Easy Gluten-Free Gingerbread Cookies (Dairy-Free)

Crispy on the outside, and soft and chewy on the inside, these easy gluten-free gingerbread cookies are insanely cute, can be made into whichever shape you like, and are perfect for Christmas and the holidays! Bake a batch or two of these cookies for homemade gifts, or simply to snack on or decorate the house during the festive season! This version is totally dairy-free, but no one would know!

Jump to:

• Christmas is Almost Here!
• What are Gingerbread Cookies?
• A Gluten-Free and Dairy-Free Version
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Gingerbread Cookies
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Holiday Cookies You’ll Love:
• Gluten-Free Cookies to Bake:
• Holiday Recipes to Enjoy:
• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)

Christmas is Almost Here!

I can’t believe that Christmas is literally just around the corner! At this time of year, as Christmas decorations start to appear and light up the city, the much needed holiday cheer inevitably starts to brighten up my mood.

Christmas baking has also started at my house, and I imagine the great annual cookie exchange has also begun for you. Over the past few weeks, I’ve made crunchy almond biscotti, snickerdoodles, molasses cookies, and of course, we definitely can’t miss out on gingerbread cookies, one of the most classic Christmas cookies ever (and probably my favorite Christmas cookie, apart from biscotti)!

What are Gingerbread Cookies?

Gingerbread basically refers to a wide category of baked goods, which tend to be flavored with ginger, cloves, nutmeg or cinnamon, and sweetened with honey, sugar or molasses.

In this case, gingerbread cookies are basically cookies made with gingerbread, and are often shaped in the form of a little man (gingerbread man), while other forms with seasonal themes are also very common.

These cookies are often baked during the Christmas holiday season, and the classic gingerbread cookies shaped in the form of little men are insanely cute and definitely bring plenty of holiday cheer!

Also, there’s probably nothing better than the smell of gingerbread cookies baking in the kitchen!

A Gluten-Free and Dairy-Free Version

There are many gingerbread cookie recipes out there, but I really wanted to create both a gluten-free and dairy-free version so that both Celiacs and those with lactose-intolerances can also enjoy.

In this gingerbread recipe, I’m using a gluten-free all-purpose flour blend instead of normal wheat flour, and I’ve substituted butter with coconut oil.

Why This Recipe Works:

• Simple Ingredients: The ingredients required to make these gluten-free gingerbread cookies are easily accessible, and you might already have most of them in your kitchen!

• Easy to Make: Preparing the gingerbread cookie dough is as simple as combine the wet ingredients with the dry ingredients. Next, let the dough chill before rolling it out and cutting into shapes. Bake, and violà! Gingerbread cookies are done in just slightly more than an hour!

• Crispy Exterior, Chewy Interior: Turns out that these cookies are amazingly good! Crispy on the outside and still soft and chewy inside, the way a good gingerbread cookie should be.

• Flexible: These gingerbread men cookies are great for snacking on even without icing sugar. But if you feel like decorating them, go ahead!

• Gluten-Free and Dairy-Free: The best part is that these cookies are totally gluten-free and dairy-free, which means that even if those with Celiac disease or gluten or lactose intolerances can still enjoy them without worries.

• Perfect Homemade Gifts: These gluten-free gingerbread men are perfect as homemade gifts to treat our family and friends this festive holiday season, and great for bringing in holiday cheer.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free gingerbread cookies recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Refined Coconut Oil: I prefer using refined coconut oil as it has a neutral taste (as opposed to extra virgin coconut oil that has a strong coconut flavor and smell). You can also use palm shorting if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use unsalted butter in equal quantities.

• Sugar: I like using light brown sugar, but feel free to use normal white sugar, dark brown sugar or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto Monkfruit Sweetener (which is a 1:1 sugar substitute that has zero glycemic index).

• Molasses: Molasses are essential in this recipe (in addition to the sugar) to add moisture and give the cookies the soft, chewy interior. It also imparts the characteristic dark brown color to the gingerbread cookies.

