Gluten-Free/Dairy-Free Gingerbread Cookies

Tina Roberts shares this recipe for Gluten-Free/Dairy-Free Gingerbread Men Cookies—my first attempt at gluten-free and dairy-free gingerbread men. Made with buckwheat flour. I am amazed that they taste no different from when I used normal flour. Definitely will be making these again. PRO TIP: freeze baked sugar or gingerbread cookies ahead of time for a cookie decorating party.

Despite the word “wheat” in its name, buckwheat is a naturally gluten-free food that is related to the rhubarb plant. It’s a versatile grain that can be steamed and eaten in place of rice, or the whole seeds can be ground into fine flour. Buckwheat has high levels of fiber and is a great source of protein

Ingredients Of Gluten-Free/Dairy-Free Gingerbread Cookies

  • 12 oz Buckwheat flour
  • 4 oz vitality spread
  • oz brown sugar
  • 3 tablespoons golden syrup
  • I tsp bicarb
  • 2 tsp spoons ground ginger
  • 1 tbl spoon of cold water


Mix all ingredients until everything is mixed into a sticky dough.
Knit the dough until it’s even and doesn’t stick to your fingers. Form the dough into a ball and wrap it with foil. Leave in the fridge for at least 1 hour.

Preheat the oven to 180°C.
Line out your working surface with a baking sheet. Roll out the dough (approx. 1cm thin) by covering the dough with another baking sheet, so it doesn’t stick on the dough roll. Cut the gingerbread man with a cookie cutter (of your choice). Use a big knife to transfer the cookies to a baking tray lined with a baking sheet.
Bake in the oven for 15-20 minutes. Check regularly, since baking time might differ from oven to oven. The cookies are finished, when they turn slightly brownish. They will harden when they cool off, so take them out while they are still a little soft.
Let the cookies cool; meanwhile, prepare the icing of your choice.

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