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!
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. 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 (1/4").
Place the cookies on the prepared cookie sheet and bake at 350 degrees 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.