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+ servings

Gluten Free Ginger Crinkle Cookies

This recipe is both gluten free and dairy free. It makes 24 cookies.

Course Dessert
Cuisine American, Christmas
Keyword gluten free ginger crinkle cookies, gluten free gingerbread crinkle cookies
Prep Time 15 minutes
Cook Time 10 minutes
Freezing time 1 hour
Total Time 25 minutes
Servings 24 cookies
Author Jereann Zann


  • 1 1/4  cups  gluten free all purpose flour
  • 1/2  cup  blanched almond flour
  • 1 egg
  • 1/2 cup molasses
  • 1 cup powdered sugar you won't use all of it, but it's easier if it's in a bowl for dipping
  • 1 tbsp. hot water
  • 3/4  tsp  baking soda
  • 1/2  tsp  ground ginger
  • 1/2  tsp  cinnamon
  • 1/4  tsp  ground cloves
  • 1/4  cup  coconut oil melted
  • 1/4  cup  coconut palm sugar


  1. Add the coconut oil, egg, coconut palm sugar, and molasses to your mixing bowl. Mix on low until well combined.

  2. In a separate bowl, mix the flours, ginger, cinnamon, cloves, and baking soda.
  3. Slowly pour the dry mixture into the mixing bowl with wet ingredients continuing to mix it on low for a minute.
  4. Turn it to medium low and add water to the bowl.
  5. Spread a piece of plastic wrap on the counter.
  6. Remove the dough from the mixing bowl with a spatula - should be smooth, sticky and thick - and place it on the plastic wrap.
  7. Form the dough into a ball and then wrap the plastic wrap up so that it's tightly covered.
  8. Place the dough in the fridge for an hour.
  9. Add powdered sugar to a wide rimmed bowl, and lay out a piece of parchment paper.
  10. Preheat your oven to 350 degrees.
  11. Remove the dough from the freezer and unwrap it.
  12. Take small pieces of cookie dough and roll them in your hands to make a circle shape. They should be about 1 1/2 inches in diameter.

  13. Place the cookie dough ball into the powdered sugar bowl and turn it with a fork to make sure it's fully covered with powdered sugar.
  14. Place the cookie on parchment paper and repeat the above steps, placing each cookie an inch apart. Continue until you've used all of the dough.

  15. When finished, slide your baking sheet under the parchment paper.
  16. Bake for 10-12 minutes.
  17. Enjoy!

Recipe Notes

Chill the dough for at least an hour before you start forming the cookies. This helps to reduce the stickiness of the dough.

If the dough is sticking to your hands when you are rolling it into balls, dust your hand with powdered sugar. It will help act as a barrier to keep it from sticking.

If you prefer a flatter cookie, press down on the center of the cookie dough ball lightly with your thumb before putting the cookies in the oven.

If you don't want to make 24 cookies, save half of the dough for later. It freezes well for weeks, so just leave half of it in the freezer until you're ready to use it.

Nutrition Facts
Gluten Free Ginger Crinkle Cookies
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.