AIP,  Cookies,  Dessert,  Gluten-free,  Grain-free,  Holiday,  Paleo,  Recipes,  Vegan

Winter Gingerbread Cookies | A Holiday Favourite!

The Christmas holidays are not complete for me without gingerbread cookies. My first year on the Autoimmune Protocol was definitely a bit tough without them! I was determined to never go another Christmas without them, so I got to work. The result? Say hello to the magical, incredibly delicious, and AIP-friendly Winter Gingerbread Cookies!

Winter Gingerbread Cookies

It was important to me to achieve the taste and texture of the recipe I grew up making every Christmas.

Enjoy these lovely cookies as a holiday treat with your friends and families this season – they go splendidly with a glass or two of eggnog (or “eggless nog“)!

Merry Christmas + Happy Holidays from New Moon Holistic!
Winter Gingerbread cookies
Recipe Notes

I have given two flour options for this recipe. See options in recipe card.

I encourage you to taste the dough before you bake. Then you may tweak the sweetness and spice to your own preference! I love gingerbread with a bite, so if you want subtle spice, you can reduce the spices by about half.

The thin cookies shown in the photos results in a fairly crispy cookie in about 10-15 minutes of baking. Store on a plate or in a glass dish covered with a clean towel to keep them from going soft.

If you prefer a softer cookie, roll the dough a little thicker and watch the cook time. Storing your gingerbread in a closed tin or glass tupperware should keep them soft.

Winter Gingerbread Cookies

Recipe by Emily HardingCourse: AIP, Cookies, Dessert, Gluten-free, Grain-free, Holiday, Paleo, Recipes, Vegan


Total time



Works great for building gingerbread houses too!


  • 1/2 c. softened coconut oil

  • 1/3 c. brown sugar (or 1/4 c. maple syrup)

  • 2 Tbsp applesauce

  • 3/4 c. molasses (I use blackstrap, fancy is great too!)

  • 2 1/4 c. flour* (+ a little more if too wet)
    *Option 1: 3/4 c. coconut flour + 1 1/2 c tapioca starch
    * Option 2: 1 c. cassava flour + 3/4 c. tapioca starch + 1/2 c. coconut flour

  • 1 Tbsp ginger

  • 2 tsp cinnamon

  • 1 tsp nutmeg (use mace for AIP, or omit altogether)

  • 1/2 tsp each: baking soda, salt, cloves


  • Mix ingredients wet to dry, mixing the dough thoroughly before deciding if you require a little extra flour. You should end up with a thick, malleable, and slightly sticky dough.
  • Cover the bowl with a clean towel and place in fridge for 30 minutes – this will stiffen up the dough a bit and make it much easier to roll out and work with.
  • Roll portions of the dough out between parchment, wax paper or silicone mats – thicker for soft cookies and thin for crispy (see notes above).
  • Use cookie cutters or trace shapes for a building project! If desired, decorate with dried fruit, orange peel, or coconut sprinkles (see photos below).
  • Bake on a cookie sheet at 350F for 10-20 minutes (depending on size and thickness).
  • Cool on a rack or directly on the pan. Once cool, eat as is, or use your favourite icing to decorate!
Winter Gingerbread Cookies
Did you love these Winter Gingerbread Cookies? Try these Christmas recipes next:

Merry Mincemeat

Rosemary + Lavender Hot Cocoa


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