This recipe for gluten-free, dairy-free and egg-free gingerbread cookies comes from my friend Heather. She’s been making gingerbread cookies since she was a little girl. This is her family recipe (isn’t she awesome for sharing?), I just played with it so that I could make it gluten, egg, and dairy-free.
We’ve made it a million times since the test-run and we just can’t seem to get enough of it.
To be honest, I am a little surprised that Callum likes gingerbread cookies. I didn’t like gingerbread as a kid, and he’s my picky little dessert eater (cupcakes and ice cream only Mommy). But both he and Liv love it.
By the way, we used this recipe to make our gingerbread house. If you’re up for a challenge, find a pattern online and make your own too.
Everyone needs a go-to gingerbread cookie recipe. And now you have one!
Gluten-Free, Dairy-Free and Egg-Free Gingerbread Men
- ½ cup coconut oil, melted
- 1 cup coconut sugar (or a sugar of your choice)
- ½ cup maple syrup or agave or honey
- 1 tbsp molasses
- 2 tbsp unsweetened applesauce
- 2 ½ tbsp ground flax mixed with 3 tbsp warm water (the applesauce and flax replace 2 eggs)
- 1 ¼ cup teff flour
- 1 ¼ cup sorghum flour (plus more for dusting)
- 1 cup arrowroot flour (tapioca flour works too)
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp xanthan gum
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp cloves
- ¼- ½ cup unsweetened almond milk (or the milk of your choice)
1. Combine oil, sugar, maple syrup, and molasses in a large bowl.
2. Add applesauce and flax-water mixture.
3. In a medium sized bowl, combine flours, baking soda, sea salt, xanthan gum, and spices.
4. Add half of the dry ingredients to the wet ingredients and stir.
5. Add 1/4 cup of milk and stir in remaining flour. Add more milk only if necessary.
6. Your dough will be a little bit sticky at this point so use floured hands to roll into a ball and wrap in plastic, alternatively you could scrape down the sides of the bowl and chill the dough in the refrigerator in the bowl. Refrigerate for at least 40 minutes.
7. Preheat oven to 350 degrees and line a baking tray with parchment.
8. Remove dough from fridge and divide in half. Roll each half on a floured surface to 1/4 inch thickness and cut into desired shapes.
9. Place shapes at least 1 inch apart and bake for 10-12 minutes (depending on your oven) at 350 degrees. 10 minutes will give you a slightly chewy gingerbread cookie, 12 minutes will give you a crispier cookie.
Yield: 1 Swedish-inspired gingerbread house and a few accessories, Or 3 dozen cookies (depending on size).
Other Holiday recipe inspiration for you:
Simply Sugar and Gluten-Free’s Pistachio-Cranberry Biscotti
Adventures of a Gluten-Free Mom’s Dairy-Free Fudge
Gluten-Free Life With Jen’s Chocolate Peppermint Wafer Cookies
The Mommy Bowl’s Peanut Butter Peck Cookies