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There’s something truly magical about the scent of gingerbread wafting through the house—it’s the smell of holidays, cozy afternoons, and happy kitchens. But if you’ve ever wanted that same warm, spicy experience with a slightly heartier, nuttier twist, you’re in the right place. These oat flour gingerbread men are my go-to for a cookie that feels both nostalgic and new. They’re soft, but not cakey… chewy, but not dense… and they hold their shape beautifully without any fuss. Honestly, the oat flour gives them this wonderful texture that regular all-purpose just can’t match—it’s like a cozy hug in cookie form. And the best part? They’re surprisingly simple to make, even if you’re new to rolling and cutting dough. So preheat that oven, because we’re about to fill your kitchen with the most incredible aroma.

Recipe Overview

Why You’ll Love This Oat Flour Gingerbread Men

They’re wonderfully soft and chewy. The oat flour creates a tender, slightly dense crumb that melts in your mouth, with just the right amount of give when you bite into one.
The flavor is deep and warmly spiced. We’re using a generous blend of ginger, cinnamon, and a hint of cloves for that classic, nostalgic taste that really fills your senses.
They hold their shape perfectly. No spreading or misshapen cookies here! The dough is firm enough to roll and cut cleanly, so your gingerbread men come out looking just as cute as you imagined.
They’re a fantastic gluten-free option. Since we’re using oat flour as the base, these are naturally gluten-free—just make sure your oats are certified GF if that’s a concern for you.

Ingredients & Tools

210 g oat flour (about 1 ¾ cups, but weighing is best for accuracy)
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp fine sea salt
85 g unsalted butter, softened (about 6 tbsp)
100 g dark brown sugar (about ½ cup, packed)
1 large egg, at room temperature
60 ml molasses (about ¼ cup)
1 tsp pure vanilla extract

Tools: Mixing bowls, electric hand mixer or stand mixer, rolling pin, gingerbread man cookie cutter (about 3-inch size), parchment paper, baking sheets

Using dark brown sugar instead of light gives a deeper caramel note that pairs beautifully with the molasses, and room temperature ingredients really help the dough come together smoothly—it makes all the difference.

Nutrition (per serving)

Calories: 98 kcal
Protein: 1.5 g
Fat: 4 g
Carbohydrates: 14 g
Fiber: 1 g

Serves: 24 cookies | Prep Time: 25 minutes | Cook Time: 8–10 minutes | Total Time: 45 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

Don’t skip the chilling step. This dough really needs at least an hour in the fridge—it firms up the butter and hydrates the oat flour, which prevents spreading and makes rolling so much easier.
Measure your oat flour by weight if possible. Oat flour can be packed down differently in a cup, so for the best texture, a kitchen scale is your best friend here. If you don’t have one, fluff the flour with a spoon before gently spooning it into the measuring cup.
Use robust, dark molasses. Light molasses will work, but dark molasses gives that intense, almost bitter-sweet depth that defines a proper gingerbread. It’s worth seeking out for the authentic flavor.
Let your butter soften properly. You want it cool but pliable—not melted or greasy. Press your finger into it; it should leave an indent but not sink right through. This helps create the perfect cookie texture.

How to Make Oat Flour Gingerbread Men

Step 1: In a medium bowl, whisk together the oat flour, baking soda, ginger, cinnamon, cloves, and salt. You’ll notice how fragrant it is already—that’s the spice magic starting! Whisking ensures the leavening and spices are evenly distributed, which means every bite will be perfectly spiced.

Step 2: In a separate, larger bowl, use an electric mixer to cream the softened butter and dark brown sugar together on medium speed for about 2–3 minutes. The mixture should look pale and fluffy, and you’ll notice the sugar granules have mostly dissolved into the butter. This step is key for creating a soft, tender cookie.

Step 3: Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium until everything is fully incorporated and the mixture looks smooth and slightly glossy. Scrape down the sides of the bowl with a spatula to make sure no hidden pockets of butter are lurking.

Step 4: With the mixer on low speed, gradually add the dry ingredients to the wet. Mix just until the flour disappears and a soft, slightly sticky dough forms. Don’t overmix here—once you no longer see dry streaks of flour, you’re done. The dough will be quite soft and a bit tacky, which is normal.

Step 5: Divide the dough in half and shape each portion into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling is non-negotiable—it makes the dough firm enough to roll without sticking terribly.

Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit at room temperature for 5–10 minutes—just enough to take the extreme chill off so it doesn’t crack when rolling.

Step 7: On a lightly floured surface (using a little extra oat flour to prevent sticking), roll the dough to about ¼-inch thickness. Try to roll evenly so all your cookies bake at the same rate. Use your gingerbread man cutter to stamp out shapes, pressing firmly.

Step 8: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. They don’t spread much, but they still need a little breathing room. Re-roll the scraps and continue cutting until all the dough is used.

Step 9: Bake for 8–10 minutes. The cookies are done when the edges look set and the centers appear slightly puffed but still soft. They’ll firm up as they cool, so don’t overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

Complementary Dishes

A warm mug of homemade chai tea — The cardamom and black pepper notes in chai echo the warm spices in the cookies, creating a beautifully cozy pairing.
A sharp, tangy cheese board with apples and walnuts — The saltiness and fat from the cheese cut through the sweetness of the gingerbread, while the apples add a fresh, crisp contrast.
A simple vanilla bean whipped cream — For a truly indulgent treat, dip these cookies into a light, airy cloud of whipped cream—the vanilla enhances all the spices.

