help the cookies rise just a bit

*I get my almond flour and coconut sugar for this recipe from NOW Foods. The quality of their products is amazing, and I have a pantry FULL of their products at all times. You can use code CANDACE to get 20% off everything from NOW!

dough balls of the cookies before being cooked, arranged on a baking sheet

baked gingerbread cookies arranged on a wire cooling rack, on a white background

How to Make Dairy-Free Gingerbread Cookies

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
Allow the cookies to cool for 5 minutes before removing them from the baking sheet.

stack of five gingerbread cookies, close up shot from straight ahead

overhead shot of gingerbread cookies on a white background

Tips & Tricks for Gingerbread Cookies

Do not overcook: If you want your cookies to be soft and chewy, make sure you don’t over cook them!
Storing: These cookies can sit at room temperature in an airtight container for about 2 days, but they will stay the most fresh in the fridge for up to 5-6 days.
Freezing: If you want to make these cookies ahead of time, you can store them in the fridge for up to 3 months. Make sure they are in an airtight container.

stack of gingerbread cookies on a white background

Thank you to NOW Foods for sponsoring this post. And thank YOU for supporting the brands that we work with at The Wheatless Kitchen.

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