Soft and chewy gluten free gingerbread cookies packed with molasses and spices for a festive fun treat. Use your favorite cookie cutters on these perfectly vegan and gluten free cookies!
Halloween is over and I can finally focus on ALL THE HOLIDAY desserts! I’m kicking this Holiday season off with these unbelievably soft and chewy vegan gingerbread cookies made gluten free so everyone can enjoy! YAY!
What you need to make these vegan gluten free gingerbread cookies
You guys, these cookies are so easy to make and there’s no chilling required! YAY!
You are going to love them!
- ground flax + water (flax egg)
- vegan butter, room temperature (I like Earth Balance in stick form)
- granulated cane sugar or Truvia also works if you want to cut down on the sugar
- brown sugar or brown sugar erythritol by Swerve also works to cut down on sugar
- vanilla extract
- gluten free all purpose baking flour (I like Bob’s Red Mill 1:1)
- arrowroot flour, tapioca flour or corn starch
- ground cinnamon, ground ginger, ground nutmeg, ground cloves
- powdered sugar
- almond milk
- food coloring (gluten free and vegan friendly)
can’t get enough gluten free recipes?
I hear ya! check out the most popular gluten free recipes on the blog! Here are few of my favorites:
Here is the complete list of healthy dessert recipes on this site – enjoy!
If you are still reading this far, you definitely deserve some gluten free gingerbread cookie and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the gluten free gingerbread cookies recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Gluten Free Vegan Gingerbread Cookies
- 1 tbsp ground flax meal
- 3 tbsp water
- 1/2 cup vegan butter room temperature
- 1/2 cup granulated cane sugar or Truvia for reduced sugar
- 1/4 cup light brown sugar, packed or brown sugar erythritol Swerve for reduced sugar
- 1 tsp vanilla extract
- 1/4 cup molasses
- 2 cups (296g) gluten free baing flour 1:1
- 3 tbsp (24g) arrowroot flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
for the frosting
- 2 tbsp vegan butter room temperature
- 1 cup powdered sugar sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp almond milk
- 3-4 drops red food coloring vegan and gluten free
- Preheat the oven to 350 F and prepare two large baking sheet with parchment paper.
- In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes. In a large mixing bowl, beat the butter and sugars together until creamy using a handheld mixer (or stand alone mixer). Add in the molasses and vanilla and continue beating until smooth. Add in the flax+water mix and continue to mix until incorporated and then it set aside.
- In another bowl, stir together the flours and spices until combined. Slowly add your dry ingredients to the wet and mix until a dough forms.
- Dust a clean surface and a rolling pin with gluten free flour to prevent any sticking. Roll the dough out until it's about 1/4 inch in thickness. Use your favorite cookie cutters to cut out shapes. To transfer the cookie cutouts to the baking sheet, lightly dust an icing spatula with flour and gently slide it underneath the cookie, lift it from the surface and gently tranfer it to the baking sheet. Repeat until you have used all the dough. Bake the cookies for 7-9 minutes. Let them cool completely.
- For the icing, beat the butter using a handheld mixer. Add in the powdered sugar and mix until well combined. Add in the vanilla extract and 1 tablespoon of almond milk and continue mixing until smooth. Only add in the second tablespoon of almond milk if your icing is not pliable. Transfer half of the icing to a piping bag or plastic zip bag and cut a small piece of the corner to create a tip. Add 3-4 drops of red food coloring (or whatever color you desire) to the remaining icing and stir until combined. Transfer the red icing to a piping bag or plastic zip bag and decorate cookies.
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