Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
November 14, 2013 at 7:44 am
I love these!
Soft and slightly chewy is perfect when it comes to gingerbread cookies. Can’t wait to try them…
Jeanine Friesen says
November 14, 2013 at 3:17 pm
OH, these cookies were really, really good, Bridget! What I love about spicy cookies is that they actually get better as time goes on. Give them a day or two, and they have a deeper flavour. Yum!
Wild Child says
November 14, 2013 at 8:56 am
These look so good. I loved making gingerbread men with my preschoolers, always so much fun! Might just have to make some and reminisce a little. Besides, they always smell so good while baking, and deciding which part to eat first adds extra holiday cheer. Run, run my gingerbread man, I’m baking you up as fast as I can!
November 14, 2013 at 3:19 pm
😀 Run! Run! As fast as you can! You’re right, they do smell fantastic when baking. 🙂
November 14, 2013 at 11:47 am
Looking forward to trying this. The recipe I made last year turned out so hard they nearly broke your teeth.
Oh, you’ll like these ones then, Lori! They are nice & soft, a little chewy. Perfect, in my opinion. 🙂
November 14, 2013 at 11:50 am
These are super cute, Jeanine!! I always love gingerbread during the colder months, dipped into my hot chocolate.
November 14, 2013 at 3:20 pm
Mmm.. dipped in hot chocolate is perfect, Cindy!
November 14, 2013 at 1:28 pm
If anyone subbs out the butter can you post your results please? Thanks:)
November 14, 2013 at 3:22 pm
Hoping someone tries it, Heather! I think that something like Earth Balance Baking Sticks should work. Be nice to hear from someone that tries it though.
December 23, 2013 at 10:29 am
The Earth Balance sticks work splendidly. These were a hot in our gluten free, dairy free family.
Some tips for success:
1. Work the dough in smaller batches and rotate them in and out of the fridge
2. Roll out dough on parchment paper, cut your shapes and remove the excess dough, this way your cookies don’t get smoothed if you try to move them
Thanks so much for the recipe!
December 23, 2013 at 10:32 am
Wonderful! Thank you so much for the great feedback & tips, Maile! Merry Christmas!
Heather Porrill says
November 14, 2013 at 1:48 pm
You ate his head!!!
Haha, no, well, yeah, but not that ones. 😉 The kids loved the new cookie cutters I got. 🙂
November 14, 2013 at 2:19 pm
mmm…mmm I love, love, love gingerbread cookies, well gingerbread anything. I’m really glad you included that comment about gingerbread houses though. You must have read what remains of my mind.
November 14, 2013 at 3:25 pm
I love all things gingerbread too, Laurel! The combination of spices & molasses is just so warming. I have used a gingerbread recipe that worked great for houses in the past… I’ll find the link.
This one: http://onlysometimesclever.wordpress.com/2007/12/03/gingerbread-for-cookies-houses-gfcf/ (and it is also dairy free!) Here’s what I made with it: http://www.thebakingbeauties.com/2010/12/christmas-time-is-here-gluten-free-gingerbread.html
Michelle @ My Gluten-free Kitchen says
November 14, 2013 at 4:04 pm
These are just adorable Jeaninie! I’ve been wanting to make some of gingerbread men and your recipe looks great!
November 17, 2013 at 8:38 pm
Thanks, Michelle! I think your boys would love these cutters, or the Ninja cutters, those were my boy’s choice. 🙂 All kinds of fun we can have now.
November 14, 2013 at 8:51 pm
Thank you Jeanine! I can’t wait to try these. Gingerbread men have been a holiday tradition for us and I have been sturuggling to make them gluten free. ( We end up piping gingerbread man-esque shapes unto baking sheets because the cookie dough is so sticky). It will be wonderful to use the cookie cutters again…after a good washing of course. My kids will be more than thrilled.
