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Are you in search of a tasty treat that is both gluten-free and vegan? Look no further than this delicious recipe for Gingerbread Cookies! Made with wholesome ingredients and packed with warm, fragrant spices, these cookies will quickly become a household favorite.
As a nutritionist and food blogger, I am passionate about creating healthy recipes that don’t compromise on taste. These Gingerbread Cookies are no exception. They are free from gluten, dairy, and refined sugar, making them the perfect choice for anyone with dietary restrictions or looking for a guilt-free indulgence.
So, join me as we bake our way to chewy gingerbread perfection. With this recipe by your side, you’ll be able to whip up a batch of these soft and spicy cookies in no time. Get ready to impress your friends and family with your baking skills!
Why You’ll Love This Recipe
Are you looking for a healthy and delicious treat this holiday season? Look no further than these Gluten-Free Vegan Gingerbread Cookies! Not only are they free of gluten, dairy, and refined sugar, but they are also packed with wholesome ingredients.
Firstly, let’s talk about the texture. These cookies are perfectly soft and chewy, without being too dense or crumbly. The combination of coconut flour and sorghum flour creates a delicate texture that melts in your mouth.
Now, onto the flavor. These gingerbread cookies are not just any ordinary treat. They are infused with aromatic spices like cinnamon, nutmeg, and of course, ground ginger. The result is a warming and cozy aroma that fills your home while baking. The molasses provides a rich flavor and depth that perfectly complements the spices.
But let’s not forget the main appeal here: this recipe is both vegan and gluten-free. No more feeling left out during holiday gatherings or worrying about dietary restrictions when sharing with loved ones. These cookies can be enjoyed by everyone without sacrificing taste or quality.
In conclusion, these Gingerbread Cookies are perfect for anyone looking for a healthy but indulgent holiday treat. With their delicious flavor and soft texture, they will quickly become your new favorite dessert, snack or even breakfast! So put on some music, break out the cookie cutters, and enjoy making these sweet treats that satisfy your taste buds as well as support your health goals.
Ingredient List
Here is a list of the key ingredients you will need to make these gluten-free vegan gingerbread cookies:
Dry Ingredients:
- 1 cup sorghum flour
- ½ cup oat flour (see notes for how to make this at home)
- ¼ cup arrowroot starch
- ¼ cup tapioca starch
- 2 teaspoons guar gum or xanthan gum
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup vegan margarine or vegan butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 5 tablespoons molasses
- 3 tablespoons flax egg (make flax egg by mixing together one tablespoon ground flaxseed meal with three tablespoons of water. Let it sit for five minutes)
- 2 teaspoons vanilla extract
Optional Add-ins:
- For extra chewy gingerbread, add in up to a cup of almond flour.
- For refined sugar free cookies, substitute coconut sugar for the brown sugar.
- For healthier cookies, replace half of the vegan margarine with coconut oil.
Garnish:
- Vegan icing and toppings such as sprinkles can be used to decorate the gingerbread men after they are baked.
The Recipe How-To
Now it’s time for the most exciting part – the recipe how-to. These gluten-free vegan gingerbread cookies are super easy to whip up, so let’s get started!
Preheat Your Oven
Begin by preheating your oven at 350°F. This will ensure that your oven is ready by the time your cookies are prepared.
Make The Flax Egg
Prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water in a small bowl. Leave it for 5-10 minutes until it thickens into a gel-like consistency.’
Mix The Dry Ingredients
In a mixing bowl, mix together 2 cups of gluten-free flour (you can use oat flour or sorghum flour), 1/3 cup of potato starch, 1/3 cup of arrowroot, 1 tsp baking powder, 1 tsp baking soda and 1 tsp ground ginger, 2 tsp ground cinnamon, half a tsp of nutmeg and black pepper.
