Gluten Free Gingerbread Cookies (Vegan)

Name: Gluten Free Gingerbread Cookies (Vegan)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1/3 cup dairy free butter, softened ((we recommend using a firm DF butter, avoid using Earth Balance since it's too soft)); 1/2 cup packed brown sugar; 2 Tablespoons molasses; 1 teaspoon vanilla; 3/4 cup fine sorghum flour ((we use Authentic Foods superfine sorghum flour)); 1/2 cup gluten free all purpose baking mix* ((we used King Arthur gluten free baking mix)); 1-1/2 teaspoons ground ginger ((use less if you want less ginger taste)); 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground cloves; Dash allspice; 1 to 1-1/2 Tablespoons oat or rice milk; Dairy Free Buttercream Frosting

14 steps

Prep:15minCook:8min

Gingerbread cookies are a staple at Christmas time, and we made an allergy friendly version! Our gluten free gingerbread cookies are soft and chewy in the middle, slightly crisp on the outside, and perfect for frosting or eating plain. Our gingerbread cookies are also vegan and nut free!Makes about 28 cookies (exact number will vary by thickness of dough and the size of your cookie cutters)Gluten free, vegan; Free of: eggs, dairy, soy, wheat, peanuts, tree nuts

Updated at: Wed, 16 Aug 2023 16:30:13 GMT

Ingredients

28 servings

⅓ cupdairy free butter

softened, we recommend using a firm DF butter, avoid using Earth Balance since it's too soft

½ cupbrown sugar

packed

2 tablespoonsmolasses

1 teaspoonvanilla

¾ cupfine sorghum flour

we use Authentic Foods superfine sorghum flour

½ cupgluten free all purpose baking mix

we used, gluten free baking mix

ground ginger

use less if you want less ginger taste

1 teaspoonground cinnamon

¼ teaspoonsalt

⅛ teaspoonground cloves

allspice

1 Tablespoonsoat milk

or rice

Dairy Free Buttercream Frosting

Instructions

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium bowl, beat together the dairy free butter, brown sugar, molasses, and vanilla.

Step 3

In a separate small bowl, whisk together the flours, spices, and salt.

Step 4

Add the flour mixture and the oat/rice milk to the butter mixture and beat together until a thick dough forms that sticks together when pressed together.

Step 5

If the dough seems a little dry and doesn't come together, add more milk 1 teaspoon at a time, mixing and testing how cohesive it is after each addition, until a thick dough forms. It needs to be thick and able to rolled out (so not too soft or moist).

Step 6

If the dough seems a little too moist to roll, add an additional 1-2 Tablespoons gluten free baking mix flour and chill the dough for 1-2 hours to help it firm up a bit before rolling.

Step 7

Divide dough into 2 balls, flatten slightly into disks. While rolling one disc of dough, wrap the other one with plastic wrap to keep it from drying out. If you are cutting out large shapes (like gingerbread house pieces), don't divide the dough.

Step 8

Flour a pastry mat with some of the gluten free flour and roll out one of the cookie dough disks 1/8 to 1/4 inch thick and cut out with cookie cutters.

Step 9

Use a lightly floured spatula to lift the cut out cookies onto the baking sheet.

Step 10

Press the scraps together, roll out again, and cut again until most (or all) of the cookie dough is used up.

Step 11

Repeat all steps with the other cookie dough disk until all the dough is used.

Step 12

Bake the cookies for 8 minutes. If you have thicker cookies, you can bake for 9 minutes, but don't cook much longer than this or they will get crunchy and hard.

Step 13

Allow the cookies to cool about 10 minutes on the pan before moving to a cooling rack. They will firm up as they cool and will seem pretty soft at first so they'll need to cool a bit before moving onto the cooling rack.

Step 14

Cool completely before adding frosting or icing.

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