I've created a new gingerbread cookie recipe using coconut oil, instead of unsalted butter. My gingerbread cookies recipe from several years ago uses butter, an egg, a greater amount of almond flour, and it's a denser cookie than this recipe.
My kitchen floor is being replaced which means I'm without my trusty oven range, which means I tested this recipe in my toaster oven. And this means that the baking was uneven, but the outcome was great! I know once my oven is back they will bake as evenly as my Ginger Snap Cookies, because that's the recipe this new recipe is based on.
As for being egg free, grain free, and dairy free, you can use replace the coconut oil with unsalted butter (the same amount), and you can use another nut or seed flour, but I will say that the only flour I've tested this with is blanched almond flour. For brands, I try not to sway you one way or the other, but I do prefer coconut oil that is filtered (reduced coconut oil scent and flavor) and finely blanched almond flour to reduce any graininess that can affect the texture. Here's more on sources for almond flour.
I have a bunch of tips for this recipe in the recipes notes, and also wanted to add these tips from my original cookies since they apply here too.
Tips for making these cut-out cookies
- Chill the dough in the freezer for at least 15 minutes, or up to an hour
- Use parchment paper or other non-stick surfaces for rolling and baking
- Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
- If the dough gets soft, place it back in the freezer for a few minutes before working it again
- After they're baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them). Or, use a warm oven if you don't have a dehydrator.
- Use coconut frosting to decorate them!
Jahaira Luzzi says
My 10 year old made these and used cookie cutters to shape them into a cookie from one of his computer games. He followed the recipe exactly and they came out perfect. He felt very accomplished. We used coconut oil that was already melted because of the temperature in the room (instead of cocoa butter). Thank you!
Thanks, Jahaira. That's so cool! Love that he shaped them into game characters 🙂
Anni says
I tried these today and unfortunately, this recipe did not work for me - the cookies melted into one giant flat gingerbread. I wonder if I measured something wrong or if my selfmade almond flour does not yield the same amount as store bought (perhaps store bought packs more grams into 2 cups or is drier?).
I used butter, selfmade almond flour and honey.
I will give this recipe another go soon using coconut oil and maple syrup.
Erica says
I haven't had a problem like this using the same ingredients, but you can try any combination of ingredients. Try freezing the dough before cutting the cookies, and you can also put them in the refrigerator or freezer before baking them if it seems like it will happen again.
Lin Davis says
Do you use the solid type coconut oil or the liquid one?
Have all the ingredients so raring to go. TY.
Erica says
It's coconut oil, which is softer than coconut butter (also known as coconut manna). Coconut oil is a soft solid at room temperature. Hope that helps!
Lin Davis says
Thank you but I have a liquid one & the usual solid until warmed type. So I presume the latter.
Erica says
You definitely want coconut oil, but it's not a liquid at room temperature (about 70 degrees) unless it's warm outside near you.