Gingerbread Cookies

The best gluten free gingerbread cookies you’ve ever had. So delicious, easy to make, and perfect for the holiday season! Enjoy!

Since Christmas is just a few days away, let’s talk Christmas cookies. I went to my first ever cookie exchange last weekend. I was the a-hole that rsvp’d “maybe” and then day of changed my “maybe” to “yes.” Sorry, Jen.

Gingerbread Cookies

It was a yes in my head for a whole month, I just didn’t realize until day of that my rsvp status didn’t match my head. Like I said, I’m an a-hole.

BUT but I had a lot of fun because I got to talk to adults without my three year old getting possessive and telling me I’m not allowed to talk to anyone. AND I got to eat cookies and drink wine which are probably the only things I need to make me a happy camper. 

I was in the grocery store and there were gingerbread men. I bought some so the kids could decorate them and turns out Jaryd is OBSESSSSSED with gingerbread. Who knew. If you know anything about my history with gingerbread men, you would know that traditionally they are not my fav. Turns out, I was too busy riding my chocolate high horse to even give them a chance. They’re delicious! And kind of perfect with a cup of coffee. 

Gingerbread Cookies

I set out to make some gluten free gingerbread men. And, my friends, I did just that. Deliciously crunchy and gingery, sweet silky smooth decorative icing, I present to YOU….. my gingerbread men cookie recipe. 

In a bowl whisk the butter, coconut sugar and molasses until creamed together. Add the dry ingredients: almond flour, cinnamon, ground ginger, nutmeg, and allspice and mix together until combined.

Place the batter in between two pieces of parchment paper and roll it flat, in between 1/4 an inch to 1/8 inch thick.

Gingerbread Cookies

Place on top of a cutting board or flat surface and put it in the freezer for five minutes. After five minutes, remove from the freezer and peel off the top layer of parchment paper. Use cookie cutters to cut the dough into shapes.

Carefully transfer the cut cookie dough onto a baking sheet lined with a fresh piece of parchment paper. Once all the cookies are transferred, bake for 10 minutes.

Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the fridge until you’re ready to cut your second batch of cookies.

Gingerbread Cookies

Remove the cookies from the oven and allow to sit on the pan for five minutes.Transfer them to a cooling rack and allow them to cool completely.

Prep the icing: in a small bowl, whisk together the powdered sugar (I use this one) and 2 tablespoons of almond milk. Eyeball this step and add an additional tablespoon or two of almond milk to get a good icing consistency that is thick enough to stay put but thin enough to be piped out of an icing bag. 

Transfer the icing to a plastic ziploc baggie and store in the fridge until you’re ready to ice the cookies. 

When you’re ready to apply the icing, cut a small corner off one end of the baggie. Then, squeeze the frosting out of the cut tip to decorate the cookies as desired.

Gingerbread Cookies

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Gingerbread Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 75
  • Cook Time: 15
  • Total Time: 90
  • Yield: 12 1x

Description

The best low carb and gluten free gingerbread cookies you’ve ever had. So delicious, easy to make, and perfect for the holiday season! Enjoy!


Scale

Ingredients

Cookies

  • 8 tablespoons butter, room temperature (ghee or coconut oil)
  • 1/4 cup coconut sugar
  • 2 tablespoons molasses (agave nectar, honey or maple syrup works)
  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice

Icing

  • 3/4 cup Swerve confectioners sugar (regular powdered sugar or favorite powdered sugar substitute)
  • 24 tablespoons unsweetened almond milk

Instructions

  1. In a bowl whisk the butter, coconut sugar and molasses until creamed together.
  2. Add the dry ingredients: almond flour, cinnamon, ground ginger, nutmeg, and allspice and mix together until combined.
  3. Place the batter in between two pieces of parchment paper and roll it flat, in between 1/4 an inch to 1/8 inch thick.
  4. Place on top of a cutting board or flat surface and put it in the freezer for five minutes.
  5. Preheat oven to 350F.
  6. Remove the top layer of parchment paper and use cookie cutters to cut the dough into shapes.
  7. Carefully transfer the cut cookie dough onto a baking sheet lined with a fresh piece of parchment paper.
  8. Once all the cookies are transferred, bake for 10 minutes.
  9. Place the leftover dough in between the parchment papers again and roll it out. Store it on a flat surface (I used a cutting board) in the fridge until you’re ready to cut your second batch of cookies.
  10. Remove the cookies from the oven and allow to sit on the pan for five minutes.
  11. Transfer them to a cooling rack and allow them to cool completely.
  12. Prep the icing: in a small bowl, whisk together the powdered sugar and 2 tablespoons of almond milk. Eyeball this step and add an additional tablespoon or two of almond milk to get a good icing consistency that is thick enough to stay put but thin enough to be piped out of an icing bag. 
  13. Transfer the icing to a plastic ziploc baggie and store in the fridge until you’re ready to ice the cookies. 
  14. When you’re ready to apply the icing, cut a small corner off one end of the baggie. Then, squeeze the frosting out of the cut tip to decorate the cookies as desired.

What are your favorite Christmas cookies? xo

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