Easy Gluten-Free Gingerbread Cookies
Dec 08, 2024 • Updated Feb 05, 2025
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I think this might be the cutest recipe I’ve made all year! These gluten-free gingerbread cookies are soft, perfectly spiced, and so fun to decorate. Whether you’re baking for the holiday season or just craving something sweet and cozy, this is the best gluten free gingerbread recipe that’s easy, and wholesome.
Table of Contents
Why You’ll Love This Gingerbread Cookie Recipe
These gluten free gingerbread cookies are inspired by my love for Jelly Cat stuffies (I was an early adopter and have been collecting them since 2013!), I just had to make these cookies shaped like little Christmas trees and stars. These are some of my favorite Christmas cookies (along with vegan peanut butter blossoms, Taylor Swift’s chai cookies recipe, and vegan hot chocolate cookies!) and they’re naturally gluten-free and completely plant-based, making them perfect for sharing with friends and family.
They’re made with pantry staples and don’t require any specialty ingredients like xanthan gum, so they’re easy to whip up without an extra trip to the store. The recipe is also customizable for different dietary preferences, with nut-free and refined sugar-free options included to suit a variety of needs. Best of all, they’re fun to make and decorate—especially if you’re baking with little ones who love getting creative in the kitchen!
Ingredient Notes
- Gluten-free flour: A versatile base that keeps these cookies completely gluten-free. A 1:1 gluten-free flour blend works best, but oat flour can be a backup if you don’t mind a softer texture. If not gluten-free you can use regular, all purpose flour.
- Almond butter: Adds richness and helps bind everything together without eggs. Sunflower seed butter or cashew butter can step in for a nut-free alternative.
- Molasses: Brings that classic gingerbread flavour along with a touch of natural sweetness and chewiness. Maple syrup or date syrup could work, though the flavour won’t be as deep.
- Unsweetened apple sauce: Keeps the cookies moist while acting as an egg replacement. Mashed banana or pumpkin purée can stand in, but they’ll slightly change the taste.
- Vanilla extract or vanilla bean paste: Enhances the overall flavor and sweetness naturally. Almond extract can add a nutty note if you’re looking to switch things up.
- Coconut sugar or brown sugar: Provides sweetness and a little caramel-like depth; cane sugar works too, but the flavor will be slightly lighter.
- Kosher salt: Balances the sweetness and spices. Sea salt or pink Himalayan salt can be used if preferred.
- Ground ginger: Delivers that signature warm, spiced kick essential for gingerbread cookies.
- Ground cinnamon: Adds warmth and a hint of sweetness.
- Nutmeg: Brings a cozy, earthy note to the cookies. Allspice or ground cloves could work too, but use a light hand since they’re more intense.
- Baking soda: Gives the cookies just enough lift without making them puffy.
Sugar Icing
- Powdered sugar: Creates the perfect base for decorating and adding sweetness to the icing. A homemade blend of coconut sugar and arrowroot powder can work for a less refined option.
- Unsweetened almond milk: Helps thin out the icing for piping. Any room temperature plant-based milk will work!
- Activated charcoal powder or black food dye: Provides a dramatic black colour for decorating, but cocoa powder mixed with a little plant milk can create a rich chocolatey alternative if black isn’t your vibe.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Gingerbread Cookies
Step 1: Preheat your oven to 350F and line a cookie sheet (or 2) with parchment paper or a nonstick baking mat.
Step 2: In a large bowl, whisk together the wet ingredients – almond butter, molasses, apple sauce, vanilla, and coconut sugar. Once smooth, add dry ingredients – salt, ginger, cinnamon, nutmeg, and baking soda. Whisk again to incorporate, then slowly add the flour in parts, using a spatula to fold in.
Step 3: The dough should be moist, not too sticky, and easily rollable. If needed, refrigerate it for about 10 minutes to make it more workable, or add additional flour until you reach a good consistency.
