Dairy-Free and Chewy Gingerbread Cookies

These dairy-free and chewy gingerbread cookies are gluten-free, naturally sweetened, and bursting with warm spices. Perfect for holiday baking with simple ingredients!

There’s something magical about the smell of gingerbread baking in the oven, isn’t there? Last December, I was frantically searching for dairy-free and chewy gingerbread cookies that actually tasted like the real deal. My daughter had just been diagnosed with a dairy sensitivity, and I wasn’t about to let that stop our holiday traditions.

After a few kitchen experiments (and one batch that came out like hockey pucks), I finally cracked the code. These gluten free dairy free holiday cookies are soft, perfectly spiced, and so deliciously chewy that nobody will guess they’re free from gluten and dairy.

Whether you’re navigating food allergies or just want to try some dairy free Christmas baking this year, these cookies are honestly easier than you’d think. No fancy ingredients, no complicated steps—just pure holiday joy in cookie form.

Why You’ll Love These Dairy Gluten Free Cookies

Here’s the thing about most gluten-free cookies: they can be crumbly, dry, or taste like cardboard. But not these! I’ve tweaked this recipe until it’s absolutely perfect.

The secret is in the combination of almond flour and coconut oil. According to the Celiac Disease Foundation, almond flour provides healthy fats and protein that help create a tender texture in gluten-free baking. And trust me, you won’t miss the butter one bit.

These dairy-free and chewy gingerbread cookies have that classic molasses flavor with warm spices that make your whole house smell like Christmas. They’re soft in the middle with slightly crisp edges—exactly what a gingerbread cookie should be.

Plus, they’re naturally sweetened with coconut sugar, so you can feel good about serving them to your family. My kids devour them faster than I can bake them!

Ingredients

Here’s what you’ll need for these gluten free dairy free holiday cookies:

Dry Ingredients:

• 2 cups almond flour (finely ground)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground clove
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• 1 large egg
• ⅓ cup organic blackstrap molasses
• ¼ cup coconut oil, melted
• ¼ cup coconut sugar (or Lakanto Golden Monkfruit)
• 1 teaspoon vanilla extract

Instructions

Step 1: Mix Dry Ingredients

Start by adding the almond flour, baking soda, salt, and all your spices into a mixing bowl. Use a whisk or fork to blend everything until it’s fully combined and there aren’t any clumps hiding in there.

This step is super important for dairy free Christmas baking because almond flour can sometimes be a bit lumpy. Taking an extra minute to whisk it properly makes all the difference in your final cookie texture.

Step 2: Mix Wet Ingredients

Next, grab a separate bowl and add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar. Blend with a whisk until everything’s fully combined and looks smooth.

The molasses gives these dairy-free and chewy gingerbread cookies their deep, rich flavor. Don’t skip it or try to reduce the amount—it’s what makes them taste so authentically “gingerbread-y.”

Step 3: Fold Together

Now comes the fun part! Fold together the dry and wet ingredients until a sticky dough forms. It’ll look darker than regular cookie dough because of the molasses, and that’s exactly what you want.

The dough will be slightly sticky, which is normal for dairy gluten free cookies made with almond flour. Resist the urge to add more flour—that stickiness is what keeps them chewy!

Step 4: Preparing to Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Use a cookie scoop or teaspoon to scoop the dough into small balls and place them on your prepared baking sheet.

Here’s my trick: once all the balls are on the sheet, gently press down on each one to flatten them into thick disks. These gluten free dairy free holiday cookies won’t spread much during baking, so shape them how you want them to look when they’re done.

Step 5: Baking

Bake at 350°F for about 10-12 minutes. The cookies will still look soft when you pull them out—don’t panic! That’s how you get that perfect chewy texture.

Let the cookies cool on the baking sheet for 1 minute (this is crucial!), and then carefully transfer each cookie to a cooling rack. They’ll firm up as they cool but stay wonderfully soft in the middle.

Expert Tips for Perfect Dairy Free Christmas Baking

Measuring Matters: When measuring almond flour, shake the bag first so it’s not packed together. Scoop it gently and use a butter knife to level it off. Never pack almond flour into the measuring cup, or your dairy-free and chewy gingerbread cookies will come out dense.

Size It Right: You can make these cookies whatever size you want! Just remember they won’t spread much in the oven. I usually make mine about 1.5 inches in diameter before flattening.

