Published: · Modified: by Emily Criswell · I may receive commissions from purchases made through links in this article · 40 Comments
These Gluten Free Honey Gingerbread Cookies are delicious, soft and chewy cookies and perfect for the holidays! The recipe is similar to the nostalgic cookie from The Nut Tree.
These healthier honey gingerbread cookies are a must for the holidays!
I have been making gingerbread cookies every December since I was a little girl. It's been a tradition that I love and carry on with my girls.
When I was little my grandma and I spent hours and hours making homemade Christmas cookies. Everything from gingerbread cookies to chocolate crinkles to peanut butter kisses. We had the best time! When my mom would come to pick me up, we would always stop at The Nut Tree on the way home.
Everyone who grew up in Northern California knows about The Nut Tree. They made the BEST "gingerbread" cookies I have ever had. They were the traditional, soft and chewy gingerbread, but their recipe was extra special. They didn't use molasses and they didn't use ginger. Just the perfect blend of cinnamon and cloves.
The special ingredient is HONEY!
This made for an amazing taste plus the perfect texture. I can still imagine the exact flavor, it was truly amazing.
The Nut Tree's giant frosted honey gingerbread cookies were classic - perfectly soft, super thick with a nice bite on the outside, plus a nice crunch from the royal icing decoration on top of the cookie. They were magical!
You could pick out anything you wanted -they had every kind of shape/cookie you could think of - trains, suns, flowers, rocking horses, houses, tractors, pumpkins, and even VW Beetle cars (so popular in the 80's - those cars were everywhere in CA)!
Sadly, because of a family feud after the death of the owners, The Nut Tree on old U.S. Route 40 shut down in 1996, after being open since 1921. The beloved cookies are a thing of the past, but such a fun memory for many.
The last Christmas I spent with my mom, she asked me if I would recreate The Nut Tree's gingerbread honey cookies. The flavor was something we both loved so much. I told her that would be so much fun and I would do it the next year for sure. Neither of us knew that would be our last Christmas together.
I never got to make the cookies for her. So, in honor of my mom, I decided to make the cookies this year.
After the cookies had cooled and I took myfirst bite, it immediately took me back to my childhood and the taste of The Nut Tree cookies.
The cookies were a huge hit with my family! Little Love said they are so much better than the normal gingerbread (with molasses)cookies that we have always made.
And no, these are not truly authentic like The Nut Tree - this is a real food blog so of course I swapped the shortening for REAL BUTTER plus my recipe is egg-free and uses grass-fed gelatin instead (which adds a nice protein boost!) and my recipe is gluten free.
Several differences, but still just as delicious with the same good ol' flavor of the famous giant honey cookies.
Looking for more Holiday Cookies & Treats:
- Grain Free + Paleo Chocolate Crinkles
- Grain Free Ginger Molasses Cookies
- Chocolate Dipped Pomegranate Stuffed Dates
- Flourless Peanut Butter Chocolate Sandwich Cookies
- 4-Ingredient Paleo Chocolate Caramels {See's Candies Copycat!}
- Nourishing Honey Sweetened Hot Chocolate
- Real Food Honey Sweetened Whipped Cream
Gluten Free Honey Gingerbread Cookies
Yield: 2-4 dozen small cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour 45 minutes
These Gluten Free Honey Gingerbread Cookies are delicious, soft and chewy cookies and perfect for the holidays! The recipe is similar to the nostalgic cookie from The Nut Tree.
Ingredients
- ⅔ cup honey (I used local creamed clover)
- 1 cup organic mascobado sugar*
- 5 tablespoon grass-fed butter
- ⅓ cup filtered water
- 3 cups sprouted brown rice flour or organic brown rice flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon Celtic sea salt (<-- this is my favorite sea salt)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger - optional
- 1 scoop grass-fed gelatin (<-- this is the only brand I use and recommend)
- ¼ cup hot filtered water
Instructions
- In a medium saucepan, add honey, mascabado sugar and butter. Bring to a boil then reduce heat just to a low boil, stirring frequently for 5 minutes.
- Remove from heat and allow to cool.
- In a large mixing bowl, add flours, baking soda, sea salt, cinnamon, cloves and ginger. Stir to combine. Set aside.
