There’s something instantly cozy about these little bites—you get that warm hug of holiday spices in every nibble. The Gingerbread Truffles (Paleo Gluten-Free) Recipe packs all those gingerbread flavors without any grains or gluten, making it a perfect festive treat that feels both indulgent and wholesome.

A small white speckled plate holds nine round chocolate truffles stacked in a pile, with one truffle at the top cut in half to show a smooth light brown filling inside. Each truffle is coated with dark chocolate and has thin lines of darker chocolate drizzled on top, creating textured patterns. The plate is placed on a white marbled surface, with a soft warm beige background blurred behind it. Star anise pieces are scattered around the plate, and a glass of milk stands slightly blurred in the back left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Truffles (Paleo Gluten-Free) Recipe
Top Tip
How to Serve Gingerbread Truffles (Paleo Gluten-Free) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Truffles (Paleo Gluten-Free) Recipe

Why You'll Love This Recipe

I have to admit, the very first time I tried making these Gingerbread Truffles, I was hooked instantly. What makes this treat stand out is how it captures the soul of gingerbread in a little bite-sized ball that’s easy to snack on or share—without the gluten or any processed junk. You don’t feel the least bit deprived here.

Perfectly Paleo & Gluten-Free: Uses almond and coconut flour keeping things wholesome and grain-free.
Deliciously Spiced: Warm ginger and cinnamon really shine, making these truffles taste like a cozy holiday classic.
Easy to Make: No fancy equipment or complicated steps—just simple mixing, chilling, and dipping.
Customizable: You can easily swap sweeteners or skip the chocolate if you prefer a lighter bite.

Ingredients & Why They Work

Each ingredient in the Gingerbread Truffles (Paleo Gluten-Free) Recipe plays a key role in texture, flavor, and keeping things healthy. When you shop, aim for quality, especially with your almond butter and spices since they really make a difference here.

Flat lay of a small mound of almond flour on a white ceramic plate, a small mound of shredded fresh coconut flakes in a white ceramic bowl representing coconut flour, a small white bowl with ground ginger powder, another small white bowl with ground cinnamon, a tiny pinch of salt in a small white bowl, a smooth dollop of pale almond butter on a white ceramic plate, a small white bowl with golden honey, a small white bowl with dark, rich molasses, a few glossy whole uncracked brown almonds (to represent almond butter origin), and a small white bowl filled with semi-sweet chocolate chips next to a tiny white bowl with a clear swirl of coconut oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Almond Flour: Provides a tender, nutty base and keeps these gluten-free.
Coconut Flour: Adds absorbency and helps balance the moist almond butter, but you can tweak the amount depending on your almond flour.
Ground Ginger: The star spice that gives the truffles that authentic gingerbread warmth.
Cinnamon: Pairs beautifully with ginger and deepens the holiday feel.
Salt: Just a pinch to elevate all the flavors.
Almond Butter: A creamy, rich binder that also boosts protein and healthy fats.
Honey: Natural sweetness with a floral note that balances the spices.
Molasses: That classic gingerbread ingredient giving body, color, and a deep cozy flavor.
Chocolate Chips (optional): Dark or semi-sweet melt perfectly with a bit of coconut oil to coat the truffles in a luscious finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to personalize these truffles depending on the season or my mood. Sometimes I add a pinch of cloves or nutmeg for extra spice, or swap the honey for maple syrup to keep it vegan-friendly. Feel free to play around—you’ll find your favorite twist in no time!

Variation: For a little extra crunch, sprinkle finely chopped crystallized ginger on top after dipping in chocolate. It’s an unexpected touch that brings a lively zing.
Sweetener Swap: Swap honey with maple syrup or agave if you want a vegan version—just keep an eye on the dough consistency since some liquid sweeteners vary.
Chocolate-Free: Skip the chocolate dip and roll truffles in shredded coconut or cocoa powder for different flavor profiles.

Step-by-Step: How I Make Gingerbread Truffles (Paleo Gluten-Free) Recipe

A white plate with a white paper on top holds twelve round brown dough balls, shiny and smooth, arranged loosely in a group. To the top left of the plate is a white bowl filled with melted dark brown chocolate being stirred by a spoon. On the top right beside the plate is a small round black dish with many dark chocolate chips inside, with several chips scattered nearby on the white marbled surface. A small clear bowl with ground cinnamon powder sits close by. Below and to the right of the plate is a speckled beige bowl holding three cinnamon sticks. The background surface is white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Dry Ingredients with Love

I start with a large bowl and whisk together almond flour, coconut flour, ground ginger, cinnamon, and a pinch of salt. Make sure you break up any lumps in the flours so the texture is nice and even—this helps the truffles come together smoothly later.

