Gluten Free Holiday Recipes

Gluten Free Gingersnap Cookies

These gluten free gingersnap cookies are the best! They are crispy around the edges and chewy in the center. This recipe is easy to make and are wonderful Christmas cookies.

Gluten free gingersnap cookies are the perfect balance of chewy and soft, with a warm spice that makes them a cozy treat for the holidays.

a white plate on top of a yellow glass platter of gluten free gingersnap cookies next to a mug of tea, some pinecones, a pinch bowl of ground ginger and some cinnamon sticks

This homemade gingersnap cookies recipe is simple to make, bringing out the classic flavors of ginger and molasses in every bite.

Whether you call them ginger snap cookies or ginger cookies, this is an easy gluten free recipe that feels both nostalgic and delicious.

If you are looking for more ginger recipes try my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Ginger Cookies, my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, or my Gluten Free Gingerbread Scones.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

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Ingredients

Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets.

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.

Supplies

Frequently Asked Questions

Can I freeze gingersnap cookies?

Yes! These cookies freeze really well. I like to make cookie boxes at Christmas time. These cookies are one of the first cookies I make for the season because I can freeze them and then get them out to put in my boxes.

What goes good with these cookies?

I love a hot mug of ginger or peppermint tea with a plate full of gingersnap cookies. These cookies are also great in trifles or used in a pie or cheesecake crust. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust.

How do you make good gingersnap cookies?

I think whether or not your cookies are good depends on the quality of ingredients you are using. Make sure your spices aren't expired. Fresh spices really make your cookies have more flavor. I also think it's important to use a good quality butter that has lots of rich flavor for this recipe.

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Gluten Free Gingersnap Cookies

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Author: Elaine VanVleck
Total Time: 30 minutes
Yield: 21 cookies 1x
Diet: Gluten Free

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Description

These gluten free gingersnap cookies are the best! They are crispy around the edges and chewy in the center. This recipe is easy to make and are wonderful Christmas cookies.

Ingredients

Scale

1 cup Almond Flour
1 cup Tapioca Flour
½ cup Brown Rice Flour
1 tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
½ tsp. Ground All Spice
½ cup. Unsalted Butter, softened
½ cup Coconut Sugar
1 tsp. Vanilla Extract
2 Tbsp. Molasses
1 large Egg

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Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets.

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.

Notes

These cookies do spread some. Keep that in mind when putting on your baking sheet.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: Christmas, Gluten Free

Top Tip

I love these gluten free gingersnap cookies with a cup of tea. The ground ginger makes them just a little bit spicy. With all the overindulgence this season the ginger is great for my stomach!

Gluten Free Cornbread Stuffing

This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing. This savory stuffing is simple to make from scratch.

This Gluten Free Cornbread Stuffing is a holiday casserole that brings all the cozy flavors of Thanksgiving to your table. Made with homemade cornbread for rich, authentic flavor.

This easy cornbread stuffing recipe is the perfect side dish for your Thanksgiving dinner or any special Sunday gathering. It's Moist, flavorful, and comforting! It's the kind of stuffing recipe for Thanksgiving that pairs beautifully with turkey, gravy, and all your favorite holiday sides.

Whether you call it stuffing or dressing, this dish delivers that nostalgic flavor you love while keeping it gluten free for everyone to enjoy.

I love cornbread stuffing and was a little sad the first Thanksgiving that I thought I would be missing out. I was so happy to find gluten free cornmeal so I could make the cornbread for this recipe!

If you are looking for more corn recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn or my Gluten Free Corn Pudding Skillet.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

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Ingredients

Instructions

Make a batch of my Gluten Free Cornbread at least a few hours in advance. I like to make it a day or two in advance so it gets a bit stale for the stuffing.

Preheat your oven to 325 degrees.

Melt ¼ cup of butter in a skillet. Cook the celery and onions until they are tender and a bit translucent. Add the sage, thyme, salt and pepper. Stir until the spices are blended with the celery and onions. Cook a couple of minutes more until the spices become fragrant.

Add the crumbled cornbread to the celery and onion mixture. I like big crumbles of cornbread, but it's up to you how much you want to crumble your cornbread.

Place the mixture into a covered baking dish. Slice the remaining ¼ cup butter on top of the stuffing.

Bake at 325 degrees for 30 minutes.

Remove the lid from the baking dish and let cool slightly before serving.

Supplies

Frequently Asked Questions

Does cornbread stuffing have gluten?

Yes, it does if you don't use gluten free cornmeal. It is very important to make sure the cornmeal you use has the gluten free certified label. Regular cornmeal is usually processed with wheat flour and can be contaminated with gluten.

Can I make cornbread stuffing ahead of time?

Yes, you definitely can. You can make the cornbread a day or two in advance. Then, you can sautés the onions, celery and spices in butter and add that cornbread in. The cornbread can go in the fridge until you are ready to cook it before serving. Cook at 350 degrees for 30 minutes and then serve.

What should I serve with cornbread stuffing?

Traditionally cornbread stuffing is served at Thanksgiving with turkey, cranberry sauce, sweet potatoes, etc. At our house we also like to eat it with pork chops or steaks year round. Cornbread stuffing is a delicious side dish that doesn't have to be reserved for just your Thanksgiving dinner.

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