Gluten Free Vegan Gingerbread Cookies

Name: Gluten Free Vegan Gingerbread Cookies
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 14 cookies
Ingredients: 4 ½ tablespoons vegan butter; 2 ½ tablespoons molasses; ¼ cup coconut sugar; ½ teaspoon vanilla extract; 2 cups super-fine almond flour; ¼ cup tapioca flour; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; ¼ teaspoon all spice; ⅛ teaspoon cloves; 2-3 tablespoons milk of choice or water; ¾ cup confectioners sugar; 1 tablespoon lemon juice

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings
14 cookies
Calories
114 kcal
Course
Dessert

Gluten Free Vegan Gingerbread Cookies

Iris Warren

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These easy Vegan Gingerbread Cookies use almond flour, no flax egg, and a quick chilling time. These gingerbread men (and women!) are soft, chewy, and perfect for the holiday season, gift giving, and cookie exchanges.

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Ingredients

Servings

4 ½ tablespoons vegan butter melted, or ghee if not vegan
2 ½ tablespoons molasses
¼ cup coconut sugar
½ teaspoon vanilla extract
2 cups super-fine almond flour
¼ cup tapioca flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon all spice
⅛ teaspoon cloves
2-3 tablespoons milk of choice or water

Icing

¾ cup confectioners sugar
1 tablespoon lemon juice or milk or water

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Instructions

Mix together the melted butter with molasses, sugar, and vanilla until smooth.
Add in almond flour, tapioca flour and gingerbread spices. As the dough starts to come together, add milk 1 tablespoon at a time until dough is soft and moist. This may take a bit, just be patient and use your hands if necessary.
Once the dough has combined, shape into a round disc (for rolling out later) and place on parchment lined cutting board. Cover and chill the dough for at least 1 hour, up to 2 days in the refrigerator.
Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
Now it's time to roll and cut out the dough: place dough in between two pieces of parchment paper. This gingerbread dough is a little sticky so this part is necessary. Use roller or pastry roller to roll the dough to about 1/4" thickness. Cut out dough using the gingerbread cookie cutters (or other shaped cookie cutters).
Using flat edge spatula, quickly (but gently) scoop the gingerbread onto the parchment lined baking sheet, leaving about 2" space. Bake for 9-12 minutes. Continue rolling and cutting out dough until all the dough has been used. Cool cookies on baking sheet.
Mix together powdered sugar with lemon juice (or water or milk) until icing is thick enough (but thin enough) to decorate the gingerbread with lines and dots as desired. Allow icing to completely set (at least 30 minutes) before storing.

Notes

MILK/WATER - if the dough seems dry after you've used your hands to combine everything really well, add another 1/2 - 1 tablespoon of milk or water.
BAKING TIME - adjust baking time for smaller cookies, you may only need about 7 minutes.
PALEO ICING - to make powdered sugar with coconut sugar, blend about 1 1/2 cups coconut sugar with 1/4 cup tapioca flour or arrowroot starch until extra fine. Mix as usual with liquid until desired consistency. If you find the icing is too thin, simply add a little more powdered sugar until thick enough to decorate lines.
STORAGE - leftover cookies can be stored in an airtight container at room temperature for 3 days. Cookies store best flat as to not mess up icing.

Nutrition Information

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Serving 1cookie Calories 114kcal (6%) Carbohydrates 16g (5%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 51mg (2%) Sugar 12g (24%)