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Gluten Free Gingerbread Cookies


Now you can have Gluten Free Gingerbread Cookies that are full of flavor. The mix of flours gives these great texture.

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  • 1/2 cup butter or dairy-free alternative, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 egg*
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1/2 cup potato starch (not potato flour)
  • 1/2 cup arrowroot starch
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt


Servings 24
Preparation time 45mins
Cooking time 15mins
Adapted from


Step 1

In a large bowl, beat butter and brown sugar with an electric mixer on medium to high speed until fluffy and light. Add molasses and egg and beat until thoroughly combined.

In a separate bowl, whisk together brown rice flour, sorghum flour, potato starch, arrowroot starch, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Gradually add dry ingredients to butter mixture to form a dough.

Divide dough in half. Cover and chill in the refrigerator about 1 hour.

Preheat oven to 350°F. Line a cookie sheet with parchment paper.

On a lightly floured surface, roll out each half of dough between 2 pieces of parchment paper into ⅛- to ¼-inch thickness. Using a cookie cutter, cut dough into gingerbread men. Pick up cookies with a metal spatula and transfer them to prepared baking sheet. If cut-outs are too sticky or soft to transfer, chill them for 5 minutes and try again. Gather scraps together and continue cutting cookies until all dough is used.

Place cookies in preheated oven and bake 7 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute before removing.

Decorate with your favorite gluten-free icing and sprinkles, if desired.

*For Egg-Free Gingerbread Men, omit 1 egg. Mix 1 tablespoon flax meal with 2 tablespoons hot water. Add to recipe to replace 1 egg.

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