Go Back
Print
Gluten Free Gingerbread

Gluten Free Gingerbread Cookies

Try this easy, one bowl Christmas cookie recipe! Easily adaptable to dairy free as well, these cookies are sure to please!

Ingredients

  • 2 1/3 cups gluten free flour blend I used Bob's Red Mill
  • 1/4 cup cassava flour
  • 1/2 tsp Xanthum gum Unless your mix already contains it. Mine did not.
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon I used Adams Extracts
  • 1 tsp ground clove
  • 1 tsp vanilla extract I used Adams Extracts
  • 1/4 tsp kosher salt
  • 1/2 cup coconut sugar
  • 8 tbsp unsalted butter, room temperature Use coconut oil if dairy free
  • 4 tbsp unsulphured molasses
  • 2 tbsp honey
  • 1 large egg

Instructions

  1. In large bowl or kitchenaid, combine all dry ingredients. Create a well in the center of the dry mixture and add the rest of the ingredients (vanilla, butter, molasses, honey, and egg). Stir until well combined.

  2. Form a ball (dough will be quite sticky at this point) and wrap in parchment paper. Refrigerate at least 2 hours or overnight.

  3. Preheat oven to 350 degrees. Line cookie sheets with either parchment (NOT wax paper. I tried that and it smoked something fierce) or SilPat sheet liners.

  4. On a well-floured surface, roll cookie dough out to 1/4 inch thickness. You may need a lot of flour if your dough is too sticky. You could also roll out on a pastry mat.

  5. Cut into desired shapes and place on cookie sheet. Once on cookie sheet, place in freezer for 5 minutes to set.

  6. Bake 7-8 minutes in oven or until set. Cool on cookie sheets and decorate as desired. I used Simple Mills frosting to decorate my men! These cookies also freeze really well.