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Gingerbread Men (gluten free, dairy free)

Gingerbread cookies


Don’t mind my poor piping skills! These cookies have a light and crisp texture, which I prefer to the traditional hard gingerbread. When using gluten free flour, you need to have a binding agent. Xantham gum is usually used in gluten free baking, I didn’t have any so I used arrowroot powder instead. If you have xantham gum in your pantry use 1 tsp. instead of the arrowroot powder. Check your gluten free flour blend if it doesn’t already contain it first. I used bob’s Red Mill gluten free flour blend but  I highly recommend Pamela’s gluten free mix, one of my favourites when baking gluten free goodies. Enjoy!


Gluten Free Gingerbread Men

Makes 15-20 cookies (deepening on the size of cookie cutter)


  • 1 1/2 cups gluten free flour blend
  • 1/2 cup oat flour
  • 1 tsp. baking soda
  • 1 tbsp. arrowroot powder
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 2 tbsp. molasses


  1. Set oven to 350F.
  2. Mix egg, coconut sugar, coconut oil and molasses in a bowl.
  3. Add remaining ingredients and mix until a ball forms.
  4. Sprinkle flour on the counter so the dough ball won’t stick.
  5. With a rolling pin, roll out the dough until 1/4 inch thick.
  6. Use cookie cutters to cut out the gingerbread, put on a cookie sheet and bake for 8-10 minutes.
  7. Smaller cookies will take 8 minutes, larger will take 10 minutes, watch them so they do not burn.
  8. Decorate as desired.

Happy Holidays!