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.
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.
- 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
- 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.