Gluten-Free Gingerbread Cookies

Makes 30 cookies

These festive gluten-free gingerbread cookies are vegan and free of corn, dairy, nuts and soy.



  • 12⁄3 cups brown rice flour
  • ¹⁄3 cup potato starch
  • ¼ cup tapioca starch
  • ¾ teaspoon guar gum; use xanthan gum if tolerated
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¹⁄8 teaspoon ground allspice
  • ½ cup light brown sugar, packed
  • ¼ cup blackstrap molasses
  • ¹⁄3 cup melted coconut oil
  • 2-4 tablespoons milk substitute of choice
  • Additional granulated sugar for rolling out cookies
  • 1 cup sifted corn-free powdered sugar*
  • 2-3 tablespoons milk substitute of choice
  • Juice of one lemon


Preheat the oven to 350° F.

Place the flour, starches, guar gum, baking soda, sea salt, spices and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix briefly to combine. Add the molasses and oil and mix on medium-low for approximately 1 minute or until you have a damp, sandy mixture. Starting with 2 tablespoons, add the milk substitute and mix on low speed until a dough forms. If the dough seems dry, use the remaining 2 tablespoons of milk.

Wrap the dough with plastic wrap, mold into the shape of a disk and refrigerate for 1 hour or overnight.

Working with small portions, roll out the dough between two sheets of plastic wrap sprinkled with granulated sugar, to ¹⁄8-inch thickness, about 3 inches across. Cut out desired shapes and transfer to parchment-lined sheet pan with a thin spatula dipped in a bit of gluten-free flour.

Bake in the center of the oven for 8-10 minutes depending on the size and thickness of your cookies. Cool on the cookie sheet for a few minutes, then transfer to a wire rack. Frost, if desired, and serve.

For the icing: In a small bowl mix the powdered sugar, milk and lemon juice until smooth. Adjust to your desired consistency by adding additional milk or a bit more powdered sugar.


*Wholesome Sweeteners brand Organic Powdered Sugar is made with tapioca starch instead of cornstarch. Always double-check labels.

Nutrition Analysis (per cookie, with icing and coconut milk as milk substitute): 110 cal, 3 g fat, 0 mg chol, 65 mg sodium, 19 g carbs, 1 fiber, 10 g sugar, 1 g protein.

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at