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Gluten-Free Gingerbread Cookies

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Gluten-Free Gingerbread Cookies

Rich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!

Gluten-Free Gingerbread Cookies

I love the holiday season, especially for all the food and desserts that come with it. Gingerbread cookies are one of the Christmas cookies that I love to make this time of year. Since my gingerbread cookies recipe is both gluten-free and dairy-free, it’s super friendly to dietary restrictions and baked slightly crisp with a soft, chewy, and perfectly spiced middle!

Main Ingredients Needed To Make Gluten-Free Gingerbread Cookies

  • All Purpose Gluten-Free Baking Flour

  • Butter – Dairy or non-dairy is fine depending on your preference, but I used non-dairy.

  • Egg

  • Baking Soda

  • Brown Sugar

  • Molasses – if you don’t know what molasses is: a syrupy byproduct of sugars from sugarcane and sugar beets.

  • Spices – ground ginger, cinnamon, nutmeg, ground allspice, salt

  • For the icing: powdered sugar, milk, vanilla extract

Tips When Making Gingerbread Cookies

  • To make vegan, use 2 flax eggs! To make one flax egg you will simply mix 2.5 tablespoons water and 1 tablespoon flaxseed meal and allow to sit for 5 minutes. Once it’s thick, you’ll use the flax mixture just as you would a regular egg.

  • You could substitute the molasses with maple syrup if you need something more “on hand,” but I definitely prefer it with molasses!

  • Blackstrap molasses provides a richer flavor and deeper color. Regular unsulphured molasses can be substituted for a lighter color and flavor.

  • Get your friends and family involved with the gingerbread cookie decorations (while sipping on big mugs of vegan hot chocolate). There’s no better way to get in the Christmas spirit!

  • Be creative! Turn these gingerbread cookies into a snowman, yeti, teddy bear and more.

What to use on GINGERBREAD Cookies For Decorations?

  • Shredded coconut: This can help to mimic snow when decorating your cookies (especially great when making house-shaped cookies).
  • Mini chocolate chips
  • Cream cheese frosting: Instead of the simple glaze, combine plain vegan cream cheese with powdered sugar.
Gluten-Free Gingerbread Cookies
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Gluten-Free Gingerbread Cookies

0 from 0 votes
Recipe by Samantha Course: DessertsCuisine: American, Christmas
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

Rich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!

Ingredients

  • 6 Tablespoons Butter (softened)

  • 1/2 Cup Brown Sugar

  • 1/2 Cup Molasses

  • 1 Egg (at room temperature)

  • 2 1/2 Cups All Purpose Gluten-Free Baking Flour

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Salt

  • 1 Tablespoon Ground Ginger

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Nutmeg

  • 1/2 Teaspoon Ground Allspice

  • For the icing:

  • 2 Cups Powdered Sugar

  • 2 Tablespoons Milk

  • 1/2 Teaspoon Vanilla Extract

Directions

  • Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses and egg, beat until combined.
  • In a separate bowl, mix together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
  • Add flour mixture into butter mixture and beat until a dough forms. Cover dough and let chill in fridge for at least one hour.
  • Once ready to bake, preheat oven to 350° Fahrenheit and line baking sheets with parchment paper.
  • Place dough on a floured surface and roll until ¼-inch thick. Use a cookie cutter to cut out shapes from dough and carefully transfer shapes to prepared baking sheets.
  • Bake cookies for about 7 minutes, then remove, and transfer to a wire cooling rack to cool completely.
  • Make icing by whisking all ingredients together in a small bowl. Add food coloring if you’d like, then use to decorate cookies.

Notes

  • To Store: Once the glaze has dried, store the vegan cookies in a cookie tin for 2-3 weeks.
  • To Freeze: Once the cookies are cooled place the undecorated cookies in a plastic freezer bag and place them in the freezer.  The cookies can be frozen for up to six months.

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Desserts

Gluten-Free Lemon Drizzle Cake

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Gluten-Free Lemon Drizzle Cake

With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Gluten-Free Lemon Drizzle Cake

Main Ingredients For Gluten-Free Lemon Drizzle Cake

  • Sugar

  • Lemon Zest

  • Softened Butter – I used non-dairy.

  • Eggs

  • All Purpose Flour – I use Bob’s Red Mill’s gluten-free all purpose flour.

  • Almond Flour – adds protein and moisture to the cake. 

  • Baking Powder

  • Salt

  • For the lemon drizzle you’ll need powdered sugar and lemon juice

Tips When Making Lemon Drizzle Cake

  • Add poppy seeds: Mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients. 

  • How do I know when the lemon drizzle cake is done? The cake should be golden brown on the outside. Insert a toothpick into the center and it should come out clean or with just a few crumbs.