Step 2: Combine the Wet Ingredients Separately

In a smaller bowl, blend the almond butter with honey and molasses until silky smooth. This mixture smells incredible and brings that deep, rich flavor to the truffles. I usually give it a little extra stir to ensure the molasses is fully incorporated.

Step 3: Bring It Together

Pour your wet mixture into the dry ingredients and mix well—don’t be shy, I often use my hands here. It’s easier to feel when everything is fully combined. The dough should feel slightly sticky but firm enough to shape. If it’s too wet, add a bit more almond flour, a spoonful at a time.

Step 4: Chill Before Rolling

Cover the dough and pop it into the fridge for about 30 minutes. This step is key—it firms up the mixture so your truffles hold their shape when rolling, plus it makes the process much cleaner and more satisfying.

Step 5: Melt Chocolate for Dipping (Optional but Oh-So-Good)

While the dough chills, melt your chocolate chips with a teaspoon of coconut oil in short bursts of 20 seconds in the microwave—stirring well after each—to keep the chocolate smooth and prevent burning. The coconut oil ensures a nice glossy finish on your truffles.

Step 6: Roll, Dip, and Set

Scoop small portions and roll between your palms to form balls about the size of a walnut. Then dip each truffle into the melted chocolate, fishing them out with a fork and tapping off excess chocolate against the bowl. Place them on parchment paper and pop back in the fridge or freezer for at least 30 minutes to set.

Top Tip

From my many batches of these Gingerbread Truffles, a few key tips have really made all the difference to reliable success and rich flavor. It’s all about patience with chilling and the balance of wet to dry ingredients.

Chilling is Crucial: Don’t skip the fridge step before rolling—this keeps the dough manageable and less messy.
Mix With Your Hands: Using your hands helps you feel when everything is perfectly combined, preventing dry or overly sticky spots.
Slow & Careful Chocolate Melting: Melting chocolate gently in short bursts avoids seizing and keeps it silky smooth for coating.
Don’t Overdo the Coconut Flour: A little goes a long way—you want the right balance for soft, tender truffles.

How to Serve Gingerbread Truffles (Paleo Gluten-Free) Recipe

gingerbread truffles - Serving Suggestion

Garnishes

I love sprinkling a pinch of finely chopped crystallized ginger or a dusting of cinnamon over the chocolate-coated truffles. It adds a festive touch and a little extra zing. Alternatively, chopped toasted nuts or shredded unsweetened coconut give a lovely texture contrast.

Side Dishes

These truffles are perfect alongside a hot cup of chai tea or a paleo-friendly latte. I’ve also served them with a small bowl of mixed nuts and fresh fruit during holiday gatherings—they make an elegant nibble that’s easy to pop in your mouth between conversations.

Creative Ways to Present

For holiday gifts, I like packaging these truffles in small mason jars layered with parchment paper or in decorated tins with a sprig of fresh rosemary or cinnamon stick tied on top. They look adorable and feel so thoughtful when gifted this way.

Make Ahead and Storage

Storing Leftovers

I usually store leftover truffles in an airtight container in the fridge, where they stay fresh for about a week. The cold helps keep their shape and intensifies the flavors—just be sure to bring them to room temperature a few minutes before enjoying for the best texture.

Freezing

These freeze beautifully! I place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months—perfect for making early ahead of holiday parties or gifting season.

Reheating

No need to fully reheat—just let frozen truffles thaw at room temperature for about 10-15 minutes. This preserves the texture and flavor better than microwaving, which can make them too soft or unevenly warm.

Frequently Asked Questions:

Are these Gingerbread Truffles really paleo and gluten-free?

Absolutely! They use almond and coconut flours instead of grains, and natural sweeteners like honey and molasses—no gluten, no refined sugars here.

Can I make these truffles without dipping them in chocolate?

Yes! The chocolate coating is optional. You can simply roll the truffles in shredded coconut, chopped nuts, or cocoa powder for a delicious variation.

How long do Gingerbread Truffles keep?

Stored properly in the fridge, they stay fresh for up to a week. If frozen, they can last for several months without losing flavor or texture.

Can I use a different nut butter instead of almond butter?

Definitely! Cashew butter or sunflower seed butter work well as alternatives; just make sure they are smooth and unsweetened for best results.

Final Thoughts

These Gingerbread Truffles (Paleo Gluten-Free) Recipe have become my go-to treat when I want something sweet but still wholesome. The combination of spices with almond butter and that hint of molasses just works so well—and the ease of making them means you can whip them up even on busy days. I can’t wait for you to try them and discover your own little holiday favorite.