Vegan and gluten-free soft gingerbread cookies

The perfect recipe for a homemade gift that will make everyone happy: vegan and gluten-free gingerbread cookies.

This recipe includes only naturally whole grain gluten-free flours, without any commercial blends or gums. It has no eggs, milk or butter, therefore it is also vegan. The dough is quick to put together and easy to cut into shape. It does not spread so your cookies will perfectly keep their shape. They are firm enough to cut into shapes, but pillowy soft when you bite into them.

These cookies are the soft and chewy kind of gingerbread men, the ones you put on the top of the cookie box. These biscuits are made in many different shapes: little men, reindeer, trees, socks or stars, everything is allowed, as long as it recalls the magic of Christmas. A touch of sugar icing and your gingerbread cookies will become the protagonists of many delicious stories.

If you are looking for more homemade gift, suitable for celiac and vegan friends, check out this article with lots of fresh ideas: CLICK HERE!

Vegan and gluten-free gingerbread cookies

5.0 from 1 vote

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

cookies

Prep time

10

minutes

Cooking time

10

minutes

Resting time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• ¾ cup / 100 g rice flour

• ½ cup / 50 g potato starch

• 3,5 tbsp brown sugar

• 1 tsp cinnamon powder

• 1 tsp ginger powder

• ½ tsp nutmeg powder

• 1,5 tbsp molasses

• 4 tbsp grape-seeds oil or coconut oil

• 2 tbsp unsweetened plant-based milk

• 2 tbsp powdered sugar (for the icing)

How to

• Whip the oil and sugar with a whisk (or in the stand mixer bowl). Add molasses and mil, then whisk for a further minute to obtain a well blended mixture.
• In a second bowl, mix the flours with the sugar and the spices. Then add them to the wet ingredients.
• Keep mixing the ingredients until you get a dough similar to a shortcrust pastry, compact and smooth. Shape into a ball, cover with cling film and let it rest in the freezer for 15 minutes or in the fridge for at least 30 minutes. The dough can also be prepared in well advance and remove from the fridge 10 minutes before using it.
• Preheat the oven to 355°F/180°C. Line a pan with parchment paper. Roll out the pastry (not too thin) between two sheets of baking paper and cut the biscuits to your favorite shape. Knead the scraps and repeat the process in order to use all the pastry.
• Bake at 355°F/180°C for 10 minutes. Let it cool completely before decorating.
• For the icing, add to the powdered sugar with few drops of water, one by one until you reach a smooth texture. transfer to a piping bag

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