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Delicious Gluten Free Gingerbread Cookies

Sharon Muse

Nothing gets you in the holiday spirit more than baking and decorating delicious cookies with family and friends! Luckily, at Sage and Celery we believe in a healthy balance of nutritious food and indulging in some delicious treats every now and then, especially around the holidays. The happiness you feel while eating your grandma's cookies should outweigh everything else. Now, we're not telling you to go eat the entire tray, but don't drive yourself crazy trying to resist all treats during this season.

That being said, when we do indulge, we make sure to use the best quality, organic ingredients. This way, it is easier to break it down and digest without putting a ton of stress on your bodies. While these cookies are gluten free, we feel confident that even Santa will be happy with them. And you didn't think we'd miss an opportunity to sneak in some healthy benefits did you? The Almond Flour is a great source of fiber and protein and the Molasses is loaded with essential minerals such as calcium, magnesium, potassium copper and iron! So go ahead, put your favorite holiday music on, grab your family or friends and get baking!

If you're in the mood to make icing and decorate like we did, click here for our icing recipe and decorating tips. Enjoy!



2 1/4 cups  Gluten Free All Purpose Flour (We love King Arthur's blend)

1 cup Almond Flour

1/2 tsp. Xanthan Gum

1/4 tsp. Baking Soda

1/2 tsp. Salt

1 1/2 tsp. Ground GInger

1 tsp. Ceylon Cinnamon (read about the health benefits here)

1/4 tsp. Ground Cloves

6 T Grass Fed Butter, softened

1/2 cup Organic Light Brown Sugar

1 Large Organic Free Range Egg

1/2 cup Molasses

1 tsp. Good Quality Vanilla Extract (Organic if possible)


1) Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.

2) In the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.

3) Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.

4) Add the dry ingredients, and blend on low speed until incorporated.

5) Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see "tips," below).

6) Preheat your oven to 350°F.

7) Remove the dough from the refrigerator and roll disks out about 1/4" thick. Cut the dough with your choice of cutters, and place on a parchment-lined baking sheet.

8) Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done. This is an important step if you want your cookies to be on the softer side.       

      9) Allow to cool completely before decorating with royal icing and candies.

     Click here for the Royal Icing Recipe.

This will make about 2 dozen cookies depending on the size of your cookie cutters.

**tip: Gluten-free cookie dough always benefits from an overnight rest in the refrigerator, so if you're able to make the dough a day ahead, we recommend you do so but even a few hours will help.