Gluten-Free Gingerbread Cookies

Calories: 150 Proteins: 2 Carbs: 21 Fibers: 1 Fats: 6 Serves: 24 Total time: 4H 30M



For the Gingerbread:

10 Tbsp unsalted butter or vegetable shortening softened to room temperature

3/4 cup packed light or dark brown sugar

2/3 cup molasses

1 large egg, at room temperature

1 tsp pure vanilla extract

4 cups BBF all-purpose oat flour blend

1 tsp baking soda

1/2 tsp salt

1 Tbsp ground ginger

1 Tbsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

For the Royal Icing:

3 egg whites

1 pound confectioners’ sugar (450g)

1 tsp vanilla extract


In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

In a separate bowl, whisk the oat flour blend, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide the dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat the oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with the remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to the cooling rack to cool completely. Once completely cool, decorate as desired.

Instructions for Royal Icing:

In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 minute.

With the mixer on low speed, slowly add in the confectioners’ sugar and vanilla.

Once fully incorporated, increase speed to medium-high and beat until stiff peaks shiny peaks form.
Divide icing among small bowls, and dye with gel food coloring if desired. (Keep any icing that isn’t being immediately used covered with plastic wrap as it dries out very quickly.) Transfer to piping bags and decorate cookies.