Okay, you caught me.

I’m officially obsessed with using my ice cream scooper to make cookies.

I just couldn’t help it.

They’re just so darn cute.

And the gingerbread flavor just makes them TDF. (Ta die for, obviously).

Don’t ya think?

I mean come on, we’re all used to making gingerbread cookies out of cookie cutter people or gingerbread houses. So, why not get a lil’ creative and make a few gingerbread scoops that you can pop into your mouth without worrying about those ginger people snapping in half. Plus, the raisins on my gingerbread women always went bad so fast and I had to pluck ’em off anyway.

So this way you don’t have to worry about decorating any ginger people.

These gingerbread cookies are just a lil’ scoop. A cute finger-food scoop that will cure your sweet tooth in a mere second.

There’s something special about gingerbread. It’s sweet without the added sugar. Kinda like cinnamon but a lil’ more subtle.

I’d actually recommend eating one of these guys for breakfast in the morning with some fresh jam. Why not? It’s kinda like eating a muffin or scone but ten times better.

Obviously.

Just make sure to pour yourself a nice glass of almond milk on the side. It really makes the whole experience a whole lot better. Kinda like in the movies. Hehe.

You heard me. Cookies for breakfast. It doesn’t get much better than that. Especially on a Friday.

This gluten free gingerbread recipe is super easy to throw together and not overly sweet, which makes it great for breakfast… or mid-afternoon snack or dessert… or just because.

This was actually my first attempt at baking gingerbread cookies. I’ve always been deterred from them in the past because I never wanted to spend the extra five minutes on using ginger people cookie cutters and then decorating them. There I said it.

But guess what? These cookies are totally worth every second it takes to make ’em, scoop em and bake ’em. In fact, I think baking these spurred a deep love for gingerbread and I can forsee a whole lotta gingerbread coming in the future.

These cookies remind me of summer ice cream scoops; they’re fun and playful and just make me smile. So, go ahead and smile. O, and these taste a whole lot better when baked in your pajamas on a Saturday morning.

Join me for a Twitter Party with King Arthur Flour about holiday baking on Thursday at 8PM EST by following #gfholiday on Twitter.  See you there!

And don’t forget to head over to my Facebook Page starting December 1st where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’ll be giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

5.0 from 3 reviews
Gluten-Free Gingerbread Cookies
 
Prep
Cook
Total
 
Gluten-Free, Vegan and Dairy-Free
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 3 Tbsp water
  • 1 Tbsp. ground flax seeds
  • ½ cup dairy-free butter
  • ⅔ cup agave nectar
  • ¼ cup molasses
  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • ⅓ cup tapioca flour
  • ½ tsp. Simply Organic All Spice
  • 2 tsp. baking soda
  • 1 tsp. Simply Organic Cinnamon
Instructions
  1. Preheat oven to 350 F.
  2. Mix water and ground flax seed in a small bowl; set aside.
  3. In a large bowl, combine butter, agave, molasses and flax mixture. Then add quinoa, rice and tapioca flours, all spice, baking soda and cinnamon; mix well to combine.
  4. Using an ice cream scoop, scoop batter and place onto baking sheets.
  5. Bake for 12 minutes or until golden brown. Se aside to cool for 10 minutes before serving.
Nutrition Information
Serving size: 24 Calories: 58 Fat: 0.5g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 12.9g Sugar: 5.3g Sodium: 4mg Fiber: 0.9g Protein: 0.8g Cholesterol: 0mg

 

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49 comments

  1. I fell head over heels in holiday LOVE with these sweet darling cookies, I literally jumped up and made them. My house smells like magic, and my belly is full of warm ginger goodness. These are delightful. Crisp on the outside, and melt in your mouth inside. Thank you.

    1. Awe; I am so happy to hear that! So glad you enjoyed them. Have a fabulous holiday season and thanks so much for your comment!

  2. I don’t usually bake cookies but these look delicious and nothing to feel guilty about. I really like your recipes, very healthy.

  3. You had me at gingerbread! Seriously…my favorite cookie of all time is my grandmother’s gingersnaps! Not hard like the store bought ones, they are lightly crisp on the outside and soft and chewy gingery bliss on the inside. I see no reason why these can’t be the same! I will definitely try these, they sound amazing!

  4. These look delish. But instead of using the ice-cream scoop, can this dough be rolled and cut into shapes? I am looking for a GF recipe for gingerbread cookies that can be decorated. Thanks!!

    1. Thanks Rachel; maybe it was the combination of my Earth Balance butter and that we used different brands of gluten free baking mix? Did you use Earth Balance butter? Try upping the baking powder

  5. When you wrote, “Cream together butter, sugar, molasses and honey. Beat in honey and vanilla extract.”, did you mean: “Cream together butter, sugar, molasses and honey. Beat in EGG and vanilla extract.”???

  6. Pingback: 100 Amazing Holiday Cookie Recipes on FamilyFreshCooking.com — Family Fresh Cooking
  7. I have been craving Gingerbread Cookies for weeks….I’m a gluten free girl so when I saw this recipe I got super excited!!!! Yummy…..can’t wait to bake :)))

  8. My celiac daughter loved these! Simply Delicious. At her school Christmas party they read a gingerbread man book, went on a treasure hunt and then were rewarded with gingerbread cookies to decorate. So this recipe really kept her feeling included. Thank You!

  9. I made these with a dairy free margarine and the cookies flattened out and were very crispy. They had good flavor though I prefer a soft cookie, so not sure i would make these again.

  10. Pingback: The Healthy Apple: Gingerbread Cookies | Empowering Others to Live Their Best Gluten-Free Life
  11. To make these Paleo, could you substitute the brown rice flour and the quinoa flour for tapioca??? I’d LOVE to make these but we have to be grain free in my home due to allergies. :/ Thanks!

    1. Sorry I didn’t try these with substituting the flours-I don’t think it will work but you can try it Nicole. Sorry wish I had an answer for you! xooox

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