Gluten-Free Gingerbread Men Cookies are a festive treat with a wholesome twist! Made with cassava flour, tapioca flour, coconut sugar, and blackstrap molasses, they’re perfectly sweet, lightly spiced, and so much fun to decorate.

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• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Step 4: Rolling out The Dough
• Step 6: Cookie Cutters
• Expert Tips
• Frosting & Sprinkles
• How to Store Leftover Cookies
• Recipe Card
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• 💬 Reviews

Why You'll Love This Recipe

Gluten-Free and Dairy-Free Cut Out Gingerbread Cookies are a festive favorite with a healthy twist!

Made with cassava and tapioca flour, they have the perfect texture for rolling out and decorating!

They're naturally sweetened with coconut sugar and blackstrap molasses which bring a rich, cozy flavor.

The warm blend of spices fills every bite with holiday cheer, making them a delicious treat for all ages. If you love gingerbread cookie recipes, check out my Soft Gingerbread Cookies!

🍴Ingredient Notes

• Coconut Sugar - You can also sub with Lakanto Golden Monkfruit for a lower sugar option.
• Molasses - Any molasses will work, but I like baking with Wholesome Sweet Organic Blackstrap Molasses.
• Coconut Oil - I love using coconut oil as a butter replacement! Make sure you measure the coconut oil first and then melt it.
• Egg - I have not tested this recipe with an egg replacement.
• Vanilla Extract - To give the cookies a deeper flavor, I like using a little vanilla.
• Flour - For this recipe you'll need a combination of Tapioca Flour and Cassava Flour. For more information, check out my post on Cassava Flour.
• Spices - To give these gingerbread cookies the classic flavor, you'll need cinnamon, ground ginger, ground nutmeg, and ground clove.
• Baking Soda & Salt

🍴Step by Step Instructions

Step 1: Mix Dry Ingredients

Start by adding all of the dry ingredients in a mixing bowl. Whisk together until fully combined.

Step 2: Mix Wet Ingredients

Next, add the coconut sugar, molasses, melted coconut oil, egg, and vanilla extract into a medium-sized bowl. Whisk together until the mixture is thick and sticky.

Step 3: Fold Together

Finally, pour the dry ingredients into the wet ingredients and fold together with a firm spatula.

Press the dough into a large ball. Chill the gingerbread dough for 30-60 minutes to make it easier to roll out.

Step 4: Rolling out The Dough

Place the dough it on a large piece of parchment paper.

To prevent the dough from sticking to the rolling pin, use another piece of parchment paper on top or sprinkle a light dusting of cassava flour on the dough ball.

Step 6: Cookie Cutters

Once the dough is pressed out into an even layer, use your favorite cookie cutters and press down into the dough.

Gently remove each cookie cutter, peel away the excess dough, and place each cookie onto a parchment paper lined baking sheet.

Step 7: Bake Gingerbread Cookies

Bake the cookies at 350 degrees for about 10-12 minutes. (Depending on how big they are.)

Step 8: Cooling & Decorating Cookies

When the cookies are done, remove the baking tray from the oven. Let them sit for a couple of minutes so they can set. Transfer them to metal cooling rack.

Once the cookies have cooled, you can frost them or eat as is!

Expert Tips

• If you find that the dough is too sticky to work with, try chilling it longer or use a dust of cassava flour so the rolling pin doesn't stick.
• To save time, prepare the dough the day before and store in the refrigerator in an airtight container or in plastic wrap until you're ready to bake.
• Make sure the cookies have cooled completely before trying to frost.
• When measuring flour, do not pack the measuring cup. Gently shake the bag to loosen the flour, scoop the measuring cup, and scrape off excess flour with a butter knife.
• Keep it classic with gingerbread men and gingerbread woman cookie cutouts!
• Use parchment paper on the baking sheet to prevent the cookies from sticking.
• Spray the cookie cutters with a non-stick spray to prevent them from sticking. (I use Primal Kitchen Avocado Oil Spray.)

Frosting & Sprinkles

Dairy-Free Frosting

To save time, I used Miss Jones Bakes Dairy-Free Vanilla Frosting. I used a piping bag with a metal tip to create the fun cookie designs. You can also just spread it on with a butter knife.

Naturally Dyed Sprinkles

I used Supernatural Christmas Sprinkles! They have a variety of colors and shape combinations to choose from depending on what occasion you're decorating for.

How to Store Leftover Cookies

You can store your cookies at room temperature in an airtight container. The cookies and frosting will stay softer at room temperature.

To keep them fresh for longer, store them in the refrigerator in an airtight container. They will firm up and become a crisper cooker once chilled.

Store leftover cookie dough or cookies in the freezer to keep them fresh for 2-3 months!

You can add them to a sealed storage bag or airtight container. Just be sure the container is freezer safe!

More Gluten-Free Cookie Recipes!

After you make these Gluten-Free Gingerbread Cookies, make sure to leave a comment & rate the recipe below!

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