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.
Servings: 19 cookies
Calories: 41kcal
Ingredients
- 1¼ 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.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.
Video
Notes
I highly recommend you use a kitchen scale to weigh and measure the flour.
Yield may vary depending on the size of your cookie cutters.
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 (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.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml.
-This recipe has been updated with new photos and recipe-Nutrition
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