Sleigh bells ring,
are you listening,
In the lane, snow is
A beautiful sight,
We’re happy tonight,
Walking in a winter
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
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
approximately 32 cookies)
2 cups gluten-free all-purpose flour (I used Bob’s Red Mill
GF All Purpose Baking 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)
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
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.
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,