Gluten dairy and refined sugar free gingerbread cutout cookies.

Gluten dairy and refined sugar free gingerbread cutout cookies.

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Hey guys today’s recipe is for gluten, dairy and refined sugar free gingerbread cutout cookies. As who said they had to be gingerbread men or women. I used an assortment of different cookie cutters. I also plan on making these all year round.

This recipe took a few trial and errors to get right. I used a combination of @feastingonfruits gingerbread cutout cookies and @panaceats gingerbread cookie recipes to make this one. This makes a cookie that has a snap to it not a soft baked cookie. They are also darker in colour than normal ones because of the coconut sugar and black treacle (molasses). They turned out really yummy and have a great ginger flavour. I also like that you can still see some of the oats flakes that didn’t quite grind down to a flour. If you don’t want to see them in the finished cookie then you can use store bought oat flour instead of grinding you own like i did. As store bought flour tends to be more finely ground. But i liked the look it gave them and meant i didn’t need to decorate them. The macros for each gingerbread cookie is roughly 2.9f 16.9c 3p.

Gluten, dairy and refined sugar free gingerbread cutout cookies

This gingerbread cutout cookies have a nice snap to them and a great ginger kick to them.

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 10
Author Naturally sweet life


  • 60 grams coconut sugar
  • 45 grams smooth peanut butter or other nut butter
  • 120 grams oat flour
  • 50 grams black treacle (molasses)
  • 1/4 tsp chinese five spice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp ground clovees
  • 1 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp baking powder


  1. Preheat oven to 180c (350f)

  2. In a large mixing bowl or food processor add coconut sugar, nut butter and black treacle, mix until well combined.

  3. Add the rest of the ingredients and mix to form a dough.

  4. Tip out dough on to a piece of grease proof paper. Then cover with another piece of grease proof and use a rolling pin to roll out the dough to around 1/4 thickness or your desired thickness. 

  5. Cutout cookies with any shaped cookie cutter or free hand it with a butter knife.

  6. Transfer cookies to a baking sheet lined with grease proof paper.

  7. Bake for 6-8 minutes at 180c (350f) Be careful not to burn them as they are already a dark brown colour so kept an eye on them.

  8. Once baked leave to cool. Then store them in a air tight container for up to a week.

Hope you enjoyed them and go check out the two other gingerbread cookie recipes. Remember to tag me if you make this or any of my recipes on Instagram @emmalouisecee

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