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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Gluten-Free Vegan Gingerbread Cookies without Refined Sugars

    Gluten-Free Vegan Gingerbread Cookies without Refined Sugars

    0
    By Alisa Fleming on May 13, 2008 Dairy Free Desserts, Dairy-Free Recipes

    These gluten-free vegan gingerbread cookies are delicious cut-out treats that aren’t too sweet. They are richly flavored with molasses and spices, and made without refined sugars. They’re pleasant on their own, but also a good backdrop for your favorite dairy-free icing.

    The original recipe was shared with us by a company called The Ruby Range. They used to make gluten-free flour mixes, back in the early days of gluten-free product. They usually made these cookies much spicier, with no cinnamon or allspice, and with full 1/2 teaspoon of cloves! You can use whichever spice mix you please. We like them a little mellower.

    Gluten-Free Vegan Gingerbread Cookies Recipe - roll and cut gingerbread people - top allergen-free!Photo by Jonathan Taylor.

    Special Diet Notes: Gluten-Free Vegan Gingerbread Cookies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, and optionally top allergen-free. Just be sure to pick the flour blend and buttery sticks or shortening that suit your dietary needs.

    Gluten-Free Vegan Gingerbread Cookies
     
    Print
    Prep time
    20 mins
    Cook time
    10 mins
    Total time
    30 mins
     
    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
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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