1-Bowl Ginger Cookies (Gluten-Free)

I made two batches. One gluten free and one not (same amounts as the gf version and using one egg for each dough, instead of aquafaba). I chilled both doughs for 40 mins + and rolled it out. I used cookie cutters and both versions came out absolutely fantastic! A brilliant recipe! Thank you!

I made this, but didn’t have GF flour. I subbed in bread flour, and used the almond flour and the cornstarch (all in the amounts given in the recipe). the recipe yielded 30 two inch cookies. They are amazing!! They are crunchy on the outside, and chewy inside. Sooo good.

These are THE best ginger cookies EVER! I followed the recipe exactly as it’s written, using MB gf flour blend (I appreciate your notes about combining the blend with almond flour, or oat flour etc. for baking in general). This is very helpful. I added a couple extra minutes to bake time cuz they looked like they needed it after 11 minutes. Next time, I won’t add extra time and let them do their thing as they cool. Mine were still crispy on the outside and soft center inside, yet I think I’d like the exterior to be a little less crisp/hard. Either way, they’re perfect and visually stunning, like professional bakery stunning! Thanks, MB!

I don’t often leave reviews, but these cookies were stunning. I haven’t baked in awhile, and was a little nervous about my ability to follow instructions.. but they’re perfect. I followed the recipe to a t, adding an extra tsp of minced ginger, and two tbsp each of the “flours,” as my batter was a bit runny initially. Ten minutes did the trick. They’re perfect as is, but goodness that glaze adds another layer of magic. Thank you so much. x

I made these yesterday and they were delicious! I didn’t add the cornstarch though and I did add some vanilla and extra ginger :)

I made this for afternoon tea for friends coming to help in the garden. It was a hit!
I increased the ginger to 2 heaping teaspoons because I was trying to make it like the Australian ginger nuts that are wheat based. I also used an egg because I am trying to increase protein intake.
I love that your recipes work every time and I can trust them ❤️

OmG, I loved this recipe so much! I used honey instead of molasses and a mix of all-purpose flour and whole wheat flour. The same amount of spices but made one-tablespoon-sized cookies. I made a quick icing/frosting with some vegan cream cheese, icing sugar and vanilla. They were sooooooo good! Thank you! <3

I was looking for a recipe that used the aqua fab I had saved & some fresh ginger I had on hand. These cookies were perfect for us! I used a full tablespoon of the fresh grated ginger and for the sugar in the cookie I used one packet of stevia powder and 1/3 cup of coconut sugar. For the topping sprinkles I used 2T of Xylitol crystals and the 1/2 tsp cinnamon. For the gluten-free flour blend I used Bob’s Red Mill. No other changes. It made 26 balls. The house smelled heavenly while they baked. Hard to wait for the 10 minute cooling time, but SO worth it! We’ll make these again, for sure.

I love your website and this recipe is just one of many reasons. This cookie is so yummy and my gluten and dairy eating family loved it. They had no idea it was gluten and dairy free until I told them. Soft, chewy, gingery, yum yum. Thanks Dana!

Ok, I did a taste test comparing this recipe with another that was made with a rice-buckwheat flour mix. You are my go-to for GF DF baking, but unfortunately, my 3 test tasters all agreed that the buckwheat mix recipe was moister and more delish. I made your recipe as stated, but I did use a small egg instead of the aquafaba.

This recipe is amazing. I didn’t have the vegan butter or flax or aquafaba so I used some non-vegan items – ghee in place of vegan butter and one egg in place of the aquafaba. I used the cornstarch in place of potato starch, turned out fine! I’m going to make it vegan this weekend to see how it turns out. I didn’t do the glaze – personally I didn’t think it needs anything extra. Thanks for all your great recipes!

I love these cookies. I used a flax egg and Bob’s Red Mill 1:1 GF flour as substitutions. The consistency of the batter was perfect and the final product too! I am always craving ginger cookies and now have a go to recipe!!

They taste amazing. I do them with a flaxseed egg instead, and it works perfectly. Thanks for your blog!!

These were delicious! I used butter, instead of vegan butter, and added a little grated ginger in addition to the dried amount. I did a double batch so I had to cook them a bit longer but they turned out perfectly. Chewy and so flavorful. I skipped the glaze, felt they were sweet enough. I’ll definitely make these again.

I’ve been on the hunt for a vegan ginger cooke for a while now. Followed the recipe but used Bob’s 1:1 GF flour in place of the blend (since I didn’t have the others on hand) + almond flour. The dough turned out very dry and crumbly. Any thoughts on why this happened and the best thing(s) to add for moisture?

I added extra vegan butter (melted), and a smidge of water (since I didn’t want too much additional fat). My choices made the dough really sticky, so I added GF and almond flour. I took a shot and baked the cookies which lacked flavor, and when cooled, were very hard around the edges. Any thoughts advice for next time? Maybe cooking school, ha ha. Thanks!

