Gingerbread Cookies (Dairy Free)

These are my favorite Christmas cookies to make. They make a super fun Christmas activity, and since they make so many cookies, so you can spend time with family cutting out and decorating cookies! Be prepared to spend lots of time in the kitchen because of how many cookies you can make from just this one batch of dough!


•2 large sheet pans

•A small saucepan

•A large bowl

•A wooden spoon

•Cookie Cutters



•1 3/4 cups gluten free flour

•1/2 cup granulated sugar

•1 1/2 Tablespoons ground ginger

•2 teaspoons ground cinnamon

•1/2 teaspoon salt


•1/2 cup coconut oil

•1/2 cup molasses

•1 egg, beaten

•3 Tablespoons hot water


•Confectioners Sugar (About 4 cups)

•Almond Milk (or whatever milk you prefer)


1.) In a large bowl, sift together all the dry ingredients, except for the granulated sugar. Set aside.

2.) In a small saucepan over medium heat, melt the coconut oil, then add in the molasses and sugar. Lower the heat, and cook for about 5 minutes, stirring constantly.

3.) Add the stovetop mixture to the dry ingredients, along with the beaten egg and hot water. If the batter is loose, add more gluten-free flour, 1/4 cup at a time until the dough is thick.

4.) Wrap the dough in plastic wrap and store in fridge for 1-2 hours. Then preheat oven to 350ºF.

5.) After the dough has cooled, cut in two pieces, and roll out on a floured surface. Roll out the dough to about 1/8″ thickness. Cut into desired shapes with cookie cutters.

6.) Grease your sheet trays and line with cut out cookies. Bake for 12-15 minutes, or until the edges are golden brown.

7.) While the cookies are cooling, make the icing. In a small bowl, combine the confectioners sugar and almond milk until it has formed a paste consistency. Adjust consistency with the sugar and milk as needed. Decorate the cooled cookies and serve with a cup of tea or coffee!

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