Gluten-Free Gingerbread Cut-Out Cookie Recipe

Ali Segersten
Gluten-Free Gingerbread Cut-Out Cookie Recipe

My children have so much fun cutting out and decorating these lovely gluten-free Christmas cookies! Just look at these photos, what is not to love? This time of year takes me back to baking gingerbread and sugar cookies with my mother. My brothers and I would decorate dozens of cookies with beautiful colored sprinkles and bright white icing. I wanted to share that experience with my own children, only with a healthier, gluten-free version. Thus, this recipe was born! It uses coconut sugar as the main sweetener, along with a powdered coconut sugar icing. Although coconut sugar is definitely a low-glycemic sweetener, it is still sugar, and these cookies are to be considered a sweet treat.

My recipe below calls for sweet rice flour. This type of white rice flour is made from sticky rice, or glutinous rice. It helps hold the cookies together without the use of gluten flour or gluten-free binders. I prefer to use this superfine sweet rice flour. Superfine flours are ground so finely that they lack the grittiness typically found in other types of rice flours. 

You can follow my blog post for How to Make Powdered Coconut Sugar if you would like to use a more nutritious sugar in the icing. We like to decorate these cookies with nuts, seeds, and dried fruits. You can definitely get creative here with the toppings. 

Recipe from our Meal Planner

Gingerbread Hazelnut Cut-Out Cookies

Gluten-Free Gingerbread Hazelnut Cut-Out Cookies
Gluten-Free Gingerbread Cut-Out Cookie Recipe
Servings
24 cookies
Cook Time
12 minutes
Prep Time
30 minutes

These gluten-free cut-out cookies are fun to make with your children during the holidays! I use a powdered coconut sugar icing, which has a rich caramel flavor. You can refer to my blog post on How to Make Powdered Coconut Sugar in order to make this icing. Use currants, raisins, sliced almonds, natural sprinkles, or anything else you can imagine to decorate them. I find the dough is best if it is refrigerated overnight. You can make the dough after your children are in bed and then bake the cookies with them in the morning.

Tip

I use Bob's Red Mill Hazelnut Meal Flour. It works beautifully in baking. You can check your local health food store for it or buy it on Amazon.com.  

Ingredients

Dry Ingredients

2 cups hazelnut meal
1 cups sweet rice flour
½ teaspoons baking soda
½ teaspoons sea salt
2 teaspoons cinnamon
1 teaspoons ground ginger
1 pinches ground nutmeg

Wet Ingredients

1 cups coconut sugar
½ cups butter
¼ cups blackstrap molasses
1 large eggs
2 teaspoons vanilla extract

Coconut Sugar Icing

½ cups powdered coconut sugar
3 teaspoons non-dairy milk (I use almond milk)
½ teaspoons vanilla extract
Directions

cookies:

  1. Whisk together the dry ingredients in a large mixing bowl.
  2. In a separate, smaller bowl beat with an electric mixer (or vigorously whisk) together the wet ingredients. Add the wet to the dry and mix together.
  3. Form into a ball, cover, and place into the refrigerator for a couple of hours or overnight. 
  4. When the dough is firm and chilled, preheat your oven to 350 degrees.
  5. Place a large piece of parchment or waxed paper down onto a clean, flat work surface. Lightly flour the paper with sweet rice flour.
  6. Take part of the dough and roll it out to a little less than 1/4 inch of thickness. Put the remaining dough back in the fridge to keep it chilled.
  7. Cut the dough out using your favorite holiday cookie cutters. Carefully peel away the dough around the cut-outs.
  8. Then take a thin spatula and lift the cookies onto a lightly greased cookie sheet (or parchment-lined cookie sheet). 
  9. Bake for 12 to 15 minutes depending on how crisp you like them. A few more minutes of baking makes them crispy. Just watch them so they don't overcook.
  10. Transfer cookies to a wire rack to cool. Then repeat with remaining dough.
  11. Let cook completely before frosting.

Coconut sugar icing:

  1. Place powdered coconut sugar in a small bowl, whisk in the milk and vanilla.
  2. Use to ice cooled cookies.
  3. You might need to make more depending on how much icing you like on your cookies. 

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Posted In
cookies Christmas Coconut sugar dessert gluten-free holidays Thanksgiving Recipes xanthan-free recipes baked goods hazelnut flour recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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