  • How do I store the lemon drizzle cake if there are leftovers? Store the cake in an airtight container at room temperature for up to 3 days.
Gluten-Free Lemon Drizzle Cake
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Gluten-Free Lemon Drizzle Cake

4 from 6 votes
Recipe by Samantha Course: DessertsCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Ingredients

  • 1 Cup Sugar

  • 2 Tablespoons Lemon Zest

  • 1 Cup Softened Butter (non-dairy)

  • 4 Large Eggs

  • 1/4 Cup Milk (or non-dairy milk)

  • 3 Tablespoons Lemon Juice

  • 1 3/4 Cups Gluten-Free All Purpose Flour

  • 1/2 Cup Almond Flour

  • 2 Teaspoons Baking Powder

  • 1/4 Teaspoon Salt

  • For the lemon drizzle:

  • 1 Cup Powdered Sugar

  • 1/4 Teaspoon Lemon Juice

Directions

  • Preheat oven to 350° Fahrenheit and line a loaf pan with parchment paper.
  • Mix together the sugar and lemon zest in a large bowl. Add in the butter and use either a hand or stand mixer to beat until pale yellow.
  • Beat in one egg at a time, before adding in the milk and lemon juice. Mix until combined.
  • In a separate bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, and salt.
  • Slowly fold flour mixture into butter mixture until just combined, do not overmix.
  • Transfer batter to prepared loaf pan and bake for 1 hour, or until a toothpick inserted down the center comes out clean. Let cool in pan for 10 minutes before removing and placing on a wire rack to cool the rest of the way.
  • While the lemon cake cools, make the drizzle by whisking together all ingredients in a small bowl.
  • Once cake has cooled completely, spoon lemon drizzle over top. Leave drizzle to set for about 10-15 minutes before slicing and enjoying.

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30 Minutes or Less

Easy Fudge Recipe Without Condensed Milk

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fudge without condensed milk stacked on a plate.

If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

close up image of fudge without condensed milk

What is Condensed Milk? How is the fudge made without it?

Condensed milk is cow’s milk from which water has been removed. It’s also sweetened with added sugar and is often used in traditional fudge recipes because it’s thick and sweet. However, not everyone has condensed milk in their pantry. So, if you want to make fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. This is where my recipe comes in handy!

Melting the butter and chocolate in the microwave is the easiest way to create this fudge without condensed milk. But, this can also be done on a stovetop by melting and constantly stirring until combined.

However, keep in mind that evaporated milk is completely different and shouldn’t be used as a substitute.

overhead image of fudge without condensed milk cut into squares.

Main Ingredients For Fudge Without Condensed Milk Recipe

  • Chocolate – your choice of dark chocolate or chocolate chips!

  • Butter – I used non-dairy.

  • Milk – I used almond milk.

  • Powdered Sugar

  • Vanilla Extract

Tips When Making This Fudge Without Condensed Milk Recipe

  • Chocolate: I recommend using semi-sweet chocolate or darker. I used 70% dark chocolate for this fudge recipe and had delicious results. The additional powdered sugar contributes quite a bit of sweetness to this recipe, therefore to avoid fudge that’s too sweet, use a dark chocolate which contains less sugar.

  • Milk: I used almond milk but regular milk works fine too. Or if you’re feeling adventurous, you can try chocolate milk!

Storage

Store this fudge in the fridge for best results! If left at room temperature, the fudge runs the risk of melting (especially in warmer climates). I actually prefer to store my fudge in the freezer in the summertime, it’s still soft enough to sink my teeth into – but perfectly firm, cold, and just SO delicious!

Easy Fudge Recipe Without Condensed Milk
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Easy Fudge Recipe Without Condensed Milk

3 from 133 votes
Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

Ingredients

  • 6 Ounces Dark Chocolate (or 3/4 cup chocolate chips)

  • 1/4 Cup Butter (Dairy or Dairy-free)

  • 1/4 Cup Milk (Dairy or Dairy-Free)

  • 2 Cups Powdered Sugar

  • 1 Teaspoon Vanilla Extract

Directions

  • Line and grease a loaf pan. 
  • Microwave chocolate, butter, and milk in a bowl for 2 minutes or until melted – stir to combine.
  • Add in powdered sugar and vanilla extract, beat with a hand or stand mixer until smooth.
  • Transfer mixture to prepared pan, cover, and refrigerate for 1-2 hours or until firm. Use a greased knife to cut fudge into squares.

Recipe Video

Notes

  • This fudge is best stored in the fridge or freezer.

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Dairy-Free

Gluten-Free Stuffing (With Dairy-Free Option)

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Gluten-Free Stuffing

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!

Gluten-Free Stuffing

A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.

MAIN INGREDIENTS NEEDED

  • Gluten-Free Bread

  • Butter

  • Yellow Onion

  • Celery

  • Garlic Cloves

  • Fresh Sage, Parsley & Rosemary

  • Salt

  • Chicken/Vegetable Stock

  • Eggs

TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing

  • I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!

  • I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.

    • Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
  • To make this dairy-free, all you have to do is replace the butter with vegan butter!
Gluten-Free Stuffing (With Dairy-Free Option)
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Gluten-Free Stuffing (With Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!

Ingredients

  • 15 Ounce Loaf (cut into cubes)

  • 1/2 Cup Butter

  • 1 Large Yellow Onion (chopped)

  • 1 Cup Celery (chopped)

  • 5 Whole Garlic Cloves (minced)

  • 1/2 Cup Fresh Parsley (chopped)

  • 3 Tablespoons Fresh Rosemary (chopped)

  • 3 Tablespoons Fresh Sage (chopped)

  • 2 Teaspoons Salt

  • 2 Cups Chicken or Vegetable Stock (divided)

  • 2 Whole Eggs

Directions

  • Preheat oven to 350° Fahrenheit.
  • Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
  • Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
  • Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
  • In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
  • Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.

Recipe Video

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Desserts

Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

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Pumpkin Bread With Maple Glaze

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 
Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)
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Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

3 from 11 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:

  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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