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An Image of Gingerbread Cookies Gluten Free on a blue plate. There is a pink mug with tea and lemon and green wreath next to it.

Gingerbread Cookies Gluten Free

Agnieszka Weiner
Delicious, aromatic cookies made with a mixture of gluten free flours.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 40 pieces



  • 200 g rice flour
  • 60 g almond meal
  • 40 g tapioca flour
  • 55 g potato starch
  • 40 g arrowroot powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 0,5 tsp salt
  • 3 tbsp honey
  • 200 g coconut oil (in a liquid form)
  • 0,5 banana very ripe, mashed (you should have 2 tbsp)


  • 100 g icing sugar
  • 1 tsp cinnamon
  • 2 tbsp water


  • Put to the food processor all the dry ingredients, stir.
  • Add the honey, coconut oil and mashed banana, process for several seconds until everything is combined.
  • Take out the dough and form a ball.
  • Preheat an oven to 175C.
  • Roll the dough (in batches) between 2 sheets of parchment paper into appr. 0.5cm thickness.
  • Cut out cookies (the shapes shouldn’t be too elaborate because the dough crumbles easily) and transfer them on a wide knife onto a baking tray.
  • Bake for 10-15 minutes.
  • When cool, decorate with cinnamon icing made by mixing the icing sugar, cinnamon and water.
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