Gingerbread Men (Gluten, Dairy and Nut Free)



The spirit of Christmas is well and truly in the air and the smell of gingerbread cookies is filling my house… Ahhh… it’s definitely Christmas time! Gingerbread men are the perfect baked dessert to make with and for the kiddies! As many kids have nut allergies, I chose to make this one nut free by using quinoa flour. You can also make them using almond meal – see my tip below.

I was pressed for time so didn’t go too crazy with decorations. But I have seen some amazing designs out there, so get creative and have fun! 🙂



(makes about 20 cookies, depending on the size of your cookie cutter)

280 g quinoa flour (or other gluten free alternative like buckwheat or brown rice flour)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
6-8 soft fresh pitted dates
4 Tbsp coconut oil
3 Tbsp molasses (or alternative sweetener of choice like honey or rice malt syrup
1 tsp vanilla extract
1 egg

Combine flour, dates, baking powder and spices in a food processor. Process until combined and mix is crumbly.
Add oil, molasses, vanilla + egg.
Process again until a soft dough forms. Remove dough from food processor and lay onto baking paper.
Flatten down slightly between 2 pieces of baking paper until its about 3 mm thick.
Refrigerate for 1 hour to allow the dough to firm up (or 10 mins in freezer if in a hurry).
Cut out into shapes with a cookie cutter and place cookies onto a baking tray lined with baking paper.
Bake at 150 degrees Celsius for 30 minutes or until golden.
Remove from the oven and cool.
Decorate as you like!

Tip: you can also substitute the gluten free flour for almond meal in this recipe. If you do, you won’t need as much liquid so just gradually add the liquid until a soft dough forms.