#GlutenFree Gingerbread Cookies

I’m always on the look-out for great gluten-free recipes.  One of our nieces is Celiac and I like having things at home that she can eat if she comes over to visit.  Now that she’s a very busy teenager, those visits are few and far between, but it’s still great having food she can eat for when she does stop by to play with her little cousin!

A friend of mine made these amazing gluten-free gingerbread cookies. I say amazing because my child doesn’t usually like cookies, but she inhaled these ones!


1 egg
1/2 cup molasses
1 cup sugar 1/2 cup solid vegetable shortening, melted (not butter or margarine)
1 1/2 tsp baking soda
2 1/2 cups gluten-free flour
1 tsp cinnamon
** We double the recipe to make a bigger batch and add nutmeg as well.
For gluten-free flour
2/3 cups of EACH flour: Quinoa, Amaranth, Millet, and Brown Rice
1 1/2 cups icing sugar
1 egg white
1/2 tsp lemon juice
In a large bowl mx together the egg, molasses, sugar, melted shortening, and baking soda. Beat well. 
In a separate bowl, stir together the flour and spices.
Add flour mixture to wet mixture gradually, and make sure to blend well.
Chill dough overnight (or for several hours).
Cut dough into 4 pieces and squish each portion into a ball. Flour well so it’s not too sticky. 
Roll between parchment or wax paper. Cool after rolling OR after cutting so not too soft. They are pretty much impossible to move!
Roll to 1/8 in thickness. 
You don’t have to make gingerbread people. You can make stars, trees, snowflakes, or whatever festive cookie cutter shapes you have. Make sure to cut big ones far apart and little ones between. Very hard to move them without messing them up!
Carefully transfer cookies to lightly greased cookie sheet and bake at 350 degrees for 5 to 7 minutes until  lightly browned around edges. Make sure not to let them burn!
Let cool for two minutes before moving them to cooling rack.
In a bowl, beat together icing ingredients until fluffy. The more you beat, the better the icing for this recipe. Divide icing into several bowls if you want to make different colour icing. Otherwise, leave white and use coloured sugar crystals, sprinkles, candies, and other embellishments. You can use a pastry bag and pipe the icing or just let your kids go nuts and decorate their cookies free-hand and as crazy, wacky, and zany as they like. Cooking with kids is all about fun!
Place gluten-free gingerbread cookie creations on tray until the icing has hardened. You can store the cookies in an air-tight container, cookie jar, plastic Ziploc bag, etc. They make cute gifts to hand out during the holidays!
You can tell my four year old went a little overboard with the sprinkles! Can you tell we don’t let her have much sugar often?! :) These gluten-free cookies are about the only cookies she’ll eat. She isn’t a fussy kid. She just doesn’t really like overly sweet things. She likes the idea of desserts, but without the sweetness! Funny kid, eh?


  1. says

    Thanks for sharing! My daughter has wanted to make gingerbread cookies with Daddy ever since she read the book “My Daddy and Me” (which has daddy dog and kiddo dog making them on one page), so maybe we’ll try these! Curious – do you need to use all of those flours? Or do you think one or two would work? And butter wouldn’t work either? (We’d prefer this over vegetable shortening ourselves.)

  2. says

    I don’t havea gluten free problem. At least not yet. But it is nice to know that there are recipes for those that do. Thanks for sharing. Also nice if you have company coming over that have it.

  3. says

    :) You can buy gluten-free flour for baking that is already mixed for you. I’ve seen All-Purpose Gluten-Free mixtures at stores before :)

    Oh, and I’ll bake for you anytime, my friend! LOL!

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