Gingerbread Cookie Recipe

Gingerbread cookie recipe is delicious and healthy. It’s also gluten free and dairy free with a fresh taste of ginger and molasses.

gingerbread cookie recipe
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  • 9 organic prunes
  • 1/4 cup extra virgin organic coconut oil, such as Barlean’s, melted
  • 1/2 cup molasses
  • 1/3 cup plus 1 tablespoon water
  • 1 heaping teaspoon freshly grated ginger
  • 2 cups plus 3 tablespoons 1-for-1 gluten free flour, like this one from King Arthur
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon unrefined sea salt


  1. Preheat oven to 350 degrees. Lightly oil two heavy-duty baking sheets with extra virgin coconut oil.
  2. Place the prunes in a medium sized microwave-safe bowl and add 1 cup of water. Place the prunes in the microwave and microwave on high for 2 minutes. Remove prunes from microwave and let sit 5 minutes. Drain water and set prunes aside.
  3. Place the melted oil, molasses, water, freshly grated ginger and softened prunes in a high speed blender. Process on high for 1 minute, or until all ingredients are well blended.
  4. In a large mixing bowl, mix together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and unrefined sea salt. Add the wet ingredients in with the dry and knead with your hands to thoroughly combine (the dough will be thick and heavy.)gingerbread cookie recipe
  5. Roll out the dough on lightly floured waxed paper or a nonstick mat. Cut gingerbread people with a floured cutter. gingerbread cookie recipe
  6. Place cookie cutter on rolled dough and press down evenly. Pick up shapes with a metal spatula and transfer to baking sheets. gingerbread cookie recipe
  7. Continue to knead dough scraps to roll and cut more cookies.
  8. Bake cookies for 7 to 9 minutes. Remove cookies from oven and set on a wire rack to cool.

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Gingerbread cookies can be stored in a covered container for up to 3 days or frozen in a zip-top bag for up to a month.

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