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Best Gluten Free Gingerbread Cookies with Almond Flour

Holiday baking just isn't complete without these gluten free gingerbread cookies! Decorating these gingerbread cookies also doubles as a fun family activity that you can enjoy for years to come.
Course Dessert, Snack
Cuisine American
Diet Gluten Free
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 12 cookies
Calories 217kcal

Ingredients

  • ¼ cup unsalted butter vegan or regular, very soft
  • 6 Tbsp. coconut sugar
  • 2.5 Tbsp. molasses
  • 1.25 tsp. vanilla extract
  • 2 cups + 1 Tbsp. fine almond flour
  • 4 tsp. coconut flour
  • ¾ tsp. dried ginger
  • ½ tsp. cinnamon
  • Pinch of allspice
  • Pinch of cloves
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 1 large egg

White icing

  • ½ cup powdered sugar
  • 2 tsp. Almond milk
  • 1-2 drops of vanilla extract

Red icing

  • ¼ cup powdered sugar
  • 1 tsp. Almond milk
  • 1-2 drops vanilla extract
  • Red food coloring we used a natural option

Instructions

  • In a bowl, cream together the butter, sugar, molasses and vanilla extract.
  • Add in half of the almond flour, the coconut flour, salt, ginger, cinnamon, allspice, cloves, salt and baking soda and mix. Mix in the remaining almond flour.
  • Mix in the egg until a uniform dough forms. Roll the dough into a ball, cover them with plastic wrap, and refrigerate for an hour.
  • Preheat your oven to 350 degrees Fahrenheit. After the chilling time, remove the dough from the fridge and roll it between two pieces of parchment paper until the dough is about ¼” thick. Use gingerbread men/women cookie cutters to cut out shapes. Carefully move them to a parchment covered sheet pan. Scrape up any remaining dough.
  • Bake the cookies for for 8-10 minutes, depending on the size and thickness of your cookies. Pull them out when they are just slightly browned on the underside and firm yet slightly puffy on top. Set them aside to cool. Repeat with the remaining dough until you have used up all of the dough. Allow the cookies to fully cool.
  • To make the icing, whisk together ¼ cup of powdered sugar with a teaspoon of the almond milk. Add the remaining sugar slowly to prevent lumps. Add the second teaspoon of milk and vanilla and whisk until a thick frosting forms. Depending on the type of milk and powdered sugar you use, you may need more or less liquid.
  • Repeat the above steps for the colored icing. The amount of food coloring you add will depend on the type of food coloring you use and how deep and rich you’d like the color to be.
  • Once you have a thick icing, spoon each type of icing into piping bags or a plastic baggie and make a very small cut at the end corner of the bag.
  • Pipe the icing on to the cookies in your favorite designs or shapes. While the icing is still sticky, sprinkle on any decorations you’d like. We used mini chocolate chips for buttons.

Notes

 
  • This recipe made 12 cookies with the cookie cutters I used.
  • Coconut flour widely varies in absorbancy across different brands. I have only tested this recipe with Bob’s Red Mill brand coconut flour so that’s what I recommend here. Use a fine blanched almond flour.
  • All ovens and pans cook a bit differently. Watch your cookies and pull them just when they begin to slightly brown on the underside for a softer cookie. Allow them to brown a little more if you want a crunchier cookie.
  • Feel free to use your own icing (homemade or store bought) or use this very simple powdered sugar icing. Add any type of flavoring you’d like.
  • You can taste the dough prior to adding the egg. For a spicier gingerbread, add a bit more of ginger.

Nutrition

Calories: 217kcal | Carbohydrates: 22g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 95mg | Potassium: 54mg | Fiber: 3g | Sugar: 15g | Vitamin A: 138IU | Calcium: 52mg | Iron: 1mg