If you love cookies with a little crunch and a warm, spiced flavor, these gluten-free Pfeffernusse cookies are about to become a new favorite. Lightly crisp on the outside, soft in the center, and coated in powdered sugar, these classic German holiday cookies are simple to make and ready in just 30 minutes. They’re festive, nostalgic, and surprisingly easy to enjoy all year long.
If you love German cookies, you will also want to make a batch of these Gluten-Free Lebkuchen. Nobody will know they are gluten-free!
❤️ Sandi’s Summary
You will love how this recipe came to be. I was at fencing class with my son when I got an urgent text message from Mr. Fearless Dining. It was a photo of a box of regular pfeffernusse cookies and a note, “Please make this gluten free for me soon.” If you are looking for more gluten free cookie recipes, check out all of my gluten-free holiday cookies.
Seeing the box of cookies triggered his memories, and I knew I had to create a gluten free version for him. One bite of this gluten free pfeffernusse cookie, and I think you will be hooked too.
Ingredients Notes and Allergen Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. This helps hold the cookies together.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almon meal will make your cookies grainy. I suggest Anthony’s Almond Flour as it is milled fine, so there is no grit.
- Brown Sugar – Use light or dark brown sugar.
- Butter – Use unsalted butter. To make these cookies dairy-free, use vegan butter.
- Molasses – You can use regular or blackstrap molasses.
Allergen Swaps:
It is easy to make these homemade gluten-free pfeffernusse cookies nut-free and or dairy-free with these substitutions:
- Make them dairy-free using dairy-free butter.
- Make them nut-free by omitting the almond flour and adding 1/3 cup of gluten-free flour blend.
This recipe is for my die-hard gluten free cookie fans. (My kids also just asked me to tell you to try two of their favorites: Gluten-Free Nutella Stuffed Linzer Cookies and these Gluten-Free Russian Tea Cookies.) I also have a lot of great recommendations for my Favorite Cookie Baking Equipment.
A Note From My Kitchen
For those new to Pfeffernusse, it is a popular cookie in Germany, the Netherlands, and Denmark. My husband’s family is from Germany, and his grandmother used to bake homemade pfeffernusse cookies during the holidays. Since going gluten-free, he has missed these cookies.
I tested these cookies using both Bob’s Red Mill 1:1 and King Arthur Measure for Measure, and they worked well with both. If your blend doesn’t contain xanthan or guar gum, be sure to add it so the cookies hold together. You can skip the almond flour and use more GF flour for a nut-free version, just see my FAQ notes below.
How to Make Gluten-Free Pfeffernusse (Step-By-Step)
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: Combine all of the dry ingredients in a bowl. Use a whisk to blend them thoroughly.
This post may contain affiliate links. Please read our Disclosure Policy.
Step 2: Whisk together the wet ingredients in a separate bowl. Next, pour the wet ingredients into the dry ingredients and mix well.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cookie batter is too runny, add more flour; if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: Use a
Step 4: Bake the cookies at 350º F for 8-9 minutes. You don’t want to over-bake them and have them get too hard. Removed the cookies from the oven onto a cooling rack
Step 5: Once the cookies are baked and cooled, roll them in powdered sugar.
Want to see more gluten free cookie recipes? Click here to see all cookie recipes on this site.
Frequently Asked Questions:
You can make them dairy-free by using palm shortening or coconut oil. It will change the texture slightly, but the flavor remains great!
I store my almond flour in the refrigerator to prevent it from going rancid. This cold makes the almond flour bunch up a bit sometimes.
You can easily make these pfeffernusse cookies nut-free by omitting the almond flour and adding 1/3 cup of gluten-free flour blend.
These cookies should keep fresh up to 4 days. You can also freeze them easily in a freezer-safe zip-style freezer bag. Freeze them flat in the bag so they hold their shape.
If you want to create a delicious German dinner to enjoy before you eat these cookies, check out my Gluten-Free Schnitzel recipe! This recipe also includes a recipe for German potato salad that is delicious with the schnitzel!
More Gluten-Free Cookie Recipes To Try!
I am so excited for this holiday season. The holidays are an excuse to make cookies more often! If you want more European cookie recipes, you may want to pick up a copy of my Gluten-Free Cookies From Around The World digital cookbook.
Love This Recipe?
