Gluten Free Gingerbread Cookies

by Jonathan Cheung

Jonathan created this simple gluten-free gingerbread recipe – great for the holidays, as a presie, or even as a craft for little ones to decorate!

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Recipe makes 1 dozen large or 2 dozen small cookies

  • 1 cup (250mL) Unsalted Butter, room temperature
  • 1/4 cup (60mL) Molasses
  • 3/4 cup (185mL) Dark Brown Sugar
  • 2 large Eggs, room temperature
  • 1 1/2 cups (375mL) Tapioca Flour
  • 2 cups Rice Flour (see NOTE to make your own)
  • 2 tsp Cinnamon
  • 1 tsp ground Ginger
  • 1/4 tsp ground Clove
  • 1/2 tsp Kosher Salt
  • 2 tsp Baking Soda
  • 2 tsp Xantham Gum (available at most supermarkets, provides elasticity for the dough)



In the bowl of a mixer, using the paddle, cream together the butter, brown sugar, and molasses. With the mixer on medium speed, add the eggs, one at a time.


In another bowl, stir together the tapioca flour, rice flour, cinnamon, ginger, nutmeg, clove, salt, baking soda and xanthan gum. Add the dry mix, 1 cup at a time, to the butter mixture and mix until fully incorporated.


Place the dough into plastic wrap and flatten out to a disk. Wrap and place in the fridge to rest for 1 hour or over night.


Preheat oven to 350*


When ready, place the dough in between two pieces of parchment paper and roll out to your desired thickness. Cut out using gingerbread man cutter.


Place on a lined baking sheet and bake for 8-10 minutes. Remove, allow to cool completely on a wire rack and decorate!


NOTE: You can make your own rice flour in your blender. 1 1/3 cups of rice will yield 2 cups of rice flour. Place the rice in a high speed blender, and blend the rice until it becomes a very fine flour, about 1 minute. It must feel fine when you rub it between your fingers, not gritty. If it needs to blend more do so for another minute. When done, allow to cool for a minute.

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