Gluten-free Peppernuts

There’s something powerful about the traditions we choose for ourselves as adults, the ones that don’t come from obligation or habit, but from a moment where we pause and think, Yes… this feels like home.

A few years ago, I began looking for ways to make Christmas feel more grounded and meaningful. Not bigger, not busier, just more real. I wanted something that brought us together without the pressure of perfection… something small, sensory, and full of warmth.

That’s when a gluten free peppernut recipe entered the picture.

These tiny, spiced cookies have a way of filling a whole house with fragrance… cloves, cardamom, cinnamon, star anise, ginger… the kind of scent that instantly drops you into the present moment. The first time I introduced them to my family, they had so many questions. Why are they so small? Are these cookies for humans? Once they tasted them, though, they understood. These little cookies became a tradition that somehow carried the feeling I’d been searching for: simplicity, connection, memory, and a touch of whimsy.

What I love about peppernuts is how humble they are. No extravagant decorating. No pressure. Just a handful of spices, a warm oven, and a few minutes rolling tiny pieces of dough, something both playful and meditative. Over time, this recipe became part of how we welcomed the season, especially after I adapted it so my brother Tyler could enjoy a gluten-free version that still tastes (and crunches) beautifully.

If you’re exploring ways to bring more presence, sensory comfort, and meaning into your holidays this year, maybe this tiny tradition, the gluten free peppernut recipe, will speak to you too.

Here’s the recipe, just as I make it now—full of spice, story, and a whole lot of heart.

My Gluten Free Peppernut Recipe

2 1/2 cups of rice flour (brown or white)

1 1/2 cups of gluten free flour (Bob’s Red Mill)

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp cardamom

3 tsp star anise

1 tsp ginger

1/2 tsp pepper

1 cup unsalted butter

1 1/4 cups brown sugar

1/2 cup molasses, honey or maple syrup

2 eggs

2 tsp vanilla extract

Instructions

1. Mix together the flours, baking soda, salt, and spices.
2. In a separate bowl, cream the butter and brown sugar. Add the molasses, eggs, and vanilla, and mix well.
3. Add the dry ingredients to the wet ingredients and stir until a dough forms.
4. Divide the dough into two flat discs and refrigerate in containers or Ziploc bags for at least 1 hour.
5. Preheat the oven to 350°F.
6. On a lightly floured gluten-free surface, roll out one disc and shape it into a long, thin “cigar” log.
7. Using a sharp knife, cut the log into small peppernut-sized pieces. Roll them into balls if you wish.
8. Place the pieces on a parchment-lined baking sheet and bake for 10–12 minutes, or until golden.
9. Cool completely. They are light and crispy cookies once cooled. These cookies freeze very well and keep for a long time in a sealed container, especially in a cool place—likely thanks to their dryness and the high amount of antioxidant-rich spices.
   
   Pro-tip: Grind the spices just before adding. This makes the most delicious, out of this world, fresh flavour.
   

P.S. If you’d like more seasonal grounding, I have a Winter Pocket Guide with cozy nature-connection practices. And if December feels like a lot, my Stressless Holiday Series is there too.

Read next: The Choices That Shape Culture: Christmas Traditions