Gluten-Free Vegan Gingerbread Cookies
 
Prep time
Cook time
Total time
 
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:
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
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour blend, ginger, baking powder, cloves, nutmeg, and salt.
  3. 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.
  4. Refrigerate the dough for 2 to 3 hours.
  5. Roll the dough out to ¼ inch thickness on a floured board. Cut with cookie cutters. Reroll and recut as needed.
  6. 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