FINALLY! Gluten Free Gingerbread Cookies for the holidays and all year round!
Everyone gets excited when they see them. They're so cute and fun to make! Christmas wouldn't be Christmas without them, right?
Some people give them as gifts, take them to potlucks, or even host Gingerbread Cookie making gatherings. But what if you have a gluten-free diet? You can't help being allergic to gluten. Why should you suffer by eliminating such a festive dessert? Well, now you don't have to! Our gift from us to you is this easy gluten-free gingerbread cookies meal prep recipe. And did we mention these charmingly delicious cookies are vegan and vegetarian? Just promise us you'll save some for Santa this year.
Festive, delicious, vegan and gluten free?! These chewy gingerbread cookies are sure to bring you joy this holiday season!
How long will Gingerbread Cookies last for?
Gingerbread cookies last for 3 to 4 weeks. Yay! More time to enjoy them! For longer shelf life, store your Gluten Free Gingerbread Cookies in an airtight container. Then store covered gingerbread cookies in your pantry or leave them out on the counter. (Although you may eat them up within three weeks if you see them all the time).
Can Gingerbread Cookies be frozen?
They certainly can! To freeze your gluten-free gingerbread cookies, place them in a glass or plastic freezer container. Your cookies will last for up to up to 8 months.
Gluten Free Gingerbread Cookies Ingredients:
Cookies
- 2 cups Blanched Almond Flour
- ⅓ cup Black Strap Molasses
- 2 tablespoons Coconut Oil, melted
- 2 tablespoon Coconut Sugar
- 2 teaspoons Ground Ginger
- 2 teaspoons Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Cloves
- ½ teaspoons Ground Nutmeg
- ½ teaspoon Allspice
- ½ teaspoon Baking Soda
- ⅛ teaspoon Pink Himalayan Salt
Icing
- 2 tablespoons Organic Unbleached Powdered Sugar
- 2 tablespoons Water
For Serving:
- 1 cup Roasted Mixed Nuts
- 4 Red Pears, cut into bite sized pieces
How do you make Gluten Free Gingerbread Cookies?
Here comes the fun part - making them! And they’ll be ready in less than 20 minutes.
Start by preheating your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Gather your gingerbread cookie ingredients. Combine everything in a bowl to make the dough. Use a rolling pin to roll out the cookie dough to ¼" thick and cut with cookie cutters. Once you cut the cookies, place them on your baking sheets. Bake your gingerbread cookies on the middle rack in the oven for 8 minutes. Place your cookies on a cooling rack to cool before decorating. Have fun decorating your gluten-free gingerbread cookies! Let the cookies dry for 15 minutes after decorating with icing.
That's it! A traditional holiday dessert for everyone (or at least your gluten-free friends).
How to portion Gluten Free Gingerbread Cookies?
Place 2 cookies into a two-compartment meal prep container. Add the roasted nuts and fresh pear slices, store, and enjoy later! This gluten-free meal prep recipe makes for the perfect afternoon pick-me-up snack at work or on the go.
More Gingerbread meal prep recipes:
Gingerbread is so good, isn't it? Have you tried our Dark Chocolate Gingerbread Spice Pumpkin Bars? Omg, they're chewy and delectable!
We also have more gluten-free desserts and gluten-free meal prep recipes:
The EASIEST Gluten Free Brownies
Gluten Free Cinnamon Roll Meal Prep
Gluten-free Healthy-ish Pop Tarts
Sugar Free Coconut Balls (Fat Bombs)
Sheet Pan Meal Prep Breakfast – French Toast Sticks & Sausage
Also, check out this blog for more gluten-free recipes: 17 Easy and Gluten-Free Meal Prep Recipes
Other tips for making Gluten Free Gingerbread Cookies:
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You can enjoy these cookies without cutting them. Instead of using cookie cutters, roll the dough into balls and bake. You can still have fun decorating them with icing.
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Switch up the fruit and nuts side. Use dried or fresh fruit including cranberries or almonds. Maybe even add pumpkin seeds.
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If you do want to use cookie cutters but the dough is too tender, chill your gingerbread cookie dough for one hour.
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Have fun with your decorations! Use powdered sugar and candies to add more holiday cheer.
Ingredients
Cookies
- 2 cups Blanched Almond Flour
- ⅓ cup Black Strap Molasses
- 2 tablespoons Coconut Oil melted
- 2 tablespoon Coconut Sugar
- 2 teaspoons Ground Ginger
- 2 teaspoons Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Cloves
- ½ teaspoons Ground Nutmeg
- ½ teaspoon Allspice
- ½ teaspoon Baking Soda
- ⅛ teaspoon Pink Himalayan Salt
Icing
- 2 tablespoons Organic Unbleached Powdered Sugar
- 2 tablespoons Water
Sides
- 1 cup Roasted Mixed Nuts
- 4 medium Red Pears cut into bite sized pieces
Instructions
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Set aside.
- In a mixing bowl, combine all cookie ingredients and stir until dough forms.
- Rolle out dough to ¼” thick and cut with cookie cutter(s) - transferring cut cookies to prepared baking sheet.
- Bake on middle oven rack for 8 minutes. Once finished, gently place cookies onto cooling rack and let cool completely.
- Once cookies are completely cooled, prepare icing by whisking all ingredients in a bowl, then transfer to a piping bag with a small round tip (or sandwich baggie with a small part of a corner cut off. Decorate cookies as desired, set aside 15 minutes to let icing set.
- Serve with fresh red pear and roasted nuts, store, and enjoy!