• Gluten-Free All-Purpose Flour: I like using a gluten-free flour blend consisting of lighter flours/starches (such as rice flour, corn starch, tapioca starch, or potato starch) as this helps to keep the texture lighter. I do NOT recommend using a flour blend that includes heavier flours (such as garbanzo bean flour) as it results in a denser final texture.

• Xanthan Gum: Xanthan gum is the replacement for gluten in many gluten-free baked goods, as it helps to better bind the ingredients together. Make sure you add it if your gluten-free flour blend does not already include it.

• Baking Powder: This gluten-free gingerbread cookies recipe using baking powder as a leavening agent, so definitely add this in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

• Spices: I like using ground ginger, ground cinnamon, and ground cloves because these warm spices impart the characteristic flavor of gingerbread to these cookies, so I would definitely not omit them.

How to Make Gluten-Free Gingerbread Cookies

1. Cream Sugar and Oil

In a large mixing bowl, cream the sugar and coconut together until you get a light and fluffy mixture (approximately 2 minutes).

2. Add Egg and Molasses:

Add the beaten egg and the molasses and whisk well to combine until you get a thick, dark brown paste.

3. Sift Dry Ingredients

In a medium bowl, sift in the gluten-free flour, baking powder, salt, ground ginger, ground cinnamon and ground cloves.

4. Prepare Dough

Slowly add the dry ingredients to the wet paste mixture in the large bowl, scraping any dough from the sides of the bowl. Mix very well until you get a homogeneous dough.

5. Chill Dough

Wrap dough in plastic wrap and refrigerate for at least 30 minutes to 90 minutes (important – don’t skip the chilling!).

6. Preheat and Line

Preheat oven to 350F and line two large baking sheets with silpats or parchment paper.

7. Roll Dough & Cut Out Shapes

Once dough is chilled, use a rolling pin to roll the dough out in segments to 1/2 inch thickness on parchment paper (or a smooth surface sprinkled with gluten-free flour). Use a cookie cutter to cut the dough into shapes of choice. Gather and re-roll any scraps of dough as needed.

8. Bake

Place cut dough pieces at least 3-inches apart on the prepared baking sheet or cookie sheet (approximately 6 pieces of dough per sheet). Don’t overcrowd the cookies as they will expand as they bake (unless you want your gingerbread cookies to be holding hands!) Bake for 9 to 11 minutes, rotating the sheets halfway through, before removing from the oven.

9. Cool Completely

Let the cookies cool for at least 5 minutes on the baking sheet before moving them to a cooling rack to finish cooling down completely before storing or decorating.

Dish by Dish Tips/Tricks:

• Line Baking Sheets: It’s super important that you line your baking sheet with either a silpat or parchment paper so that the dough doesn’t stick to the sheet. I personally love baking with a silpat as it always ensures that my dough never sticks, but if you don’t own a silpat, parchment paper will work just as well.

• Let Cookies Cool Completely: These gluten-free gingerbread cookies can be a little fragile fresh out of the oven, so it’s important that you be patient and let them cool fully before eating or handling them for decorating. It’s best to let them cool for at least 5 minutes on the baking sheet before gently moving them to a cooling rack to finish cooling. Note that the cookies will harden slightly as they cool.

• Crispier Cookies: If you prefer crispier cookies, simply bake cookies for an extra 2-3 minutes.

• Different Shapes: Feel free to use cookie cutters in any size or shape you prefer (think stars, hearts, animals, letters, etc)! I used a gingerbread man cookie cutter because I wanted it to feel festive and Christmassy, but you can also make these cookies when it’s not the holidays. Simply cut out shapes depending on what holiday or season it is!

Recipe FAQs:

Other Holiday Cookies You’ll Love:

• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Easy Snickerdoodle Cookies (Gluten-Free, Dairy-Free)
• Easy Coconut Macaroons (Gluten-Free, Dairy-Free)
• Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Soft Pumpkin Cookies (Gluten-Free, Dairy-Free)
• Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
• Double Chocolate Almond Coconut Cookies (Gluten-Free)
• 8 Amazing Gluten-Free Cookie Recipes

Gluten-Free Cookies to Bake:

Holiday Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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