Perfect, scrumptious gingerbread cookie cut-outs, made with cassava flour! They are naturally grain-free, vegan, Paleo, gluten-free, and easy to make, too.
These are the best gingerbread cut-out cookies I have ever made. The texture is perfection–subtly crisp, yet tender– and easy to bake with consistent results for the entire batch. And the flavor? Gingerbread heaven, if I do say so myself.
All of this, and the cookies are also grain-free, vegan, gluten-free and nut-free.
They are made with one flour, and one flour only: cassava flour.
Introducing my Cassava Flour Gingerbread Cut-Out Cookies. You are going to love them!
How to Make Cassava Flour Gingerbread Cut-Out Cookies
Making these cookies is as easy (no, make that easier) than traditional versions. The first steps are familiar:
- Whisk the dry ingredients in one bowl (cassava flour, baking soda, salt & lots of spices).
- Beat the shortening (I used a non-hydrogenated, organic vegetable shortening; I have options for other fats in the recipe notes) with coconut sugar, maple syrup and vanilla (I have notes for the sweetener options in the recipe notes, too). Beat on medium speed until light and fluffy.
- Add the flour mixture to the shortening mixture. I like to stir this in by hand, but you can use your mixer, if you like. It will look very dry at first, but will quickly come together into a smooth, soft dough.
There is no need to chill the dough! Once mixed, it is ready to be rolled out, cut and baked.
Using your fingertips, roughly press out half of the dough on a piece of parchment paper or wax paper.
Top the dough with a second piece of wax paper or parchment paper and roll out to 1/8-inch thickness.
Notice there is no sprinkling of extra flour needed! It is so much faster and easier to roll out than traditional dough (and no messy clean-up, either).
Plus, because the dough is both grain-free and gluten-free, it can be rolled and re-rolled as much as you like (it will never get tough).
The dough is fast and easy to roll (because there is no gluten and no chilling), but that also makes it a little bit harder to transfer the soft cut-outs to the baking sheet.
Not to worry! I have a method for achieving perfect shapes, with ease:
Cut out a shape but leave the cutter in place. Using your fingers, remove the dough around the edges of the cutter. Slide a metal spatula under the cutter and cut shape and place on a parchment lined baking sheet. Remove the cutter. Done!
Repeat with the remaining dough, spacing the cookies about an inch or so apart on the cookie sheet.
You can use any size or style of cookie cutter, but bake shapes that are all similar in size. I was able to get exactly two dozen cookies using a ginger person cutter measuring about 3 inches (7.5 cm) long and 2 inches (5 cm) wide.
Bake the cookies in a preheated 350F (175C) oven for 9 to 10 minutes (for medium cookies; more or less time, depending on size). The cookies will be light golden brown and just set (the surfaces should look dry).
Cool the cookies on the cookie sheet for 3 minutes before transferring to a wire cooling rack.
The cookies are somewhat delicate while still warm, but will firm up to a crisp-tender texture once completely cooled.
These are SOOOOOO good!!!
Enjoy decorating the cookies, or keep them perfectly plain.
These are going to make many holiday dreams come true, I guarantee it!
Perfectly textured, scrumptious gingerbread cookie cut-outs, made with cassava flour! They are naturally grain-free, vegan, Paleo, gluten-free, and easy to make, too.
- 1 and 1/2 cups (192 g) cassava flour
- 1 and 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2/3 cup (128 g) non-hydrogenated vegetable shortening (see notes for options)
- 1/4 cup (36 g) coconut sugar (see notes for options)
- 1/4 cup (60 mL) maple syrup (see notes for options)
- 1 teaspoon vanilla extract
- Preheat the oven to 350F (175C). Line a cookie sheet with parchment paper.
- In a medium bowl, whisk the cassava flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
- Place the shortening, coconut sugar, maple syrup and vanilla in a large bowl. With an electric mixer, mix on medium speed until fluffy. Add the flour mixture, stir with a wooden spoon until completely blended.
- Divide the dough into two portions. Place a piece of wax paper or parchment paper on a flat surface; place half of dough on it and roughly press it out with fingertips. Cover with a second piece or wax/parchment paper. With a rolling pin, roll to 1/8-inch thickness.
- Cut out one shape; peel/nudge away dough outside of cutter. Keeping cutter in place, slide a metal spatula under cut-out and cutter (this keeps the dough in shape) and move to prepared cookie sheet. Remove cutter.
- Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
- Bake one sheet at a time in the preheated oven for 9 to 10 minutes until set and golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
- The cookies are somewhat delicate while warm. They will be perfectly firm once completley cooled! They are crisp-tender and about as close to perfect as a gingerbread cookie cut-out can be!
Storage: Store the cooled cookies in an airtight container at room temperature for 5 days or the freezer for up to 6 months.
Alternative fats: An equal amount of plant-based butter (e.g., Earth Balance Buttery Sticks) can be use din place of the shortening. I have not tested the recipe with coconut oil, nor dairy butter, but softened versions of either will most likely work.
Alternative Sweeteners: An equal amount of brown sugar can be used in place of the coconut sugar. For a darker, richer cookie, use molasses (not blackstrap) in place of the maple syrup. You can also use 100% sugar (i.e., 1/2 cup coconut sugar or brown sugar, no syrup or molasses). The cookies will be slightly crisper.
Tip: Note that cassava flour and tapioca starch are not equivalent ingredients. The latter cannot be used in place of the former in this recipe.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 4 g
- Sodium: 49.9 mg
- Fat: 5.8 g
- Saturated Fat: 2.7 g
- Carbohydrates: 10.9 g
- Fiber: .5 g
- Protein: .3 g
- Cholesterol: 0 mg
Keywords: cassava flour, grain-free, vegan, egg-free, nut-free, dairy-free, gingerbread cut-ous, cookie cut-outs, gluten-free