Step 4: Using a rolling pin, roll the gingerbread dough out between two pieces of parchment paper until about ¼ – ½ ” thick. Use cookie cutters like a star and Christmas tree to punch out shapes, then gently remove the excess dough and return it to the bowl. For each cookie, use the dough like Play-Doh to form two little feet and gently lay them on top of the cookies.
Step 5: Transfer the cutouts to your prepared baking sheet and bake for 8-10 minutes. Let the baked cookies cool completely—they’ll continue to firm up as they cool.
Step 6: As your cookies cool, whisk together the powdered sugar and almond milk to create your glaze. Pipe designs and let them set before serving.
Secrets to Success
- Chill the dough before rolling if it feels sticky—it makes shaping so much easier.
- Roll dough evenly to avoid uneven baking.
- Use a measuring cup for precision when adding ingredients to get the best results.
- Decorate only after the cookies have fully cooled to prevent the icing from running.
Serving Tips
- Serve these alongside hot cocoa, tea, or your favourite festive drinks. They’re perfect as edible gifts—just pack them in a cute container and add a ribbon!
- If you’re looking for more gingerbread recipes try pairing these cookies with a gingerbread loaf or spiced gingerbread muffins for a cosy holiday spread.
Storage Tips
Store cookies in an airtight container for up to 5 days. Freeze undecorated cookies in layers separated by plastic wrap for up to 3 months.
If storing iced cookies, allow the decorations to fully dry before stacking to avoid smudging.
Recipe FAQs
Yes! The dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate until ready to roll and bake.
Molasses gives the cookies their rich, deep flavour, but you can substitute maple syrup or date syrup for a lighter taste. Keep in mind the texture might be slightly softer.
Yes definitely! I think you’d need to adjust all of the other ingredients as well because it’s not a great 1-1 substitute. Sunflower seed butter or cashew butter is a good substitute!
More Gluten-Free Recipes
Easy Gluten-Free Gingerbread Cookies
Equipment
- baking tray
- Nonstick Baking Mat or parchment paper
- Rolling Pin
Ingredients
- 1 cup gluten free flour I used gluten free 1-1 flour
- 1/2 cup almond butter unsweetened
- 1/4 cup molasses
- 1/4 cup apple sauce unsweetened
- 1 tsp vanilla extract or vanilla bean paste
- 1/2 cup coconut sugar or brown sugar
- 1/4 tsp salt kosher
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
Icing Sugar
- 1 cup powdered sugar
- 5 tsp almond milk unsweetened (as needed)
- 1 tsp activated charcoal powder or use black food dye
Instructions
- Preheat your oven to 350F and line a few baking sheets with parchment paper or a nonstick baking mat.
- In a mixing bowl. whisk together almond butter, molasses, apple sauce, vanilla and coconut sugar. Once smooth, add in salt, ginger, cinnamon, nutmeg and baking soda. Whisk again to incorporate then slowly add in the flour in parts, using a spatula to fold in.
- The dough should be moist, not too sticky, and easily rollable. If needed, refrigerate dough for about 10 minutes to help make dough more workable or add additional flour until you reach a good consistency.
- Roll the dough out between two pieces of parchment paper until about 1/4-1/2" thickness. Use a star cookie cutter and christmas tree cookie cutter to punch out shapes, then gently remove the excess dough and return it to the bowl. For reach cookie, use the dough like playdoh to form two feet and gently lay them on top of the cookies.
- Bake in the oven for 8-10 minutes. Be sure the cookies don't burn (it's hard to tell as they're darker in colour). Allow them to fully cool, as they will continue to cook on the pan once out of the oven.
- Meanwhile whisk together the powdered sugar and almond milk to create your glaze.
Notes
- Chill the dough before rolling if it feels sticky—it makes shaping so much easier.
- Roll dough evenly to avoid uneven baking.
- Use a measuring cup for precision when adding ingredients to get the best results.
- Decorate only after the cookies have fully cooled to prevent the icing from running.
Nutrition information is automatically calculated, so should only be used as an approximation.
