Soft Baked Gingerbread Cookies

5 from 6 reviews


  • 1/2 cup softened butter or ghee
  • 1 cup coconut sugar
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups gluten free flour


  1. Add softened butter, coconut sugar, molasses, and vanilla to a stand mixer and cream together until smooth. Then add egg and cream together once more. Add the spices and salt and mix together until combined. Lastly, add the baking soda and gluten free flour 1/4 cup at a time until completely mixed in the mixer. Place the bowl in the fridge to cool for 1 hour.
  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  3. Use a cooking scoop to scoop out each cookie. Roll between hands into a ball, place on the baking sheet, then use a flat surface like the bottom of a glass to press down slightly on each cookie. Batter will make around 24 cookies so you will need to use 2 baking sheets or cook 1 dozen first and the 2nd dozen after.
  4. Place baking sheet into the oven to bake for 15 minutes, until cookies have puffed a bit and are still soft in the inside. Let cool on baking sheet for 3 minutes before transferring to a cooling rack. Eat up!

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