Fill your home with the aroma of vegan gluten free 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
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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 vegan 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 (for me!) 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 using my herbal tea recipe.
Why You’ll Love This Recipe
- Only one bowl is needed and minimal ingredients
- You can adjust the amount of spices used to suit your taste
- 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)
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Gluten-free plain flour is needed. It’s easiest to use an already prepared blend. I have baked with a few varieties, but the difference is only slight.
When measuring your gluten-free plain flour, I highly recommend weighing using a kitchen scale. This will yield best results every time. Otherwise, use the scoop, tap and level action.
Ginger powder is the key flavor 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, adding sweetness. Treacle is also known as blackstrap molasses (affiliate link).
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.
How To Make Vegan Gluten Free Gingerbread Cookies
Sift the dry ingredients. In a mixing bowl sift gluten-free plain flour, ginger, and spices and combine well, ensure all spices are mixed throughout the flour.
Add the wet ingredients. 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. The dough will be fudge-like.
Create the cookies. 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 (affiliate link). Use a gingerbread cookie cutter (affiliate link) to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.
It's time to bake. 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.
Yield may vary depending on the size of your cookie cutters (affiliate link)
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 (affiliate link) 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)
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.
These gluten-free gingerbread cookies are best consumed the same day if you want that crunch. However they are still delicious when stored, they become soft and chewy, still very pleasant. Place the cooled down cookies in an air tight container in the fridge or pantry for up to a week.
Try something Aussie like these vegan gluten free ANZAC biscuits.
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.1¼ cups Gluten free plain flour, 1 tablespoon Ground ginger, ¼ teaspoon Ground nutmeg, ¼ teaspoon Ground Cinnamon
- 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.⅛ cup + 1 tablespoon Coconut oil, ¼ cup Blackstrap molasses, 2 tablespoons + 1 teaspoon Aquafaba
- 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. See notes. 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.