This gluten free gingerbread cookie recipe is simple to make which can be baked to yield hard or soft & chewy cookies.
Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.
Jump to:
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?
What you'll need for this gingerbread cookie gluten free recipe
- 1 cup Oat flour (make sure it is gluten free)
- 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
Gingerbread cookie dough on baking paper ready to be rolled out
Gingerbread cookie dough between baking paper - ready for rolling
📖 Recipe
Gingerbread Cookies (Gluten Free)
Gingerbread cookies that are gluten free and vegan friendly.
Print
Pin
Rate
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
Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
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!!