Mix The Wet Ingredients
In another bowl, cream together 3/4 cup of vegan margarine or coconut oil and 1/2 cup of brown sugar and coconut sugar each. Add in the prepared flax egg from step #2, along with molasses and almond butter. You can also add vanilla extract if you prefer.
Combine The Dough
Next, combine the wet ingredients with the dry ingredients to create a dough. Use your hands to knead the dough until all ingredients are well incorporated.
Chill The Dough
Wrap the cookie dough in a plastic wrap or sandwich bag and chill it for at least an hour in the fridge until it is firm enough to handle.
Roll Out And Cut The Dough
Once chilled, roll out the dough into a thin layer on a floured surface using a rolling pin. Use cookie cutters to cut different shapes and sizes of cookies.
Bake The Cookies
Place the cut cookies on a baking tray lined with parchment paper and put them in the oven for 8-10 minutes. Be careful not to overbake the cookies as this can make them tough and dry.
Cool And Decorate The Cookies
Once the cookies have been baked, take them out of the oven and let them cool down for a few minutes before transferring them to a wire rack to cool completely. Once they are cool, decorate your healthy gingerbread cookies using icing sugar or piped frosting. And that’s it – you’re done!
With these simple instructions, you can enjoy delicious gingerbread cookies without compromising on taste or health.
Substitutions and Variations
As a nutritionist and food blogger, I know that a recipe can be flexible based on your needs and taste preferences. So, let’s explore some of the substitutions and variations that you can try with this gluten-free vegan gingerbread cookies recipe:
– Flour: If you don’t have sorghum flour, you can use brown rice flour instead. However, the texture may differ slightly. If you prefer to use a pre-made gluten-free blend, make sure it contains xanthan gum or guar gum for binding. Bob’s Red Mill 1-to-1 Baking Flour is a great option.
– Vegan margarine: You can use vegan butter or coconut oil instead.
– Coconut sugar and Brown sugar: You can use granulated sugar instead of coconut or brown sugar if necessary.
– Flax egg: You can also use a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water) as a substitute.
– Molasses: If you don’t like the strong flavor of molasses, you can use maple syrup or honey instead.
– Ginger: Adjust the amount of ground ginger to your liking. If you prefer less intense gingerbread cookies, cut down the ginger to half a teaspoon. If you’re a fan of gingerbread and want stronger flavor, add an extra teaspoon of ground ginger.
– Arrowroot starch or potato starch: You can replace either arrowroot starch or potato starch with tapioca starch.
These variations will help personalize the recipe to your preferences, making it more satisfying and enjoyable to eat. Don’t be afraid to experiment with different flavors until you find what works best for you!
Serving and Pairing
When it comes to serving and pairing these gluten-free vegan gingerbread cookies, there are endless options to choose from! These cookies are so versatile and can be paired with a variety of different drinks, desserts, or even enjoyed on their own as a sweet snack.
One of my favorite pairings for these cookies is with a warm cup of tea, such as a spicy chai or a soothing chamomile. The combination of the spices in the tea and the gingerbread cookies creates a comforting and cozy experience that’s perfect for chilly evenings.
If you’re feeling adventurous, try making an ice cream sandwich using these gingerbread cookies! The chewy texture of the cookies pairs perfectly with creamy dairy-free ice cream. For an extra special treat, roll the edges of the cookie in crushed candy canes or chopped nuts before assembling the ice cream sandwich.
Another classic pairing for these cookies is with a tall glass of almond milk. The nutty flavor of the milk complements the warm spice flavors in the cookie and offers a refreshing contrast to the rich sweetness.
For those who are looking to create a full holiday spread, these gingerbread cookies pair well with other classic holiday treats such as pumpkin pie, molasses cookies, and hot cocoa. They also make an excellent addition to any cookie exchange party or gingerbread house decorating event.
No matter how you choose to enjoy them, these gluten-free vegan gingerbread cookies are sure to please any crowd. Their soft texture, bold spices and rich flavor make them a perfect addition to any holiday dessert spread.
