Gluten Free Gingerbread Cookies

Ingredients

• 250 gspiced bread mix
• 100 gdates, soaked in boiling water for 10 minutes
• 100 gbutter
• 100 g (½ cup)sugar, coconut or brown
• 1egg or flax egg
• 2.5 ml (½ tsp)mixed spice
• 5 ml (1 tsp)ground ginger

Instructions

1. 1

   Blend the dates

   Drain the dates. Blend them with the butter in a food processor until smooth.

2. 2

   Make the dough

   Add the remaining ingredients and blend until they come together as a dough.

3. 3

   Chill the dough

   Cover and chill the dough in the fridge for 1 hour.

4. 4

   Roll it out

   Roll the dough on a silicone mat or baking paper until it is 5 mm thick.

5. 5

   Cut the shapes

   Cut out your chosen shapes. Keeping them a similar size helps them bake evenly.

6. 6

   Arrange on a tray

   Place the shapes on a lined baking tray.

7. 7

   Bake until golden

   Bake at 170 °C, not on the fan setting, for 15 minutes or until golden. Smaller shapes need less time, so check them regularly.

8. 8

   Cool the cookies

   Leave the cookies to cool slightly on the tray, then transfer them to a wire rack to finish cooling.

9. 9

   Decorate if desired

   Decorate as you like, checking that any icing sugar you use is gluten-free.

10. 10

    Serve and enjoy

    Enjoy the cookies once they have cooled.

What are gingerbread cookies?

Gingerbread is a spiced baked treat found in many European baking traditions, with recipes varying from crisp biscuits to soft, rich cakes. These cookies use a spiced bread mix, ground ginger and mixed spice for a straightforward gluten-free take.

Dates blended with butter make a smooth base, while chilling firms the dough enough to roll and cut into shapes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 8g protein, 83g carbs, 26g fat.

The spiced bread mix and sugar provide most of the carbohydrates, while butter contributes much of the fat; the egg and mix contribute some protein. Pair a cookie with fruit or yoghurt for a more rounded snack.

The date and butter base

Soaked dates: drain them well before blending so the paste is not unnecessarily wet.

Smooth paste: blend the dates and butter until no large pieces remain. This gives the dough a more even texture.

Choosing the mix and egg

Spiced bread mix: this is the recipe's gluten-free base, so check its packaging and use a mix suitable for your needs.

Egg option: use an egg or a flax egg as listed. The dough should come together after the remaining ingredients are blended in.

Chilling and rolling

Chill: give the dough the full hour in the fridge before rolling; this helps it hold its shape when cut.

Roll evenly: aim for 5 mm thickness across the sheet so the cookies bake at a similar rate. A silicone mat or baking paper also makes rolling and lifting the cut-outs easier.

Cutting and baking

Similar shapes: make the cookies roughly the same size on a tray to help them cook evenly.

Golden edges: bake at 170 °C without the fan setting for 15 minutes, checking smaller pieces earlier. The recipe gives golden colour as the doneness cue.

Cooling and decorating

On the tray: let the cookies cool slightly before moving them, as freshly baked shapes can be delicate.

On a rack: finish cooling in a single layer so air can circulate. Add decoration once the cookies are cool, and check that icing sugar is labelled gluten-free.

What to serve with them

These spiced cookies work well with tea, coffee or a glass of milk. For a small dessert plate, serve them alongside fresh fruit or yoghurt.

Recipe notes & tips

• Drain the dates thoroughly before blending them with the butter.
• Chill the dough for the full 1 hour so it is easier to roll and cut.
• Use baking paper or a silicone mat to help roll the dough without sticking.
• Keep cut-outs a similar size so they bake evenly.
• Check smaller cookies before the 15-minute mark, as they may be ready sooner.
• Check that any icing sugar used for decorating is labelled gluten-free.

Variations

• Different cutters: make stars, people or other shapes, keeping pieces on a tray similar in size.
• Coconut sugar: use coconut sugar in place of brown sugar for the alternative listed.
• Brown sugar: choose brown sugar instead of coconut sugar for a familiar sweetness.
• Flax egg: use a flax egg instead of the egg as specified in the recipe.
• Simple finish: leave the cooled cookies undecorated and enjoy their spiced flavour.

Common mistakes to avoid

• Wet date paste: drain the soaked dates well before blending so excess water does not loosen the dough.
• Skipping the chill: refrigerate the dough for 1 hour before rolling to make shaping easier.
• Uneven thickness: roll to 5 mm throughout so the cookies are more likely to bake evenly.
• Mixed-size tray: group similar-sized shapes together, as smaller ones cook more quickly.
• Using fan bake: set the oven to 170 °C without the fan setting, as directed.
• Moving them too soon: let the cookies cool slightly on the tray before transferring them to a rack.

How to store

Once fully cool, keep the cookies in an airtight container at room temperature and use within about 4–5 days. If they soften, briefly warm them in a low oven and let them cool before serving.

Frequently asked questions