Deliciously adorable rolled ginger cookies that are simple to make, bake up quickly and are gluten-free and grain-free.
Nothing screams the holiday season like cut out gingerbread cookies – these cute grain-free and gluten-free gingerbread cookies are SO cute that your kids will love them!
Rolled Ginger Cookies
They combine coconut oil with simple maple syrup, almond flour and tapioca starch. Pop in the refrigerator for 30-60 minutes to allow the dough to firm up. The dough will be a little sticky/oily but holds together perfect for you to cut them into shapes.
Roll out the dough on a large piece of parchment paper, then use these adorable cookie cutters to cut them into fun, animal shapes.
These cookie cutters are super easy to use – I love how they help the cookies “pop out” of the mold. I find that if I roll the dough out thicker (1/4 inch or more), the designs will imprint on the cookie.
Roll and Cut the Cookies
Or you can roll out a little more thin for just the animal shape (which is great if you plan on icing them). I didn’t ice them. Not because I didn’t want to but because once they were cool on the baking tray they kind of disappeared too quickly… 😉
Once you have them cut into animal shapes, gather up the leftover dough and mush together. Re-roll out with a rolling pin and cut as many animal shapes with the remaining dough as you can. Keep the cut dough shapes on parchment, and pop in the oven for 7-8 minutes.
Do not over bake!
They will continue to cook once you remove from the oven. Once cool, enjoy with a cold, tall cup of milk. We didn’t have many leftover.. but if you do, keep them in a Ziploc bag.
These cookies are a favorite in our home and I hope you love them as much as my kids do!
Rolled Ginger Cookies (Gluten-Free, Grain-Free)
- 1/4 C maple syrup
- 1 Tbsp blackstrap molasses
- 2 Tbsp coconut oil melted
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/4 C tapioca starch
- 1.5 C blanched almond flour
- 1/4 tsp baking soda
- Preheat your oven to 350 degrees F, and line a large baking sheet with parchment - set aside.
- Combine the molasses, coconut oil, ground cinnamon, and ginger and mix well until ingredients are combined.
- Gently add in the tapioca starch, almond flour, and baking soda and mix just until blended - you do not want to over mix. The dough will be sticky - slightly oily too (that's normal!)
- Gather the dough and form into a ball - wrap in plastic wrap and set in the fridge for 30-45 minutes for it to firm up.
- Pull out your baking sheet that you prepared earlier - use a rolling pin to roll the dough out right on the parchment of the baking sheet until it's about 1/8-1/4 inch thick.
- Use the cookie cutters (above) to cut each, then gather up the excess dough and re-roll to cut more cookies. You should get anywhere from 16-20 cookies with the cutters (above).
- Once you near the end of the dough, if you have dough that won't roll big enough for cut-outs, simply roll into a small dough ball, place on the parchment and flatten with the bottom of a glass, dipped in a small amount of coconut sugar.
- Bake the cookies - for 8 minutes at 350 degrees F. The centers will be soft, but the cookies will continue to cook once you remove them from the oven as they cool on the baking sheet.
- Enjoy with a large glass of milk - and store leftovers in a Ziploc bag.
If you give this recipe a try, please leave a comment and rate the recipe!
If you love these cookies, you might want to try these others:
- Coconut Shortbread Cookies (gluten-free, and grain-free)
- Soft and Chewy Chocolate Chip Cookies (Paleo, gluten-free and grain-free)
- Chewy Ginger Cookies (gluten-free, and grain-free)