These gluten-free gingerbread cookies are perfect for the holidays. They’re soft and tender, and just the right amount of spicy. And not only are they gluten-free, but they’re vegan and refined-sugar free.
The Best Gluten-Free Gingerbread Cookie Recipe
These gluten-free gingerbread cookies are our go-to cookie recipe for the holidays. They have everythingwe look for in a holiday cookie. The texture is perfect, with a soft inside and a crispy edge. The flavor is super seasonal, with cinnamon, ginger, allspice, and molasses. And the cookies are fun to make and decorate!
Plus, you can feel good about eating these cookies. They’re totally gluten-free and vegan, and have no refined sugars. They’re also easy to make and relatively mess free … you only need one mixing bowl to make these! Just the perfect cookie for when the holidays roll around.
What You’ll Need
You can find all the ingredients you need to make these vegan gingerbread cookies below. Be sure to check out the recipe card at the bottom of the article for the exact amounts of each ingredient.
- Gluten-free flour blend – Make sure to use a 1-to-1 blend. I’m a big fan of Bob’s Red Mill.
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground allspice
- Coconut oil – You should use organic, refined coconut oil for this recipe.
- Coconut sugar
- Molasses – I like to use blackstrap molasses for this cookie recipe.
- Maple syrup
- Sea salt
How to Make Gluten-Free Gingerbread Cookies
The directions for how to make these soft, spicy, and seasonal gluten-free gingerbread cookies are listed below. They’re easy to make, and take less than an hour.
- Make the dough. Add all of the ingredients to a large mixing bowl. Use an electric mixer or your hands to combine the ingredients until a dough forms.
- Chill. Cover the bowl with plastic wrap, and place it in the freezer for 15 minutes.
- Prep. While the dough chills, preheat your oven to 350F and line a baking sheet with parchment paper.
- Roll the dough. Use a rolling pin to roll out the cookie dough until it is ¼-inch thick.
- Cut the dough into shapes. Cut the dough into shapes using cookie cutters, and place them on the prepared baking sheet.
- Bake. Put the baking sheet in the oven, and bake the cookies for 6-8 minutes, depending on what consistency you prefer.
- Chill. Remove the cookies from the oven, and transfer them to a wire rack to chill.
- Decorate. Add fun decorations to the gingerbread cookies, and then eat them!
Tips for Success
Here are a few of our favorite tricks and tips for when making this vegan gingerbread cookie recipe.
- Chill the dough. This recipe calls for chilling the dough in the freezer for 15 minutes. However, if you have the time, the dough will benefit from chilling for even longer. Chilling the dough for longer really allows the texture of the cookies to improve, and lets the flavors meld together. I like to chill the dough overnight, but even a few hours makes a difference. You can chill it in the freezer or the fridge.
- Use parchment paper when rolling the cookies. To keep the cookie dough from sticking, roll it out between two pieces of parchment paper. This is a good tip to use for any recipe that involves a rolling pin!
- Let the cookies cool entirely. It’s really important to let these gluten-free gingerbread cookies cool entirely before using them. As the cookies cool, they’ll firm up, and become that traditional gingerbread texture. And if you don’t let the cookies cool entirely, they might melt the frosting when you decorate them.
How to Store
These fun and festive gluten-free gingerbread cookies can be stored in an airtight bag or container at room temperature for up to 5 days. You can also store them in the fridge for up to 10 days. The uncooked dough can be stored in the fridge for up to a week.
Can You Freeze Gluten-Free Gingerbread Cookies?
You can absolutely store these cookies in the freezer. Place them in an airtight bag, and freeze them for up to 3 months. Thaw at room temperature or in the fridge before eating. You can also freeze the uncooked vegan gingerbread cookie dough for up to 3 months.
More Gluten-Free Cookies to Bake
We hope you love these gingerbread cookies as much as we do. Here are a few more gluten-free cookie recipes for you to try making.
- Gluten-free Christmas cookies
- Low Carb peanut butter cookies
- Keto chocolate chip cookies
- Almond flour cookies
- Turtle cookies
These gluten-free gingerbread cookies are perfect for the holidays. They're soft in the middle and firm on the edges, plus they're vegan and refined-sugar free.
- 1 ½ cups Bob's Red Mill 1-to-1 Baking Flour
- 1 tsp baking powder , use gluten-free brand as needed
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ cup refined coconut oil , melted and slightly cooled
- ¼ cup coconut sugar
- ¼ cup blackstrap molasses
- ⅛ cup maple syrup
- ⅛ tsp fine sea salt
- MAKE THE DOUGH: Place all the ingredients in a large bowl and beat with an electric mixer until combined. Or you can use your hands to bring it together to form a dough.
- CHILL: Wrap the dough in plastic wrap and freeze for 15 minutes. Chilling the dough is essential since freshly made cookie dough is too warm to work with and will cause your cookies to spread.
- PREP THE BAKING SHEET: Meanwhile, preheat the oven to 350F and line a large baking sheet with parchment paper,
- ROLL OUT DOUGH: Remove dough from fridge and roll into 1/4″ thickness in between two large pieces of parchment paper.
- CUT INTO SHAPES: Use cookie cutters (we used a small star and gingerbread man shape) to cut out into shapes – carefully lift and place cookies onto lined baking sheet. Use a silicone spatula as needed. Re-roll scraps and repeat.
BAKE: Bake in preheated oven for 6-8 minutes, depending on if you want them chewier or crispy. If you like crispy gingerbread cookies, bake for slightly longer, checking often so they don’t burn.
- COOL: Allow to cool for 15 minutes before transferring to a cooling rack to cool completely.
- DECORATE: Decorate with frosting, powdered sugar of your choice, sprinkles or enjoy as is.
Store cookies in an airtight container or bag. They will last for 5 days at room temperature, for 10 days in the fridge, or for 3 months in the freezer.