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. Once completely cooled, decorate the cookies with colored Easy Royal Icing, along with candies, nuts and sprinkles.Old-fashioned gingerbread cookies are a Christmas classic, usually made with butter and eggs. Repeat the process for the remaining dough portions. (For softer cookies, cook a minute or 2 less.) Let the cookies cool for a minute on the cookie sheet, and then remove and place on a cooling rack to cool completely. (Don't worry about overworking the dough, there isn't any gluten.)Īrrange the gingerbread men on the prepared baking sheets about 1 inch apart and bake until the edges just begin to take on golden color, 8 to 10 minutes. You should be able to cut out 5 to 6 gingerbread men from each third of the dough, assuming they are 3 inches tall. Use cookie cutters to cut out gingerbread men. (Best method for GF cookies is to use parchment paper barely dusted with rice flour on the top and bottom of the dough - this avoids needing to use a lot of extra bench flour to keep the dough from sticking to the counter).
Roll the dough out to a 1/8-inch thickness. Refrigerate two portions while you work on the first. Line two baking sheets with parchment.ĭivide the dough in 3 equal portions. When ready to make the cookies, adjust oven racks to the top and bottom thirds and preheat the oven to 350 degrees F. (If the dough chills much longer than an hour, let it sit on the counter for about 10 minutes to soften before proceeding.) Chill the dough in the refrigerator for about 1 hour. Shape the dough into a disk and place in a resealable plastic bag, removing excess air.
Using your hands, bring the dough together into a ball and knead for 1 minute, or until you can make a smooth ball of dough. (The dough will resemble thick brownie batter.) If the dough is too wet and not clumpy, add another tablespoon or two of rice flour. Add the second half of the dry ingredients and mix on low until the dough comes together in small clumps. Add half the dry ingredients and mix on low until incorporated. Add the molasses and vanilla, and mix again at medium speed for another minute. Add the egg and mix again on medium until incorporated, about 1 minute.
In a large bowl, use an electric mixer on medium speed to cream the butter with the brown sugar until the mixture is light, airy and pale tan, about 3 minutes. In a medium bowl, sift together the rice, tapioca and buckwheat flours, the baking soda, xanthan gum, ginger, cinnamon, pumpkin pie spice and salt.
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