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Allergy Safe Recipes

Old-Fashioned Gingerbread Cookies

Gingerbread manFree of: All top allergens, except wheat.


  • 1 cup (250 mL) vegetable shortening or milk-free margarine
  • 2 cups (475 mL) molasses
  • 1⁄2 cup (125 mL) warm water
  • 7 cups (1645 mL) all-purpose flour
  • 1⁄3 cup (80 mL) brown sugar
  • 1 tbsp (15 mL) baking powder
  • 1 tbsp (15 mL) ground ginger
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt


  1. Melt the shortening or margarine in a small saucepan or microwave. Let cool.
  2. In a large bowl, mix the cooled shortening or margarine with the molasses and water.
  3. Add the dry ingredients, stirring well until a dough is formed. Wrap the dough in plastic and chill in the refrigerator for 20 to 30 minutes.
  4. Preheat oven to 350°F. Remove dough from fridge and roll out on a floured surface to 1⁄4-inch thick. Use cookie cutters to cut into desired shapes.
  5. Place gingerbread on a non-stick cookie sheet 2 inches apart. Bake for 12 to 14 minutes.
  6. Remove, let cool and decorate with homemade icing and allergy-free candies

Recipe by Simon Clarke
First published in Allergic Living magazine.

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Allergic Living acknowledges the assistance of the OMDC Magazine Fund, an initative of the Ontario Media Development Cooperation.