Description
These Vegan Gingerbread Cookies are a delightful holiday treat made with warm spices and sweet molasses, perfect for those seeking a gluten-free and vegan friendly option. They have a tender yet firm texture that can be adjusted from crispy to chewy based on thickness. Decorated with a smooth, creamy vegan icing made from aquafaba or egg whites, these cookies are ideal for festive celebrations and cookie exchanges.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups Bob’s Red Mill GF All Purpose 1:1 Baking Flour (can substitute regular all-purpose flour if not gluten free)
- 2 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cloves
Wet Ingredients
- ½ cup refined coconut oil or vegan butter, softened (but not melted)
- ⅓ cup molasses
- ⅓ cup pure maple syrup
- ½ cup dark brown sugar
Icing
- ¼ cup liquid from can of chickpeas (aquafaba) OR 2 egg whites
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp water as needed
Instructions
- Prepare Wet Ingredients: Beat together all wet ingredients – coconut oil or vegan butter, molasses, maple syrup, and dark brown sugar – until well combined using an electric mixer.
- Combine Dry Ingredients: In a separate bowl, mix together all dry ingredients: gluten free flour blend, ground ginger, cinnamon, salt, nutmeg, and cloves. Spoon and level the flour carefully.
- Mix Dough: Gradually combine the wet mixture with the dry ingredients using a wooden spoon until a dough forms.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up and make it easier to roll out.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Roll Out Dough: Roll the dough out to about 1/4 to 1/2 inch thickness depending on desired texture: thinner for crispy cookies, thicker for chewy ones.
- Shape Cookies: Use cookie cutters to cut out shapes. To prevent sticking, lightly oil and dust cutters with flour. Transfer cut shapes using a spatula onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake Cookies: Bake for 8-11 minutes until cookies are evenly colored and centers are set but still soft. They will harden as they cool.
- Make Icing: Beat the aquafaba or egg whites until foamy, then gradually beat in sifted powdered sugar and vanilla extract until smooth and pipeable. Add 2-3 tsp water as needed to adjust consistency.
- Decorate Cookies: Allow cookies to cool completely before frosting. Use a piping bag or squeeze bottle to decorate as desired.
Notes
- Lightly oil and dust cookie cutters with flour to prevent dough sticking and maintain shape.
- If you don’t have cookie cutters, shape dough into balls, flatten with fingers, and bake for 8-11 minutes; adding ½ tsp baking soda can help cookies spread.
- Measure flour properly by spooning into a dry measuring cup and leveling off the top instead of scooping directly from the bag, especially important for gluten free baking.
- You can use either gluten free all purpose flour or regular all purpose flour; if using gluten free, ensure the blend contains xanthan gum or similar binding agent.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
