Gluten-Free Recipes

Gluten Free Gingerbread Cookies

This easy recipe for gluten free gingerbread cookies are soft and chewy. They are the classic Christmas recipe made healthy! These cookies are the best homemade gluten free gingerbread. They are not your usual roll out cookies, but are super simple to make.

I am a fan of molasses! I love the black licorice flavor and the richness it brings to recipes. These cookies have that deep, dark molasses flavor. There isn't any refined sugar in these cookies, so they are bit healthier than the usual recipe.

gluten free gingerbread cookies on a plate

How long will gingerbread cookies stay fresh?

These cookies need to be stored in an airtight container to help them stay fresh. If stored properly they can last up to a week. The airtight container will help the cookies maintain their soft, chewy texture.

Can gingerbread cookies be frozen?

Yes! These cookies freeze really well. Make sure you use a freezer safe container so they don't get ice crystals on them. When you defrost the cookies take them out of the container and place them on a towel to absorb any moisture they pick up in the freezer.

How can I tell when gingerbread cookies are done?

These cookies will be firm to the touch when they are done. With the dark coloring from molasses it's hard to tell if they are browned. They should not have a glossy look to them like they are raw.

If you like this recipe you might also enjoy:

Gluten Free Gingersnap Cookies
Gluten Free Ginger Cookies
Gluten Free Gingerbread Scones
Gluten Free Gingerbread Bundt Cake

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Gluten Free Gingerbread Cookies

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Author: Elaine VanVleck
Total Time: 25 minutes
Yield: 20 1x

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Description

Ingredients

Scale

2 cups Almond Flour
¼ cup Coconut Flour
2 Tbsp. Tapioca Flour
1 Tbsp. Coconut Sugar
½ tsp. Baking Soda
¼ tsp. Sea Salt
2 tsp. Ground Ginger
1 ¼ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
2 large Eggs
¼ tsp. Vanilla Extract
½ cup Molasses
1 Tbsp. Unsalted Butter, melted

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Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

In the bowl of your stand mixer, mix together the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, sea salt, ground ginger, ground cinnamon and ground cloves until the dry ingredients are combined.

Add the eggs, vanilla extract, molasses and butter. Mix until all the ingredients are combined.

You may need to refrigerate the dough for an hour so it isn't too sticky to work with.

Using a cookie scoop or tablespoon place the dough on your baking sheets two inches apart. The cookies will spread a little.

Bake 12-15 minutes or until the cookies are firm when touched.

Let the cookies cool for 10 minutes on the baking sheet before moving them to a cooling rack. Let the cookies cool completely before you store them in an airtight container.

Notes

You can replace the butter with coconut oil if you are dairy-free.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: Christmas, Gluten Free

Gluten Free Cinnamon Coffee Cake

This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!

This gluten free cinnamon coffee cake takes 90 minutes to bake. So, I like to make the cake the day before I want to serve it. This allows the cake to cool completely overnight. Then in the morning I make the simple icing and pour it over.

If you are looking for more bundt cakes try my Gluten Free Orange Bundt Cake, my Gluten Free Eggnog Bundt Cake, my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Pear Bundt Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a gluten free cinnamon coffee cake with vanilla glaze on a plate

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Ingredients

Instructions

Preheat oven to 300 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

Whisk together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and ground cinnamon. Set aside.

In the bowl of a stand mixer blend the softened butter, granulated sugar and brown sugar until creamed. Add the eggs, sour cream and vanilla. Blend until all ingredients are combined. Add the dry ingredients and blend until just combined.

Add the chopped pecans to the batter and blend until just combined.

Pour the batter evenly into your greased bundt pan.

Bake at 300 degrees for 1 ½ hours (90 minutes).

Let the cake stand for 10 minutes before removing it from the bundt pan to a cooling rack.

Supplies

Frequently Asked Questions

How do I make gluten free coffee cake?

The key to gluten free coffee cake is getting it rise while also being dense and moist. Since you are cutting out gluten that would normally give the coffee cake these traits you need to make sure you are using xanthan gum.

Xanthan gum replaces the gluten in the recipe and helps you get the correct texture. The gluten free flour you use will likely have some xanthan gum in it, but I like to add extra to achieve the coffee cake texture.

Why should I use sour cream in my coffee cake?

The sour cream is what makes this cake so moist. I like to use full fat, thick sour cream. If you don't have sour cream on hand you could also use plain yogurt.

More Recipes You Might Enjoy

Gluten Free Double Chocolate Bundt Cake
Gluten Free Gingerbread Bundt Cake
Gluten Free Hummingbird Bundt Cake
Gluten Free Angel Food Cake
Gluten Free Cream Cheese Pound Cake

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!