gluten free pepparkakor

Oh how I love winter! Thick knitted sweaters, hot tea, warm chocolate, snow, candles and beautiful mittens.
But what would be a swedish winter without pepparkakor. Pepparkakor are nothing more than a swedish version of gingerbread. If I compare them to german gingerbread, these ones are thin and crunchy. I'm a real fan of spices like cinnamon, ginger, cloves and cardamon. In ayurvedic medicine they do not just help by digesting problems, they all also make our hearts warm and bring down our temper.

I over worked my old pepparkakor recipe and made now a traditional pepparkakor recipe, but gluten free and refined sugar free. Yes I couldn't resist in decorating them with normal icing, so if you want a healthier version that is really refined sugar free you also can decorate them with raw chocolate.

gluten free flour mix for 600gr
  • 220 gr buckwheat
  • 200 gr almond flour
  • 90 gr potato starch
  • 90 gr rice flour ( I used brown and it worked perfect)
Mix everything in a bowl and fill in a food container for storing.

  • 2 1/2 dl coconut sugar
  • 1/2 dl agave sirup or date sirup
  • 3/4 dl water
  • 150 gr vegan butter 
  • 2 tablespoons cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons cloves
  • 1,5 teaspoons cardamon
  • 1 1/2 teaspoons backing powder
  • 10 1/2 dl of the glutenfree flour mix ( for a non glutenfree version use 7 dl spelt flour and 2 tbsp soy flour )

Mix water, coconut sugar and agave sirup in a pot and heat it up. Cook it until the sugar is dissolved.  Let it cool down a bit and then add the vegan butter. Let it melt.
Let the mix cool down and then add the spices, baking powder and the flour.I love a strong spicy taste, if you prefere less then add just half of the spices.
Knead until it's a nice slightly sticky dough. Wrap it in plastic wrap and give it at least for 12 hours into the fridge.
Then flatten it and cut into shapes. Place the cookies on a prepared backing sheet and bake them for about 5 minutes on 200 degrees ( celcius).

  • 2 dl confectioner's sugar
  • 2 taplespoons oatcream
  • a pinch of vanilla powder
Mix it in a bowl. I should be thick and runny ( but not too runny, the ornaments should stay in shape). If it's too runny add more sugar. Decorate the cookies.


  1. Loveliest cookies (I think)! :) I liked your blog, happy new year! :)

  2. How many cookies does this recipe make? Just wondering! It looks delicious :-)


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