Make-Ahead, Storing and Reheating
Once baked, these scrumptious gluten-free vegan gingerbread cookies can be stored in an airtight container and kept at room temperature for up to a week. They can also be frozen for longer storage. Simply arrange the cookies in a single layer in a freezer-safe container with parchment paper between each layer to prevent them from sticking together. They can be frozen for up to 3 months.
To reheat and enjoy these tasty treats again, simply lay them out at room temperature until they thaw or warm them up in the oven at 325°F (165°C) for 5 minutes. Alternatively, you can microwave them on low or defrost setting for 20-30 seconds.
For those who want to prepare ahead of time, the dough can be refrigerated for up to three days before baking or frozen for even longer storage. Gently knead the dough before shaping into cookies to soften it after chilling or freezing.
These cookies are perfect for those who crave a snack that is not only delicious but healthy too. With this recipe, you’ll have tasty gluten-free vegan gingerbread cookies ready whenever you need them, whether as a quick snack or as part of your holiday baking spread.
Tips for Perfect Results
As a nutritionist and food blogger, I know how difficult it can be to make the perfect batch of gingerbread cookies – especially when you’re trying to keep them gluten-free and dairy-free! So, to help you out, I’ve compiled some tips that will ensure your gingerbread cookies turn out beautifully every time.
1. Don’t skimp on the spices
Spices like ground ginger, cinnamon, nutmeg, black pepper, and molasses are what give gingerbread cookies their signature flavor. Make sure you use high-quality spices for the best results. Freshly grated nutmeg will have a stronger flavor than pre-ground nutmeg.
2. Use potato starch or arrowroot
When it comes to gluten-free baking, potato starch or arrowroot can be excellent replacements for regular wheat flours. These ingredients give your baked goods a lighter texture and help absorb moisture better than other flours.
3. Chill the dough
Chilling the dough for at least 2 hours or overnight helps it firm up and become easier to work with. It also helps the flavors meld together to create a more nuanced taste.
4. Make flax eggs
Vegan baking can often mean no eggs which leaves many wondering how they can substitute eggs in their recipes. One solution is to make flax eggs by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg called for in the recipe. Allow the mixture to sit until it thickens into an egg-like texture.
5. Measure ingredients precisely
Gluten-free baking requires more precise measuring than traditional baking because different flours may have different weights and absorb moisture at varying rates. Use measuring cups or spoons rather than eyeballing ingredient amounts for optimal results.
By following these tips, you’ll be able to create delicious gluten-free and vegan gingerbread cookies that rival any traditional recipe. Good luck and happy baking!
Bottom Line
In conclusion, these Gluten-Free Vegan Gingerbread Cookies are not only delicious but also healthy and nutritious. They are perfect for anyone who wants to enjoy some sweet treats without compromising their dietary restrictions. With the right ingredients and steps, you can create soft and chewy gingerbread cookies that will impress even the toughest critics.
Take some time to experiment with the recipe by modifying the ingredients or trying different variations. You never know, you might just come up with a version of these cookies that you love even more! So go ahead and give these cookies a try – your taste buds (and your body) will thank you for it!
Remember, eating healthy does not mean missing out on tasty food; it is all about making informed choices and being mindful of what we consume. So make a batch of these delicious cookies, indulge in their goodness, and share them with others. Trust me, they will love them just as much as you do!
Gluten Free Vegan Gingerbread Cookies Recipe
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup arrowroot
- 1/4 cup potato starch
- 1/4 cup sweet rice flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon guar gum
- 1/2 cup molasses
- 1/4 cup superfine sugar
- 1/4 cup softened vegan margarine
- extra rice flour for dusting when rolling and cutting out cookie
Instructions
- Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
- Mix the dry ingredients together and set aside.
- Cream molasses, sugar and margarine.
- Slowly add dry ingredients and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8” thickness and cut out shapes.
- Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
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