Soft & Chewy Gluten-Free Gingerbread Cookies
Soft, chewy gluten-free gingerbread cookies gently spiced with ginger, cinnamon, and cloves, easy enough for kids to help mix and roll.
Ingredients
Ingredients
- 1 ⅔ cups gluten-free flour blend I like King Arthur’s Measure-for-Measure
- 1/2 cup brown sugar + 1 Tbsp
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup molasses
- 2 Tbsp coconut oil melted
- 1 Tbsp almond butter or sunflower butter for nut-free
- 1 tsp vanilla extract
- 3 Tbsp non-dairy milk almond, oat, or soy
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
- In one bowl, mix the dry stuff: flour, sugar, spices, baking soda and baking powder, and salt.
- In another bowl, whisk molasses, coconut oil, almond butter, vanilla, and non-dairy milk until smooth.
- Stir the wet mixture into the dry ingredients. The dough will be sticky — that’s normal.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Flatten slightly with your palm or a glass.
- Bake for 8–10 minutes until the edges are set and the middles look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
These cookies don’t need chilling, but if your dough feels too soft, a 10-minute chill helps. Want a crispier cookie? Bake closer to 11 minutes. I like to sprinkle them with maple sugar for a frosty finish. Storage: Airtight container, up to 5 days. Freezer-friendly. Budget tip: Use brown sugar instead of coconut sugar — still delicious.