Gluten Free Gingerbread Cookies

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 In Cookies & Bars, Gluten Free
Gluten Free Gingerbread Cookies
A gluten free twist on the classic gingerbread cookie. Make them in any shape you desire and decorate with your favourite icing.
Prep Time 1 min
Cook Time 12 mins
Total Time 13 mins
Servings 12 cookies


  • 320g (2 1/3 cups) Anita’s Organic Gluten Free All-Purpose Flour
  • 3/4 tsp Xanthan gum
  • 3/4 tsp Baking soda
  • 1 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Cocoa powder
  • 1/8 tsp Ground cloves
  • 1/8 tsp Allspice
  • A pinch Finely ground black pepper
  • 330g (3/4 cup) Softened Butter
  • 75g (1/3 cup + 1 tbsp) Brown sugar
  • 1/4 cup Molasses
  • 1 tbsp Milk


  • In a medium bowl, whisk together the flour, xanthan gum, baking soda, cocoa and spices. Set aside.
  • With a hand blender or stand mixer with the paddle attachment combine the sugar and butter till fully combined (1-2 minutes). Minimal creaming will help the cookies keep their shape when baking. Add the molasses and milk and beat until fully combined.
  • Add the flour mix and mix until fully combined.
  • Press into a disc, wrap, and refrigerate for at least one hour until thoroughly chilled. Colder dough will be easier to roll and cut.
  • Preheat the oven to 325˚F.
  • Roll the dough out to ¼" thickness, cut desired shapes and transfer to a parchment lined cookie sheet. Bake for 12-15 minutes.
  • Cool on pan for 5 minutes before transferring to a cooling rack.
  • Decorate and enjoy!

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