Gluten-Free Gingerbread Cookies

Ingredients

• 150 gbuckwheat flour
• 100 gground almonds
• 70 gteff flour
• A pinchsalt
• ½ teaspoonground ginger
• 1 teaspoonground cinnamon
• ½ teaspoonground cloves
• 1 teaspoonground cardamom
• 1 teaspoonbicarbonate of soda
• 80 gpowdered coconut sugar
• 80 ghoney
• 80 gghee butter, at room temperature
• 1egg, at room temperature

Instructions

1. 1

   Mix the dough

   Combine the buckwheat flour, ground almonds, teff flour, salt and bicarbonate of soda. Using a mixer, beat the ghee, coconut sugar and all the spices until fluffy. Add the egg and honey, then beat on medium speed until combined. Mix in the flour mixture and shape the dough into two flat discs. Wrap them and chill in the fridge for at least 2 hours.

2. 2

   Prepare the trays

   Heat the oven to 170°C and line two large baking sheets with baking parchment.

3. 3

   Roll and cut

   Once chilled, place one dough disc on a lightly floured surface and roll it with a floured rolling pin to 0.5 cm thick. Cut out shapes and transfer them to the prepared trays. Repeat with the remaining disc.

4. 4

   Bake the cookies

   Bake at 170°C for about 8–10 minutes, adjusting the time to suit the size of your cutters. Leave the cookies on the trays for 5 minutes, then transfer them to a cooling rack to cool completely.

5. 5

   Decorate the cookies

   Decorate the cooled gingerbread cookies as desired with icing or chocolate.

What are gingerbread cookies?

Gingerbread is a broad family of spiced baked treats, with traditions that vary across Europe and beyond. These are cut-out cookies, flavoured with ginger, cinnamon, cloves and cardamom.

This version uses a blend of buckwheat, almond and teff rather than wheat flour. The mix brings distinctive flavour and gives the dough enough body to roll and cut after chilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 672 calories, 14g protein, 81g carbs, 35g fat.

The flours, coconut sugar and honey provide most of the carbohydrates; ghee and ground almonds contribute most of the fat, while the egg and flours provide some protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

Why use three flours?

Buckwheat flour: It gives the dough a hearty, slightly earthy base. Almond meal adds richness, while teff contributes a gently nutty flavour.

Flour blend: The recipe relies on all three flours, so swapping or leaving one out can change how the dough handles. Mix them thoroughly with the salt and bicarbonate before combining them with the wet ingredients.

Build the spice flavour

Warm spices: Ginger, cinnamon, cloves and cardamom create a layered, fragrant flavour. Beat them with the ghee and sugar so they are distributed throughout the dough.

Sweeteners: Coconut sugar and honey provide sweetness, while the honey also helps bring the mixture together. Add the egg and honey after beating the ghee, sugar and spices.

Chill before rolling

Rest the dough: Shape it into two flat discs before wrapping and refrigerating for at least 2 hours. Flat discs chill evenly and are easier to roll than a thick ball.

Work in batches: Keep the second disc chilled while rolling and cutting the first. If the dough becomes soft or sticky, return it to the fridge briefly before continuing.

Roll and cut evenly

Thickness: Roll the dough to 0.5 cm so the cookies bake at a similar rate. Lightly flour both the work surface and rolling pin to help prevent sticking.

Shapes: Cut the biscuits close together to make good use of each sheet of dough, then gather and reroll scraps as needed. Transfer the shapes carefully so they keep their outlines.

Watch the baking time

Doneness: Bake at 170°C for 8–10 minutes, with smaller shapes needing less time than larger ones. Check them towards the early end of that range, as they continue to firm up while cooling.

Cooling: Leave the biscuits on the baking sheets for 5 minutes before moving them to a rack. Wait until they are completely cool before adding icing or chocolate.

Serving ideas

These spiced cookies are easy to serve on their own with tea or coffee. For a more substantial snack, pair one with yoghurt or fruit.

Icing or chocolate can be added after cooling, as suggested in the method. Keep any decoration simple if you want the ginger and cardamom to remain prominent.

Recipe notes & tips

• Weigh the three flours for a consistent dough.
• Make sure the ghee and egg are at room temperature before mixing.
• Chill the dough for at least 2 hours so it is easier to roll.
• Flour the rolling pin as well as the work surface to reduce sticking.
• Bake similar-sized shapes together so they finish at the same time.
• Let the cookies cool completely before decorating.

Variations

• Icing finish: Decorate the completely cooled cookies with icing.
• Chocolate finish: Add melted or set chocolate after the cookies have cooled.
• More ginger: Increase the ground ginger slightly for a sharper spice note.
• Simple shapes: Use one cutter size to help the cookies bake evenly.
• Mixed cutters: Arrange different shapes on separate trays if their sizes vary noticeably.

Common mistakes to avoid

• Skipping the chill: The dough may be harder to roll and cut; refrigerate it for at least 2 hours.
• Rolling too thin: Thin cookies can bake quickly; aim for 0.5 cm thickness.
• Using an unfloured pin: The dough may stick; dust the rolling pin lightly with flour.
• Overbaking: Small shapes can dry out quickly; start checking at 8 minutes.
• Moving them too soon: Warm cookies are delicate; leave them on the tray for 5 minutes first.
• Decorating while warm: Icing or chocolate may not set neatly; wait until the cookies are completely cool.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature and use within about 5 days for the best texture. They can be eaten at room temperature; the method does not specify a reheating step.

Frequently asked questions