Deliciously spiced buckwheat gingerbread cookies—the perfect treat for those who don’t eat wheat but don’t want to miss out on the classic gingerbread flavors! Made with wholesome ingredients like raw buckwheat flour and coconut sugar, these cookies are free from refined sugars and still pack all the warmth and spice of traditional gingerbread.

Satisfy your gingerbread cravings!

Ingredients

Raw Buckwheat Flour

Why It’s Used: Provides structure to the gingerbread.
Benefits: Naturally gluten-free and a good source of protein and antioxidants.
Substitute: Oat flour or almond flour; adjust the amount if using other flours as they absorb liquids differently.

Coconut Sugar

Why It’s Used: Acts as a natural sweetener, giving the cookies a caramel-like flavor.
Benefits: Contains small amounts of vitamins and minerals, such as iron, zinc, and calcium.
Substitute: Maple sugar or date sugar.

Gingerbread Spice Mix

Why It’s Used: Gives the cookies that classic gingerbread flavor.
Benefits: Includes spices like ginger (anti-inflammatory), cinnamon (blood sugar regulation), and cloves (antioxidants).
Substitute: Customize with a mix of ground ginger, cinnamon, nutmeg, and cloves.

Virgin Coconut Oil

Why It’s Used: Helps bind the dough and adds a rich, smooth texture.
Benefits: Coconut oil contains healthy fats, while olive oil provides anti-inflammatory properties.
Substitute: Extra virgin olive oil or avocado oil.

Carob Syrup (Optional)

Why It’s Used: Adds extra sweetness, color, and a mild chocolate flavor.
Benefits: A caffeine-free alternative to chocolate syrup, high in fiber and antioxidants.
Substitute: Melasses or brown sugar syrup.

MORE HEALTHY CHRISTMAS DESSERTS

Print Recipe

Buckwheat Gingerbread Cookies

Tastes just like real gingerbread, but made with raw buckwheat flour and coconut sugar. Enjoy a healthy holiday season!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Keyword: buckwheat

Servings: 1 baking tray

Equipment

1 baking tray
baking paper
gingerbread cookie cutters

Ingredients

1 ½ cup raw buckwheat flour (see notes)
½ cup coconut sugar
2 tsp gingerbread spice mix (see notes)
2 tbsp virgin coconut oil / extra virgin olive oil
1 tbsp carob syrup (optional)
½ cup water

Instructions

Set your oven to 350°F (180°C) and line a baking tray with parchment paper.
In a food combine or a large bowl, combine the raw buckwheat flour, coconut sugar, and gingerbread spice mix.
Add the coconut oil (or olive oil), carob syrup (if using), and water to the dry ingredients. Mix until a soft dough forms. If the dough feels too dry, add a little more water, one teaspoon at a time, until it holds together.
Place dough in the refrigerator for 15–30 minutes. This makes it easier to handle and roll out.
Lightly dust your work surface with buckwheat flour to prevent sticking. Place the dough on the floured surface and roll it out.
Use your favorite cookie cutters to cut out shapes, and carefully transfer them to the prepared baking tray. Gather any leftover dough, roll it out again, and repeat the process until all the dough is used.
Place the tray in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden. Keep an eye on them, as buckwheat cookies can overbake quickly.
Allow the cookies to cool completely on the tray before transferring them to a wire rack. They will firm up as they cool.

Notes

Raw buckwheat flour: Or substitute with almond flour or any other.

Gingerbread spice mix: If you doesn’t have a gingerbread spice mix, make a substitute using common spices. Combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and optionally a pinch of ground cardamom for extra flavor.

Gluten Free Gingerbread Cookies

These gluten free gingerbread cookies are a healthy substitute for regular gingerbread. You'll only need 3 ingredients. These gingerbread cookies are 100% gluten-free, dairy-free, refined sugar-free, and vegan.

Check out this recipe