These deliciously cute gingerbread cookies are a must for the holiday season. The recipe is super easy, can be prepared ahead of time, and is perfect for creative decorating. Unlike traditional gingerbread cookies these guys are free of gluten, dairy, and refined sugar.

There is no Christmas without some deliciously spiced Gingerbread cookies. Growing up I really didn’t care much for this type of cookie, but oh how things have changed. You see, I was so obsessed with the chocolate. dipped coconut macaroons, that I never. gave these bad boys the attention hey deserved. Once. I. opened my mind a little, I learned to love and bake them until they were perfect 😛

These cuties are unlike any other. While they have that specific gingerbread taste, they are a lot healthier than the traditional kind. No gluten, refined sugar, or dairy.

As I said they taste just like gingerbread cookies, however they are not as some variants, these ones are crisp.

More holiday inspired recipes:

My grandma’s Christmas cookies
Gluten-free Speculoos Cookies
Chocolate Pecan Cookies
Vegan Snickerdoodle Cheesecake
Reindeer Donuts
White Chocolate Cranberry Tart

What’s in those yummy gluten-free gingerbread cookies?

As a flour substitute I used a combination of gluten-free brown rice, gluten-free oat, almond, and tapioca flour. Brown rice and oat flour are very similar so you can choose between either of those, if preferred. In some of my other cookie recipes I used ground roasted nuts instead of blanched almond flour. If you opt for that approach, you’ll get a nuttier flavor.

To sweeten the cookies I used brown coconut sugar and a little bit of maple syrup.

For spices I used cinnamon, ground cloves and ground ginger.

Last but not least add one egg to the dough. To make it vegan, prepare a flax or chia egg instead.

How to prepare these gluten-free gingerbread cookies

Preheat oven to 300F and prepare cookie sheets with parchment paper.

In a bowl mix all dry ingredients. In a small separate bowl mix the egg (or flax egg) with maple syrup.

Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour. If too dry, add more maple syrup. It should be rollable/malleable without flaking apart. On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.

Take cookies out of the oven and let them cool down for about 15 minutes. Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.

Store cookies in an airtight container for up to one week.

If you happen to make these super cute and delicious gingerbread cookies, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Gluten-free Gingerbread Cookies

Yield: 20-30

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

4.6 Stars (5 Reviews)

Ingredients

1/2 cup (60g) oat flour (sub with brown rice flour)
1/3 cup (50g) brown rice flour
2 cups (200g) almond flour
1/4 cup (30g) tapioca flour
1/3 cup (50g) brown coconut sugar
2 tbsp (50g) maple syrup
1 tsp baking powder
1 egg (sub with flax egg, 1 tbsp ground flax seeds, 2 tbsp plant-based milk)
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
Optional (Cookie Icing)

Instructions

1. Preheat oven to 300F and prepare cookie sheets with parchment paper.
2. In a bowl mix all dry ingredients. In a small separate bowl mix the egg (or flax egg) with maple syrup.
3. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. If too dry, add more maple syrup.
4. On a floured surface roll out dough to 1/4 inch thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
5. Take cookies out of the oven and let them cool down for about 15 minutes.
Transfer cookies onto a plate or baking sheet and apply icing (optional) to decorate cookies.
6. Store cookies in an airtight container for up to one week.