Welcome to the start of holiday baking! If you’re looking for gluten-free gingerbread cookies that are crispy, delicious, and actually hold their shape, you are in the right place; these cookies are sturdy enough for building edible structures and have the perfect bite without the gritty texture often found in gluten-free treats — using a specific blend of sweet rice flour and almond flour ensures a smooth finish. It’s amazing how easy they are to deal with, and they also make for a fun and festive activity.
Ingredients
Yield: 20 Cookies (4x4cm size)
- 45g Rice Oil (or just use any neutral oil like grapeseed)
- 45g Cane Sugar
- 25g Egg (that’s roughly 1/2 of a medium egg)
- 20g Almond powder (Almond flour)
- 90g Pastry rice flour (try to get Mizuho Chikara if you can)
- 3g Cinnamon powder
- 0.5g Clove powder
- 0.5g Nutmeg powder
- 0.8g Ginger powder
Mold: Gingerbread house cookie mold
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Step-by-Step Instructions
Step 1: Grab a mixing bowl and put in the rice oil, cane sugar, and the egg. You need to whisk this really well. Keep whisking until the mixture is smooth and shiny. Once it looks like that, add the almond powder and mix it in thoroughly.
Step 2: Add the rice flour and all your spices (cinnamon, cloves, nutmeg, ginger). Use a rubber spatula to mix everything until it’s well combined, and once you make sure there’s no dry powder left, use your hands to gently knead it into a smooth ball. Cover the dough with plastic wrap.
Step 3: Place the dough between two sheets of plastic wrap — this is the best way to stop it from sticking without adding more flour. roll it out until it’s about 4 to 5 mm thick.
Step 4: Preheat the oven to 170°C (338°F). Remove the top layer of plastic and use your favorite cookie cutters (Tiny gingerbread house cookie cutters look great here) to cut out shapes. If the dough feels too soft to work with, just pop it in the fridge for 5 minutes.
Step 5: Place the cookies on a baking sheet and bake ’em in the preheated oven for 15 to 20 minutes. Let them cool completely on the sheet so they firm up and get that classic, crispy gingerbread texture.
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Why you’ll love this recipe
You’re going to be obsessed with this gluten-free gingerbread cookie. Unlike many holiday recipes that crumble at the slightest wrong move, these come out of the oven with sharp edges and look totally professional. It’s such an economical way to make seasonal treats at home instead of buying those expensive kits, and on top of that, the smell of ginger and cinnamon filling your kitchen is just the best — I’d love to know how yours turned out! Drop a comment below and tell me.
Gluten-Free Gingerbread Cookies
These gluten-free cookies have a ginger flavor, a nice crunch and firmness, and are packed with warm holiday spices – made from rice flour and almond flour, they hold their shape perfectly for decorating or building little edible houses.
Ingredients
- 45g Rice Oil (or just use any neutral oil like grapeseed)
- 45g Cane Sugar
- 25g Egg (that’s roughly 1/2 of a medium egg)
- 20g Almond powder (Almond flour)
- 90g Pastry rice flour (try to get Mizuho Chikara if you can)
- 3g Cinnamon powder
- 0.5g Clove powder
- 0.5g Nutmeg powder
- 0.8g Ginger powder
Instructions
- Grab a mixing bowl and put in the rice oil, cane sugar, and the egg. You need to whisk this really well. Keep whisking until the mixture is smooth and shiny. Once it looks like that, add the almond powder and mix it in thoroughly.
- Add the rice flour and all your spices (cinnamon, cloves, nutmeg, ginger). Use a rubber spatula to mix everything until it’s well combined, and once you make sure there’s no dry powder left, use your hands to gently knead it into a smooth ball. Cover the dough with plastic wrap.
- Place the dough between two sheets of plastic wrap — this is the best way to stop it from sticking without adding more flour. roll it out until it’s about 4 to 5 mm thick.
- Preheat the oven to 170°C (338°F). Remove the top layer of plastic and use your favorite cookie cutters (Tiny gingerbread house cookie cutters look great here) to cut out shapes. If the dough feels too soft to work with, just pop it in the fridge for 5 minutes.
- Place the cookies on a baking sheet and bake ’em in the preheated oven for 15 to 20 minutes. Let them cool completely on the sheet so they firm up and get that classic, crispy gingerbread texture.
Notes
- If your kitchen is warm and the dough has become too soft to handle after rolling it out, pop it in the fridge for 5 minutes before cutting.
- A tip for texture: using 'Mizuhot Chikara' rice flour is the key to getting a pastry-like texture. If you use regular rice flour, the texture might end up a bit tougher.
- You can get the mold from here: Gingerbread house cookie mold
- For storage, keep these in an airtight container at room temperature for up to 5 days. They'll stay crunchy and delicious!
Nutrition Information
Yield
20Serving Size
1Amount Per ServingCalories 50Total Fat 2.9gSaturated Fat 0.5gUnsaturated Fat 1gCholesterol 5mgSodium 2mgCarbohydrates 6gFiber 0.2gSugar 2.3gProtein 0.6g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.