Almond Flour Gingerbread Cookies

(Grain-free, festive, and blood-sugar friendly)

If you love classic gingerbread but want to avoid the sugar crash, these Almond Flour Gingerbread Cookies give you all the warm holiday flavor with none of the guilt. They’re soft, spiced, naturally gluten-free, and perfect for women with diabetes who want a treat that won’t send blood sugars soaring.

🍯Ingredients (Makes ~12 cookies)

• 1 ½ cups almond flour

• 2 tbsp coconut flour

• 1 ½ tsp ground ginger

• 1 tsp cinnamon

• ¼ tsp cloves

• ¼ tsp nutmeg

• ½ tsp baking soda

• ¼ tsp sea salt

• ¼ cup melted coconut oil or butter

• 3 tbsp alluloseor2 tbsp monk fruitor1 tbsp coconut sugar

• 1 tbsp molasses (optional — for flavor; small impact due to tiny amount)

• 1 egg (room temperature)

• 1 tsp vanilla extract

👩‍🍳Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, mix almond flour, coconut flour, spices, baking soda, and salt.

3. In another bowl, whisk melted coconut oil, sweetener, egg, vanilla, and molasses.

4. Add the wet ingredients to the dry and stir until dough forms.

5. Roll dough into small balls and flatten slightly with your hand.

6. Bake for 9–11 minutes, until edges are lightly golden.

7. Let cool completely — they firm as they cool.

💜Why These Cookies Work for Blood Sugar

• Almond flour is low carb, high fiber, and high protein→ slows glucose rise.

• Spices like cinnamon and ginger may improve insulin sensitivity.

• Sweetener options allow you to choose lower glycemic impact (allulose or monk fruit) or a small amount of coconut sugar for flavor.

• No refined flour or high-sugar syrups.

🌿Functional Medicine Notes

• Ginger is anti-inflammatory and soothing for digestion.

• Almond flour supports satiety and hormone balance.

• Coconut oil provides stable energy with no blood sugar spike.

🔄Optional Swaps

• Make them vegan:use a flax egg.

• Want chewier cookies?Add 1 extra tbsp molasses (will increase sugar slightly).

• Prefer crisp cookies?Bake 2 minutes longer.

🧊Storage

• Keeps1 weekin an airtight container

• Freeze up to3 months