Gluten-free Gingerbread Cookies + VIDEO

This Christmas tradition just got a lot easier! Forget rolling and shaping, simply form into balls for soft, spiced gingerbread cookies that are gluten-free (not that you’d ever know). Dip into white chocolate (or not) for an extra layer of deliciousness.  These cookies are free of: gluten, soy, peanut, tree nut, fish, shellfish and sesame (with a dairy-free option.)

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WHY THESE GLUTEN-FREE GINGERBREAD COOKIES ROCK

When most people think of gingerbread cookies, they think of the kind you roll out and shape into gingerbread men. This takes additional steps: rolling, cutting out, and chilling before baking. These cookies require zero chilling and you simply form into balls and bake. This means a quicker route to your tummy! The holidays have enough things going on–you don’t need anything holding you up. They’re also soft, no hard crispiness here, and no needing to make icing and spend time decorating.

Full of ginger, cinnamon and cloves, these cookies filled with warm spices are a Christmas cookie plate original and they can be enjoyed whether you have Celiac disease, gluten intolerance or wheat allergies.

DO I HAVE TO DIP THEM IN WHITE CHOCOLATE?

No, you don’t have to–especially if you’re making these dairy-free. This does add an extra step, but I love the balance it brings to the spiciness of the cookie. Not to mention, it really makes it stand out among the other Christmas cookies. But, they’re still delicious and pretty without the white chocolate dipping thanks to rolling them in sugar before baking.

Be sure if you are dipping them, that you use white chocolate chip melts, and not white chocolate chips. These set up better. I used Great Value, but feel free to use Wilton, or any other brand you’re comfortable with. Melt according to the package directions.

HOW DO I MAKE THESE DAIRY-FREE GINGERBREAD COOKIES TOO?

To make these gluten free AND dairy-free gingerbread cookies, you just need to swap in dairy-free butter. I’ve tried it with Country Crock’s Olive Oil Plant Butter and it worked great.

If you still want to dip them in a white chocolate, there are several brands of dairy-free white chocolate. I’ve used dairy-free white chocolate to dip my chocolate peppermint cookies and my mummy pretzels. What is shown in the pictures is regular white chocolate because it’s more photogenic. Dairy-free white chocolate won’t coat as well as regular white chocolate bark, and doesn’t taste quite the same, but is similar enough. It is more expensive, so you’ll have to weigh if it’s worth it to you. Be sure to read the “may contain” warnings as some brands have them if that matters to you.

• DAIRY-FREE WHITE CHOCOLATE OPTIONS:
  • Oh Nuts Non-Dairy White Chips
  • Enjoy Life
  • Pascha
  • Walmart Organic White Baking Chips

CAN I MAKE THESE COOKIES EGG FREE?

Since we can have eggs, I have not tried to make these cookies vegan. My best guess, from back when we were allergic to eggs, is to use Ener-G egg replacer and use it for the amount of two eggs.

ARE THESE GINGERBREAD COOKIES ALLERGY FRIENDLY?

As written, these gingerbread cookies are free of these top allergens: gluten, wheat, soy, peanut, tree nut, fish, shellfish and sesame. Depending on which white chocolate you use, it may have some “may contain” warnings, so watch for that, as additional allergens may hide there. For example, I used the Great Value White Melting Wafers, and it has soy lecithin in it, which many with soy allergies can have. But it might be a landmine and you may have to make them undipped.

Check every single ingredient of every single thing you use to make sure the brands you’re using in your own home are safe, even if I said they are, as they could have changed from the time of publishing.

WHAT TYPE OF GLUTEN-FREE FLOUR TO USE

I tested this recipe with Walmart’s Great Value All Purpose Gluten-Free Flour. I used it because it’s the most economical and includes xanthan gum. You should also be able to use King Arthur’s Measure for Measure as I find they’re quite similar. I like blends that are mostly rice flour, potato starch and tapioca starch. Please note if you swap in another brand, you may end up with different results. Each brand uses their own blend of grains and ratios of grains so that can change the bake. 

TOOLS NEEDED:

• Stand mixer with the paddle attachment, or a large mixing bowl with electric handheld beaters
• Measuring cups and spoons
• Spatula
• Cookie scoop
• Aluminum rimmed baking sheet, with silicon baking mat
• Cooling rack
• Parchment or wax paper for setting white chocolate dipped cookies on while it dries

INGREDIENTS NEEDED:

• Unsalted butter, softened
• Light brown sugar
• Eggs
• Molasses
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Table salt
• Gluten-free flour all purpose flour that includes xanthan gum
• Granulated sugar for rolling
• Optional: white chocolate melts for dunking
• Optional: holly berry sprinkles*

Note that the holly berry sprinkles by Wilton (officially known as Sprinkles Mix-Christmas Holly) does have a may contain soy and tree nuts warning. My family is fine with may contain warnings, but do not use if your family is not.

WHAT KIND OF MOLASSES SHOULD I USE?

Because these have additional spices added to them, I think the mild flavored molasses is best to use. I wouldn’t use full flavored molasses, or blackstrap. Any brand should do. I used Brer Rabbit Unsulphured Mild Flavored Molasses.

DO I HAVE OTHER GLUTEN-FREE CHRISTMAS COOKIES?

I have so many delicious cookies to make all of your holiday baking dreams come true! Check out my gluten-free sugar cookies, my gluten-free peanut butter cookies that would turn into great peanut butter blossom cookies by just adding a Hershey’s kiss, melted snowman cookies, white chocolate dipped peppermint cookies, and chocolate orange cookies.

DO I HAVE A VIDEO SHOWING HOW TO MAKE THE COOKIES?

Yes, I do! The trick is creaming the butter and sugar. Then, adding the eggs and molasses and mixing that. Then, you’ll add the salt, soda and spices and mix, saving the flour for last. Hopefully seeing how to make it will help you feel more confident so you can rock the cookie exchange this holiday season. The video should auto populate, if it doesn’t, it is embedded into the bottom of the recipe card. If not, there’s always my YouTube channel (be sure to subscribe!).

DON’T FORGET TO PIN IT, SO THAT YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.