Best Gluten Free Gingerbread Cookies Recipes

GINGERBREAD COOKIES (GLUTEN FREE)

Steps:

• In a bowl cream the butter and brown sugar.
• Add golden syrup and egg and mix till combined.
• In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
• Mix together and then refrigerate for 1 hour.
• Remove dough from refrigerator and place onto a floured surface and knead lightly.
• roll out to 5mm thickness and then cut into shapes using cookie cutters.
• Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
• Leave to cool on trays for 5 minutes then transfer to cooking racks.
• when cool ice with royal icing or any hard setting icing.

GLUTEN-FREE GINGERBREAD CUTOUT COOKIES

Steps:

• In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 ­inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-­inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.

GLUTEN-FREE VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
• Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

SOFT GINGERBREAD COOKIES (GLUTEN FREE & VEGAN)

Steps:

• Preheat oven to 375°F. Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce. In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon. Add dry ingredients to wet and mix well. Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet. Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems. Let cool at least 5 minutes on the cookie sheet before removing from sheet. The cookies will be slightly crisp on the outside and chewy on the inside.

GLUTEN FREE VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
• Mix the dry ingredients together and set aside.
• Cream molasses, sugar and margarine.
• Slowly add dry ingredients and beat just until a stiff dough forms.
• Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8" thickness and cut out shapes.
• Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.

VEGAN GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
• Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
• Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
• Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
• Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
• Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
• Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
• Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
• For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
• Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.

GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
• Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
• Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.