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The holidays have arrived and these Sugar Free Gingerbread Cookies are to die for. These cookies are soft chewy with a bite, also with a delicious ginger molasses flavor. Perfect classic Christmas cookie, great for decorating!
SOFT CHEWY GINGERBREAD COOKIES
Christmas equals Gingerbread Man Cookies, that is why these are my favorite cookies in the holiday season. When it comes to cookies my husband is a bit (a lot) picky. He likes the consistency and texture to be soft chewy and crispy at the same time. This is a tad complicated but I nailed it this time.
After 3 batches of cookies, he gave me 10 out of 10 in flavor and texture. You know 3rd is the lucky number. These Sugar Free Gingerbread Cookies are great to be decorated for Christmas and leave it as is.
Although the dough is sticky, yet elastic, it is easy to handle, just bear in mind to be careful when cutting and transferring to the baking sheet.
SUGAR FREE GINGERBREAD MAN COOKIES
Yes, there is no surprise here that I bake sugar-free goods, and this won’t be the exception. They taste just like the originals but with a lot less calories if you care for it (I do, I like to eat a lot and keep fit).
So, in this recipe, I mixed coconut sugar that is low GI and Golden Monkfruit, but you can use the full amount of your zero calories sweetener like erythritol, allulose, monk fruit, and stevia. The coconut sugar will add that caramel taste that dark brown sugar cane has.
However, these cookies are sugar-free I am using a small amount of unsulphured molasses in this recipe. Even though it is not much of what I am using compared with the original recipe, it delivers a lot of flavour.
When I baked the first 2 batches, they had, double amount of molasses, and to be honest we couldn’t taste the ginger in the cookies. So, that was a game-changer for us, we like that ginger spicy flavor with the molasses being the second. By all means, if you like going heavy on the molasses go ahead and adjust the amounts to your liking.
In addition, to the effects of molasses on blood sugar, there are some experts who say that is slowly digested, therefore may not have the same effect as refined sugar. However, because molasses comes from the sugar cane, it has sugar in it. If you are on a keto diet omit the molasses and use any other sugar-free syrup of your choice.
Nonetheless, I follow a sugar-free lifestyle the macros for sugar in these cookies it is not as high as the traditional Gingerbread Cookies. And a little sugar in the holidays won’t have a high impact in my fitness journey.
GLUTEN FREE FLOUR MIX FOR GINGERBREAD MAN
For this recipe, I used self-rising flour from the shop. I went simple and easy this time. Although the flour has xanthan gum in it I add a tiny bit more to give more elasticity to the dough.
However, you can use any gluten-free flour you like to use in cookies. Just bear in mind if you want to use coconut flour you need to increase the liquid in this recipe otherwise the dough will be dry and stiff.
GINGERBREAD MAN SPICE MIX
As I mentioned early in the post, I made 3 batches being the last one the best. Also, because I change up the spice mix quantities for these cookies.
We like (we as my husband and kids) a gingerbread cookie that tastes like ginger, you know. So, to achieve this I had to play around with the spices, you might think that I went mad with the ginger, but trust me you will love it if you like ginger taste. If not, I let you adjust the amount of it.
Also, I did include black peppercorn, say whaaat? Why? Well, in my opinion, add that little kick of richness and flavor fullness to these holidays’ cookies.
CHILLING THE GINGERBREAD COOKIE DOUGH
I highly suggest chilling the dough, before rolling it out. Otherwise, you will have a sticky mess on your worktop area wanting to add a lot of flour. Which will result in a none soft or chewy cookie but a hard rock one.
After combining all the ingredients into a dough, form a flat square/rectangle and wrap it in cling film. In this way, will be easier to roll out to cut the cookies.
STORING THESE GLUTEN FREE GINGERBREAD COOKIES
The best way to store these cookies is in an airtight bag or container. They can be left at room temperature 21C for up to 5 days, but I don’t think they would last that long around the house. If you think you wouldn’t eat them within 5 days, store them in the fridge for up to 8 days or a month in the freezer.
FAQS WHEN MAKING THESE GLUTEN FREE SUGAR FREE GINGERBREAD COOKIES
Can I use butter instead of oil?
