The aroma of baking gingerbread cookies makes me so happy. Sneaking in a cookie or two fresh from the oven makes me even happier, and playing around with royal icing to decorate the gingerbread men makes me feel like a kid again. Who doesn't love the taste of gingerbread cookies?
This gluten free gingerbread cookie recipe is simple to make which can be baked to yield hard or soft & chewy cookies.
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What you'll need for this gingerbread cookie gluten free recipe
- 1 cup Oat flour
- 2 cups Gluten free flour
- 60 g Fresh ginger grated
- 1 tbsp Ground nutmeg
- 1 tbsp Cinnamon
- ¾ cup Plant based spread (room temperature)
- 1 cup Date molasses
- ¼ cup Water
- 100 grams Aquafaba chickpea water
How to make gluten free gingerbread cookies
- In a large mixing bowl add oat flour, gluten free flour, nutmeg and cinnamon and blend together.
- Add freshly grated ginger, plant based spread molasses, aqua faba and mix well.
- Add water in a little bit at a time, until dough is able to form a cookie dough ball without being too wet.
- Pre heat oven to 180 degrees Celsius (356 degrees Fahrenheit)
- Line rolling area with parchment paper
- Quarter gingerbread dough and place one quarter onto parchment paper (see image below)
- Place an equal sheet of parchment paper on top of the dough which is about to be rolled out (see image below)
- Use a rolling pin to roll out dough between the two parchment papers until it is even thickness of about ½mm
- Cut out dough using cookie cutters (see image below)
- Line baking tray with parchment paper, and place cookies onto try (not touching)
- Bake in oven for 7-9 minutes. (7 minutes = soft & chewy cookies, 9 minuets = hard cookies)
- Decorate with royal icing
📖 Recipe
Gingerbread Cookies (Gluten Free)
Gingerbread cookies that are gluten free and vegan friendly.
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Servings: 65 cookies
Ingredients
- 1 cup Oat flour
- 2 cups Gluten free flour
- 60 g Fresh ginger grated
- 1 tbsp Ground nutmeg
- 1 tbsp Cinnamon
- ¾ cup Plant based spread room temperature
- 1 cup Date molasses
- ¼ cup Water
- 100 grams Aquafaba chickpea water
Plant Based Royal Icing
- 1 tsp Lemon juice
- ¼ cup Aquafaba
- 700 g Icing Sugar confectioners / powdered sugar
- 1 g food colouring optional
Instructions
- In a large mixing bowl add oat flour, gluten free flour, nutmeg and cinnamon and blend together.
- Add freshly grated ginger, plant based spread molasses, aqua faba and mix well.
- Add water in a little bit at a time, until dough is able to form a cookie dough ball without being too wet.
- Pre heat oven to 180 degrees Celsius (356 degrees Fahrenheit)
- Line rolling area with parchment paper
- Quarter gingerbread dough and place one quarter onto parchment paper
- Place an equal sheet of parchment paper on top of the dough which is about to be rolled out
- Use a rolling pin to roll out dough between the two parchment papers until it is even thickness of about ½mm
- Cut out dough using cookie cutters
- Line baking tray with parchment paper, and place cookies onto try (not touching)
- Bake in oven for 7-9 minutes. (7 minutes = soft & chewy cookies, 9 minuets = hard cookies)
- Decorate with royal icing
Plant Based Royal Icing
- In a large whisking bowl, add aquafaba (I highly recommend using an electric mixer)
- Whisk until a foamy layer covers the aquafaba
- Divide icing sugar (confectioners/powdered sugar) into two parts
- Add one part of the icing sugar to the aquafaba and mix until all well blended into a paste
- Add second part of icing sugar into the paste and whisk until mixture resembles white glue for approximately 7-8 minutes
- If desired, add food colouring to all or some of the batch (for my gingerbread cookies I divided mine into three parts to colour - green, white, red)
- Use with piping bag to pipe onto cookies
- Store in a snap lock bag in fridge
Nutrition
Calories: 78.31kcal | Carbohydrates: 18.83g | Protein: 0.68g | Fat: 0.35g | Saturated Fat: 0.06g | Sodium: 2.68mg | Potassium: 86.58mg | Fiber: 0.6g | Sugar: 14.6g | Vitamin C: 0.08mg | Calcium: 15.54mg | Iron: 0.48mg
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Megan
Wow!! Your gingerbread’s texture looks amazing! I don’t usually bake gluten free so I’m always super impressed when you can get results like this. What a cute cookie! My kiddos are going to love these!!