The Best Gluten Free Frosted Gingerbread Cookies
These are absolutely The Best Gluten Free Frosted Gingerbread Cookies you can make this holiday season! Incredibly soft, chewy, and perfectly spiced. These cookies will impress even your friends who eat gluten (so mush so, you'd swear they were made with wheat!). My simple blend of gluten free flours creates the best texture (without gluten), these cookies will be on repeat all winter long.
If you are looking for more gluten free cookies, check out some of my other favorites like The Best Gluten Free Pumpkin Chocolate Chip Cookies, Gingerbread Florentine Sandwich Cookies, or Gluten Free Chocolate Peppermint Shortbread Cookies.
A Quick Look At The Recipe
- Recipe Name: The Best Gluten Free Frosted Gingerbread Cookies
- Ready In: 27 minutes
- Makes: 24 cookies
- Main Ingredients: butter, dark brown sugar, almond flour, gingerbread spices
- Flavor Profile: cozy spice with sweet glaze
- Dietary Info: gluten free, eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: warm, chewy, and perfectly spiced gluten free gingerbread
Summarize & Save This Content On
Why You'll Love This Recipe
- Soft & Chewy: These Gluten Free Frosted Gingerbread Cookies are perfectly soft and chewy without the wheat! Gluten plays a big role in chewy cookies, and removing gluten can make dough less springy, therefore harder or crumbly as opposed to soft and chewy. But, with the combination of molasses, pumpkin, and cashew butter combined with almond flour and coconut flour, these frosted gingerbread cookies are both soft and chewy!
- Perfectly Spiced: These Gluten Free Frosted Gingerbread Cookies are perfectly spiced with my favorite combination of gingerbread spices: cinnamon, ginger, and cloves. You can also make my Homemade Gingerbread Spice Mix and use that in place of all three spices too.
- Naturally Gluten-Free Cookies: Many of my recipes have a note to substitute gluten free flour. I do test those recipes using what I believe is the best all around gluten free flour blend for an easy substitute, the Organic Namaste Perfect Flour Blend. But there is something to be said for developing a recipe to be specifically gluten free because you can use different amounts of different gluten free flours to get the best absolute balance for a specific recipe, and that’s what I have done with these Gluten Free Frosted Gingerbread Cookies.
Jump to:
I am obsessed with gingerbread, to say the least. During the holidays I probably eat some form of gingerbread every single day! Whether that is a Healthy Gingerbread Hot Cocoa with Bone Broth, Eggless Pumpkin Gingerbread Cookies, or Frosted Gingerbread Banana Bread, I am all about the gingerbread!
And, while I am not gluten free, I'm completely obsessed with this gingerbread cookie recipe! They have a rich molasses flavor, perfect texture (that you'd swear they were made with wheat!), and are full of holiday spice. If you were a fan of our famous Frosted Gingerbread Cookies at my bake shop (that recipe is in Cookies for Everyone), then you will love these!
Ingredients
- Butter: I use organic salted butter, but unsalted butter also works if you want to add a 1/4 teaspoon of salt. If you want to make these dairy free you can use vegan butter (I recommend Miyoko's for the best flavor). Vegetable shortening also works as well, but I don't like the flavor as much.
- Dark Brown Sugar: Using Homemade Dark Brown Sugar provides the most rich and dark molasses flavor, which is key for gingerbread cookies. So, don't use light brown as they won't have as much flavor.
- Molasses: I use organic blackstrap molasses. Check out Difference In Molasses and Blackstrap Molasses for more info on molasses in baking.
- Pumpkin Puree: I use organic pumpkin puree as this is the secret ingredient that makes these gluten free cookies extra chewy. It's also a great egg replacer making these cookies naturally eggless too.
- Cashew Butter: This also helps with chewy factor in these frosted gingerbread cookies. If you are nut free, use sunflower butter instead.
- Spices: I use the classic trio of spices for gingerbread cookies (in my opinion) which is organic cinnamon, ginger, and cloves. You can also use my Homemade Gingerbread Spice Mix in place of all three spices, if you make this ahead of time. I don't add nutmeg into my gingerbread, but if you want to you can add a little pinch.
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for The Best Gluten Free Frosted Gingerbread Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. The best way to do this is to allow butter to soften on the counter at room temperature.
- If you would like to make these cookies vegan, you can easily use vegan butter in place of butter and you can use coconut milk in the icing! My favorite options for this are Miyoko's Vegan Butter with Sea Salt and coconut milk.
- I use pumpkin in this recipe, which is completely necessary for a soft and pillowy texture! It’s also a great way to use up leftover pumpkin from Thanksgiving!
- Coconut flour is a must for this recipe to be successful! Don’t substitute it for anything else as coconut flour is very unique when used in baked goods.
- Depending on how thick you want the icing you can adjust the milk. Use less milk for a thicker icing and more for a thinner one.
- If you don't want to store these in the refrigerator, you can make the icing with water in place of milk. Both work, I just like the milk flavor more.
- The icing on the cookies needs to set, but the cookies need to stay covered to keep their soft and chewy texture. The best way to do this is to ice all the cookies, place them back on the baking sheet and then place the baking sheet in the freezer overnight. This is my top trick for setting cookies with icing! The following day, you can remove from the freezer and then the cookies may be stacked in an airtight container. You can also place a piece of parchment paper in between each one too.
- Vegan — Replace the butter with vegan butter and the milk in the icing with coconut milk. I recommend Miyoko's butter and coconut milk.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
How to Make The Best Gluten Free Frosted Gingerbread Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the molasses, pumpkin puree, and cashew butter.
- Mix on low until combined.
- Add the almond flour, coconut flour, cinnamon, ginger, cloves, baking soda, and sea salt in that order.
