These are the BEST gluten & dairy-free gingerbread cookies!

 Gingerbread Cutout Cookies 

The perfect gingerbread cookie!

They don't fall apart! Great recipe for using cookie cutters! 

~ Gluten & Dairy Free ~

Makes about 24 shaped cookies


2 cups Bob's Red Mill 1:1 Baking Flour

1 tsp xanthan gum

1 tsp baking soda

A pinch of sea salt

1/4 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground ginger

1/4 cup golden brown sugar or coconut palm sugar

1/4 cup white sugar

1/2 cup vegan butter, room temperature

1 egg

1/3 cup fancy molasses*


1) Preheat oven to 350 degrees.

2) Line cookie sheets with parchment paper.

3) Mix all ingredients in a large bowl.


4) On a piece of parchment paper, place a scoop of dough and use a rolling pin or glass cup to flatten/roll dough. Use cookie cutters for shaped cookies or a glass cup for circle cookies. 


5) Place cookie dough cutouts on lined cookie sheets and cook for 6-7 minutes, depending on the thickness of the cookies.

6) Let cool then decorate with icing and sprinkles or eat plain!

Enjoy these soft and chewy gingerbread cookies!

Blackstrap Molasses works in this recipe too, for a bolder gingerbread cookie. 
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