Calling all kids & kids at heart… This Gluten Free & Vegan Gingerbread Cookie Recipe will make you smile & your tastebuds happy! The only trouble we have with these cookies is deciding whether to eat their head or legs first… Well, that and trying to stop my 5 boys from decorating all of them with ‘private’ parts! It’s an uphill battle people – but I really am trying!
If you’re just looking for a Gluten Free version & you’re not a Vegan or allergic to Eggs, feel free to add back in the real versions of those ingredients. I’ve noted the adaptations in the recipe below. I hope you enjoy them as much as we do!
The tools & ingredients you’ll need for this recipe are:
This Gingerbread Cookie Recipe is my Gluten Free & Vegan adaptation of this original recipe from Taste of Home.
- ½ cup Vegan Butter - I use Melt or Earth Balance (regular butter also works if you don't need it to be vegan)
- ¾ Cup Packed Dark Brown Sugar
- ⅓ Cup Molasses
- 2 Tablespoons Applesauce (or 1 egg)
- 2 Tablespoons Water
- 2⅔ Cups Erika's All Purpose Gluten Free Flour Mix
- 2 Teaspoons Ground Ginger Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1½ Teaspoon Pumpkin Pie Spice (or ½ Teaspoon each ground cinnamon, nutmeg and allspice)
- Extra Tapioca, Potato or Corn Starch for Rolling Out Dough
- 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.
- 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.
- Cover dough and refrigerate for a minimum of 30 min. This makes it easier to handle when rolling out.
- Preheat oven to 350° & Line Cookie Sheets with Parchment Paper or Silpat Liner
- Use Tapioca Starch (or other starch of choice) to lightly dust surface & rolling pin. Take about ¼ of dough from fridge and roll out into a ⅛" to ¼" thickness. Cut out cookies with a gingerbread man cookie cutter. Place at least 1" apart on cookie sheets.
- Use your scraps & roll-out with more dough to make as many cookies as possible.
- Bake 8-10 minutes or until edges are firm.
- Transfer cookies to wire racks to cool completely, then decorate with icing as desired.
- For a basic sugar icing, combine Powdered Sugar with Vanilla & ¼ tsp. Milk Alternative and mix well. Add in ¼ 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.
Storage: Store in airtight container at room temperature for 3-5 days or longer if refrigerated or frozen.
On a dusted surface, roll your chilled dough to approx. 1/4″ thick. You can make these cookies in any shape or size, but Gingerbread Men are so much fun! Use a spatula to help lift the cookies onto the baking tray, so they don’t break.Line Cookie Sheet with Non-Stick Liner. Place Cookies about 1/2″ Apart – But, they really don’t spread too much.Cookies are done when the edges are firm, but not overcooked… About 8-10 minutes. See how they retain their shape & size well?Allow Cookies to cool completely on wire rack before icing.Apparently icing ‘private parts’ onto Gingerbread Men is hysterical business.Head or Leg… Which one do you eat first?