Gingerbread cookie season is finally here! And fortunately I’ve made this version gluten free, vegan, and absolutely delicious. This easy gingerbread cookie recipe was a hit at my families holiday gatherings. I hope you enjoy it.
The Best Gingerbread Cookies (vegan, gluten free, holiday)
Gingerbread cookies that are vegan & gluten free? Yes please! These cookies are an amazing treat to have around the holidays. (This is my adapted version of Sally's Baking Addiction recipe, thanks Sally!)
Equipment
- Baking Sheet
- Silicone Baking Mat
- Mixing bowls
- Cookie Cutter
- Piping bag (optional)
Ingredients
Gingerbread Cookie
- 2/3 cup vegan butter myokos brand preferred
- 3/4 cup brown sugar
- 2/3 cup molasses un sulphured
- 1 tbsp flaxseed meal for flax egg
- 3 tbsp water for flax egg
- 1 tsp vanilla extract
- 3 1/2 cups gluten free all purpose flour bob's red mill 1 to 1 is my favorite
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup plant based milk I like oat milk
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
Cookie Icing
- 2 cups powdered sugar
- 2-6 tbsp plant based milk
- 1 tsp vanilla extract
Instructions
Wet Ingredients
- Prepare flax egg in small bowl by mixing flaxseed meal with water
- Cream together vegan butter, brown sugar, and molasses in a large mixing bowl or stand mixer.
- Add flax egg and vanilla extract to large bowl of wet ingredients
Dry Ingredients
- Whisk together gluten free all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and allspice.
Make The Gingerbread Cookie Dough
- Slowly add dry ingredients to the wet ingredients until a sticky & thick dough is formed.
Chill The Dough
- Chill the dough in the fridge for at least 30 minutes, but preferably overnight.
Wake Up The Dough
- After the gingerbread dough is chilled you may need to add a little plant based milk if the dough dried out.
- Add 1 tbsp at a time of plant based milk to the dough until it "wakes up".
Bake The Cookies
- Preheat oven to 350°F (180°C)
- Roll out your gingerbread cookie dough into 1/4 inch thickness
- Cut out gingerbread cookie using your favorite cookie cutter.
- Repeat until all the cookies are cut and all the dough is used.
- Place cookies on a baking sheet covered with silicone baking mat
- Bake in oven for 9-12 minutes.
Decorate The Cookies
- Allow your cookies to cool on the baking sheet for 5 minutes
- Make the icing by mixing together powdered sugar, vanilla extract, and plant based milk.
- Place icing in a plastic bag or piping bag.
- Cut off the tip and decorate your cookies!
- Enjoy within the next 3-5 days. Store at room temperature in an airtight container.
Video
Notes
As I said at the top this recipe was 100% adapted from Sally's baking addiction. Check out her stuff here.
