These vegan gluten free gingerbread men are the perfect fun and festive cookie to make this holiday season. Sweet, spicy, and tender, these cookies are sure to be a favorite!
Are you in a festive mood? Have you baked any holiday cookies yet?
We start our holiday baking pretty early over here. Since my boys aren’t crazy about Thanksgiving desserts, I like to make these gluten free gingerbread men for them the morning after Thanksgiving as a special treat.
Gingerbread cookies are fairly easy to make gluten free, vegan, and allergen free. Vegan buttery spread, a good gluten free flour blend, molasses, sugar, and spices are really all you need.
Of course, you can customize these gingerbread men if you like – you can frost them, you can add chocolate chips for eyes, you can give them a dusting of powdered sugar if you wish.
They are just delicious plain, and so fun when pressed with these funny cookie cutters from Tovolo. My boys thought these were extra fun and silly. No matter what cookie cutters you use, these will be absolutely delicious!
- Gluten Free Flour Blend – My go-to gluten free flour blend is Namaste Perfect Flour Blend. It’s easy to get at most grocery and health food stores, and it works very well for baking cookies.
- Molasses – Molasses is a key ingredient for rich tasting gingerbread cookies. Molasses is gluten free and vegan. It’s made from refining sugar cane or sugar beets until they become a dark, sticky syrup.
- Spices – Cinnamon, ginger, and nutmeg give these cookies their classic spicy flavor.
- Applesauce – Applesauce works as an egg replacer in this recipe. If you can’t have apples, try pumpkin puree or pear puree instead.
Working with Gluten Free Dough
This cookie dough is easy to work with, so don’t be afraid. Sometimes gluten free dough can be difficult – it might be very delicate or rip. That’s not the case here.
It might seem a little wet after you mix it, but once it’s chilled, the texture is just perfect for rolling. You’ll need to dust your rolling pin with some gluten free flour, but this dough is very forgiving. Don’t roll it too thin – about a quarter-inch thickness will be about right.
Step by Step Instructions
- Mix the wet ingredients together in a mixing bowl. Add the dry ingredients, and mix on medium low speed until combined.
- Pat the dough into two discs, and wrap with plastic wrap. Chill in the refrigerator for two hours. Roll the dough out to a thickness of ¼ inch.
- Use cookie cutters to cut out shapes, then place on cookie sheets lined with parchment paper
- Bake at 350 degrees F for 11 minutes. Allow the cookies to cool on the baking sheet before moving them.
I recommend storing gluten free cookies in an airtight container. You can put a piece of gluten free bread inside to help the cookies stay fresh.
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You can freeze this cookie dough if you like. Just wrap the discs of dough in waxed paper and then store in a freezer bag. The dough should stay fresh in the freezer for up to 3 months.
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Vegan Gluten Free Gingerbread Cookies.
These vegan gluten free gingerbread cookies are a perfect treat to make this Christmas season. They’re top 8 allergen free, so everyone can enjoy these!
- ½ cup vegan buttery spread I used Earth Balance Soy Free
- ½ cup brown sugar or coconut sugar
- 5 Tablespoons unsulfured molasses
- 3 Tablespoons unsweetened applesauce
- 2 ¼ cups gluten free flour blend I used Namaste Perfect Flour Blend
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 teaspoons cinnamon
- 1 ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
Place the vegan buttery spread and the brown sugar in a mixing bowl and mix on medium speed until smooth and combined, about 30 seconds.
Add the molasses and unsweetened applesauce and continue to mix. Reduce the speed to low and add half the gluten free flour blend. Mix until combined.
Add the other half of the gluten free flour blend, baking soda, salt, and the spices. Mix on low speed until smooth and combined.
Divide the dough into two portions and wrap in plastic wrap. Pat into discs, and chill in the freezer for one hour, or the refrigerator for two hours.
Preheat the oven to 350 degrees F. Line a cookie sheet or two with parchment paper.
Line a surface with waxed paper, and dust lightly with gluten free flour. Place a chilled disc of dough on the waxed paper. Dust a rolling pin with gluten free flour and roll the dough out until it reaches a thickness of about a quarter-inch (¼″).
Place the cookies on the prepared cookie sheet and bake at 350 degrees F for 11 minutes. Let the cookies cool on the cookie sheet before removing.
Repeat with remaining dough. Makes about 20 gingerbread men cookies.
You can freeze this cookie dough if you like. Just thaw it out before you attempt to roll it out.
Store these cookies in an airtight container for up to a week.
If you aren’t gluten free, feel free to use regular flour.
If you aren’t dairy free, go ahead and use regular butter.
This post was originally published in December 2017. It has been updated.