Dessert - Vegan Gingerbread Cookies recipes

Author: David Gietz  

Naturally gluten free, these gingerbread man cookies make for one of the best healthy Christmas cookies for Santa! Easy and delicious vegan gingerbread cookies that are crisp, lightly sweet, and packed with flavor!

Vegan Gluten Free Gingerbread Cookies

Vegan Gluten Free Gingerbread Cookies
These vegan gluten free gingerbread cookies are a perfect treat to make this Christmas season. They're top 8 allergen free, so everyone can enjoy these!
Provided by: Kelly Roenicke
Total time: 91 minutes
Cook time: 11 minutes
Prep time: 80 minutes
Yields: 20 servings
Cuisine: Dairy Free,gluten free,vegan.
Number of ingredients: 10
  • 1/2 cup vegan buttery spread (I used Earth Balance Soy Free)
  • 1/2 cup brown sugar (or coconut sugar)
  • 5 Tablespoons unsulfured molasses
  • 3 Tablespoons unsweetened applesauce
  • 2 1/4 cups gluten free flour blend (I used Namaste Perfect Flour Blend)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Calories: 115 kcal
  • Carbohydrate: 19 g
  • Protein: 1 g
  • Fat: 4 g
  • Sodium: 109 mg
  • Fiber: 1 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Place the vegan buttery spread and the brown sugar in a mixing bowl and mix on medium speed until smooth and combined, about 30 seconds.
  2. Add the molasses and unsweetened applesauce and continue to mix. Reduce the speed to low and add half the gluten free flour blend. Mix until combined.
  3. Add the other half of the gluten free flour blend, baking soda, salt, and the spices. Mix on low speed until smooth and combined.
  4. Divide the dough into two portions and wrap in plastic wrap. Pat into discs, and chill in the freezer for one hour, or the refrigerator for two hours.
  5. Preheat the oven to 350 degrees. Line a cookie sheet or two with parchment paper.
  6. Line a surface with waxed paper, and dust lightly with gluten free flour. Place a chilled disc of dough on the waxed paper. Dust a rolling pin with gluten free flour and roll the dough out until it reaches a thickness of about a quarter-inch (1/4").
  7. Cut out the cookies using a gingerbread man cookie cutter. (Or if you prefer, a gingerbread girl cutter).
  8. Place the cookies on the prepared cookie sheet and bake at 350 degrees for 11 minutes. Let the cookies cool on the cookie sheet before removing.
  9. Repeat with remaining dough. Makes about 20 gingerbread men cookies.
Notes: Soft Gingerbread Cookies (Gluten Free, Paleo + Vegan), Ingredients · 2 tablespoons (25g) virgin coconut oil (solid and slightly softened, similar to softened butter) · ⅓ cup (80g) almond butter · ¼ cup

Vegan Gingerbread Cookies (Gluten-Free)

These vegan gingerbread cookies are not only wonderfully soft, chewy, and perfectly spiced Duration: 1:47

