Best Gluten Free Gingerbread Cookies

Name: Best Gluten Free Gingerbread Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 24 cookies
Ingredients: 1/2 cup gluten free oat flour; 1/3 cup brown rice flour; 1/3 cup white rice flour; 1/3 cup buckwheat flour; 2 tablespoons cornmeal; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons butter; 3 tablespoons coconut oil; 4 tablespoons unsulphured molasses; 1/2 cup packed brown sugar; 1 tablespoon honey; 1 large egg; 1 teaspoon quality pure vanilla extract

User Reviews

3.5

27 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings
24 cookies
Calories
96 kcal
Course
Dessert
Cuisine
International

Best Gluten Free Gingerbread Cookies

Nevaeh Sloan

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Enjoy the great flavor and texture of this classic Christmas cookie, but without the gluten!

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Ingredients

Servings

1/2 cup gluten free oat flour
1/3 cup brown rice flour
1/3 cup white rice flour
1/3 cup buckwheat flour
2 tablespoons cornmeal
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter at room temperature
3 tablespoons coconut oil melted and slightly cooled (or 6 tablespoons coconut oil instead of butter)
4 tablespoons unsulphured molasses
1/2 cup packed brown sugar
1 tablespoon honey
1 large egg
1 teaspoon quality pure vanilla extract

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Instructions

Combine the dry ingredients in a bowl.In a separate large bowl, beat the butter, oil, molasses and sugar until combined then add and beat the egg and vanilla extract until combined.Add the dry mixture to the wet mixture and beat until combined. Form into a ball, wrap in plastic wrap, and refrigerate overnight. It's critical that the dough is thoroughly chilled while working with it.
Preheat the oven to 350 degrees F and place the rack on the middle shelf.
Roll out the dough to a thickness of 1/4 inch or slightly thicker (if it's too sticky, roll it between GF floured parchment or wax paper). Use a cookie cutter to cut out shapes and carefully transfer them to a lined cookie sheet using a knife or spatula.Bake for about 8 minutes. Let the cookies cool for a couple of minutes before transferring them to a wire rack to cool completely before frosting them. Store in an airtight container (or they'll get rock hard).

Notes

These cookies freeze well. Once they've cooled down completely place them in an airtight container or in a ziplock bag and freeze them. Let them thaw completely before frosting them.

Nutrition Information

Show Details

Serving 1cookie Calories 96kcal (5%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Cholesterol 11mg (4%) Sodium 66mg (3%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 54IU (1%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 96 kcal

% Daily Value*

Serving	1cookie
Calories	96kcal	5%
Carbohydrates	15g	5%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	3g	15%
Cholesterol	11mg	4%
Sodium	66mg	3%
Potassium	115mg	2%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	54IU	1%
Vitamin C	1mg	1%
Calcium	27mg	3%
Iron	1mg	6%