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Mesquite Spice Cookies

These light, crunchy cookies use mesquite flour as a spice. Ground from the pod, mesquite flour is high in fiber with a unique and slightly sweet flavor. It tastes a bit like cinnamon (but more mellow) with hints of toffee and chocolate. Of course, mesquite is great for baking and the flour can be used to flavor baked goods, just like you’d use cinnamon. A tablespoon of mesquite added to hot cocoa is one of my favorite things.

Like gingerbread‘s soft spoken brother, these boys are suitable for any occasion. Roll and cut cookies into whatever shape you like. Perfect way to spice up holiday baking.

Mesquite Spice Cookies

8 minutes

50 very small cookies

Gluten free cookies that are gently spiced with mesquite and cinnamon.


  • 1 2/3 cups gluten free flour
  • 2 tablespoons mesquite flour
  • 1 1/2 teaspoons guar gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup chilled butter or shortening
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 2 teaspoons pure vanilla extract


Preheat oven to 350 degrees.

In a medium bowl. combine: gf flour, mesquite, guar, cinnamon, cream of tartar, baking soda, salt, ginger, and nutmeg.

Cut in chilled butter or shortening.

In a separate cup, combine: egg, sugar, molasses, and vanilla. Add to flour mixture and blend thoroughly.

Gather dough into a ball, wrap, and refrigerate for only a few minutes until slightly chilled.

Roll dough out between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Use a spatula to transfer cut outs to a parchment lined cookie sheet. Gather scraps of cookie dough into a ball and re-roll. No gluten means no worries about overworking the dough.

Optional but always nice - brush unbaked cookies with water before sprinkling with sugar.

Bake promptly or store dough frozen for later use. Bake time will vary, depending on size and thickness of dough.

Small (one inch) gingerbread boys bake for 8 minutes.


If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to parchment paper. The fridge is your friend.

Roll cookie dough out and place on a cookie sheet before freezing for later use.This is much easier than working with a blob of frozen cookie dough.

A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.

Making a gingerbread house? Use this gluten free recipe.


Mesquite flour

Ready for more baking? Find mint crinkles + 10 favorite holiday cookie recipes here.


  1. Linda
    I have often wondered why no one tried mesquite and gingerbread/spice cookies together. This is so great and is such a natural. Havent you done similar things??? It is lunch time and I only wish you could “beam me up” a few. I can hardly wait. Congratulations


    • Thanks, Peter. I can’t remember if I’ve done something similar. It might be the mini gingerbread boy cookie cutter that I use all the time.

      • Thanks Linda
        Am I correct that these are not what you would call a typical gingerbread recipe? Have you ever tried mesquite in what might be termed a “traditional gingerbread recipe?

        I need to make these, they look so wonderful


        • Correct, Peter. This isn’t a typical gingerbread recipe. Much less molasses, ginger, etc. It’s for people who don’t like the strong flavor of a regular gingerbread cookie, like me. Mesquite flour would be super delicious in any gingerbread recipe though.

          • Linda

            Molasses cookies- I have not thought of those for ages. My mother used to make them for me. Do people still make molasses cookies. And what is the spice in gingerbread cookies- it isnt ginger is it? I agree mesquite overpowers simple sugar cookies and probably would be very interesting in this context but I would not know where to start


          • Traditional gingerbread has a ton of ginger. And molasses. Here’s a gingerbread cookie recipe from the queen of cookies, Rose Levy Beranbaum. If you don’t need to be gluten free, use that recipe. But change the ap flour to 2.5 cups and add 1/2 cup mesquite flour. For a milder flavor, 2.75 cups ap flour, 1/4 cup mesquite flour.

  2. Linda, these cookies are adorable and sound wonderful! I’ve never tried mesquite flour, but then again I’ve ever heard it described quit that way before. With those characteristics, I’m not sure why it’s not in everyone’s pantry! 😉

    Happy weekend!


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