Gluten-free Pepparkakor Swedish Gingerbread Biscuits/Cookies



Pepparkakor are Swedish ginger-snap biscuits and are enjoyed throughout the year, but especially popular during the festive season when they are cut into cute shapes, often piped with icing and can even be hung up as Christmas tree decorations.  They are far superior in flavour than the average gingerbread cookie!

These spiced biscuits are thin and crispy filled with the warming spices from ginger, cinnamon, cardamom, cloves and black pepper. They are refined sugar free, dairy free and GLUTEN-FREE!  

This recipe makes a big batch and what's even more great is that they last for weeks, keeping that great 'snap' we all love.

Little trick: If you turn the gingerbread man upside down, you can make a reindeer! Cute right?!




10 Minutes


12-17 Minutes


For the cookies:

  • 250g buckwheat flour

  • 50g brown teff flour

  • 50g ground almonds

  • 75g tapioca flour/ starch

  • 1 Tbsp ground ginger

  • 2 tsp ground cinnamon

  • 1 tsp ground cardamom

  • ¼ tsp ground cloves

  • ⅛ tsp ground pepper

  • 1 tsp baking soda

  • ½ tsp sea salt

  • 150g unsalted butter (or coconut oil) room temperature 

  • 100g coconut sugar

  • 50g soft brown sugar

  • 175g pure molasses

  • 1 tsp vanilla extract/paste/powder

  • 1 large egg, (organic) room temperature

  • 50-100g dark chocolate, melted, for decorating (optional)

For the piped icing:

  • 250g royal icing sugar

  • 1 tsp lemon juice

  • 1 tsp water, and extra if needed

  • Gel food colouring


For the cookies:

  1. In a large mixing bowl, add all flours, spices, baking soda and salt and mix well.

  2. Using a stand mixer with paddle attachment, beat the butter (or coconut oil), coconut sugar and brown sugar until thoroughly combined.

  3. To the butter, add the molasses and vanilla, egg and continue to mix. 

  4. Add in the dry mixture and mix until a ball of dough forms.

  5. Shape into a disc, wrap and refrigerate for an hour or so or until firm.

  6. Preheat the oven to 175°C and prepare a few baking trays with baking paper. You may need to bake in batches.

  7. When ready, divide the dough into 4 pieces and place in the centre of a piece of baking paper. Dust with buckwheat flour and cover with another piece of baking paper and roll out evenly to approx 4mm thickness. 

  8. Using your cookie cutties, cut out desired shapes and place on the baking tray.

  9. Bake for 12-17 minutes or until browned and crisp. The cookies may be soft when removed from the oven, but after cooling they should be totally crisp. If they are soft after they have cooled, it's totally fine to put them back in the oven for a few more minutes. 

  10. Leave the cookies to cool for 5 minutes on the baking tray and then transfer to a wire rack to cool completely.

  11. Ready to eat as is or decorate with royal icing or dark chocolate.

For the piped icing:

  1. Sift the icing sugar into a mixing bowl (or stand mixer) and add the lemon juice and water then whisk on a low speed until you have a smooth consistency. It should be thick but spreadable. If it's dry or crumbly, add 1 teaspoon of water at a time. If it's too runny, just sift in some extra icing powder.

  2. Transfer to a piping bag and decorate your cookies or gingerbread house.


  • These cookies keep very well in an air tight container for 2-3 weeks.

  • Any left over icing can be frozen for up to 2 months. 



Buckwheat flour - is rich in fibre and nutrients and contains antioxidants that help the body fight inflammation. (Source)

Brown teff flour - is naturally gluten-free, high in dietary fibre, rich in iron and has a lower glycemic index than wheat products. Teff is particularly high in lysine, an amino acid which is essential for the production of proteins, hormones, enzymes, collagen, and elastin, lysine also supports calcium absorption, energy production, and immune function. (Source)

Almonds - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)

Ginger - high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. (Source)

Ceylon (True) Cinnamon - is loaded with powerful antioxidants and anti-inflammatory properties.  (Source)

Cardamom - contains phytochemicals that have anti-inflammatory, antibacterial properties and traditionally used to help boost digestive health and treat gastrointestinal issues. (Source)

Cloves - are best known as a sweet and aromatic spice which are rich in antioxidants and a source of manganese. (Source)

Black pepper - is rich in a plant compound called piperine, which is said to have potent antioxidant properties and may help prevent or delay the damaging effects of free radicals. (Source)

Coconut sugar - brings a lovely caramel flavour with a lower GI. (Source)

Pure molasses - contains a load of amazing vitamins and minerals, including iron, manganese, copper, calcium and potassium. (Source)

Eggs (organic) - eggs provide great source of protein and nutrients.  (Source)


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  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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