Coconut Gingerbread House

Desserts / Sweets / Treats

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Chef's Note

Celebrate #nationalgingerbreadhouseday with a tropical twist by crafting a Coconut Gingerbread House! This recipe is gluten-free and dairy-free and can be modified to make gingerbread cookies instead!


20 minutes


10-12 minutes



Serving Size



  • 2 1/2 cups Bob's Red Mill Gluten Free Flour

  • 1/4 cup coconut flour

  • 1 tsp. baking soda

  • 1 tsp. ginger

  • 1 tsp. cinnamon

  • 1/2 tsp. ground cloves

  • Pinch of salt

  • 1 egg

  • 4 Tbsp. molasses

  • 1/2 cup honey

  • 1/3 cup Fiesta Tropicalé Organic Virgin Coconut Oil

  • 1 tsp. vanilla


Pre-heat the oven to 350.


In a medium mixing bowl, combine your dry ingredients- flour, coconut flour, baking soda, salt, and spices.


In a large mixing bowl, combine your wet ingredients- egg, molasses, honey, coconut oil, and vanilla. Mix well! Pour the dry mixture into the wet mixture and combine into a dough. Knead a few times to make sure it is really well combined.


On a floured surface roll the dough out to about 1/4 inch thick for the gingerbread house. Cookies can be thicker for a softer cookie or thinner for a crunchy cookie.


Using your own design, cut out your pieces using a sharp knife and place them on a baking sheet lined with parchment paper.


Bake gingerbread house pieces for 10-12 minutes until the edges are slightly browned. Cookies bake for 8-9 minutes until edges are slightly browned.


Let everything cool for at least 30 minutes before applying frosting/icing otherwise it will melt off. Assemble your gingerbread house with your favorite icing and decorate with candies and more frosting! Enjoy!

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