Gluten Free Paleo Gingerbread


  • 3 cups blanched almond flour, such as Bob’s Red Mill
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 3 eggs, beaten
  • 2/3 cup blackstrap molasses
  • ½ cup coconut oil, melted (plus more for greasing the pan)
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract


Preheat the oven to 350ºF. Grease a 9x13-inch glass baking dish with coconut oil.

In a large bowl, combine the almond flour, cinnamon, ginger, baking soda, baking powder, cardamom, and cloves. In another bowl, combine the eggs, molasses, coconut oil, vanilla extract, and maple extract. Beat well. Add the dry ingredients to the wet slowly, combining well. Spread the batter into the greased glass dish.

Bake at 350ºF for 20 minutes, then reduce the heat to 225ºF and bake for an additional 20-30 minutes until the edges are brown and the center is firmed up. (For muffins, bake at 325ºF for 20-25 minutes or until cooked through.) Let cool completely before cutting.


Makes about 20 squares

Growing up, my husband’s neighbor used to make homemade gingerbread for Christmas each year. It was dark, rich, and moist—the kind of bread that’s more like a cake and sticks to the roof of your mouth with ooey gooey deliciousness. (Can you tell I’ve had the previous joy of tasting this bread?) After being diagnosed with celiac disease, this bread became a sad, distant memory for my husband. He’d lament around the holiday table that no gluten-free version would ever taste as good. Years later, he’s over most of this but I know he still misses the winter treat he remembers so fondly. Although my healthy Paleo version of gingerbread is not an exact replica of my husband’s favorite, it’s close enough to make him happy. And that’s saying something when it comes to Mrs. Goodhue’s gingerbread recipe!

Written by AndreAnna McLean

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