Gluten-Free Vegan Gingerbread Cookies

Once these cookies are all gone and you announce that they are gluten-free and vegan, two things are going to happen. 1. Either no one is going to hear you or 2. As you try and explain what gluten-free or vegan means, you’ll quickly be ignored. That’s okay though, because for those celiac intolerant or vegan individuals out there, your points are racking up. Not only are they delicious, chewy and best when warm, but they’ll make your house smell amazing! Click for the recipe.

3 cups Almond Flour or Coconut Flour blend
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
2 tsp. organic ground ginger
1/4 tsp. ground cloves
1 tsp. cinnamon

10 Tbsp. Earth Balance dairy-free spread
1/2 cup molasses
3/4 cup organic sugar
2 tsp. organic vanilla
1 egg (or 1 1/2 tsp. egg replacer mixed with 3 Tbsp. warm water)
Course sugar or royal icing (optional for the top).

Directions: Preheat oven to 350 degrees.

In a medium bowl, combine flour, xanthan gum, salt, baking soda, ginger, cloves, and cinnamon. Set aside.

In a mixer, cream butter with molasses, sugar and vanilla. Scrap down sides of bowl. Stir in egg. With mixer running on low speed pour in a little flour mixture at a time until all is combined.

Place dough on large piece of plastic wrap and cover. Chill for 1-2 hours. Roll dough out on lightly floured surface about 1/8-1/4 inch thickness. Cut out gingerbread people, circles or desired shapes. Place on cookie sheet 1 inch apart. Sprinkle with course sugar or leave plain for frosting. Bake for 10 minutes. Allow to remain on cookie sheet for 1 minute before removing to cooling rack.

©Rachel Carlyle 2009

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