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies
Easy and delicious vegan gingerbread cookies that are crisp, lightly sweet, and packed with flavor! Naturally gluten free, these gingerbread man cookies make for one of the best healthy Christmas cookies for Santa!
Provided by: thebananadiaries
Total time: 24 minutes
Cook time: 14 minutes
Prep time: 10 minutes
Yields: 32 servings
Number of ingredients: 9
  • 1 3/4 cup gluten free 1-to-1 flour or all-purpose flour
  • 3/4 cup sugar
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup vegan butter or coconut oil, softened
  • 1/4 cup molasses
  • 1/3 cup unsweetened applesauce, room temperature
  • 1 batch vegan royal icing
  • Serving Size: 1 cookies, no icing
  • Calories: 67 calories
  • Sugar: 6.7 g
  • Sodium: 65.2 mg
  • Fat: 1.7 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrate: 12.2 g
  • Fiber: 0.4 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg
How to cook:
  1. Prep
  2. Measure out all ingredients.
  3. Whisk the dry ingredients:
  4. In a large bowl, whisk together the flour, ginger, cinnamon, and sea salt. Set aside.
  5. Make the gingerbread cookie dough:
  6. In a medium bowl, beat together the vegan butter or coconut oil and sugar until combined. Add in the molasses and applesauce, and continue to beat until completely combined. Add wet ingredients into dry and combine into a stick dough. Round dough into a ball, and wrap with plastic wrap. Place the dough into the fridge and chill for 30 minutes.
  7. Roll out the gingerbread dough:
  8. When the dough is chilled, lightly flour a clean surface and rolling pin, and roll the dough out to about 1/4 inch thick (it doesn’t have to be exact!). Choose your cookie cutters, lightly flour the side that is going to be cutting into the dough, and press the cookie cutter into the dough. Repeat for the remaining dough, rolling out the dough with the extra scraps until all of the dough is gone.
  9. Bake:
  10. Place the gingerbread men cookies onto a baking sheet lined with parchment paper (you can use a spatula if it’s hard to pick them up!) and place the cookies back into the fridge to chill while the oven preheats to 350F. When the oven is preheated, baked the cookies for 12-14 minutes or until slightly puffy and slightly tough to touch (they shouldn’t be soft).
  11. Cool + decorate:
  12. Let the cookies cool for 15 minutes before icing. Make the vegan royal icing according to the post instructions.
  13. Enjoy!
  14. Spoon icing into an icing bag with tip, and pipe a design onto each cookie. Let set for 10 minutes. Enjoy!
Notes: Vegan Gluten-Free Gingerbread Cookies, BEST Vegan Gluten-free Gingerbread Cookies ever! They are moist, crispy, buttery and rich in spices! 8 ingredients, oil-free & can be cut-out!
Gluten Free & Vegan Gingerbread Cookie Recipe
The BEST Gluten Free Gingerbread Cookie Recipe that's also Vegan! You can make these into the cutest Gingerbread Man Shapes & Decorate with Sugar Icing. All Natural - EASY & Delicious!
Provided by: A Little Insanity - Erika
Total time: 13 minutes
Cook time: 8 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Gluten Free
Number of ingredients: 15
  • 1/2 cup Vegan Butter – I use Melt or Earth Balance (regular butter also works if you don’t need it to be vegan)
  • 3/4 Cup Packed Dark Brown Sugar
  • 1/3 Cup Molasses
  • 2 Tablespoons Applesauce (or 1 egg)
  • 2 Tablespoons Water
  • 2 2/3 Cups Erika’s All Purpose Gluten Free Flour Mix
  • 2 Teaspoons Ground Ginger Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Pumpkin Pie Spice (or 1/2 Teaspoon each ground cinnamon, nutmeg and allspice)
  • Extra Tapioca, Potato or Corn Starch for Rolling Out Dough
  • 1/2 Cup Powdered Sugar
  • 1/4 Teaspoon Vanilla Extract (learn to make your own over here)
  • 1/4 – 1 Teaspoon Milk Alternative (or Milk)
  • Serving Size: 1 Cookie
  • Calories: 90 calories
How to cook:
  1. In a bowl of stand mixer, cream the Vegan Butter and Brown Sugar until light and fluffy. Beat in the Molasses, Applesauce and Water until smooth.
  2. In small bowl, whisk together Gluten Free Flour, Ginger, Baking Soda, Baking Powder, Salt & Pumpkin Pie Spice. Add to creamed mixture and mix well – stopping to scrape sides if necessary.
  3. Cover dough and refrigerate for a minimum of 30 min. This makes it easier to handle when rolling out.
  4. Preheat oven to 350° & Line Cookie Sheets with Parchment Paper or Silpat Liner
  5. Use Tapioca Starch (or other starch of choice) to lightly dust surface & rolling pin. Take about 1/4 of dough from fridge and roll out into a 1/8″ to 1/4″ thickness. Cut out cookies with a gingerbread man cookie cutter. Place at least 1″ apart on cookie sheets.
  6. Use your scraps & roll-out with more dough to make as many cookies as possible.
  7. Bake 8-10 minutes or until edges are firm.
  8. Transfer cookies to wire racks to cool completely, then decorate with icing as desired.
  10. For a basic sugar icing, combine Powdered Sugar with Vanilla & 1/4 tsp. Milk Alternative and mix well. Add in 1/4 tsp additional liquid at a time until the desired consistency is reached. You don’t want it to be too runny or too stiff, just thick enough to pipe out so it will keep its shape as it dries. If you don’t have a decorating/piping kit, you can use a squeeze bottle. Allow Icing to dry completely before storing.
Notes: Vegan Gluten-free Gingerbread Men, Vegan Gluten-free Gingerbread Men Ingredients · Oat Flour- I decided to go with oat flour for these cookies because it's the easiest to find and

Soft Gingerbread Cookies

Soft Gingerbread Cookies
These Soft Gingerbread Cookies will be a holiday staple! They're incredibly soft, chewy and flavorful from the molasses and warm spices. These gluten-free, paleo, and vegan cookies are sure to be a hit!
Provided by: Bakerita | Rachel Conners
Total time: 21 minutes
Cook time: 11 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15
  • 2 tablespoons (25g) virgin coconut oil (solid and slightly softened, similar to softened butter)
  • ⅓ cup (80g) almond butter
  • ¼ cup (85g) molasses
  • ½ cup (77g) coconut sugar
  • 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water – whisk them together and let sit for 5 minutes to gel – see notes for info about using real eggs)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt (skip if you’re using salted almond butter)
  • ¼ teaspoon ground nutmeg
  • ½ cup (64g) coconut flour
  • ⅓ cup (51g) coconut sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
How to cook:
  1. Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
  2. In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
  3. Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
  4. In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.
  5. Use a small or medium sized cookie scoop to form cookies and roll in the cinnamon sugar mixture. Place 2” apart on the prepared baking sheet. Press down slightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
  6. Bake for 11 minutes or until the cookies have puffed and are cooked through. You can bake for an extra minute or two for crispier edges.
  7. Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
Notes: Gingerbread Men Cookies Recipe, Adorable gluten-free gingerbread cookies, lightly spiced and perfectly crunchy. No dairy, vegan recipe. Perfect for the holidays, grab your cookie cutter!
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