Gluten Free Gingerbread Cookie Mix Recipe – In a Jar or To Make Immediately!

Continuing on with the gifts in a jar theme, previously with gluten free cookie mix in a jar, then gluten free granola in a jar, and hot chocolate mix in a jar – today is gluten free gingerbread cookie mix in a jar! Or you could just use this recipe and bake them immediately because they are ultra delicious.

Normally when I post gluten free recipes on this website I use a mixture of flours, but this one I found best to use with Bob’s Red Mill Gluten Free All Purpose Flour – it also makes it pretty simple to create for gifts since you don’t have to buy so many different types of flours.

I love that Bob’s doesn’t have xanthan gum and it contains unique high protein flours like sorghum flour, garbanzo bean flour and fava bean flour, amongst other flours.

I unfortunately didn’t pre-make printable labels for this one, and I can’t properly source it because it was originally a glutinous recipe somewhere in the online world found many many years ago and my brain has just plum forgot. All I did was swap in Bob’s GF flour for the wheat flour to change it up and it worked!

gluten free gingerbread cookies in a mason jar

 

GF Gingerbread Cookies in a Jar  – for one jar or one recipe

3 1/2 cups Bob’s Red Mill Gluten Free All Purpose
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 L mason jar
Cookie cutter – optional

Directions for putting ingredients into the jar

Mix together all ingredients except the brown sugar. Add half of this mix to the jar, then add all of the brown sugar and press lightly down. Then add the rest of the flour mix pressing down as needed to fit it completely. You can attach a cookie cutter to the neck of the jar with a ribbon if you want for a nice touch!

Directions for the label or for baking right now:

1/2 cup butter or coconut oil at room temperature
3/4 cup molasses
1 egg

Empty jar mix into a large mixing bowl. In a smaller bowl mix the butter/coconut oil, molasses and egg and then add this to the flour mixture until well combined. Cover and refrigerate for approx 1 hour. When ready,  roll out the dough 1/4 inch thick on a gluten free floured surface to cut with cookie cutters. Preheat oven to 350F. Place cookies on a lightly greased cookie sheet about 2 inches apart and bake for 10 – 15 minutes until slightly darker brown along the edges – they will firm up after 15 minutes outside of the oven so do not over bake and allow to cool before moving from the baking sheet.

Note: Yield depends on how big your cookie cutters are. It makes approximately 60 3-inch cookies and works best with smaller cookie cutters.

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Enjoy!

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About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!


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