If you've been missing classic gingerbread cut-out cookies (or any of your other favourite cookies) since going vegan gluten-free, then I have great news for you! They can also be cut out into any shape and decorated exactly how you like them. They’re egg-free, dairy-free, and filled with the warm, classic gingerbread spices you associate with the holidays! If it becomes too runny, add more powdered sugar ¼ cup at a time.ĭO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.Easy cut-out vegan gluten-free gingerbread cookies that can be made either crisp or soft. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. Let stand on the baking sheets for 10 minutes then transfer to cooling rack. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Step 4Ĭut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Step 3ĭust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Gradually add the cold water and stir until the dough is slightly tacky. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Line 2 rimmed baking sheets with parchment paper and set aside. Want to make the glaze even more flavorful? Swap out a few tablespoons of the water for maple syrup. Use the glaze to dunk donuts, drizzle on cinnamon rolls, decorate sugar cookies-or any other baked goods-using a piping bag or butter knife. You can use this vegan recipe for gingerbread men, stars, hearts, candy canes, or any other shape you like, but look elsewhere for a gingerbread house recipe, since these cookies won’t be sturdy enough to support that kind of cooking project.
This cookie recipe is light on spices, but if you want to add a dash of ground cloves or allspice, go for it. Instead of flax eggs or vegan butter, this recipe gets its moisture from applesauce and coconut oil, which is mixed into the dry ingredients, no second mixing bowl required.
For more of a caramelized flavor, you could swap the plain sugar for coconut sugar. Many vegan brands are easy to find in today’s supermarkets. Some refined sugars, including powdered and brown sugars, are processed using animal by-products. If you’re a first-time vegan baker, you may be wondering about vegan sugar. If the GF mix you have on hand contains xanthan gum, leave that ingredient out of the gingerbread cookie recipe below. We’ve nixed the wheat for gluten-free flour combined with rice flour, the latter of which gives these cookies their light, crisp texture. These dairy-free vegan cookies give you that familiar flavor but are friendly for those with dietary restrictions. Old-fashioned gingerbread cookies are a Christmas classic, usually made with butter and eggs.
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