Who else loves gingerbread cookies? They are probably my favorite holiday cookie. Nothing says the holidays like a that delectable blend of spice and molasses.I’ve been meaning to create a go-to gingerbread cookie for the blog for quite some time now. Last year around this time, I tested a raw gingerbread cookie, and decided against posting it. It was a fun treat, but I wanted a traditional, classic, soft and tender baked gingerbread cookie. Inspired by this recipe, I worked out today’s vegan and gluten free version over the weekend. I must say it ticks off all the boxes for me. It’s…
Gluten-Free. I used a simple blend of oat flour and potato starch for soft, light cookies.
Oil-free. A little almond butter supplies just enough fat so that these cookies are perfectly moist, with just the right amount of crispiness on the edges.
Sweetened with Coconut Sugar and Molasses. Not overly sweet; these cookies are lower in sweeteners than most gingerbread cookies.
Vegan. Applesauce is my chosen egg substitute in these and makes them turn out soft and cakey.
Taste (and smell) like Christmas. They’re every bit as delicious the traditional eggs, butter, and sugary cookies you remember rolling out as a kid. These cookies are perfectly spiced with ginger, cloves, cinnamon, allspice and nutmeg, and smell amazing baking in the oven.
I have more ideas than I have time, so expect more posts than usual this week, posts that are light on words and heavy on recipes! Hope you enjoy this one as much as we did!
Soft Gingerbread Cookies – Vegan, Gluten Free, Oil-Free (Small Batch)
Inspired by this recipe from Nerdy Mamma
Makes about 10
- 3/4 cup + 2 Tbsp gluten free oat flour (plus extra as needed)
- 1/4 cup potato starch
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 + 1/2 tsp ground golden flax seed
- 1/2 – 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp cloves
- pinch of nutmeg
- scant 1/4 tsp sea salt
- 1/4 cup coconut sugar
- 2 tbsp unsweetened applesauce
- 1 tbsp almond butter
- 2 tbsp molasses
- 1 tbsp non-dairy milk
- 1/2 tsp vanilla extract
- a little tapioca starch for rolling
- Combine the oat flour,potato starch, baking soda and powder, flax seed, spices, and salt in a large bowl and whisk them together. In a separate bowl combine the coconut sugar, applesauce, almond butter, molasses, non-dairy milk, and vanilla and stir well. Pour wet into dry and combine. You will have a stiff, sticky dough; if it seems too wet add an extra 1-2 tbsp oat flour. Refrigerate an hour or place in the freezer for 30 minutes, covering the dough with a piece of wax, parchment, or plastic wrap.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Roll out dough between two pieces of parchment paper that have been sprinkled lightly with tapioca starch. Roll about 1/4 inch-ish, maybe a touch thicker. Cut out using your favorite cookie cutters, using a spatula to transfer cut out dough to the prepared cookie sheet, and re-roll any scraps. Bake for about 8-10 minutes or until edges are firm. The longer you bake the crisper they become on the edges. 8 minutes was about perfect for mine. Carefully transfer to a cooling rack and allow to cool completely before decorating.
- We liked them plain, or you can mix up a simple, traditional icing using a cup of powdered organic (and vegan) sugar or a combination of half powdered sugar and half erythritol, add a few drops of vanilla and add a tablespoon of dairy-free milk at a time until desired consistency. Or try decorating with a little softened coconut butter if you’re looking for something sugar-free.
- This recipe can be easily doubled if you want to make a larger batch.