So fluffy and pillowy!! I used fresh grated ginger and made the dough 24 hours in advance. I liked them a little extra gingery! They were a hit!

Delicious. I made a huge batch to share with friends for holiday gifts and they all messaged me to say how much they loved them. I used regular flour instead of GF, but I did keep the almond flour in there.

Best ginger cookies I’ve had. Thank you!

Thank you for this recipe! I have made it three years in a row for the holidays and my family loves it! We usually have gluten, egg, and dairy allergies at family gatherings and I follow the recipe as written with great results. This year we were not gathering with gluten free family members so I didn’t buy gluten free flour blend and used all purpose flour instead (I still used the almond flour as indicated, just not the gluten free flour blend) and they still turned out perfectly! Wanted to leave this feedback for anyone wondering if regular flour will work.

Hi ~ my kids and I wanted to let you know that we made this many times this Christmas season and we rolled it out and cut shapes every time and it was great! We made many batches and ended up creating the icing per the instructions but added food coloring and once the cookies we cooled, we dipped them in a color – so a green gingerbread Christmas tree and red stocking, a yellow star etc. Dipping it made the icing very smooth once dry. We all loved them. The cookies have great flavor, not too sweet so the added icing did not make it “over the top”. It was a nice combo of the earthy gingerbread with the sweet glazed icing. Thanks!

I’ve made this recipe with Bob’s Red Mill GF 1:1 baking flour and made a couple substitutions and the dough came out very dry and crumbly. When baking, the cookies didn’t really flatten out. I would not make these substitutions: oat flour instead of almond flour and flax egg instead of aquafaba. I’ll have to try them again when I have all the right ingredients.

These are my favorite gingerbread cookies! Every Christmas I make them and I keep coming back to this recipe, despite trying so many other ones! My changes: 1 regular egg and no gf flour, just a mix of spelt and APF. Thanks!

I tried to substitute AP flour for the gluten free like it said in the notes and it didn’t work at all! The dough never came together and I ended up adding some more flour and cornstarch which made it worse! I added some almond milk to try and save it but the flavor is pretty off now! Super bummed out

I rolled out the dough and used cookie cutters and the dough was wonderful – not too sticky like most gluten-free recipes. For most of the cookies, we lightly sprinkled sugar on top before baking, as one of the recommended finishes. I think they’re perfect, but I think my husband wants them a little sweeter, so I might try the glaze drizzle.

These were so easy to make and turned out great! Paired with spiced cider on a cold night= perfect!
My partner and I were too busy talking as we were scooping the dough and ended up making these into smaller cookies-far more than the 15 the recipe aims for. Happy to report that they are tasty as smaller cookies as well.
Next time I think I will take the time to add freshly grated ginger and just a bit of cayenne pepper for an added kick.
Sub (for others’ reference):
Didn’thave molasses and used maple syrup
Didn’t have reg sugar so used coconut sugar

10/10 would make again!

These are delicious – perfect for traditional holiday baking with a Gluten Free twist!! The molasses and ginger is a perfect spice + sweet pairing, and the dough was very easy to work with. I’d like to try this as a gingerbread man next time. Also a nice pair to the vegan egg nog ❤️

These were sooooooo good!! I used AP flour, subbed honey instead of molasses, and added lots and lots of freshly grated ginger.

Not bad for first time baking this. I used 2-1/2 Tbsp of ground ginger and thought it could have used more. The recipe didn’t say ground, fresh or candied ginger, wondering which would be better? Sweet enough without the icing. Thanks for the recipe. Will try this again sometime.

I loved the texture but didn’t like the spice combination. I was craving ginger cookies, but this was more spice. ‘ll make it again, but perhaps leave out the other spices and only use ginger.

Lovely..i used real ginger from my garden plus eggs and next time will add chunks of glazed ginger in as well…thanks for a user friendly recipe…hard to stop at just one bikky though.

I made this with earth balance and unbleached all purpose flour. I liked them! I don’t know if I would call them ginger cookies, more like just spice cookies to me. But I was happy with that and they were perfect for Christmas. I rolled in cinnamon sugar and made the glaze using Trader Joe’s pumpkin spice almond beverage.

This recipe is amazing! I substituted coconut oil for the vegan butter and it worked beautifully. I also didn’t chill the dough as long (only 15 min) because I didn’t want the coconut oil to harden too much. I also followed a previous commenter’s idea of using two thirds blackstrap molasses and one third maple syrup. They came out absolutely delicious: soft in the middle with crunchy edges. I haven’t added the glaze yet but plan on it! Thanks as always for the foolproof gluten free and vegan recipes!

Thanks so much for this recipe! Made it with a GF flour mix + sunflower seed flour (allergic to nuts, dairy and have Celiac disease) but minus the starch because I forgot it. They turned out great — just needed a little more time in the oven.