This recipe keeps it simple, and is void of egg alternatives. Consequently, the results can vary a touch based on the gluten-free baking blend you choose. Please note that the Prep time is hands-on time only. Allow a few hours for the dough to chill.
Author: The Ruby Range
Recipe type: Dessert
Cuisine: American
Serves: 20 (varies by cookie size)
Ingredients
2½ cups or more all-purpose gluten-free baking flour blend
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves (or more if you like spicy cookies)
¼ teaspoon salt
½ cup dairy-free buttery sticks or shortening
½ cup unsulfured molasses
¼ cup agave nectar (can sub honey if not strictly vegan)
¼ cup water
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour blend, ginger, baking powder, cloves, nutmeg, and salt.
In a large mixing bowl, cream the dairy-free buttery sticks or shortening, molasses, and agave or honey together with a hand mixer. Mix in the water and flour blend.
Refrigerate the dough for 2 to 3 hours.
Roll the dough out to ¼ inch thickness on a floured board. Cut with cookie cutters. Reroll and recut as needed.
Bake the cookies for 10 to 12 minutes, or until set.
Notes
Chocolate Gingerbread Variation: Whisk ½ cup cocoa into the flour mixture.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-vegan-gingerbread-cookies