Don’t Overbake: These dairy gluten free cookies will look slightly underdone when you take them out. That’s perfect! They’ll continue cooking on the hot baking sheet.

The One-Minute Rule: Seriously, let them rest on the tray for a full minute before moving them. They’re delicate when hot, and this resting time prevents them from falling apart.

Substitutions & Variations

Egg-Free Option: I haven’t personally tested this recipe with an egg replacement, but readers have had success with flax eggs. Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes before using.

Lower Sugar: Swap the coconut sugar for Lakanto Golden Monkfruit sweetener for a lower-sugar version of these gluten free dairy free holiday cookies. You can also use half and half (⅛ cup of each) for a balanced sweetness.

Oil Alternatives: While I love coconut oil for dairy free Christmas baking, you can also use melted vegan butter or avocado oil if you prefer. The texture will be slightly different but still delicious.

Spice It Up: Want more ginger kick? Add an extra ½ teaspoon of ground ginger. For a deeper flavor, try adding ¼ teaspoon of cardamom to your spice blend.

Cookie Shapes: Roll out the dough between two sheets of parchment paper and use cookie cutters for fun shapes! Just chill the dough for 30 minutes first to make it easier to work with.

Troubleshooting Common Issues

Cookies Are Too Crumbly: This usually means you packed the almond flour too tightly when measuring. Next time, use the scoop-and-level method without packing.

Cookies Spread Too Much: Make sure your coconut oil is melted but not hot, and that your dough isn’t too warm. You can also chill the shaped cookies for 15 minutes before baking.

Not Sweet Enough: Different brands of molasses have varying levels of sweetness. If yours seems bitter, add an extra tablespoon of coconut sugar to balance it out.

Cookies Are Too Hard: You might have overbaked them or used too much flour. These dairy-free and chewy gingerbread cookies should come out of the oven looking slightly soft.

Storage & Meal Prep

These dairy gluten free cookies store beautifully, which makes them perfect for holiday prep! Store them in an airtight container at room temperature for up to 5 days. They actually get chewier as they sit—if they last that long!

For longer storage, freeze the baked cookies in a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months. Let them thaw at room temperature for about 20 minutes before serving.

You can also freeze the cookie dough! Roll it into balls, freeze them on a baking sheet, and then transfer to a freezer bag. When you’re ready to bake, just add 1-2 extra minutes to the baking time. No thawing needed!

This makes dairy free Christmas baking so much easier during the busy holiday season. Having cookie dough ready to go is like giving your future self a gift.

Serving Suggestions

These gluten free dairy free holiday cookies are perfect alongside a cup of hot cocoa or your favorite dairy-free milk. I love serving them as part of a holiday cookie platter with my gluten-free dinner rolls for a complete festive spread.

They’re also wonderful for gifting! Pack them in a cute tin or box, and you’ve got a thoughtful homemade present that everyone can enjoy. Just make sure to let recipients know they’re dairy-free and chewy gingerbread cookies so they can accommodate any allergies.

Try pairing them with dairy-free ice cream for an indulgent dessert sandwich. The warm spices complement vanilla or cinnamon flavors beautifully.

For a fun family activity, set up a decorating station with dairy-free chocolate chips, coconut flakes, or a simple powdered sugar glaze. Kids absolutely love making these dairy gluten free cookies their own!

More Gluten-Free Holiday Recipes You’ll Love

If you’re loving these dairy-free and chewy gingerbread cookies, you’ll definitely want to check out my classic gluten-free gingerbread cookies for a version with butter. They’re equally delicious!

Looking for breakfast options during the holiday season? My banana collagen protein muffins are perfect for busy mornings when you need something quick and nourishing.

And don’t forget to browse through all the gluten free dairy free holiday cookies recipes on GrainlessLife.com. There’s something for every craving and every dietary need!

Frequently Asked Questions

Final Thoughts

Making dairy-free and chewy gingerbread cookies doesn’t have to be complicated or stressful. With just a few simple swaps and the right technique, you can create holiday magic in your own kitchen.

These dairy gluten free cookies have become a staple in our house, and I hope they become one in yours too. There’s nothing quite like pulling a tray of warm, spicy cookies out of the oven and watching your family’s faces light up.

Remember, dairy free Christmas baking is all about finding what works for your family and enjoying the process. Don’t stress about perfection—even “ugly” cookies taste amazing!

I’d love to hear how your gluten free dairy free holiday cookies turn out! Drop a comment below and let me know if you tried any fun variations or if your kids helped with the decorating.