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Gluten-Free Gingerbread Cookies

by Nensi Beram
2 comments

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Gluten-Free Gingerbread Cookies

Recipe characteristics

  • Quick and easy to make
  • Great as a healthy snack or a healthy sweet treat
  • Delicious nutty flavor and a crispy texture
  • Dietary requirements: vegan, gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods. It has a fairly neutral taste and it is a great source of dietary fiber. It’s naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
  • White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. Although it’s naturally gluten-free, if you have celiac disease or gluten sensitivity, always make sure you buy certified gluten-free to avoid any cross-contamination issues.
  • Finely ground almonds: Raw almonds are finely ground into an almond meal to act as the flour in this recipe.
  • Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
  • Coconut sugar: It can be subbed with brown sugar, date sugar or regular white sugar (for a less healthy version).
  • Coconut oil: It provides a rich taste and more flavor overall.
  • Aquafaba: Aquafaba is the thick liquid that remains after boiling chickpeas. You can get it by draining a can of chickpeas and reserving the liquid. Or by cooking your own chickpeas and reserving the leftover cooking liquid. If you are a beginner, stick to aquafaba from canned chickpeas. If you don’t have aquafaba, try subbing it with soy milk.
  • Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.

Gluten-Free Gingerbread Cookies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.

Step 2

In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.

Step 3

Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.

Step 4

Roll the cookie mixture into 12 balls (don’t flatten the balls).

Step 5

Place the balls on the baking sheet, leaving a bit of space between each ball for them to spread. Bake for approx. 20-22 minutes.

Step 6

Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.

Serving suggestion

If you want, you can sprinkle cookies with powdered xylitol.

Storing

Store leftover cookies in an airtight container.

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Gluten-Free Gingerbread Cookies

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies

Nensi Beram
Gluten-Free Gingerbread Cookies have a delicious nutty flavor and a crispy texture. Serve them as a healthy snack or as a healthy sweet treat.
Prep Time 20 mins
Cook Time 22 mins
Cuisine Gluten-free, Vegan
Servings 12
Calories 145 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.
  • Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
  • Roll the cookie mixture into 12 balls (don't flatten the balls).
  • Place the balls on the baking sheet, leaving a bit of space between each cookie for them to spread. Bake for approx. 20-22 minutes.
  • Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.

Serving suggestion

  • If you want, you can sprinkle the cookies with powdered xylitol.

Storing

  • Store leftover cookies in an airtight container.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Gingerbread Cookies
Amount per Serving
Calories
145
% Daily Value*
Fat
 
9
g
14
%
Sodium
 
21
mg
1
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword crinkle cookies gluten-free, gingerbread cookies, oat flour cookie recipe

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2 comments

Joy February 9, 2022 - 6:32 pm

Your recipes always look and sound wonderful. I live in California and am challenged by your measurements (grams/ml) and oven temperatures. Love to see recipes in cups and Farenheit etc. (like in parenthesis). Thanks so much

Reply
Nensi Beram February 10, 2022 - 12:36 pm

Hi, Joy! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result. As for the oven temperature, I will add Farenheit in parenthesis.

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