• Chef Martha Morgan

“Gingerbread” Cookie Recipe Gluten-Free Allergy-Friendly Cinnamon & Ginger Free

Updated: Dec 9, 2021

I created these spice cookies, as I like to call them since many people are allergic to ginger and cinnamon. I wanted my child to decorate "gingerbread" houses and people just like other children. So I created this recipe to make that a reality. Did you miss my IG take over on the Center For Food Allergy and Asthma Research IG page? You can still see the demo by clicking this link! Keep reading for the full recipe.


Gluten-Free Allergy-Friendly Spice Cookie!

Ingredients: For Cookies


1 cup softened unsalted butter ( Can sub Spectrum Organic Shortening or Allergy Friendly Margarine)

1 cup of Brown Sugar

1 tsp Vanilla extract

1 tsp molasses

4 tbsp Apple sauce + 1 tbsp baking powder replaces egg ( or 1 Egg )

3 cups of GF flour blend with Xanthium gum

¼ cup GF flour blend (reserved for rolling out dough)

1 tsp baking powder

¼ tsp salt

1 tsp ground Nutmeg

1 tsp ground Clove

1 tsp ground Allspice


* If you can have ginger and cinnamon, then add 1 tsp ginger and 1/2 tsp cinnamon and adjust the nutmeg to 1/2 tsp.*

*Add in ¼ tsp of Cream of Tartar if you want to make these into Houses to decorate and make your own Spice Bread Houses. The creme of tarter will make the cookie firmer to hold up as a house. *



Let's Get Started!


In a large bowl with a hand mixer or using a stand mixer, cream the butter, brown sugar, vanilla, spices, and Molasses until smooth. Next, mix the applesauce and the 1 tbsp of baking powder to form the "egg," then add to the butter mixture until it is well incorporated.


In a separate bowl, sift the 3 cups of GF flour, ¼ tsp salt, and 1 ½ tsp baking powder together. Add half the sifted flour to the creamed mixture and incorporate it until the flour is absorbed. Next, add the remainder of the flour to the mix until the flour is well combined and the dough is smooth. You may have to scrape the sides of the bowl to ensure the dough is thoroughly mixed.


Divide dough in half and use your reserved flour to roll out dough with a rolling pin. Ensure it is approx ¼ inch thick and use the cookie cutters you desire. Remember to use the same size to ensure they bake evenly. Gently place the cookies on a parchment-lined sheet pan, and let rest in the refrigerator for approx 10 minutes or cool to the touch.




Preheat the oven to 375 degrees Fahrenheit and bake cookies directly from the refrigerator for 12 to 15 minutes.


You can decorate as you wish! You can use Royal icing, buttercream icing, sprinkles, and candy; the possibilities are endless. We would love to see your creations tag Allergy Dragon and share your pictures on social media. So be on the lookout for the February takeover, and be sure to vote for the recipe you want to see. We hope this recipe helps to tame your Allergy Dragon!




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