If cookie-making is a part of your holiday tradition, try this grain-free (and guilt-free) recipe to keep your traditions intact—along with your blood sugar levels. Nutritionist Bella Grace brings us a Gingerbread Cookie recipe that trades sugary, processed ingredients for yummy alternatives that pack flavor AND nutrients.

Serves: 12

Prep Time: 15 mins.

Cook Time: 15 min.

Total Time: 30 min (plus chilling time)


  • 1 1/2 cups almond flour
  • 1/4 cup arrowroot starch
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons coconut oil, melted
  • 1/4 cup organic maple syrup, or Lakanto maple syrup
  • 1 tablespoon blackstrap molasses, optional but highly recommended


  • 6 tablespoons grass-fed butter, or coconut oil, softened
  • 1/3 cup powdered Swerve sweetener
  • 1/2 teaspoon vanilla extract


In a large bowl, combine almond flour, arrowroot, ginger, cinnamon, sea salt, and baking powder. Set aside.

In a food mixer, add coconut oil, syrup of your choice and molasses until smooth.

Fold the dry flour mixture into the coconut oil wet mixture until a dough forms. You may want to use your hands here.

Transfer the dough to the fridge. If you have time, refrigerate overnight, but for those tight on time, 1 hour will do the trick.

Preheat the oven to 350F and line a baking sheet with unbleached parchment paper or a silicone liner.

Remove the gingerbread cookie dough from the fridge and set in between two pieces of parchment paper. Using a rolling pin, roll the dough into a large rectangle 1/4 inch thick. One by one, use a gingerbread man cookie cutter (or whatever shape you desire) to cut the dough. Place the cut-out cookie figures on the baking sheet, evenly spaced. Repeat until all dough is used.

Bake cookies for 15 minutes, or until firm. Remove from the oven and let cool (they will harden further as they cool).

Meanwhile, make your icing by mixing all ingredients in a food mixer until smooth.

When the cookies have cooled completely, drizzle icing on top. You can add candy eyes and buttons! I recommend using Lily’s chocolate chips or Smart Sweets for a lower-sugar option.