If you’ve been craving the warm, cozy flavors of gingerbread but want something that supports your low-glycemic, anti-inflammatory lifestyle, you’re going to love this recipe. These healthy gingerbread cookies are soft, chewy, perfectly spiced, and made with a blend of almond flour and oat flour — no refined sugar, no wheat, and no heavy glycemic spikes.
They taste like the holidays, but in a way that supports your energy, blood sugar, and overall wellness.
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This healthier gingerbread cookie recipe is perfect for holiday baking, gifting, or creating magical childhood memories without the crash of traditional sugar-heavy treats.
Table of Contents
Why These Gingerbread Cookies Are Low Glycemic
Ingredients You’ll Need
Step-by-Step Recipe
Texture Notes & Tips
Healthier Icing Options
Storage & Freezing
Variations
Shop the Look
More Healthy & Cozy Recipes
Printable Recipe (optional)
Why These Gingerbread Cookies Are Low Glycemic
This recipe uses a combination of:
Almond flour (low GI, high protein)
Oat flour (gentle on blood sugar, fiber-rich)
Coconut sugar + a touch of maple syrup (lower glycemic than white sugar)
Anti-inflammatory spices (ginger, cinnamon, nutmeg, cloves)
The result:
A soft, chewy cookie with a traditional gingerbread flavor but none of the inflammatory ingredients that trigger fatigue, joint pain, or energy crashes.
Ingredients You’ll Need
Dry Ingredients
1 ¾ cups almond flour
¾ cup oat flour
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
½ tsp baking soda
Pinch of sea salt
Wet Ingredients
¼ cup coconut sugar
3 tbsp maple syrup
¼ cup melted coconut oil
1 tsp vanilla extract
1 egg (or flax egg)
Optional (but recommended)
1 tsp blackstrap molasses (adds deep gingerbread flavor with minimal glycemic effect)
Step-by-Step Recipe
Step 1 — Mix the dry ingredients
In a medium bowl, whisk together almond flour, oat flour, spices, baking soda, and salt.
Step 2 — Combine wet ingredients
In a separate bowl, whisk coconut sugar, maple syrup, coconut oil, vanilla, egg, and molasses.
Step 3 — Form the dough
Pour the wet ingredients into the dry and mix until a soft dough forms.
Cover and chill for 15–20 minutes so it firms up.
Step 4 — Roll + shape
Roll dough between two sheets of parchment to ¼ inch thick.
Use your favorite cookie cutters (trees, stars, gingerbread people).
Step 5 — Bake
Bake at 350°F (177°C) for 8–10 minutes.
Edges should be slightly firm, centers soft.
Step 6 — Cool + decorate
Let cookies cool fully before decorating with healthier icing (see below).
Texture Notes & Tips
These cookies will be:
Soft
Chewy
Slightly crisp at the edges
Thick enough for cookie cutters
Richly spiced
If the dough feels sticky:
Add 1–2 tbsp oat flour.
If the dough feels dry:
Add a splash of maple syrup or warm water.
Healthier Icing Options
Option A — Low Sugar Yogurt Icing
½ cup thick Greek yogurt
1–2 tbsp maple syrup
Splash of vanilla
1 tsp arrowroot for stiffness
Option B — Keto Friendly Icing
Powdered monk fruit
Tiny splash of almond milk
Vanilla
Option C — Minimalist Drizzle
Melted coconut butter
Dash of vanilla
Pinch of cinnamon
Storage & Freezing
Room Temperature: 3–4 days in airtight container
Fridge: Up to 1 week
Freezer: Up to 3 months
They stay soft when frozen — simply thaw at room temperature.
Variations
Crispier cookies: roll thinner and bake longer
Chewier cookies: add 1 extra tablespoon maple syrup
More spice: increase ginger to 2 tsp
Chocolate version: add 1 tbsp cacao powder
Shop Ingredients & Tools
Cookie Cutters: Silicone Baking Mats