The Best Gluten-Free Gingerbread Cookies ever! These cookies are so chewy and perfectly sweetened with coconut sugar and a touch of pure maple syrup. They’re also vegan and so easy to make! The perfect healthy Christmas cookie recipe.
Gluten-Free Gingerbread Cookie Recipe
I love making gluten-free recipes for all my gluten-intolerant friends. I am not gluten-free personally, but creating secretly healthy recipes usually ends in a gluten-free recipe, and I’m not mad about that. If you’ve tried any of my other gluten-free cookie recipes like my soft vegan lemon cookies, Chewy Trail Mix Cookies, or my Vegan Pumpkin Cookies, then you’ll know these healthy gingerbread men are sure to be your new favorite!
This recipe truly is the best! The texture is soooo chewy and delicious. They’re perfectly moist, sweet, and spiced with just the right amount of ginger.
Is Gingerbread Gluten-Free?
Normally, gingerbread is not gluten-free. Regular gingerbread cookie recipes you find online will have processed white flour and processed refined sugar. That’s the beauty of this recipe! They’re made with gluten-free all-purpose flour and sweetened with all-natural sweeteners like coconut sugar and maple syrup. You really can’t go wrong.
Soft And Chewy Cookies
Who doesn’t love a SOFT cookie?! Now, crunchy cookies have their place, but these healthy gingerbread cookies really do hit the spot when it comes to soft cookies. I just can’t get enough of them. I love topping these gluten-free gingerbread men with Simple Mills healthy frosting! So much easier than making homemade, so tasty, and great ingredients!
You can easily make these gingerbread cookies into a gingerbread house! Just roll out the dough in rectangle shapes instead of cutting them out with cookie cutters. Then assemble bake the cookies and allow them to cool completely. Assemble your gingerbread house like you normally would with frosting, gumdrops, peppermint candies, sprinkles, or whatever candy you prefer!
I cannot wait for you to give this Gluten-Free Gingerbread Recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Best Gluten-Free Gingerbread Cookies (Vegan + Easy!)
The Best Gluten-Free Gingerbread Cookie Recipe ever! These cookies are so chewy and perfectly sweetened with coconut sugar and a touch of pure maple syrup. They’re also vegan and so easy to make! The perfect healthy Christmas cookie recipe.
1½ Cup Gluten-Free 1:1 Baking Flour (I use the King Arthur brand and love it!) (+ more for rolling out cookie dough)
1½ tsp. Cinnamon
1½ - 2 tsp. Ground Ginger
¼ tsp. Cloves
½ tsp. Baking Soda
⅛ tsp. Pink Himalayan Salt
Make a flax egg by adding 1 Tbs ground flax + 2 Tbs water to a small bowl. Mix and set aside to thicken 3-5 minutes.
To a medium bowl, add all wet ingredients and beat with an electric mixer 1-2 minutes until light and fluffy.
Add in all dry ingredients and beat until dough forms. It will be thick and sticky. Use a rubber spatula to form dough into a ball and allow it to sit in the bowl for 5 minutes (this helps the gluten-free flour absorb the moisture).
Place dough in plastic wrap and chill in the freezer for 5 minutes, the fridge for 30 minutes, or overnight (see notes below for make-ahead freezing option).
Preheat oven to 350 F. and line a cookie sheet with parchment paper. Remove cookie dough from refrigerator and flour your surface with a generous amount of gluten-free flour. Flour your rolling pin and work quickly to roll out the dough into a ¼ inch thick circle (you can use a bottle cap for reference).
Lightly flour your gingerbread cookie cutter or cookie cutter of choice and cut out shapes in dough. Carefully move cookies to a parchment-lined baking tray. Optional but recommended to prevent spreading: place cookies in fridge to chill for 10 minutes.
While the cut-out shapes chill, gather the excess dough, form into a ball, and repeat steps 5 and 6.
Bake at 350 F. for 7-10 minutes until lightly golden on the edges. Let cool completely on cookie tray for 10- 20 minutes before frosting and decorating.
Make the icing (recipes in notes) or use your favorite store-bought healthy frosting (I’m obsessed with this vegan one), frost the cookies, decorate, and devour!
These cookies will dry out in the fridge so store them in an airtight container on the counter for up to 5 days or freeze them for up to 3 months!
Can I freeze this gingerbread cookie dough? Absolutely! You can make your gingerbread cookie dough ahead of time and freeze it for up to 3 months before baking. Allow to defrost on the counter and then complete steps 5-10 to make cookies.
Can I use a regular egg instead of a flax egg? Sure! If you don’t have a dietary restriction or allergy to eggs, go ahead and use a regular egg for these healthy gingerbread cookies. I haven’t tested this, but let me know if you try this and how they turn out!
What gluten-free flour should I use? I used my all-time favorite 1:1 gluten-free all-purpose flour from King Arthur. If you use a different gluten-free flour, let me know how these cookies turn out! Make sure to use a gluten-free flour that includes xanthan gum or add it in yourself.
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