Gluten-free gingerbread cookies

Every year, my family bakes gingerbread cookies. I wanted to give you my simple recipe as a Christmas present. I know how hard it can be to find THE right recipe (in gluten-free version). This one is obviously gluten-free, but it is also possible to make a dairy-free version. Yes, I tested it all for you. How hard my life is, haha!


- 1/2 cup butter (room temperature) - Replace with the same amount of vegetable margarine for a Dairy Free version

- 1/2 cup brown sugar

- 1/4 cup molasses

- 1/4 cup maple syrup

- 1 egg

- 2 1/4 cups of all-purpose Cannelle Bakery MD flour (see important note at the bottom)

- 2 tsp ground ginger

- 2 tsp ground cinnamon

- 1 tsp nutmeg

- 1 pinch of salt


1- In a bowl, combine butter (or vegetable margarine), molasses, maple syrup, egg until smooth.

2- Preheat the oven too350 F.

3- Stir in the remaining dry ingredients. Form a ball of dough without kneading it too much.

4- Cover with plastic wrap and let stand for 20 minutes.

5- Flour the work surface.

6- Roll out the dough with the help of a rolling pin. Cut shapes into the dough. Make sure the cookies are not too thick.

7- Bake for 10 to 12 minutes.


This recipe is not sponsored by the company mentioned. However, I have always loved this Quebec company whose products I adopted several years ago. They were the first to be on the market when I got my diagnosis. All this to say that I have always used this flour in recent years and the dough was working very well. Wanting to try the recipe for the blog again, I used another flour that I had started. Big mistake! It was impossible for me to make the recipe, the dough became a glue. So, this one is tested and approved with the Cannelle Bakery Flour.

Have fun! I'll be happy to see your recipe photos. Share them on Instagram with the #biscuitsansglutenadvsg I'm going to kick off with my first batch.

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