Fill your home with the aroma of Gluten free vegan gingerbread cookies. These are soft and chewy with the perfect amount of spice. They are made with simple ingredients and are ready in just over 30 minutes
Gluten-free vegan baking can be a lot of fun when the results are right and these gingerbread cookies are just that.
The aroma of baking these gluten-free gingerbread cookies makes me so happy. Sneaking in a cookie or two fresh from the oven makes me even happier, and playing around with vegan royal icing to decorate the gingerbread men makes me feel like a kid again.
The taste of these cookies has the right amount of ginger pepperiness and sweetness.
The texture is spot on for a gluten-free cookie, it's chewy and soft. Just the way I like them with a nice cup of herbal tea.
😋Why you’ll love this recipe
- Only one bowl needed and minimal ingredients
- Not only are these gingerbread cookies gluten free and vegan, they are also nut free, corn free and soy free
- Very easy to make, ready in just over 30 minutes (unless decorating)
✔️What You’ll Need
🥘 Ingredients Notes
Gluten-free plain flour is needed. It’s easiest to use an already prepared blend. I have baked with a couple of varieties and the difference is only slight. Use your preferred brand, I like to use Orgran* or Bob Mills*.
Ginger powder is the key flavour that can easily be found online or at your local supermarket in the spice section. You can also use ginger powder in these vegan ginger cookies.
Cinnamon and allspice powder complement ginger well.
Coconut oil should be melted into liquid, it is easiest to work with it this way for this recipe. Coconut oil adds moisture to these gluten-free vegan gingerbread cookies.
Treacle has a great thick and sticky consistency to assist with moisture in this cookie, it also adds sweetness. Treacle is also known as blackstrap molasses*.
Aquafaba is bean brine found in canned chickpeas for example. This is thicker than water and acts as a binding ingredient. Here’s more information about aquafaba.
🔪 Step by step guide
Here's how to make gluten-free vegan gingerbread cookies
Step 1 - In a mixing bowl sift gluten-free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.
Step 2 - Make a well in the middle of the flour and add coconut oil, treacle (molasses) and aquafaba. Use a wooden/silicone spoon to fold all the ingredients together until you need to use your hands to form the dough. The dough will be fudge-like.
Step 3 - Divide dough into four evenly portioned balls. Use the palm of your hands to flatten the dough into approximately 7½mm (⅓”) thick onto a silicone baking mat. Use a cookie cutter to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.
Step 4 - Carefully transfer the cutout cookies to a lined baking sheet tray and bake in a preheated 170C (340F) fan-forced oven for 9 minutes. Allow cookies to cool down on a cooling rack, cookies will harden further as they cool. Enjoy as-is, or decorate with vegan royal icing.
💭 Pro Tips
Yield may vary depending on the size of your cookie cutters*.
When measuring your gluten-free plain flour, use the scoop and level action.
There is no need to chill this dough prior to using it. Work fast with the dough as the coconut oil will warm up from the heat of your hands. If required, place it in the fridge for 15 minutes (covered). I didn’t find I needed to do this.
Using a silicone baking mat* to press out the dough is easy to work with and will ensure the dough doesn’t stick to the surface. You can also bake on the mat, which makes transferring easier (if you have a couple of silicone baking mats to work with)
If you don’t have a silicone mat, sandwich the dough between two pieces of baking paper and press down to flatten. Also, bake on baking paper or a silicone mat.
Avoid rolling out the dough, as it is a gluten-free dough, it doesn’t behave per a wheat dough and will crack if rolled.
Be careful when cutting out the shapes as it is easy to nick the edges of the cookies (I always seem to manage this)
These cookies don’t spread when baked (not recommended for rolling into a ball and then baking)
When decorating the cookies, it is best to flip them after baked and cooled (use the bottom side up), as that will be the smoothest surface. (I have forgotten to do this at times and they are still fine)
These gluten-free gingerbread cookies are best consumed the same day. However they are still good when stored; they would’ve softened (lost their exterior crunch) and become soft and chewy, still very pleasant.
Ground cloves and nutmeg can be added if desired
Treacle (blackstrap molasses) can be replaced with date molasses.
Decorating can be done with vegan royal icing. Just remember to allow the icing to dry.
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Gluten Free Vegan Gingerbread Cookies (Easy)
- In a mixing bowl sift gluten free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.
- Make a well in the middle of the flour and add coconut oil, treacle (blackstrap molasses) and aquafaba. Use a wooden/silicone spoon to fold all the ingredients together until you need to use your hands to form the dough. Dough will be fudge like.
- Divide dough into four evenly portioned balls. Use the palm of your hands to flatten the dough into approximately 7½mm (⅓”) thick onto a silicone baking mat. Use a cookie cutter to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.
- Carefully transfer the cut out cookies to a lined baking sheet tray and bake in a preheated 170C (340F) fan forced oven for 9 minutes. Allow cookies to cool down on a cooling rack, cookies will harden further as they cool. Enjoy as is, or decorate with vegan royal icing.