Vegan and Gluten-Free Gingerbread People

Vegan and Gluten-Free Gingerbread People
These great cut cookies can be made for Christmas and every other possible occasion. For May Day, cut flowers shapes to put in May baskets. These were made for Easter and Valentines Day, Halloween and Thanksgiving, and every other possible time to celebrate.

This recipe was contributed by The Ruby Range.  They used to make several gluten-free / casein-free baking mixes using mesquite flour.
  • ½ cup Spectrum Spread or dairy-free margarine
  • ¼ cup honey (use light agave to make these cookies vegan)
  • ½ cup unsulfered molasses
  • ¼ cup water
  • 2-1/2 cups or more all-purpose gluten-free baking mix/flour
  • ½ teaspoon baking powder
  • ½ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¾ teaspoon ginger
  • ¼ teaspoon salt
  1. Cream dairy-free margarine, honey, and molasses together. Mix in water, flour, soda, spices and salt. Refrigerate 2 to 3 hours.
  2. Roll out ¼ inch thick on floured board. Cut with cookie cutters.
  3. Bake at 375° for 10 to 12 minutes.
Variation: For chocolate gingerbread, add ½ cup cocoa to the mixture.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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