- Boil ¼ cup water in small saucepan. Add 1 scoop or 1 tablespoon of grass-fedgelatinand whisk vigorously until fully dissolved.
- Add liquified gelatin mixture and ⅓ cup water to the liquid honey mixture.
- Slowly add the liquid ingredients to the dry ingredients, stirring as you incorporate the mixtures. Stir just until everything is fully mixed - I end up using clean hands towards the end to make sure everything is combined.
- Place dough in the refrigerator to chill overnight. If you want to make cookies right away, allow dough to chill in the refrigerator for at least 1 hour. See Notes for other options.
- Preheat oven to 325 degrees F. Line a baking sheet with unbleached parchment paper. Set aside.
- Roll out dough about ¼ inch thick and cut out cookies with cookie cutters.
- Place cookies on lined baking sheet and bake at 325 degrees F for about 8-10 minutes, just until edges are light golden brown. Do not over bake! These cookies are supposed to be soft and chewy, not crispy. You will end up having to bake several batches unless you have more than one baking sheet.
- Allow cookies to fully cool before frosting or decorating.
Notes
YOU WILL NEED:Unbleached Parchment Paper,Large Mixing Bowl, Medium Saucepan, Baking Sheets, Rolling Pin, Cookie Cutters
Notes on Baking:If you can't wait to allow the cookie dough to chill, you can roll dough into 1 tablespoon balls, using your hands to flatten them a bit. They bake up beautifully like this too. If you chill your cookie dough overnight, make sure to let the dough sit out at room temperate for at least 30 minutes before rolling out the dough.
Tip:I roll out the cookie dough between two sheets of unbleached parchment paper. Just place the dough on one large sheet of parchment paper and add another sheet of parchment paper over the top of the dough. Use the rolling pin on top of the parchment paper. There is no need for extra flouring the dough when using this method + the dough doesn't stick this way.This works so well!
*Notes on the Dry Sweetener- I prefer mascobado unrefined sugar because of its natural vanilla and caramelflavor. You could also useorganic sugar. I have not tried making this with sucanat, coconut sugar ormaple sugar- I am guessing all of these would be fine - but I can't say for sure.
My kids like to decorate these cookies with raisins, mini chocolate chips and/or cream cheese frosting. Frosting with homemade Royal icing would work great too!
Storage:Cookies freeze well. Freeze for later use or store in an airtight container for up to a week.
Adapted fromThe Nut Tree Giant Honey Cookies
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Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 197Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 148mgCarbohydrates: 41gFiber: 1gSugar: 16gProtein: 2g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just forGluten Free Treatsand one forWinter Favorites + Christmastoo. Come follow along.
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About Emily Criswell
Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.
Reader Interactions
Comments
Andrea Wyckoff
These are so beautiful!! Love the fancy icing decorations!! So pretty!
Reply
Emily Sunwell-Vidaurri
Thank you so much Andrea! I had a shaky hand, but did did the best I could 🙂
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Andrea Wyckoff
I also wanted to add I totally remember going to the Nut Tree when we would drive down to see my Grandma!! It was so fun to stop there as kids. And my Grandma also was the one who first introduced me to gingerbread cookies too! I never would have guessed that they didn't use molasses in the cookies at the Nut Tree, so interesting, but I can imagine the flavors that come out in your cookies are spectacular! And I am now craving these cookies like crazy. I must try them. ♥
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Emily Sunwell-Vidaurri
Oh how fun! My grandma used to live in Vallejo, so we made a trip to The Nut Tree {or The Coffee Tree across the freeway} every time. I love that your grandma introduced you to gingerbread cookies too. Isn't that crazy, I never knew either ... the flavor of their cookies was so good. Gosh I loved them ... happy memories. Thanks for sharing your childhood experience with me xo
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Kim~madeinaday
These sound great~ sounds like a great recipe for the gluten free! Thanks for linking up to Merry Monday! Sharing on G+! Have a great week!
KimReply
Emily Sunwell-Vidaurri
Thank you Kim! My non gluten free husband says they're the best he's ever had 🙂
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Grace S.
These look wonderful! One question-- how much is "one scoop of gelatin"?
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Emily Sunwell-Vidaurri
Thanks Grace. The one scoop is based on the particular brand of gelatin that I used. To make a "gelatin egg" it ends up being about 1 tablespoon per 1/4 cup boiled water.
