Gingerbread Cookies

This recipe is from Cybele Pascal’s The Allergen-Free Baker’s Handbook.

I’ve never made gingerbread before. And this year I suddenly had a mad hankering to make it: complete with little man cookie cutter and all.

Thankfully, I found a good recipe in Cybele Pascal’s cookbook. As you can see, I didn’t decorate them (not really any time). But that doesn’t mean they’re any less of a Christmas cookie!

If you decide to make them, feel free to decorate any way you wish. Also, I found the cookies a little too full of cloves and not very sweet–If I made them again I’d add some cardamon, more cinnamon and either more agave nectar or actual sugar. But anyway, they were still delicious and fun to make (though a little time consuming–scratch stuff always is).


3 3/4 cups Basic Flour Mix

  • (Makes 6 cups:) 4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cups tapioca flour

1 teaspoon xanthan gum

3/4 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon cloves

1/2 cup dairy-free, soy-free vegetable shortening, cut into about 8 pieces

1/2 cup unsweetened applesauce

1/2 cup light agave nectar

1/4 cup plus 2 tablespoons molasses

If desired: currants, raisins, chocolate chips, frosting, decorating sugar, etc.


1. In a large mixing bowl (stand mixer, large food processor, or if you’re brave, mix by hand), combine the flour mix, xanthan gum, baking soda, salt, cinnamon, ginger and cloves. Mix. Add the pieces of shortening (room temperature) and the applesauce, then mix until the consistency of a fine meal.

2. Add the agave nectar and molasses, mixing until thoroughly combined.

3. Lay out two large sheets of parchment paper on your work surface. Using a spatula, divide the dough evenly between the two sheets. Cover each with another large sheet of parchment paper and roll out with a rolling pinto 1/4 inch thick.

4. Transfer the dough in the parchment paper to the freezer and chill until firm, about 20 minutes.

5. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

6. Remove one sheet of dough from the freezer and place on the work surface. Peel back the top sheet, then replace it. Flip, peel off the other sheet and discard it.

7. Cut the dough into gingerbread men. Transfer to the baking sheet using a thin metal spatula (or if that doesn’t work, cut the parchment paper around each man and flip onto the baking sheet). Space the men about 1 inch apart. Set scraps aside.

8. Repeat the process with remaining dough. decorate the cookies with currants, raisins, chocolate chips, other.

9. Bake in the oven for about 10 minutes (maybe a little less). Do not overbake. Remove from the oven, let cool. Then decorate if you desire. And enjoy!


Tags: , , , , ,

Categories: Dessert, Season: Winter


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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