de, 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!
- 1/2 cup coconut oil
- 1/2 cup light brown sugar
- 1/2 egg, beaten
- 1/2 cup molasses
- 2 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if you flour blend already includes it)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 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).
- Add Egg and Molasses: Add the beaten egg and the molasses and whisk well to combine until you get a thick, dark brown paste.
- Sift Dry Ingredients: In a medium bowl, sift in the gluten-free flour, baking powder, salt, ground ginger, ground cinnamon and ground cloves.
- Prepare Dough: Slowly add the dry ingredients to the wet paste mixture. Mix very well until you get a homogeneous dough.
- Chill Dough: Wrap dough in plastic wrap and refrigerate for at least 30 minutes to 90 minutes (important – don’t skip this step!).
- Preheat and Line: Preheat oven to 350F and line two large baking sheets with silpats or parchment paper.
- Roll and Cut Out Shapes: Once dough is chilled, roll 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 and place cut out dough on prepared baking sheets at least 3 inches apart. Gather and re-roll any scraps of dough as needed.
- Bake: Bake 9 to 11 minutes, rotating the sheets halfway through, before removing from the oven.
- 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.
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.
Storing/Freezing: To store these gluten-free gingerbread cookies, place the fully-cooled cookies in an airtight container and keep at room temperature for up to 5 days. To freeze, place the fully-cooled cookies in freezer-safe containers and freeze for up to 2 months. Let cookies thaw completely overnight in the refrigerator, and bake them in the oven at 350F for 5 minutes to crisp them up a little before eating.
Freezing the Dough: If you prefer to prepare the dough beforehand and freeze, you can wrap the dough in double layers of plastic wrap (to prevent freezer burn) and then freeze it for up to 3 months. When you wish to use to use the dough, let it thaw overnight in the refrigerator before rolling it out and cutting into desired shapes and baking.
Crispier Cookies: If you prefer crispier cookies, simply bake cookies for an extra 2-3 minutes.
This recipe was originally posted in December 2020, but has since been republished to include clearer instructions and recipe notes.
Adapted from: Bless This Mess Please
- Prep Time: 30 mins
- Chilling Time: 30 mins
- Cook Time: 10 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, gluten-free gingerbread cookies