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–+ servings
gluten free gingerbread cookies on a pink tray
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Easy Gluten-Free Gingerbread Cookies

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.
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Servings: 12 cookies

Equipment

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.