Best 2 Gluten Free Gingerbread Drops Recipes

Indulge in the delightful aroma and irresistible flavors of the festive season with these delectable gluten-free gingerbread drop cookies. Crafted with a blend of warm spices, molasses, and pureed applesauce, these cookies are a symphony of holiday cheer, perfect for any gluten-free celebration. Savor the chewy texture and the perfect balance of sweetness and spice in every bite.

These delectable cookies are not just a treat for the taste buds but also a testament to the versatility of gluten-free baking. With just a few simple substitutions, you can enjoy the classic flavors of gingerbread without compromising on taste or texture.

This collection features two irresistible recipes:

- Classic Gluten-Free Gingerbread Drops: Experience the timeless tradition of gingerbread cookies in a gluten-free version. With a blend of gluten-free flour, spices, and molasses, these cookies capture the essence of the holidays.

- Double Chocolate Gluten-Free Gingerbread Drops: For those who love an extra layer of indulgence, these double chocolate gingerbread drops are a must-try. Filled with rich cocoa powder and chunks of dark chocolate, these cookies are a chocolate lover's dream.

Whether you prefer the classic flavor of gingerbread or crave a decadent chocolate twist, these gluten-free gingerbread drop cookies are sure to satisfy your cravings and spread holiday cheer.

Let's cook with our recipes!

GLUTEN-FREE GINGERBREAD COOKIES

Gluten-Free Gingerbread Cookies image

Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.

Provided by TheSource

Categories Drop Cookies

Time 10m

Yield 60 small cookies

Number Of Ingredients 9

Ingredients

6 large eggs
1/3 cup unsalted butter, melted (can use coconut oil for vegan version)
1/4 teaspoon fine sea salt
1/2 cup molasses
3/4 cup brown sugar (VERY lightly packed)
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon, preferably Ceylon cinnamon
1/4 teaspoon ground cloves
3/4 cup coconut flour, sifted

Steps:

With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.

Nutrition Facts : Calories 35.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 19, Carbohydrate 4.9, Sugar 4.2, Protein 0.7

GLUTEN-FREE GINGERBREAD

Gluten-free gingerbread image

Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Provided by Liberty Mendez

Time 35m

Yield Makes 14-16

Number Of Ingredients 8

Ingredients

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour
50g icing sugar

Steps:

In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium

Tips:

Use fresh, high-quality ingredients. This will ensure that your gingerbread drops have the best flavor and texture.
Don't overmix the batter. Overmixing can make the gingerbread drops tough.
Chill the dough for at least 30 minutes before baking. This will help the gingerbread drops hold their shape.
Bake the gingerbread drops at a high temperature for a short amount of time. This will help them develop a crispy exterior and a soft, chewy interior.
Let the gingerbread drops cool completely before decorating them. This will help the frosting set properly.

Conclusion:

Gluten-free gingerbread drops are a delicious and festive holiday treat that can be enjoyed by people of all ages. They are easy to make and can be decorated in a variety of ways. Whether you are looking for a classic gingerbread drop or something a little more creative, you are sure to find a recipe in this article that you will love.