💬 If you made these gluten-free Pfeffernusse cookies, I’d love to hear how they turned out! Let me know which flour blend or butter substitute you used, or who in your family loved them most. Your feedback helps other readers (and helps me keep sharing gluten-free recipes that work!). ⭐⭐⭐⭐⭐
Gluten-Free Pfeffernusse Cookies (German Holiday Favorite)
Equipment
- Cookie sheet
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ¾ cup almond flour * see note
- ¾ teaspoon ground cinnamon
- ½ teaspoon all spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ cup unsalted butter
- ¾ cup brown sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
- powdered sugar for dusting after the cookies have cooled
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350º F. I recommend using the bake setting rather than the convection bake. The bake setting will bake the cookies more evenly.
- Combine the flour, almond flour, brown sugar, cinnamon, allspice, nutmeg, cloves, baking soda, and a pinch of salt in a large mixing bowl. Whisk to blend.
- In a smaller bowl, add the partially melted butter, molasses, egg, and vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix into a soft cookie dough.
- Optional, but recommended: Wrap the dough in plastic wrap and chill the cookie dough for 15-20 minutes. This allows the rice flour in the blend to soften, eliminating any grit.
- Line a cookie sheet with parchment paper. Use a cookie scoop to drop dough balls onto the parchment paper.
- Bake the cookies for 9-10 minutes. Remove the cookies from the oven and move them to a cooling rack.
- Allow to cool fully.
- Drop each cookie into powdered sugar and toss to coat.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Other blends will work, but you may need to make adjustments. If your dough is too dry, add more melted butter. If your dough is too wet, add more flour.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will result in grainy cookies.
- Allow your cookies to cool completely before rolling them in powdered sugar.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer. Freeze the cooled cookies in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
This recipe is amazing!
Thank you so much for your compliment. I am so glad you loved these cookies!
I’m am SOOOOO happy to see this recipe! My Grandmother made these every Christmas in the 50s. (regular flour of course). I’ve missed them all these years. I can’t wait to make them. Thank you so much for posting!😋
You made my day. I hope you enjoy them. I am not sure which flour blend you plan to use…they are all so different due to having different grain to starch ratios. (It also affects the moisture of the dough.) My rule of thumb is if the dough seems dry, add more liquid and if the dough is too wet, add more flour.
These are 5 star if you add appropriate amounts of spice and anise oil or extract. Need about twice as much spices as listed, especially the cinnamon and white pepper. Also definitely needs 3/4 of a teaspoon of anise extract. Without these additions they are bland and not the traditional flavor, you want to have a little bit of white pepper heat in your throat after eating them.
I am glad you were able to add more spices to make these cookies. Everyone has different spice limits so it is nice to be able to customize it.
I make these for the first time. The flavor is great but they spread out and not look like yours. I even chilled the dough before baking. Should add more flour or almond flour
Hi Rozanne, Which gluten free flour blend did you use? Every blend has a different grain to starch ratio, which affects the moisture level. If the batter seems wet, you will want to add a little more flour.
We made these for the last 4 years. My girlfriend is German and allergic to gluten. This recipe is wonderful! The only “adjustment we made was we added a little bit of 1/4 tsp. of Anise (because my girlfiend is German and remembered that was in her Oma’s recipe), and we iced half and covered the other half in powdered sugar. I remember them iced as a kid and she knows her Oma covered them in powdered sugar. Both ways are wonderful.
I am so glad you enjoyed the recipe. I love the idea of adding anise. I will have to try that sometime! Thank you!
Good recipe, but it’s not peppernuts (pfeffernussen) without pepper. I added 1/2 a teaspoon black pepper.
I am glad you were able to add the pepper. My kids would mutiny if I included it, but I should add a note for folks that they can add it in. Thank you!
Must be fate. I make my mother’s revioe every year for my hubby and brother. There is do much love in my kitchen and mother is smiling down from heaven when.I make them and carry on her tradition.. now I can enjoy them Gf with this recipe. Bi will add anise extract which mother did. Thanks for sharing. I follow your recipes
I am so glad you found my recipe! I love your idea of adding the anise extract. Thank you!
Where’s the pepper??? Pfeffernusse has pepper in it!!
It is funny you mention it. This was a German family recipe and it doesn’t have pepper…but maybe someone didn’t like pepper years ago in our family and they omitted it?
