Gluten Free Gingerbread Biscuits Recipe

Gluten Free Gingerbread Biscuits Recipe

These dark and spicy gluten-free gingerbread biscuits are to die for, or at least to bake for. It’s one of those times when not using wheat and egg actually gives better results anyway – so it’s a win-win situation.

Why not try these and tell me how you get on. Perhaps try variations on the theme too for added spice!

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  • 1 tsp egg replacement in 1 tbsp cold water
  • 100 g/3.5 oz dark brown sugar
  • 2 Tbsp almond butter
  • 3 Tbsp black treacle
  • 75 g/2.5 oz non dairy margarine(Stork), softened
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 200 g/7 0z  gluten free flour


  1. Add softened margarine, treacle, almond butter, brown sugar, salt, spices, baking powder, and egg replacement to a large bowl and beat on low with a mixer, or vigorously whisk.
  2. Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry.
  3. Cover and chill dough for at least one hour, preferably overnight.
  4. Preheat oven to 180C/160 Fan/350F/ Gas Mark 4
  5. Line 2 large baking trays with baking parchment or greaseproof paper
  6. Take a tbsp of the mixture and roll into a ball then flatten slightly and put on baking tins Repeat until dough is used up
  7. Bake for 8-10 minutes  and remove from oven.
  8. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.Once cooled, decorate with frosting or sprinkle with powdered sugar
  9. They will keep if stored, covered for several days or can be frozen.


    1. I used Organ egg replacer containing (potato starch, tapioca flour,calcium carbonate, citric acid, vegetable gum (as a stabiliser) and methyl cellulose). It works well. They even say you can make meringues with it, but never tried yet.

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