Secret-Ingredient Gingerbread Cookie Bites – grain-free and vegan

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Looking for a healthy cookie recipe? This Secret Ingredients Gingerbread Cookie Recipe is Grain Free, Sugar Free, and Dairy and Egg Free too (vegan). They are made with a special kind of flour that might be new to you. #paleo


Today I've got a great treat for all of you — delicious Paleo Gingerbread Cookies from a blogging friend of mine. Cookies are always welcome around here, but these are special, and you'll soon see why.

I love making healthy treats for my family like our “Almond Joy®” Bars, Homemade Gummy Snacks, “Dorito®” Popcorn, and Healthy Chocolate Truffles. More and more we're going grain free so I'm thrilled to add these gingerbread cookies from Kate's Healthy Cupboard to our recipe box.

This recipe is a great takeoff from traditional gingerbread cookies or gingerbread men, plus they're grain free and vegan. My husband LOVES spiced cookies, so I am going to be making these many times for sure!}  In any case, here's Kate with the post and the recipe.

Molasses style cookies are a favorite around here anytime of the year!

Gingerbread men cookies are festive, cute and have a lot of character, but they are also a lot of work!! I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work (and none of the traditional grain)!

This recipe for paleo gingerbread cookies calls for a unique flour…

Chestnut flour.

What is Chestnut Flour and How to Use It

After trying chestnut flour in these paleo gingerbread cookies, you'll be won over to it, but you might wonder how else you can use it.  Here are some facts about it to get you more acquainted with what it is and how you might incorporate it into your diet.

1.  Chestnut flour is a gluten free alternative to regular flour made from ground chestnuts.  Chestnuts are dried and then made into sweet flavored flour in Italy for centuries.

2.  In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as:

– chestnut flour bread
– pie crust
– crepes, and
– other baked goods.

3.  Chestnut flour has a slightly sweet flavor.  As a result, it's a perfect fit for recipes involving almonds, chocolate, honey and hazelnuts.  I've found it to be awesome in fall recipes that incorporate pumpkin and spice.

4.  Chestnut flour and Baking.

Chestnut Flour:

– has fewer carbohydrates than regular white flour but has many of the same baking properties as flour. Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates.
– creates a fluffier baked good
– has a distinct taste that has a bit of spiciness to it and
– pairs really well with warm fall flavors, especially ginger!

I love using almond flour and am not afraid of fat by any means. I'm just enjoying how much fun this flour is to work with, and not to mention how good it is!

5. Is it a nut or a fruit?

According to Wikipedia, it’s a fruit. If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut!!!

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Where can you buy chestnut flour?

Check with your local natural grocery stores.  You can also order it from Amazon or from I realize it's a unique ingredient, but I promise you will enjoy it.

Besides this wonderful recipe for Paleo Gingerbread Cookies, I have some other recipes using it like these crunchy Ginger Snaps or this Pumpkin Bread that you could also try.

Secret-Ingredient Paleo Gingerbread Cookie Bites - grain-free and vegan

These Secret-Ingredient Paleo Gingerbread Cookies are Grain-Free, Sugar-Free, & Vegan - made with a very special kind of flour!



  1. Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine.
  2. Add in the molasses and vanilla and pulse until dough forms into a big ball.
  3. Place the dough in the refrigerator for at least 30 minutes to keep the cookies from spreading as they cook.
  4. Roll the dough into one inch balls and place on a parchment lined cookie sheet.
  5. Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool.
  6. Store in an airtight container. Place in the refrigerator if you prefer a hard cookie.


Recipe Notes

* You can sub arrowroot flour for the chestnut flour if nut allergic, but only use 2 tbsp of arrowroot, NOT ¼ cup! For THM or other lower-carb diets, use more almond flour or other nut or seed flour.

The cookies may spread a tiny bit more, but are still delicious!!!

** For a low glycemic substitute, try ¼ tsp molasses added to ? cup of xylitol, erythritol, or this Truvia® Substitute and use that in place of the straight molasses.

That's it!

Now you can have the fabulous flavor of gingerbread cookies done healthier — at Christmas — or anytime of year!

Have you ever heard of or used Chestnut Flour before?

Kate's Healthy Cupboard - a healthy cooking blogKate Criswell is a Fitness Trainer and Nutrition Coach who loves spending time in the kitchen tweaking recipes to make them healthier yet still satisfying and delicious.  For more of her grain-free recipes and tips, visit Kate's Healthy Cupboard at

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Is ginger paste acceptable?

  2. Hi Kate, I am wondering the ground ginger is grounded fresh ginger, or can use ginger powder instead? thanks!

  3. So there is no baking soda or eggs needed in this recipe?

  4. I live in Mexico City and there is not such flour , is it possible to use regular flour?

    • I think you can – I don’t have much experience with substituting it, but from what I am reading it should work. So sorry for the delay – I missed your comment.

  5. “grass fed” butter is still butter. And butter isn’t vegan, because it’s actually the cow that produces the milk that’s used to make the butter that’s grass-fed, not the butter.
    Ghee is made of butter, and so it isn’t vegan either.

    Now, coconut oil IS vegan. So perhaps test the recipe with coconut oil to make sure it works and then list that as the ingredient with butter/ghee as the alternatives?

  6. Yum! I’ll have to look for some chesnut flour. I’d like to try these.

  7. These are too cute! Can’t wait to be able to have molasses again!

  8. These look delicious! I’m tempted to try them, but would have to look into the “nut or fruit” thing first lol! If I eat nuts my skin protests 🙂

  9. If I were to buy chestnut flour, you’d probably find me eating the ground flour with a spoon from the can, LOL! I am so obsessed with chestnuts! I couldn’t have this flour in my house for that reason, lol !

  10. this recipe sounds great, but what can i use instead of almond flour? i can eat almonds 🙁

    • Hi Karen,
      You can use any nut flour! sells hazelnut, brazil, cashew and pecan flour. I don’t suggest peanuts, but peanut flour is available too.