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Gingerbread Cutout Cookies

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x


Soft and tender, crispy edges, warm spices, just enough sweetness – these Gingerbread Cutout Cookies are everything a FAVORITE Christmas cookie should be!


  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (65g) almond butter ((or any nut/seed butter))
  • 1/4 cup (80g) molasses
  • 1 tbsp lemon juice
  • 2 tsps ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 2 cups (220g) almond flour (OR 1 3/4 cups (195g) oat flour)
  • Optional: coconut butter (for decorating)


  1. Preheat the oven to 350F.
  2. In a mixing bowl, combine the coconut sugar, almond butter, molasses, and lemon juice. Whisk until combined.
  3. Add the rest of the ingredients and mix/knead to form a ball of dough.
  4. Place a piece of wax paper on your work surface and cover with a light dusting of flour.
  5. Roll out the dough to 1/4 inch thickness. (If you don’t have a rolling pin, a glass bottle works too!)
  6. Cutout your cookies into any shape you like. (If you don’t have a cookie cutter, use a jar or jar lid!)
  7. Use a spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
  8. Once the pan is full (I got six per pan), bake for 10 minutes at 350F or until golden around the edges.
  9. While those are baking, re-roll the dough and cut out as many cookies as you can fit. I got 12 total with two rounds of rolling.
  10. Once all the cookies are done baking, allow them to cool completely (or even chill) before decorating. I used barely warm coconut butter in a squeeze bottle or ziplock bag. Chill until frosting is set.
  11. Enjoy! You can keep them in the fridge for up to a week (frosted or unfrosted), but they are yummiest when fresh.


  • Serving Size: 1 cookie
  • Calories: 193
  • Sugar: 14g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 5g