Sleigh bells ring,
are you listening,
In the lane, snow is
glistening
A beautiful sight,
We’re happy tonight,
Walking in a winter
wonderland.
I’m so excited for the holidays that I’ve been singing all the time, loudly, very loudly, and I don’t have a great voice but who cares? It’s the holidays!!!
It is with so much joy I share with you today a delightful gingerbread cookie recipe. Not only are they soft, chewy, and delectable – they are VEGAN AND GLUTEN-FREE! I’ve been working really hard to come up with some recipes that don’t contain wheat and are vegan and I have to say I’m very happy with the way these cookies came out. The proportion of the spices that give the cookie warmth and luscious flavor, along with the soft texture of the cookie makes me so happy I could sing, AGAIN! J
The gingerbread cookies taste just the way Christmas should taste like, and I’m certain you’ll be singing in no time too, while you bake and enjoy these with your loved ones.
Sending giant gingerbread hugs and smiles your way!
Gluten-Free Gingerbread Cookies
Ingredients (yields
approximately 32 cookies)
2 cups gluten-free all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
½ tsp. nutmeg, ground
½ tsp. cloves, ground
1 tsp. cinnamon, ground
1 tsp. ginger, ground
¼ cup sunflower oil
¾ cup cane sugar
¼ cup molasses
¼ cup almond milk
1 – 2 Tbsp. confectioner’s sugar (optional for decorating)
Note: Some brands vary in whether or not the product contains gluten. Please be sure to check the label of each of the ingredients to make sure it is gluten-free before using)
Directions
In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Set aside.
In another large bowl, beat sunflower oil and sugar together for 2 minutes.
To the oil/sugar mixture, add the molasses and almond milk. Continue to mix for 1 minute.
Add the dry ingredients, about 1/3 at a time until stiff dough is formed.
Make the dough into a disk shape, wrap in plastic wrap and refrigerate for 2 hours, or overnight.
Preheat oven to 350 degrees F.
Line a baking sheet with a silpat or parchment paper.
Using a melon baller or about ½ ~ 3/4 Tbsp. of dough, roll dough into balls of approximately equal size and slightly flatten into a disk shape. Place onto the baking sheet spaced 2 inches apart.
Bake for 7 minutes.
Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack.
Cool cookies completely before decorating.
*Optional – sprinkle cooled cookies lightly with confectioner’s sugar. Works great if you use a very fine sieve.
Cut-Out Gingerbread Cookies
It is possible to roll the dough out to cut into shapes, but the gluten-free flour makes the dough more delicate. If you’d like to do this, I recommend refrigerating the dough overnight. Keep it cold while you work with half at a time, and use generous amount of gluten-free flour when rolling it out because the dough is soft and somewhat sticky.
My personal favorite version is the round cookies with powdered snow, I mean sugar!
To Print, Email, or Text recipe click here.
With love, gratitude,
& holiday cheer,
Wendy Irene
Comments