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 unsalted dairy-free butter (vegan butter) or palm shortening 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 granulated monkfruit sweetener (which is a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).

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.

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 various layers of plastic wrap (to prevent freezer burn) and then freeze it for up to 3 months. When you wish 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 the gluten-free gingerbread 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