Drinks

Hot spiced apple cider — The fruity, cinnamon-laced warmth of the cider makes the ginger and molasses in the cookies taste even deeper and more complex.
A cold glass of milk — It’s a classic for a reason—the creaminess balances the spice and makes each bite feel comforting and familiar.
Rich, dark hot chocolate — The bitterness of the cocoa is a fantastic counterpoint to the sweet, spiced cookie, creating a decadent winter pairing.

Something Sweet

Soft vanilla bean ice cream — Sandwich a scoop between two gingerbread men for an epic ice cream sandwich—the warm spice and cool cream are a match made in heaven.
Dark chocolate-dipped orange segments — The bright citrus and bitter chocolate provide a refreshing, sophisticated contrast to the earthy, spiced cookies.
Simple cinnamon-dusted poached pears — The soft, wine-poached fruit feels elegant and light next to the hearty, chewy texture of the gingerbread.

Top Mistakes to Avoid

Mistake: Using melted butter. If your butter is liquid, the dough will be greasy and spread way too much in the oven, resulting in flat, crispy cookies instead of soft, chewy ones.
Mistake: Skipping the chill time. I’ve rushed this before too, and trust me—warm dough is a nightmare to roll and will spread into puddles. The chill is what gives you those clean, defined edges.
Mistake> Overbaking. These cookies continue to firm up as they cool. If you wait for them to look fully set in the oven, they’ll be hard and dry once cooled. Take them out when the centers still look a little soft.
Mistake: Rolling the dough too thin or too thick. A ¼-inch thickness is the sweet spot. Thinner, and they can become brittle; thicker, and they might stay too cakey in the middle.

Expert Tips

Tip: Make your own oat flour in a pinch. If you can’t find pre-made oat flour, just blend rolled oats in a high-speed blender or food processor until they form a fine powder. Sift it to remove any larger bits for the smoothest texture.
Tip: Use the parchment paper to help transfer cookies. After rolling and cutting, sometimes the cookies can be delicate. Slip a flat spatula or even a bench scraper underneath to lift them without stretching or breaking.
Tip: Re-roll scraps only once. Each time you re-roll the dough, it gets a bit tougher. For the most tender cookies, try to cut as many shapes as possible from the first roll, and combine scraps gently for the final batch.
Tip: Decorate after cooling completely. If you’re planning to use royal icing or other decorations, let the cookies cool fully first. Otherwise, the icing can melt or slide right off the warm surface.

FAQs

Can I make these cookies ahead of time?
Absolutely! The dough discs can be wrapped and refrigerated for up to 2 days before baking, or even frozen for up to 3 months—just thaw in the fridge overnight before rolling. Baked cookies, once completely cooled, store beautifully in an airtight container at room temperature for about 5 days. They also freeze well after baking; layer them between parchment paper in a freezer-safe container for up to 2 months.

My dough is too sticky to roll—what should I do?
If the dough is sticking to your rolling pin or surface, it might need a bit more chilling time. Pop it back in the fridge for another 20-30 minutes. You can also try rolling it between two sheets of parchment paper, which minimizes the need for extra flour and prevents sticking. A light dusting of oat flour on your surface and pin can help too, but don’t overdo it or the cookies can become dry.

Can I substitute the molasses with something else?
You can use maple syrup or honey, but the flavor and texture will be different. Molasses provides that distinct gingerbread taste and a chewy density. Maple syrup will make a lighter, cake-like cookie with a milder flavor, while honey will add its own floral notes. The cookies might also spread a bit more with these liquid sweeteners, so you may need a slightly longer chill time.

Why did my cookies spread too much?
This usually happens if the butter was too soft or melted, if the dough wasn’t chilled long enough, or if your baking soda is old. Check your baking soda’s freshness by adding a pinch to vinegar—if it doesn’t bubble vigorously, it’s time for a new box. Also, make sure your oven is fully preheated before baking, as a too-cool oven can cause spreading.

Can I make these without an electric mixer?
You can definitely mix these by hand! It will take a bit more elbow grease, but it’s totally doable. Make sure your butter is properly softened, and use a sturdy wooden spoon or spatula to cream it with the sugar until well combined. Then mix in the wet ingredients thoroughly before gradually stirring in the dry ingredients. The dough might be a little tougher to bring together, but it will work.

Oat Flour Gingerbread Men

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, dessert

Servings 24

Total Time 45 minutes

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Bake soft, chewy Oat Flour Gingerbread Men with this easy gluten-free recipe. Perfect for holiday baking and festive fun. Get the recipe now!

Ingredients

For the Ingredients

210 g oat flour (about 1 ¾ cups, but weighing is best for accuracy)
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
0.25 tsp ground cloves
0.25 tsp fine sea salt
85 g unsalted butter, softened (about 6 tbsp)
100 g dark brown sugar (about ½ cup, packed)
1 large egg, at room temperature
60 ml molasses (about ¼ cup)
1 tsp pure vanilla extract

Instructions

01
In a medium bowl, whisk together the oat flour, baking soda, ginger, cinnamon, cloves, and salt.
02
In a separate, larger bowl, use an electric mixer to cream the softened butter and dark brown sugar together on medium speed for about 2–3 minutes.
03
Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium until everything is fully incorporated and the mixture looks smooth and slightly glossy.
04
With the mixer on low speed, gradually add the dry ingredients to the wet. Mix just until the flour disappears and a soft, slightly sticky dough forms.
05
Divide the dough in half and shape each portion into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
06
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take one disc of dough from the fridge and let it sit at room temperature for 5–10 minutes.
07
On a lightly floured surface (using a little extra oat flour to prevent sticking), roll the dough to about ¼-inch thickness. Use your gingerbread man cutter to stamp out shapes, pressing firmly.
08
Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll the scraps and continue cutting until all the dough is used.
09
Bake for 8–10 minutes. The cookies are done when the edges look set and the centers appear slightly puffed but still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.