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.
Recipe
Gluten Free and Vegan Iced Gingerbread Cookies.
Ingredients
For the Cookies:
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- 3 Tablespoons unsweetened applesauce
- 5 Tablespoons unsulfured molasses
- 1 teaspoon vanilla extract
- 2 ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Mix
- ½ Tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- pinch ground cloves
- 1 teaspoon baking soda
- â…› teaspoon salt
- 1 ½ Tablespoon water
For the Icing:
- 3 Tablespoons vegan buttery spread
- 2 ½ cups powdered sugar sifted
- 1-2 Tablespoons non-dairy milk of your choice I used unsweetened coconut milk
Instructions
- 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 â…“ 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.
Nutrition
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?
Rachel
Hi!
Just wanted to confirm that you used vegan butter margarine spread and not vegan butter baking sticks?
Thanks in advance!
Kerrin
These came out SO GOOD! I didn’t have any GF baking mix (xanthin gum included kind, nor did I have any x. gum in the house) so I subbed in 1tsp psyllium husk into the dry ingredients and they still came out delicious!
Thank you! My kids loooooooved them!
Karla
Amazing, dough was easy to work with , rolled well! This is my new favorite gluten free flour mix
Kelly Roenicke
Yay, so glad they worked for you!
Gabriella
Hi Kelly! My cookies look beautiful but the molasses is overpowering and my son wasn’t loving them. Is there a substitute you would recommend for the molasses or would removing it effect the texture and consistency of the cookie. thanks!
Sarah@WholeandHeavenlyOven
Homemade gingerbread cut-out cookies are a big tradition here too! These seriously look so gorgeous, Kelly! Love that icing. :)
Laura @PetiteAllergyTreats
LOVE it! You know I love a great cookie! I can’t wait to try this with my kids when we make cookies for Santa. Pinned
Kelly
Thank you for pinning, Laura! :)
Arman @ thebigmansworld
I’ve actually been looking for a good gingerbread GF recipe- These look delicious!! Thanks for sharing, Kelly!
Kelly
Thanks, Arman!
Lisa
I need to keep an eye out for that baking flour! It’ll be great when I’m making recipes for baked goods. Santa won’t be disappointed by these cookies, and I love that mug!
Kelly
Thank you, Lisa! I’ve had that mug for 12 years, it’s my favorite! I’m always terrified it’s going to break.
Margo
Would the Bob’s Red Mill All Purpose GF Flour be just as effective in this recipe? I haven’t seen the 1:1 Flour in the stores around me yet.
Kelly
Yes, I think it would work just fine! I have used that blend in many cookie recipes without a problem.
Natalie @ Tastes Lovely
These are so cute! I love a good Christmas cookie : )
Kelly
Thanks, Natalie!
genevieve y
These cookies are so cute! Have them pinned! And lucky you, how do you get sponsored by Bob’s Red Mill?! I love their products and mixes!
Alex @ DelishKnowledge
I love gingerbread cookies! These look so good- and I need to try out the gluten free flour! I’ve heard great things about it!
Rebecca @ Strength and Sunshine
My favorite holiday cookies! I will be making gingerbread cookies this year!
Gayle @ Pumpkin 'N Spice
These cookies look gorgeous, Kelly! Gingerbread is one of my favorite holiday flavors, and these cookies are a must this time of year! Love this!
Kelly
Thank you, Gayle!