Allergy-safe Gingerbread Men

We make these every year for Christmas.  The dough recipe can also be used for a gingerbread house.  I found this recipe from Isa Chandra online many years ago and it is my go-to for Gingerbread.  So delicious!   The original post had some pretty cute decorated “gingerbread punks”  – adorable!  You can check it out here.


  • 1/3 cup vegetable oil
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1/4 cup milk or milk-alternative for dairy-free* (*I use rice milk but you can also use coconut, soy or other favourite safe alternative milk).
  • 2 cups allergy-safe flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger


  1. In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and “milk”. The molasses and “milk” won’t really blend with the oil but that’s ok.
  2. Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed.
  3. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
  4. Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
  5. On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking.
  6. Bake for 8 minutes.
  7. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Catch ’em while you can!

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