This gluten-free gingerbread recipe is soft, chewy, full of spice, and perfect for the holiday season. The whole family will love making and decorating these festive cookies.
This no-chill cookie recipe makes it easy to have your favorite Christmas cookie in minutes rather than hours! They are perfectly sweet and chewy, nobody would ever guess they are gluten-free.
One thing I love about this recipe is that you can make the gingerbread into cookies, gingerbread men, Christmas trees, or pieces for gingerbread houses. There are so many ways to get creative which is why they’re my favorite Christmas cookie!
Christmas baking is a different level of fun in my opinion because it’s such a fun time of year! I make multiple batches of these chewy gluten-free ginger molasses cookies, 3-ingredient grinch cookies and gluten-free Christmas crack every year. Along with Christmas baking, I love making festive drinks as well.
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Can you make gingerbread with gluten-free flour?
Yes, like in our gingerbread pancakes, you can make classic gingerbread cookies with gluten-free flour. I like to use King Arthur’s gluten-free flour but Bob’s Red Mill gluten-free flour also works well. You can even find recipes with almond flour or oat flour but I find that those alter the taste of the cookies.
What’s in gluten-free gingerbread cookies?
These gluten free gingerbread men cookies call for simple baking ingredients. You probably have most of them in your pantry already. See the recipe card for the full list of ingredients.
Butter gives these cookies texture, structure, and tenderness. I like using barely room temperature unsalted butter instead of coconut oil or another fat source for best results.
Make sure the butter isn’t too soft. This is especially important if you want them to be no chill cookies. If your butter is too soft, you will need to chill them for 30 minutes before rolling and baking.
Fort this recipe, you’ll need brown sugar and molasses. You can use coconut sugar as a substitute for brown sugar if needed.
When making gluten-free cookies, it’s important that you use gluten-free vanilla as well. Some brands of vanilla extract contain gluten.
The blend of nutmeg, cinnamon, and cloves is what gives this recipe the gingerbread taste.
I think that King Arthur’s gluten free flour works the best. I find that it works best in most gluten-free recipes and is the one I would recommend if you want consistent results.
I would not recommend using almond flour or coconut flour as it will change the texture of the cookies in this recipe.
How do you make gluten-free gingerbread?
This no-chill easy recipe is perfect for last minute Christmas baking or any healthy Christmas recipes. Use cookie cutters and your favorite colored frosting to decorate these festive cookies. See the recipe card for the full instructions.
Step 1: In a large bowl, beat butter and sugar and mix in molasses, egg, and vanilla.
Step 2: In a medium bowl, combine dry ingredients.
Step 3: Gradually add the dry mixture to the wet ingredients.
Step 4: On parchment paper or gluten-free starch floured surface, roll dough out to 1/4 inch thick with a rolling pin.
Step 5: Cut the cookie dough into shapes
Step 6: Using a floured or starched metal spatula, gently place the cookies on a silicone mat lined or prepared baking sheet at least 1 inch apart
Step 7: Bake at 350 degrees for 10-12 minutes
Pro tip: Let your cookies cool completely on a cooling rack before frosting or storing. Store them in an airtight container, or plastic wrap, in the fridge or freezer if saving for later.
Expert tips and FAQs
Yes molasses is gluten-free because it’s made from sugarcane. Although, it’s important to sure that you buy pure molasses because some brands may contain gluten.
Allowing 5-10 minutes for your cookies to cool down is optimal. Your cookies will cool down faster if you place them on a wire rack rather than leaving them on a cookie sheet.
Yes you can store frosted gingerbread cookies in the fridge for up to 4 days. Make sure you let the frosting dry and harden all the way before storing. You can also freeze these cookies to preserve freshman.
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Gluten-Free Gingerbread (no chill!)
- Preheat oven to 350°
- In a bowl, beat butter and sugar then mix in molasses, egg, and vanilla
- In another bowl, combine dry ingredients then gradually add the dry mixture to the creamed mixture
- On a white rice or gluten-free starch floured surface, roll the dough out to 1/4 inch thick
- Dust your gingerbread cookie cutters with gluten-free flour or starch and cut the cookies into shapes
- Using a gluten-free floured or starched metal spatula, gently place the cookies on a silicone mat lined or greased baking sheet at least 1 inch apart
- Bake at 350 degrees for 10-12 minutes
- Cool and then decorate
This recipe was originally posted in November 2017 but was updated June in 2022. This is a photo of the ones my kids decorated and an original photo using a similar recipe that I built off of to create this no-chill recipe that is also a touch sweeter.