Yes, you can, although I tried in one of the batches half butter and half oil, I did find the final result if change on a more crispy cookie.
Can this dough be made in advance and freeze to use later?
I actually haven’t done this, but I guess you can just need to thaw in the fridge until can be malleable. But just be aware that depending on the sweetener that you use it can crystalize, so I would stay away from erythritol and use allulose instead.
Although, if you make the dough and keep it in the fridge for one day or two it is completely fine.
Can substitute xanthan gum?
Yes, you can substitute it for another binder like guar gum 2:3 ratio (X:G) or agar agar 1:1 ratio.
Can be increased or decreased the amount of sweetener in these sugar-free gingerbread cookies?
Yes, it all comes to how sweet you like your cookies, I particularly like them on the sweet side, although this recipe has the right amount of sweetness because I like to decorate them with sugar-free royal icing.
Can you use this gingerbread dough for a gingerbread house?
No, this dough is not sturdy enough for a house. Because is for soft and chewy cookies.
Ok, then, are you ready to make these Gluten-Free Gingerbread Cookies?
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Sugar Free Gingerbread Cookies. If you like this recipe then consider sharing it with other Christmas lovers’ recipes on social media
CRAVING MORE HOLIDAY TREATS?
Gluten Free Panettone
Sugar Free Cranberry Sauce
Pistachio Cranberries Snow Balls
Sugar Free Dried Cranberries
Christmas Cake Protein Donuts
Sugar Free Protein Eggnog, Venezuelan Ponche Crema
Pumpkin Spice Donuts
Copycat Starbucks Pumpkin Bread
Apple Crumble Pie
Protein Pumpkin Levain Cookies
SUGAR FREE GINGERBREAD COOKIES GLUTEN FREECourse: Recipes, ChristamasDifficulty: easy
These Sugar-Free Gingerbread Cookies are a guilt-free treat for this Holiday. They are soft, chewy with crispy edges. Deliciously gluten-free and dairy-free.
180g Gluten-Free Flour self-raising
¼ tsp Xanthan gum
½ tsp baking soda
50g Coconut Sugar
1 tsp Ceylon cinnamon ground 2g
3 tsp Ginger ground 8g
¼ tsp Cloves ground
¼ tsp Nutmeg ground
1/8 tsp Black Peppercorn, finely ground
¼ tsp Salt
80g Olive oil or Avocado
1 large egg 60g
- Preheat oven to 180 C fan assisted.
- Line up a baking sheet with greaseproof paper or parchment paper.
- In a medium bowl mix all dry ingredients, flour, sweeteners, and spices.
- Now add oil, egg, honey, and molasses and knead until a dough ball is formed.
- Then shape into a square/rectangle of about 2-3 cm thick and wrap in cling film (plastic paper) and place in the fridge to chill for at least an hour up to overnight if you wish.
- After the dough is chilled, remove it from the fridge, and start to work as soon as possible. Remember this dough is quite sticky at room temperature.
- Now here are 3 options: first, you can slight dust with flour your work area, second place the dough in between two pieces of parchment paper, or third place parchment paper under and cling film on top and then roll out. After you pick your method, unwrap the dough, place over the dusted worktop, and dust it with flour over again.
- Grab your rolling pin and dust as well and start rolling the dough out, until riches ¼ inches thick. Cut out the cookies and place them onto the prepared cookie sheet spaced about 1 ½ inches from each other.
- Place the baking sheet in the fridge for about 20min or in the freezer for 5min, to avoid spreading and keep the shape when baking.
- Place the cookie sheet in the middle rack of the preheated oven and bake for 8 minutes. Remove from the oven and leave them cool for 10-15 min on the baking tray to avoid breakage.
- Decorate the cookies when fully cool down with my sugar-free royal icing. Allow the icing to set for 24 hours before storing the cookies.
1 servings per container
- Amount Per ServingCalories1760
- % Daily Value *
- Total Fat
- Saturated Fat 13.9g 70%
- Sodium 1810.8mg 76%
- Potassium 399.7mg 12%
- Total Carbohydrate
- Dietary Fiber 2.1g 9%
- Sugars 25.4g
- Protein 17.6g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.