Warm and spicy gingerbread cookies, made vegan and gluten free, strong enough to be decorated and yet soft enough to melt in your mouth when you eat them. The perfect holiday treat and super fun to make with the kids!
We’ve been making gingerbread cookies and an annual gingerbread house for the past 12 years. We enjoy this tradition by making different shapes and house styles, from campgrounds to log houses. All our gingerbread has been gluten free, using our gluten free sweet baking flour blend and now its vegan too.
The best part of this recipe is the family fun it creates. All the decorations on these cookies were done by my daughter. She’s been baking, cutting out dough, and decoration cookies with me since she get on the counter and help. Many years, Dad has been part of the fun too and we all join in when its time to make the house, having fun placing cookies and making up stories about what they are doing in the scene.
Part of our gingerbread themed week, we also made gingersnaps and gingerbread granola! Maybe the best part is the taste, these cookies are jus what you would expect them to be, crisp on the outside and soft and chewy on the inside. We add these cookies o our holiday baking line up. It’s part of the standard cookies we bake in our house at Christmas time. We also make whipped shortbread through a cookie press, eggnog cookies, sweet pecans, gingersnaps and sometimes butter tarts.
The dough lasts in the fridge for up to 6 days and the house when made will last for 5 days. As the days go past, the house will start to dry out, but he flavour is still exceptional.
If you love a good gingerbread cookie, this is definitely a recipe to make.
Gingerbread Cookies, gf, vegan
- measuring spoons
- measuring cups
- large bowl
- cookie sheet
- mixer or hand mixer
- cookie cutters
Cream butter & sugar
- 6 tbsp vegan butter we used MELT
- ½ cup coconut sugar
- ¼ cup packed brown sugar
- ⅓ cup aquafaba, lightly beaten with
- 2 tsp psyllium husks
- 1 tsp water
- ½ cup organic molasses
Dry ingredients, whisk together
- 3 cups gluten free sweet baking flour blend, our recipe
- 1 tsp xanthan gum
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp cloves
- ¼ tsp salt
Measure dry ingredients
- Measure the gf flour blend, xanthan gum, salt, baking powder, ginger, cinnamon and cloves into a medium bowl and whisk together.
- Add psyllium husks and water to the aquafaba and beat lightly. Set aside to thicken
- In a large bowl, cream the butter.
- Gradually add sugar and continue to beat until well blended.
- Add molasses, aquafaba/ psyillium husks mixture and beat until well blended.
- Add half the flour mixture and mix well.
- Add the other half of the flour mixture, dough should be stiff enough to handle but soft enough to roll. If it isn't forming a ball and staying togeher, add xanthan gum by the ¼ tsp until it is firmer.
- Put dough in a plastic bag and refrigerate for 1 hr and up to 3 days.
- Preheat oven to 300° FAllow dough to warm for 5 minutes before rolling and refrigerate between batches so it doesn't become too soft.
- Roll cookie dough to ¼" thick on a slightly floured surface (I use a silicon rolling mat) and cut with cookie cutters.
- Carefully lift dough from surface and place on parchment lined cookie sheet. Decorate and sprinkles that need to bake in. Some decorating can be done after they are baked.
- Bake for 15 minutes @ 300° FTest with a press test, if it springs back, its done.
- Remove to cool on a wire rack after 5 minutes.
- Decorate further after cooled completely.