Unjunked Chewy Gingerbread Cookies (Unjunked Holiday Treat - Day 8 of 12)

Day 8 of 12 Days of Unjunked Holiday Treats: Chewy Gingerbread Cookies

Gingerbread is one of those flavors that instantly feels like the holidays.

The warm spices.
The deep molasses flavor.
That soft, chewy bite that somehow tastes even better with a cup of coffee or tea.

But traditional gingerbread cookies are often loaded with refined flour, white sugar, and ingredients that leave you feeling sluggish after just a few bites.

These Unjunked Chewy Gingerbread Cookies keep everything you love about the classic, while skipping the processed stuff that doesn’t serve you.

They’re soft, warmly spiced, naturally sweetened, and made with simple ingredients you can feel good about sharing with your family.

This is Day 8 of the 12 Days of Unjunked Holiday Treats, where I’m sharing healthier versions of holiday favorites, without sacrificing flavor, tradition, or joy.

Why These Gingerbread Cookies Are Unjunked

✔️ Naturally sweetened with maple syrup and molasses
✔️ Grain-free & gluten-free friendly (made with almond and coconut flour)
✔️ No refined sugar or white flour
✔️ Soft and chewy, not dry or crumbly
✔️ Full of warming spices that support digestion

These are the kinds of cookies that actually satisfy, instead of sending you back for five more because your blood sugar just crashed.

Unjunked Chewy Gingerbread Cookies Recipe

Ingredients

  • 1 cup almond flour

  • ¼ cup coconut flour

  • 1½ tsp baking powder

  • 2 tsp ground ginger

  • 1 tsp cinnamon

  • 3 Tbsp coconut oil, melted

  • 1 egg, room temperature

  • 1 tsp vanilla extract

  • ¼ cup fancy molasses

  • ¼ cup maple syrup

Instructions

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

  2. In a mixing bowl, combine almond flour, coconut flour, baking powder, ginger, and cinnamon. Use a fork to break up any clumps.

  3. Add coconut oil, egg, vanilla, molasses, and maple syrup. Mix until a soft dough forms.

  4. Roll dough into even balls and place on the baking sheet. Gently flatten each with the palm of your hand.

  5. Bake for 12–15 minutes, until set but still soft.

  6. Remove from oven and let cool completely before enjoying.

Tips for the Best Texture

  • These cookies firm up as they cool, don’t overbake them.

  • Coconut flour brands vary; this recipe was tested using Bob’s Red Mill Coconut Flour.

  • Store leftovers in an airtight container in the fridge for up to 7 days, or freeze for up to 6 months.

Day 8 of the 12 Days of Unjunked Holiday Treats 🎄

This Unjunked Chewy Gingerbread Cookies recipe is Day 8 of the 12 Days of Unjunked Holiday Treats.

Over the next 4 days, I’ll be sharing:

  • Healthier versions of classic holiday desserts

  • Simple swaps you can actually stick with

  • Short videos for each recipe on Instagram and Facebook

If you want all 12 recipes in one place, you can grab the free 12 Days of Unjunked Holiday Treats PDF here, which includes every recipe in this series.

Michelle Walker

a mom, former educator, and the founder of Unjunk America - a movement dedicated to helping families ditch processed foods, decode food labels, and reconnect with real food. With a warm, no-judgment approach, Michelle empowers parents to make simple, sustainable changes in their kitchens, one meal at a time.

Learn more or join the movement at UnjunkAmerica.com.

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