Gingerbread Cookies

Here’s a recipe for wheat-free, sugar-free gingerbread cookies. They’re rich with the spices that smell like the holidays: ginger, nutmeg, cloves, and cinnamon. They’re great plain, spread with cream cheese (pumpkin cream cheese, in particular), or dipped in coffee.

(I tried shaping them into gingerbread men and Christmas trees with a cookie cutter, but found that the dough wouldn’t hold its shape coming out of the mold. So I settled for simple round shapes. Still tasted great!)







Yields approximately 20 cookies.

2 1/2 cups ground almonds
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
Sweetener equivalent to 1 cup sugar (or sweeten to taste)
1 large egg
3 tablespoons coconut oil or butter, melted
4 ounces cream cheese, melted
1/2 cup coconut milk
2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

Combine almonds, coconut flour, baking soda, ginger, nutmeg, cinnamon, cloves, cocoa powder, and sweetener in large mixing bowl and mix thoroughly.

Stir in egg, coconut oil or butter, cream cheese, coconut milk, and vanilla and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time, until the desired consistency is achieved.

With a spoon or by hand, shape dough into 1-inch balls and place on parchment paper-lined cookie sheet. Flatten to 3/4-inch thickness. Bake for 25 minutes or until toothpick withdraws dry.

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49 Responses to Gingerbread Cookies

  1. Brianna says:

    I tried to make these yesterday and they were so awesome :) the aroma was great and I couldnt wait to try them. Mine came out a bit soft, cake like, but i think that was due to too overdoing the moist ingredients. I cant wait to perfect these in time for christmas so I can give them to all my friends.
    Thanks Dr Davis for a wonderful, guilt free recipe. I am typing this at work while having a cookie for breakfast with a glass of almond milk right now! :)

  2. Sandy Payne says:

    First of all, I love the recipes that you send via email. I made these cookies last week and OMG! So good! Thank you for posting it. I would love it if you included the nutritional value. I have been counting my carbs. Thank you again for the delicious recipe. I had mine cookies with almond milk. YUM!

    • Dr. Davis says:

      Hi, Sandy–

      Whether good or bad, I purposely left out the nutritional content to discourage the notion that calories count. They do NOT.

      However, because carbohydrates grams do, indeed, count, the newest recipes in the Wheat Belly Cookbook will include nutritional analyses.

      • Jeannette says:

        These cookies are amazing! I used two more TBSP of the cocoa and 1 more TBSP of the ground almonds and coconut flour to thicken them a bit. My kids loved them too. As healthy as they are, I didn’t feel too bad eating one with my morning coffee!

        I recommended them to my friend because her husband is newly diabetic and is disappointed about not eating cookies during the holidays. Wondering how many carbs are in each of these cookies. Thanks!


  3. Aline Gay says:

    I use an iPad2 can you tell me how to print from your pages

  4. Rebecca says:

    Just made these cookies, took out cream cheese cause hubby is off dairy, put in less almond 2 1/3 cup found they could be formed well like sugar cookies, think that these could be cut into ginger bread man, more dry I guess with out cream cheese, taste good. My 22 month old daughter tried to get another and another after having one, really cute cause they are super healthy compared to all the other sweets she has tried gf birthday cake, homemade pancakes gf,etc. Anyways super yummy, thanks for the recipe.

  5. Suzanne says:

    Rebecca what did you use in place of the cream cheese?

  6. Kathy says:

    Hi Dr. Davis! In response to Denise Waldron’s question, “Should the sweetener be liquid or powder?” you answered, “Either way, Denise. I used a combination of liquid stevia and Truvia and it turned out just fine.” What were your measurements for both the liquid Stevia and the Truvia? Thanks!