This post was sponsored by Truvia. All thoughts and ideas are my own.
One of my favorite holiday flavors is gingerbread and these gluten-free gingerbread cookies are the perfect holiday dessert!
Grab your baking sheets and get ready to bake some delicious cookies sweetened using Truvia Sweet Complete Sweeteners! My gluten free gingerbread cookies are not only gluten-free, they’re also diabetes-friendly thanks to Truvia!
Why I prefer gingerbread cookies without molasses
I almost never have molasses on hand, so I prefer a gingerbread cookie recipe without molasses. With the right combination of brown sweetener and ground ginger, you can get a pretty similar flavor profile! So, let’s look at how to make gingerbread cookies without molasses with the help of Truvia Sweet Complete Brown Sweetener, a calorie-free sweetener with a hint of molasses.
Gluten-free gingerbread cookie recipe flour recommendations
My usual go to flour combo is almond flour and ground up oats. And, I even tried to make it work for this recipe. I really wanted a diabetes friendly gluten free gingerbread cookie recipe to share. But, they were a complete disaster. So, I knew I needed another way to make these cookies both gluten-free and diabetes friendly… and I decided to use some of my favorite Truvia Sweet Complete products!
Any kind of general all-purpose gluten free flour blend will work for these cookies. I recommend selecting a blend that says it can be subbed cup-for-cup for wheat-based all purpose flour.
The inspiration behind these gingerbread cookies with cream cheese frosting for people with diabetes
I was diagnosed with diabetes when I was 5 years old and while others in my family had type 1 and type 2 diabetes, I was the first kid to be diagnosed.By the time I was 11 or 12, my grandma saw how much I loved baking and really taught me some of the science behind it! And, she helped me understand what I could change in a recipe and what needed to be left alone when trying to make something more appropriate for someone with diabetes, like myself.
For example, I learned I could play around with sweeteners without altering a recipe too much. She also taught me about flours and how they work as leavening agents.
I used what she taught me to make this gluten-free gingerbread cookie recipe more diabetes-friendly. And, that included using two Truvia products: Truvia Sweet Complete Brown and Sweet Complete Confectioners Sweeteners. Both of these products measure cup-for-cup with traditional brown sugar and powdered sugar respectively.
I’ve used Truvia Sweet Complete Granulated All-Purpose Sweetener and Truvia Original Sweetener in a ton of different recipes before, like:
- Easy Oatmeal Breakfast Cookies
- Lemon Ricotta Pancakes
- Diabetes Friendly Sourdough French Toast
- Pumpkin Cheesecake Bars with Oatmeal Crust
- Diabetes Friendly Brownies
Would this recipe work for soft gingerbread man cookies without molasses?
I don’t think this is the recipe to use cookie cutters on. These cookies puff up a bit… which I like… but it means they’re not the best at holding a traditional gingerbread cookie cutter shape.
More gingerbread cookie decorating ideas
So, now the question remains how to decorate gingerbread cookies when you’re not making gingerbread people? My favorite way is to dress them up with our delicious cream cheese frosting and an assortment of sprinkles. Odds are your local grocery store has some great options!
Gluten-Free Gingerbread Cookies (Without Molasses)
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- 1 cup Truvia Sweet Complete Brown Sweetener
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cup gluten free flour blend
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ – 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 8 oz. cream cheese softened
- 1 cup Truvia Sweet Complete Confectioners Sweetener
- 1 tsp vanilla extract
- Preheat your oven to 375 degrees. Line two baking pans with parchment paper and set them aside.
- In the bowl of a stand mixer, combine the Sweet Complete Brown and softened butter and beat until combined. Next, add in the eggs (one at a time) and the vanilla extract, again beating until smooth.
- Turn the mixer off. In a separate bowl, combine the gluten-free flour blend, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk gently until combined.
- Now, return to the mixer and turn it back on to low-medium speed. Gradually add the flour mixture to the mixer bowl, stopping to scrape down the sides of the bowl as needed. Mix until fully combined.
- Divide the dough into 18 dough balls, spacing them out at least 1 inch from each other. Bake the cookies at 375 degrees for 12-15 minutes, or until puffed up some and browned. (Note: If you want flatter cookies, press the dough balls down with the back of a spoon before putting them in the oven.)
- Remove the cookies from the oven and once cooled enough to handle safely, transfer them to a cooling rack to finish cooling down completely.
- To make your frosting, simply whip together (using a stand mixer or a hand mixer) the softened cream cheese, Sweet Complete Confectioners, and vanilla extract until fully combined. Divide it evenly on top of your fully cooled cookies and enjoy!
- You can store your iced cookies in the refrigerator for up to 5 days, though ideally I recommend storing the cookies un-iced on the counter in a sealed container for up to one week or in the freezer for up to 3 months.
I’m a sucker for cookies. Add icing and I’m in heaven. Love the pics on this!