November 17, 2013 at 8:39 pm
Oh, these definitely roll out nicely, so you can get the cookie cutters out again! 🙂 Hope you guys have a great time continuing your holiday tradition! 🙂
December 8, 2013 at 12:57 pm
These look great and I’ve been hoping to find a good GF version of gingerbread cookies. But, I can’t find millet flour. Would it work to use more of one of the other flours?
December 8, 2013 at 1:04 pm
I haven’t tried making them any other way, but I’d think that either sorghum or gluten free oat flour would work well as a substitute.
October 13, 2018 at 6:02 am
I substituted 1 cup or sorghum flour for the millet since I already had some. It worked perfectly!
December 8, 2013 at 1:14 pm
Thank you for your quick reply. I will try one of these and let you know how they turn out. Happy Holidays!
December 8, 2013 at 7:51 pm
Has anyone tried this recipe with a standard gluten free flour blend? If so, how did they turn out? Thanks!
December 9, 2013 at 11:41 am
Bought a Ninja cookie cutter set yesterday, and since today is a snow day we decided to make Ninjamen! The dough was a bit sticky but poping it into the freezer between rolling it out worked great. I always sandwich my dough between plastic wrap when I roll it out. That way they don’t stick to the counter, and you can pick up the sheet of dough to help remove your cut out shape. They baked up perfectly and my kids are excited to decorate! They are soft and chewy but hold togehter well. Thanks for yet another great one!!
December 15, 2013 at 5:48 pm
Glad that you love the recipe, Beth! Your ninjamen are SOOO cute! 🙂 Thanks for sharing a pic on FB!
December 15, 2013 at 5:43 pm
I’m wondering if I can sub out the millet flour for something else. I can’t find millet anywhere!!!
December 15, 2013 at 5:47 pm
December 15, 2013 at 7:07 pm
Thanks!! I’ll try sorghum and let you know! Do you get millet in Winnipeg? If so…. where!
December 16, 2013 at 9:49 am
I actually get my millet flour in Steinbach, at Stony Brook Pantry, they carry a wide variety of gluten-free Bob’s Red Mill flours at a great price. Maybe a health food store would have it? I’m not sure…
December 16, 2013 at 2:37 pm
These look delicious. I was in search of a GF refined sugar free recipe for gingerbread cookies and yours looks fabulous. I was wondering if these would be stable enough to hang on my christmas tree? I would use 3-4 inch cookie cutters and make a pencil sized hole in each cookie for the twine. Should I bake them a little longer? Or would they be too soft? Ideally I wanted a recipe that we could enjoy eating as well as hanging on the tree, rather than making two kinds of gingerbread cookies:). Thank you!
December 16, 2013 at 2:45 pm
What a neat idea! I think it would work to hang them on the tree. Just roll the dough a little thinner, and use a straw to put a hole at the top to run a string through after baking. I’m not sure how they’d last in the long term though.
December 23, 2013 at 8:31 pm
Would this recipe work with blackstrap molasses?
December 23, 2013 at 8:42 pm
Yeah, I think that would work without a problem, Yuko!
Carol Speight says
January 15, 2014 at 4:11 am
Can these OR any of you recipes be made subbing out the sugar for a sugar substitute? Thank you.
January 29, 2014 at 2:18 pm
I’ve never tried baking any of them using any other kinds of sweetners or substitutes, Carol. Sorry!
October 13, 2018 at 6:00 am
These are fabulous cookies!! The dough is easy to handle and roll. The taste and texture is excellent and they don’t crumble and fall apart. I substituted 1 cup or sorghum flour for the millet since I already had some. I have celiac disease and have been baking and eating gluten free for 30 years. So, I know a good GF recipe when I see one and this one is great! I will definitely add it to my arsenal of recipes that are worth making. I am sure that these cookies measure up to my little rule (or hope!) that no one will know they are gluten free! That’s the ultimate test and compliment! Thanks!!
October 13, 2018 at 9:07 am
Perfect! Glad o hear that, Julie!
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