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Gluten Free Gingerbread Snaps - Teri Cochrane

Gluten Free Gingerbread Snaps

We all know someone who feels left out of the classic Christmas culinary traditions because of their gluten intolerance. 

…But living with a restricted diet doesn’t mean restricting joy!

This year, switch up your approach to the Christmas cookie with my Gluten Free Gingerbread Snaps. 


  • 2 1/4 cups “Cup for Cup” Gluten Free Flour
  • 1 cup oat or brown rice flour
  • 6 tbsp softened grass-fed organic butter (I like Kerry Gold)
  • ½ cup brown sugar (or replacement sugar of your choice -i.e. Coconut sugar)
  • 1 large organic egg
  • ½ cup organic black strap molasses
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 2 tsp ground ginger
  • ½ tsp ground clove
  • 1 tsp cinnamon

To Make:

-Mix together dry ingredients in a large mixing bowl. 

-With an electric mixer, beat butter and sugar until it is light in texture. Add in egg, molasses and vanilla and mix on low until thoroughly combined. 

-Add in dry ingredients and mix on low until mixture is well combined. 

-Divide dough into two parts. Mold into flat discs and wrap in plastic wrap (or better yet, a reusable beeswax wrap). Chill in refrigerator for 2 hours, or overnight. 

-Preheat oven to 350 degrees F. 

-Remove dough from fridge and allow to soften for 5 minutes. Roll out discs until dough reaches ¼ inch thickness. 

-Using cookie cutter of your choice, cut out gingerbread shapes and place on a parchment-sheet lined cookie tray. 

-Chill dough for an additional 15 minutes, then bake for 8-12 minutes. Allow cookies to cool completely before decorating with an icing of your choice. 

Makes approx 25 cookies.

To The Tru Of You,

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