clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Gingerbread Cookie Christmas Wreath

  • Author: Stacey Clare
  • Total Time: 25 minutes


My little guy is off eggs, dairy and gluten whilst I help treat him naturally for eczema.. These dietary changes I've done have been working a treat and wherever I can (even over Christmas), I try and cook around them. But I didn't want him missing out on a yummy edible, cookie Christmas wreath. So I used this egg-free, dairy-free, gluten-free cookie recipe from Mummy Made.It and added some of my own gingerbread spices. I often make this recipe in to small tiny teddies for the babes’ lunchboxes – they store a dream in the freezer. After adding some gingerbread spices, I cut them in to big gingerbread men and then made them in to this edible cookie Christmas wreath. It may look a little tricky, but trust me, it's really-really easy! The secret is in the overlapping the alternate arms and legs of the cookies and letting them bake so they're really-really crunchy. Be sure to check out the video recipe of how I make the Christmas cookie wreath so you can make one like a pro too.


  • ½ cup soft (not melted) coconut oil
  • ½ cup rice malt syrup (or maple / honey)
  • 2/3 cup + 1 tbsp coconut flour
  • 1 cup + 2 tbsp arrowroot or tapioca flour


  • 1 tsp vanilla powder, essence or syrup
  • 1 tsp ground ginger
  • 1 tsp all spice
  • ½ tsp cinnamon
  • Dash salt


  1. Pop all the ingredients into your blender and pulse until the dough comes together. You may want to scrape down the sides to make sure it does. Then, roll it out flat between 2 sheets of parchment paper until it’s about 1cm thick. Pop it in the fridge to chill for half an hour.
  2. Preheat your oven to 180°C. Grab your 7cm (ish) gingerbread cookie cutter and cut 12 cookies, re-rolling the dough if necessary.
  3. Now, lay a piece of parchment paper on a tray and start laying the gingerbread on the sheet with alternate legs and hands overlapping until you complete the circle wreath. Pop them in the oven to cook for 15 minutes or until they’re nice and brown. I'll often turn my half-way to make sure there's even browning, but not every oven requires you to do that.
  4. Before popping the ribbon on, allow the cookies to cool completely. Then thread the ribbon through them, make sure it's 'snug' but not too tight, so they hang easily. Having a look at the video of how I do it will help.


  • Prep Time: 10
  • Cook Time: 15


  • Serving Size: 12
  • Calories: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Protein: 0
  • Cholesterol: 0