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5 from 3 votes

Gluten Free Gingerbread Cookies

by: claire cary

These gluten free gingerbread cookies are filled with fresh spices, molasses and finished off with a dairy free cream cheese frosting. They're vegan, incredibly soft and perfect for the Holidays.
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Prep: 15 mins
Cook: 15 mins
Total: 30 mins



  • cup room temperature (vegan) butter or refined coconut oil
  • ½ cup dark brown or coconut sugar
  • cup white sugar
  • 6 tablespoons molasses
  • 1 teaspoon vanilla extract


  • 1 ½ cups almond flour
  • 1 ¼ cup oat flour
  • 1 ½ teaspoons ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


  • ¼ cup butter
  • 2 ounces plain cream cheese I used dairy free
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium mixing bowl or bowl of a stand mixer, add the butter and both sugars. Cream together for about 1 minute.
  • Add in the molasses and vanilla and mix until combined.
  • Add in the dry ingredients, making sure to spoon and level the flour, don't scoop right from the bag. Beat until combined, then use a rubber spatula to finish folding together.
  • Use a medium (2 tablespoon) cookie scoop and roll into balls. Place on a baking sheet, then flatten lightly with your fingers.
  • Bake for 9-13 minutes (I always do 11 but all ovens are different). They will continue to harden as they cool.
  • To make the frosting, cream together the room temperature butter and cream cheese for about 1 minute.
  • Beat in the powdered sugar for 2-3 minutes until fluffy. beat in the vanilla.
  • When the cookies are cool, frost and enjoy!


If you prefer a really strong ginger flavor, use 1 3/4 teaspoons.
You can sub both the brown and white sugar for coconut sugar if you prefer. Keep in mind the cookies will spread differently and have a different color than what is pictured, but they'll still be delicious.
Serving: 1cookie / Calories: 283kcal / Carbohydrates: 65g / Protein: 7g / Fat: 10g / Saturated Fat: 2g / Fiber: 3g / Sugar: 32g

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