- Mix on low until combined into a smooth dough.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 12 to 14 minutes or until the cookies are slightly cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the icing: In a medium bowl, add the powdered sugar and milk and whisk to combine into a smooth glaze.
- Using a butter knife, frost the cookies with the icing and place back on the baking sheets.
Recipe FAQ's
These gluten free gingerbread cookies are soft, chewy and tender. So delicious!
While many gluten free gingerbread cookie recipes don't taste as good as regular gingerbread cookies, it's only because of the gluten-free flour that is used. Many gluten free flour blends can come out dry or crumbly, which can give gluten-free baking a bad rap. But, I'm not using a gluten free flour blend here, we're using a mix of almond flour and coconut flour which together creates the best gluten free flour blend that gives cookies a thick texture and tender crumb. These gluten free gingerbread cookies are just as good as regular ones! I'm obsessed!
If you are not gluten free, then check out Eggless Pumpkin Gingerbread Cookies for another option with wheat.
If you have a nut allergy, you can use sunflower butter in place of cashew butter. I bet coconut butter would also work, but I have not tested that one.
Yes, just replace the butte with your favorite vegan butter. My top recommendation is Miyoko's.
This recipe calls for blackstrap molasses, which is what gives gingerbread it's signature dark color and rich flavor.
Incorrect measuring or over baking. These cookies are not dry at all, so if yours come out dry, something went wrong. It's most likely incorrect measuring because if you get too much dry ingredients and not enough wet ingredients, you'll get dry cookies. Be sure to use a digital food scale to measure properly so you get perfect cookies every time.
Incorrect measuring. If you have too much molasses or sugar, this can cause cookies to spread. Be sure to use a digital food scale for the best results. And, watch the video to see how the dough balls look before baking for the correct size.
You can, but you'll need to store them properly. Because these are soft and chewy cookies, they need to be stored in an airtight container to stay soft and chewy. And, because these have icing on top, you'll need to place a piece of parchment paper in between each one to prevent them from sticking to each other.
Yes, if you want to leave off the icing you can do that. I recommend sprinkling with a little dusting of cane sugar after they come out of the oven if you are doing this as it gives them a really nice texture.
These are soft and chewy gingerbread cookies so they need to be stored in an airtight container. I like to freeze them first so the icing sets, then I still place a piece of parchment paper in between them when storing. This ensures they do not stick to one another. They should be stored in the fridge because of the icing.
Yes, if you are freezing, then place all cookies on a baking sheet and freeze the cookie sheet. Once the cookies are frozen, transfer to an airtight container or freezer safe bag. I still recommend putting parchment paper between each layer to prevent them from sticking together in the freezer. They will stay good in the freezer for up to 3 months.
Serving Ideas
- Add into a DIY Christmas Cookie Box.
- Enjoy with a cozy cocoa like ,Caramel Hot Cocoa, Healthy Gingerbread Hot Cocoa with Bone Broth, Coconut Hot Chocolate, or Chai Tea Hot Chocolate.
- Include in a holiday dessert bar with Chocolate Peppermint Christmas Tree Cupcakes, Easy Christmas Present Brownies, Dark Chocolate Peppermint Pretzel Bark, or Christmas Lights Gingerbread Snack Cake.
More Gingerbread Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
The Best Gluten Free Frosted Gingerbread Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Mixing Bowl
- Whisk
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 85 grams blackstrap molasses
- 57 grams pumpkin puree
- 48 grams cashew butter
- 284 grams almond flour
- 57 grams coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Icing
- 340 grams powdered sugar (sifted)
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the molasses, pumpkin puree, and cashew butter. Mix on low until combined.
- Add the almond flour, coconut flour, cinnamon, ginger, cloves, baking soda, and sea salt in that order. Mix on low until combined into a smooth dough.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 12 to 14 minutes or until the cookies are slightly cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the icing: In a medium bowl, add the powdered sugar and milk and whisk to combine into a smooth glaze.
- Using a butter knife, frost the cookies with the icing and place back on the baking sheets.
- Store in an airtight container for up to 7 days in the fridge.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. The best way to do this is to allow butter to soften on the counter at room temperature. If you must microwave it, only microwave for 10 seconds per ½ cup. If you have to do multiple intervals, that’s okay, but this will help prevent it from melting portions of the butter. But the best way is to plan ahead and soften naturally!
- I use pumpkin in this recipe, which is completely necessary for a soft and pillowy texture! It’s also a great way to use up leftover pumpkin from Thanksgiving!
- I use cashew butter in this recipe as it has the most neutral flavor. I believe coconut butter will also work, but I haven’t tested this.
- Coconut flour is a must for this recipe to be successful! Don’t substitute it for anything else as coconut flour is very unique when used in baked goods.
- Depending on how thick you want the icing you can adjust the milk. Use less milk for a thicker icing and more for a thinner one.
- If you don't want to store these in the refrigerator, you can make the icing with water in place of milk. Both work, I just like the milk flavor more.
- The icing on the cookies needs to set, but the cookies need to stay covered to keep their soft and chewy texture. The best way to do this is to ice all the cookies, place them back on the baking sheet and then place the baking sheet in the freezer overnight. This is my top trick for setting cookies with icing! The following day, you can remove from the freezer and then the cookies may be stacked in an airtight container. You can also place a piece of parchment paper in between each one too.
- Vegan — Replace the butter with vegan butter and the milk in the icing with coconut milk.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
I’ve been looking for gingerbread recipe ever since I went gluten-free a few years ago and this one definitely scratched that itch! Really great flavor and texture. Make it, you won’t be disappointed!
Thank you so much, I’m so glad you enjoy them as much as I do!
Literally the best gluten free gingerbread I’ve ever had!