Lila Ruth Grain Free

Delicious Grain-Free Recipes

Iced gingerbread Cookies

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GF Gingerbread Man

Grain-Free, Vegan, Paleo + SCD Options

Good Evening Friends! We are super excited because the holidays are officially here!🎄🎄🎄

GF Gingerbread

And in our kitchen, that means it’s time to roll out the gingerbread men!💗

GF Gingerbread Man
GF Gingerbread Main 1

We have 4 delicious versions for you today, we really wanted to cater to as many diets as we could–because honestly, who doesn’t love a good iced gingerbread cookie?😋

GF Gingerbread WK

And be sure to decorate your heart out! The holidays give us the rare opportunity to embrace our inner artist, so go nuts with the glitter and gold!✨

Gf Gingerbread 3

Tips For Today:
-You can find all four recipes at the end of this post below.
-Here is the link to our Farmer Cheese Frosting,you can find it at the bottom of our SCD Pumpkin Bread post.
-To make a cookie ornament, we use a toothpick to round out a hole toward the top of the cookie. Make sure you leave enough space around it so it does not crack. Bake the ornament cookies longer, so they’ll firm up more during the cooling process + provide a sturdier structure for hanging.
-Make sure to roll out your cookie dough in between two pieces of parchment paper, this will keep the dough from sticking to your rolling pin.
-I recommend two different natural food coloring dyes, you can find them here and here.
–India Tree sells natural sprinkles as well.
-You can find the decorative silver ball candy here
-Here is some edible gold and silver dust.
-If you are interested in using royal icing instead of our “buttercream” below, CK makes a great mix, although it does contain some cornstarch. But a grain-free version can easily be made at home. There a several easy royal icing recipes online, just sub in Wholesome! brand powdered sugar (which is grainless).

Enjoy the recipes and Happy Baking!☺️

Iced Gingerbread Cookies Vegan Version

Created by on November 22, 2017

Ingredients

  • 1 1/2 cups almond flour (Bob's Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon guar gum
  • 1/8 teaspoon baking soda
  • 1/4 cup Earth Balance Spread, melted
  • 2 tablespoons almond milk
  • 1 tablespoon molasses
  • 1/2 tablespoon vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup Earth Balance Spread
  • 2 1/2 tablespoons almond milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • (Royal Icing alternative in the "Tips" section in post above).

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, spice, guar gum and baking soda.
  3. Add vegan butter, molasses, almond milk + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you're waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Gingerbread Cookies (Original Grain-Free Version)

Created by on November 22, 2017

Ingredients

  • 1 1/2 cups almond flour (Bob's Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or Earth Balance Spread, melted
  • 1 egg
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • FROSTING:
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup butter (or vegan butter)
  • 2 1/2 tablespoons milk (or almond milk)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • (Royal Icing alternative in the "Tips" section in post above).

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, spice and baking soda.
  3. Add egg, butter, molasses + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you're waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Gingerbread Cookies (Paleo Version)

Created by on November 22, 2017

Ingredients

  • 1 1/2 cups almond flour (Bob's Red Mill)
  • 1/2 cup arrowroot starch
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon baking soda
  • 3 tablespoons honey
  • 3 tablespoons Earth Balance (Soy-Free or Coconut Spread), melted
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond milk
  • FROSTING:
  • 2/3 cup Spectrum Shortening (or Earth Balance Spread)
  • 1/4 cup honey
  • 1 tablespoon vanilla extract (clear vanilla for lighter frosting color)
  • 1/3 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 2 1/2 tablespoons arrowroot starch
  • 1/8 teaspoon salt
  • Natural food coloring options in "Tips" section in post above.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, arrowroot starch, pumpkin pie spice and baking soda.
  3. Add honey, Earth Balance, molasses, vanilla extract + almond milk and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while your waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will firm up a touch. Blend again, frost and decorate as desired. Store leftovers in an airtight container. Enjoy!

Gingerbread Cookies (SCD Version)

Created by on November 22, 2017

Ingredients

  • 2 1/2 cups almond flour (Bob's Red Mill)
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter, melted
  • 1/4 cup honey
  • 1 1/2 tablespoons prune juice
  • 1 teaspoon vanilla extract
  • FROSTING: (See Tips in post above for Farmer Cheese Frosting!)
  • 2/3 cup Spectrum Shortening or butter
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 1/4 teaspoon salt
  • natural food coloring (plant based varieties) links in "tips" section in post above.

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, pumpkin pie spice and baking soda.
  3. Add honey, molasses, melted butter, prune juice + vanilla extract and work through by hand until dough starts to form. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer carefully to parchment lined baking sheet. (You can use a knife or offset spatula to lift the edges from the parchment paper to assist in lifting the cookies).
  6. Bake at 350 degrees for 10-12 minutes–they will still be soft but starting to brown a touch around the edges. Let them cool completely on the baking sheet--do not move them, they will firm up during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you're waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will thicken. Blend frosting again and decorate as desired. Store leftovers in an airtight container. Enjoy!

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Reader Interactions

Comments

  1. WOW!! You are the most amazing baker, hard to believe these are allergen friendly they look soooo delicious You are my favorite grain free baker and I just love your blog! Can’t wait to make these! Thank you for the tip on rolling out the cookies , I always meas that part up!

    Reply

    • Thank you so much, my dear! I really appreciate your kind words, they mean a lot!! They’re such fun to make + decorate, sending some of those decorating tips to you tonight! 😀

      Reply

  2. Catherine!!! I am speechless. Your gingerbread cookies look nothing short of absolute perfection! They almost look too pretty to eat. But don’t worry, we will eat them up before you can blink because gingerbread is a family favorite. I love that you offer different versions of the recipe to meet the needs of many. You are such a smart and talented baker, cook, etc. Your work is always appreciated!

    Reply

    • I can’t tell you how much I appreciate your kind words, Noelle! Thank you so much!! I definitely wanted to make as many versions as possible, it’s such a fun holiday treat. I really hope you guys will love the recipe! And we will be making many of your amazing recipes during the holidays- and all year long for that matter!! 😀

      Reply

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