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Gluten Free Vegan Gingerbread Cookies
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4.50 from 2 votes

Gluten Free Vegan Gingerbread Cookies (Easy)

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 around 30 minutes.
Prep Time15 mins
Cook Time9 mins
Cooling Time15 mins
Total Time39 mins
Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Servings: 19 cookies
Calories: 41kcal
Author: Janelle Hama

Ingredients

  • cups Gluten free plain flour
  • 1 tablespoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground Cinnamon
  • ⅛ cup + 1 tablespoon Coconut oil
  • ¼ cup Blackstrap molasses treacle
  • 2 tablespoons + 1 teaspoon Aquafaba

Instructions

  • 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.

Video

Notes

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 (vegan royal icing), 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.
 
*Shop for your healthy organic groceries at Thrive Market*.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use
-This recipe has been updated with new photos and recipe-

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 69mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg