Vegan Gluten-free Gingerbread Cookies (Top 9-Allergen Free + Delicious to Boot!)

Christmas is just around the corner + I wanted to share one of my favorite recipes I developed this holiday season with a heart for those struggling with food allergies: GF Vegan Gingerbread Cookies! This is one of the funnest, kid-friendly recipes around because you can mix everything by hand! I hope you try this recipe + let me know what you think. Can you believe Christmas is this week?! Happy baking friends!

Vegan Gluten-free Gingerbread Cookies (Top 9-Allergen Free + Delicious!)

Ingredients:

  • 2 1/2 c. Gluten-free All-purpose flour
  • 1/2 cup Brown sugar
  • 1/2 cup Vegan butter, softened (I use Earth balance organic)
  • 1/2 cup Molasses 
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated orange zest
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cloves
  • Dash of ground nutmeg, optional  

Directions:

Mix all ingredients together in a large bowl with mixing spoon or by hand. 

Form dough into ball shape or log and cover tightly with plastic wrap. Refrigerate for 1-2 hours or overnight.

When ready to bake, remove dough from fridge + let sit for 20-30 minutes to make rolling easier. 

During this time, preheat your oven to 350 degrees + line your baking sheets with parchment paper.

Now, roll your dough out onto a lightly floured surface (sprinkle more gluten-free flour on your counter and on dough), and using your favorite cookie cutters, cut + transfer shapes to your parchment-lined baking sheet. Pro-tip: Dip your cookie cutter into your flour before each press for a clean easy-to-punch-out shape. 

Bake at 350 degrees for 8-10 minutes, watching carefully for slightly browned edges as your marker they’re done! 

Remove cookie sheets from oven, let rest on counter a few minutes + then transfer to wire rack to cool completely before icing.

Once your cookies are cooled, frost with your favorite vegan icing, store-bought or homemade! For an easy vegan frosting, mix 2 cups powdered sugar with 1 teaspoon vanilla extract + 1/4 cup unsweetened dairy-free milk (oat milk or soy milk or coconut or almond milk, your pick). Add in more milk until you reach desired consistency. Spoon generously onto cookies. Enjoy!!

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