Great recipe base. I would highly recommend 25% more spices but that’s my preference and maybe not others.
I am so glad you enjoyed the cookies CZ! Thank you for coming back to let me know.
These are excellent! I have been missing Pfeffernüsse since I had to give up gluten several years ago. This recipe was so easy to make and they taste delicious. Thanks!
I am so glad you enjoyed the recipe. This is one I converted to gf. It used to be in my husband’s family for years.
Thank you for a delicious gluten free pfeffernusse cookie recipe. The whole family enjoyed them. I will definitely make these again!
I am really glad you loved them Elizabeth :-).
Can I use AP flour?
Thank you
Hi Rosa, I have never used AP flour so I am not sure how to advise on your question. Sandi
What can I substitute the egg for? Thanks!
Hi Su, I have never made these without egg. You could try an egg replacer. Let me know how it goes.
I just made a batch, and they turned out great! I’m at altitude, so I used a scant 1/2 tsp of baking soda, amped up the spices, and they’re delicious.
I am so glad you liked these Aviva. I appreciate your coming back to let me know 🙂
Have you ever frozen these? Do you think they would be ok to freeze? Thanks!
Hi Ang. They freeze really well, but hold off on the powdered sugar until you thaw them out. Otherwise the sugar gets odd when it defrosts. Thank you so much!
Thanks! I was thinking the powdered sugar wouldn’t do well. They turned out SO good! Love all the spices in every bite! My kiddos enjoyed them too. We will be freezing the rest for the big Christmas with my family!I did put the butter in when it wasn’t entirely melted. The wet ingredients ended up too cold and separated but I popped it in the microwave for 30 seconds and all was good! Thanks for this awesome recipe!
I am so glad your family liked them Ang. You made my day 🙂
I’ve never been able to try these cookies because I haven’t seen a GF version. It’s so perfect that you have one! My niece is GF too and I’m sure she’ll love these for the holidays 🙂
Awesome Katie, I hope she likes them 🙂
Hi, Thanks for this wonderful recipe. My son takes a german language class that has a student and a teacher that can not have gluten.. Every week parents bring snacks. Last week someone brought really delicious chocolate chip cookies but the two could not have any. I felt so bad. I found this recipe to make especially for them AND THEY BOTH LOVED IT!!! I loved the recipe so much I made a regular flour batch just for my family and it was still amazing.
Hi Marilyn, I am so glad you and your son made these for the class! Your story made my day 🙂 I can’t tell you how often it is my kids who can’t eat something brought for the class. Thank you!!
My mother used to make this cookie every Christmas, I have tried to make her version gf with no luck. What did base ypur version on…a recipe that you used to make and just substituted the flour??? I make mom’s every year for my brother and my husband and it kills me not to be able to eat tehm.
Hi Sand, my father in law is German and I sort of modified a recipe he had. I think you will like this gluten free version very much 🙂
Good Morning Sandi,
Thank you so much for sharing your lovely recipe. Aimee noted that she is allergic to almonds – this is an allergy we have in common. Thus, when making these cookies, I omitted the almond flour and only used a GF flour (the brand name = GF Jules – at gfjules.com) as per the recipe and only added 1/8 cup of extra flour to the recipe. One note, they took a few minutes longer to cook than noted in the recipe – not sure of the chemistry or maybe was just my oven. These cookies came out beautifully and were incredibly tasty – just the right amount of spice which isn’t overwhelming. A nice moist cookie that isn’t hard and crumbly like a gingerbread cookie can be.
Again, many thanks for sharing so many wonderful recipes. Your site is a treasure trove of yummy stuff! Going to try the chocolate mint crinkles later today. 🙂
Wow Janette, Thank you so much for letting us know how you modified this recipe to remove the almond. This will help a lot of readers 🙂 Have a wonderful holiday. Sandi
Hi. I am allergic to almonds, what other flour would you recommend? Thank you so very much.
Hi Aimee, Almond flour doesn’t absorb much liquid, so feel free to use more gluten free flour blend but maybe try 1/4 cup of the flour blend first. If it is pretty runny, add a little more to get a good ratio. Thanks for writing. If you do come up with a good % regular flour to substitute, please come back and let us know because it would help a lot of readers 🙂
Beautiful! I have homemade macadamia flour in the fridge right now, and think it’d add a special richness to these. Thanks!