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Delicious old fashioned frosted gingerbread cookies. These are a must at Christmas time! #sponsored

Gluten Free and Vegan Iced Gingerbread Cookies.

A classic gingerbread cookie recipe that is gluten free and vegan.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 28
Calories 136 kcal
Author Kelly Roenicke


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


  1. In a large bowl, place the vegan buttery spread, light brown sugar, applesauce, molasses, and vanilla extract. Mix together on medium speed.
  2. 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.
  3. Separate the dough into two portions, and flatten into disks. Wrap each disk in plastic wrap and refrigerate for two hours (or overnight).
  4. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  5. 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.
  6. Cut out your shapes and place the cookies on the cookie sheet.
  7. Bake at 350 degrees for about 12 minutes. Allow to cool completely on the cookie sheet.
  8. 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.
  9. Spoon the frosting into a piping bag and decorate your cookies. You can also just spread the frosting on the cookies.
  10. Store frosted cookies in the refrigerator.
Nutrition Facts
Gluten Free and Vegan Iced Gingerbread Cookies.
Amount Per Serving
Calories 136 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 88mg4%
Potassium 57mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin A 210IU4%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.