Gluten-Free Pfeffernusse

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened almond milk 1 cup warm water or unsweetened almond milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp light olive oil or melted unsalted butter 3 tbsp light olive oil or melted unsalted butter
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground ginger 0.5 tsp ground ginger
• 0.25 tsp ground cloves 0.25 tsp ground cloves
• 0.25 tsp ground nutmeg 0.25 tsp ground nutmeg
• 1 tbsp molasses 1 tbsp molasses

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Ensure all the dry ingredients are thoroughly combined, creating a fragrant base for your cookies.

2. 2

   In a separate medium bowl, whisk together the warm water or almond milk, room temperature eggs, light olive oil or melted butter, and molasses until well incorporated. This mixture will form the liquid component of your dough.

3. 3

   Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing with a spatula or wooden spoon until a cohesive dough forms. The gluten-free dough will be stickier and softer than traditional dough made with gluten-containing grains; do not overmix.

4. 4

   Lightly flour your hands with a bit of gluten-free flour or use a small cookie scoop to portion the dough. Gently roll the dough into small balls, about 1 inch in diameter, and place them onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Allow the shaped cookies to rest for about 10 minutes at room temperature before baking.

5. 5

   Preheat your oven to 375°F (190°C). Bake the Pfeffernusse for 12-15 minutes, or until they are lightly golden brown on the edges and feel firm to the touch. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before glazing or storing.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.