Gluten-free gingerbread cookies

7. 10. 2025

This great recipe is intended not only for people with gluten sensitivity, but for everyone who likes to enjoy sweet and healthy cookies at the same time!

Ingredients

• 2 and ¼ cups (347 g) gluten-free flour
• 1 cup (96 g) almond flour
• ½ teaspoon xanthan gum
• ¼ teaspoon of baking soda
• ½ teaspoon of salt
• 1 and ½ teaspoons of ginger
• 1 teaspoon of cinnamon
• ¼ teaspoon cloves
• 6 tablespoons (85 g) butter (at room temperature)
• ½ cup (106 g) brown sugar
• 1 large egg
• ½ cup (170 g) molasses
• 1 teaspoon of vanilla

Method

• Mix all the dry ingredients together and set aside.
• In another bowl, beat the butter with the brown sugar.
• Add eggs, molasses and vanilla. Blend on low speed until all ingredients are combined. Avoid high speed to avoid adding air to the dough.
• Add the dry ingredients to the mixture and mix.
• Divide the dough into halves, wrap each in cling film. Tap the dough in the foil to form thick discs and leave to rest in the fridge for 1-2 hours. If you have time, let the dough rest overnight.
• Preheat the oven to 175 °C and make 0.5 cm thick plates from the dough.
• Use the cutters to cut out the desired shapes and place them on a baking sheet lined with baking paper.
• Bake the first batch for about 15 minutes. Additional batches should be ready in just 8-12 minutes.
• The candy will be firmer around the edges, but will retain a soft texture in the center.
• Allow the cookies to cool before decorating.

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