Gluten-Free Gingerbread Cookies (Egg-Free, Holiday Treat)

When it comes to top-tier festive treats, gingerbread biscuits reign supreme.

Synonymous with Christmas, they’re perfect for snacking, dipped into your favourite hot drink, used as a canvas for decorating, or crumbled over desserts, like pudding or ice cream.

While countless recipes for traditional gingerbread can be found online, this version takes a slightly different route—crafted without egg, gluten, or wheat. The result? A festive treat that caters to a variety of dietary needs, while still remaining wonderfully indulgent.

As a Registered Nutritionist, I’m mindful that some folk need to steer clear of certain ingredients due to allergies, intolerances, or personal preference. While that might mean classic gingerbread is off the table, these are a perfect substitute anytime a craving strikes.

Gather Ingredients

• Gluten-free flour. Opt for a quality gluten-free plain flour blend (Kiwi’s, I use Edmonds). Skip the self-raising – we’re adding the raising agents ourselves.
• Almond meal. For a tender moist texture and nutrient boost. Once you start including ground almonds in your gluten-free baking, you’ll never go back.
• Spices. It wouldn’t be gingerbread without the spice factor. We’re using ground ginger and cinnamon here.
• Xanthan gum. Commonly used in gf baking to mimic the properties of gluten. I get mine from the baking section of my local supermarket.
• Blackstrap molasses. A traditional gingerbread ingredient that brings robust flavour and a glorious deep colour. Fun fact: blackstrap molasses is rich in essential minerals, like iron and magnesium.
• White chocolate. To dunk and decorate our gingerbread – it makes them look like they’re wearing little white pants *swoon*.

You’ll also need the basics: baking powder and baking soda for spread and rise; vanilla for flavour and aroma; butter for structure and moisture; maple syrup to sweeten the deal; and a pinch of salt to balance it all.

Kitchen Tips

• Measure flour accurately. Use a spoon to scoop flour into measuring cups, gently levelling off with a knife. Never ever drag a cup up the side of the flour bag – this packs it in, and is a one-way ticket to dry, dense gingerbread.
• Chill the dough. As the butter gets cold, the dough will firm, making it easier to work with. An hour in the fridge will do the trick.
• Roll your dough thicker. If too thin, the cookies may become overly crisp and crunchy when baked – like ginger snaps. I aim for around ½ centimetre thick pre-baking to ensure a soft and tender texture in the middle once done.
• Bake lower. A lower oven temperature (160 degrees celsius) will help the biscuits rise and set properly without drying out or getting crispy.
• Leave to cool for five minutes. Once out of the oven, leave to cool on the tray for a few minutes where they’ll firm up, then transfer to a cooling rack. Once completely cooled, then decorate.

Serving & Storage

Enjoy once baked or store in an airtight container for up to a week. If stacking the biscuits, place a sheet of baking or parchment paper between layers to prevent the chocolate from sticking together.

Depending on your local temperature, the white chocolate coating may soften at room temperature – in this case, store in the fridge.

Nutrition Q&A

What are the nutritional benefits of using almond meal in baking? Almond meal, aka finely ground almonds, is a wonderful way to boost the nutrition of your baked goods. It is:

• Naturally gluten-free. This makes it a suitable standard flour sub-in for those with gluten sensitivity or celiac disease.
• Nutrient-rich. It’s a good source of essential nutrients, including healthy fats, protein, and minerals like magnesium.
• Better for blood sugar regulation. The combination of healthy fats, protein, and fibre in almond meal may support better blood sugar regulation when subbed for standard flour.

Thanks for reading! Are you looking for more festive recipe ideas?🎄 Try this peppermint white and dark chocolate bark.