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Renee
And what exactly does the gelatin do for the cookie? If I'd like to omit this ing. do have an alternate you can suggest?
Thanks for all the beautiful recipes!Reply
Emily Sunwell-Vidaurri
The gelatin holds the cookie together + adds a lot of health benefits. You can read about some of the benefits here. It also really helps the texture of the cookie. I haven't tested the recipe with eggs, so I can't say for sure if it would work exactly the same, but you could try adding 1 egg instead.
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Renee Kohley
That snowflake design is so clever! I love it - very pretty! They look so yummy too!
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Emily Sunwell-Vidaurri
Thanks! We don't have cookie cutters anymore, so I had to come up with some festive 🙂
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Jessica
I love how you did the frosting, so pretty!
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Emily Sunwell-Vidaurri
Thank you Jess! 🙂
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Lindsey Dietz
I love a good gingerbread cookie! And well done on the piping!
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Emily Sunwell-Vidaurri
Thank you Lindsey!
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Megan Stevens
I love the cookie photos where you can see the texture on the side! Wow- the texture! So enchanting, so yummy!!
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Emily Sunwell-Vidaurri
Thank you Megan! xo They are so delicious! I love using gelatin "eggs", I think that really helps the texture + making the butter + honey combo into caramel of sorts first seems to really help too.
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Libby
I'm so happy I found this recipe! It doesn't use almond flour or strange ingredients that I don't have. Pinned it and will definitely be making these with my boys!
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Emily Sunwell-Vidaurri
I'm happy it was here for you Libby 🙂 My family doesn't do well with too many nuts, so I try to avoid them as much as I can. I hope you and your boys enjoy the cookies.
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linda spiker
Such beautiful delicate looking cookies!
Reply
Emily Sunwell-Vidaurri
Thanks Linda!
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Sylvie
Gingerbread cookies are a must for me during the holidays as well!
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Emily Sunwell-Vidaurri
Me too 🙂 I love them!
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Wendi @ H2OBungalow
These look wonderful! I'm finally learning how to cook gluten free so I don't have to miss out on the good stuff and goodies, especially during the holidays! Pinning!
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Emily Sunwell-Vidaurri
Thanks Wendi! Hope you have a wonderful holiday season 🙂
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Marla
Hi Emily,
These gingerbread cookies sound delicious & filled with such healthy ingredients. I love using honey as a sweetener.Thanks for sharing on Real Food Fridays. PinnedReply
Emily Sunwell-Vidaurri
Thanks for the pin Marla!
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Abi
These are beautiful, Emily. I love the simple snowflakes drawn on the round cookies . . . and I like the ingredient list!
Reply
Emily Sunwell-Vidaurri
Thanks so much Abi! 🙂
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Bethany
These cookies are so pretty!
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Emily Sunwell-Vidaurri
Thank you Bethany!
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Gaye @CalmHealthySexy
Hi Emily - These are beautiful cookies. I'm so sorry you didn't get to make them with your Mom. I am really missing my Mom this Christmas. Thanks so much for sharing with the Let's Get Real party.
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Emily Sunwell-Vidaurri
Thank you. My heart goes out to you Gaye, I'm so sorry you lost your mom too.
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Miz Helen
Your Gingerbread Cookies look delicious. .Thanks so much for sharing your post with us at Full Plate Thursday and have a great day.
Come Back Soon!
Miz HelenReply
Emily Sunwell-Vidaurri
Thanks!
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Marie
My son is allergic to both butter and coconut oil. Do you think I could use Spectrum shortening? Or a liquid oil (i.e. grapeseed)?
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Emily Sunwell-Vidaurri
Hi Marie, I can relate, I can't have coconut oil either. I think you best best would probably be the palm shortening, although I have never used it before. I honestly am just not sure about using a liquid oil, if you do, I would use avocado oil since it's tasteless and you'd get the benefit of the healthy fat. I hope that helps some. Happy Holidays to you!
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Beth Ann
Could these be baked using the broil setting on the oven? Or could they be "baked" in a dehydrator?
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Emily Sunwell-Vidaurri
They definitely cannot be baked using broil. I have never tried dehydrating cookies, but I would assume these would not work in the dehydrator also.
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