Gluten free and vegan iced gingerbread cookies are so festive for the holiday season! A spiced cookie with sweet icing is a favorite treat that all can enjoy!
Disclosure: This post is sponsored by Bob’s Red Mill. All thoughts and opinions are my own, of course. Thank you for supporting the brands that support my blog!
There are a few things that really make Christmas feel homey and cozy to me. A fresh Christmas tree, white twinkle lights, my balsam fir scented candle, Bing Crosby on the radio, and homemade frosted gingerbread fresh from the oven.
Making gingerbread together is such a fun holiday tradition for our family. My seven year old loves to choose the cookie cutters and help cut out the cookies. He also likes to help frost the cookies, too, and if I would let him, they would all have a layer of icing an inch thick. ;) I can’t say that I blame him – there’s just something about frosted gingerbread that is irresistible, and I have that feeling, too – “more frosting is better!”
I was given the opportunity to try Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and was excited to use it to bake these vegan iced gingerbread cookies. For me, gingerbread needs to be spicy and flavorful, and the cookies need to hold their shape when baking so that they can stand up to being decorated (or manhandled by little hands).
I was so pleased with the way Bob’s Red Mill Gluten Free 1-to-1 Baking Flour performed in this recipe.
First of all, this gluten free blend does not have any type of odd flavor or aftertaste. Sometimes with a gluten free blend I find that there is a bit of a different flavor, even after it is baked. Not so this time! This gluten free blend was free of any strange tastes.
After I made the gingerbread dough, I did let it chill for about two hours. When I rolled it out, I was pleasantly surprised at how smoothly and easily it rolled. There was not any sticking or tearing – it just rolled nicely into a flat, smooth sheet.
Another thing that was wonderful was the way the cookies held their shape. As you can see in the photos, there was no melting or expanding beyond recognition. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour acts in a way that is very similar to regular flour, which makes it an ideal option for those who are new to gluten free baking.
You will need to read the label and/or call the company to see if this blend will work for you, as there are some allergens processed in the same facility.
These vegan iced gingerbread cookies are so delicious…you will not be disappointed! A spicy cookie topped with buttery frosting is the perfect snack to enjoy with a cup of dairy free hot cocoa this weekend.
Gluten Free and Vegan Iced Gingerbread Cookies.
For the Cookies:
- 1/2 cup vegan buttery spread
- 1/2 cup light brown sugar
- 3 Tablespoons unsweetened applesauce
- 5 Tablespoons unsulfured molasses
- 1 teaspoon vanilla extract
- 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Mix
- 1/2 Tablespoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch ground cloves
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 Tablespoon water
For the Icing:
- 3 Tablespoons vegan buttery spread
- 2 1/2 cups powdered sugar sifted
- 1-2 Tablespoons non-dairy milk of your choice I used unsweetened coconut milk
- In a large bowl, place the vegan buttery spread, light brown sugar, applesauce, molasses, and vanilla extract. Mix together on medium speed.
- Add the Bob's Red Mill Gluten Free 1-to-1 Baking Mix, baking soda, salt, and spices, and mix on low speed until combined. Add the water and mix until smooth and thick.
- Separate the dough into two portions, and flatten into disks. Wrap each disk in plastic wrap and refrigerate for two hours (or overnight).
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Prepare the rolling pin and rolling surface by flouring it with the gluten free flour mix. Place the chilled dough on the floured surface and roll it out until it is about 1/3 of an inch thick.
- Cut out your shapes and place the cookies on the cookie sheet.
- Bake at 350 degrees for about 12 minutes. Allow to cool completely on the cookie sheet.
- Make the frosting: Cream the vegan buttery spread using a mixer on medium speed. Add the sifted powdered sugar a little at a time, alternating with a little of the non-dairy milk until you get a thick consistency that is good for piping or spreading.
- Spoon the frosting into a piping bag and decorate your cookies. You can also just spread the frosting on the cookies.
- Store frosted cookies in the refrigerator.
These gluten free and vegan iced gingerbread cookies:
- can be made ahead of time – just make the dough and freeze until ready to use
- are perfect for the holiday season
- are fun for the whole family to make
What holiday cookies will you be baking with your family? What challenges have you found with gluten free baking?