Gluten Free Gingerbread Cookies Recipe

These gluten-free gingerbread cookies made with cassava flour are filled with holiday spices and sweetened with a secret ingredient.

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Today we have a guest post from Heather at Create Delicious. Heather's fun gingerbread men are made with cassava flour and sweetened with raisins. I love the idea of sweetening with raisins! 

Cassava flour is peeled and dried yuca, a root vegetable, that's ground into a flour. I'm just starting to experiment with it, but Heather has several recipes using cassava-including cinnamon rolls and more cassava flour cookies that look amazing. 

Here's Heather with her Gingerbread Cookie recipe:

This post may include affiliate links. For more info, see my disclosure here.

Hi everyone! My name is Heather Resler, and I blog over at Create Delicious. I'm so excited to be guest posting over here!

Gingerbread cookies are such an integral part of the holidays. Their sweet deliciousness goes perfectly with hot cocoa or strong black tea on a cold winter day.

I absolutely love these cassava flour gingerbread cookies not only because they are paleo and nut-free, but because they are sweetened with raisins! This may seem weird, but once they are pureed into the batter you don't notice them at all, and they add a delicious sweetness to the cookies!

These sweet, soft, and delicious cookies are perfect for your next Christmas party!

More gluten free cookies

• Hazelnut Cookies
• Pecan Sandies
• 21 Easy Gluten Free Christmas Cookie Recipes

Paleo Gingerbread Cookies

These cassava flour gingerbread cookies are filled with holiday spices and sweetened with a secret ingredient.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 12 -18 cookies, depending on size of cookie cutters

Course: Dessert

Cuisine: American

Diet: Dairy Free, Gluten Free, Paleo, Vegetarian

Author: Heather Resler | Create Delicious

Ingredients

• ▢ 1 cup dates or raisins raisins make the cookies sweeter
• ▢ 2 eggs
• ▢ ½ cup coconut oil melted
• ▢ ⅓ cup molasses
• ▢ ⅔ cup cassava flour
• ▢ ⅓ cup coconut flour
• ▢ 1 tablespoon ground cinnamon
• ▢ 2 teaspoons ground ginger
• ▢ Pinch ground cloves
• ▢ 2 teaspoons vanilla extract
• ▢ ½ teaspoon baking soda
• ▢ ⅔ cup coconut butter
• ▢ ⅔ cup coconut cream
• ▢ 2-3 tablespoons maple syrup
• ▢ nuts and fruit optional, for decorations on top

Instructions

• Preheat oven to 350 degrees F.
• Grease a large cookie sheet with a bit of coconut oil.
• In a small bowl, cover the dates or raisins with water. Microwave for a minute or two, or until the raisins plump up. Strain them and place in a food processor.
• Add the eggs, coconut oil, and molasses. Process until smooth. Transfer to a mixing bowl.
• Stir in the cassava flour, coconut flour, spices, vanilla, and baking soda.
• Flour a counter with a bit more cassava flour and pat out the gingerbread cookie dough to about ¼ inch thickness.
• Cut as desired and transfer to the baking sheet.
• Bake for 15-20 minutes.
• Let cool.
• To make the frosting, stir together the coconut butter, coconut cream, and maple syrup in a small bowl.
• Frost the cookies and top with fruit and nuts if desired.

Nutrition

Serving: 1large cookie Calories: 295kcal Carbohydrates: 30g Protein: 3g Fat: 19g Saturated Fat: 14g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.003g Cholesterol: 27mg Sodium: 71mg Potassium: 288mg Fiber: 4g Sugar: 18g Vitamin A: 43IU Vitamin C: 1mg Calcium: 53mg Iron: 2mg

Keyword: cassava flour gingerbread cookies, paleo gingerbread cookies

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Heather Resler loves to create allergy-friendly recipes that taste delicious! You can find her on her blog, Create Delicious, and on Facebook, Pinterest, and YouTube.