These Gluten-free Vegan Gingerbread Cookies are so tasty and simple to make and are the perfect soft and lightly chewy texture for toddlers 12+ months. These contain some sugar from the coconut and molasses so are more of a treat than an everyday food, perfect for the festive Christmas period.
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Gluten-free Vegan Gingerbread Cookies
Ingredients
- 200 g almond flour
- 40 g tapioca flour
- 50 g coconut sugar
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 2 tbsp molasses
- 2 tbsp coconut oil (melted)
- 2 tbsp water
Icing optional:
- 40 g icing sugar
- 1 tsp soy milk (start with 1 tsp and see how it mixes in you want the icing thick enough that it doesn’t spread but thin enough to squeeze out. If its too thick add more milk a drop at a time.)
Instructions
- Add all of the dry ingredients to a bowl and stir together to roughly combine.
- Then add the wet ingredients (coconut oil, molasses and water) and stir to combine into a dough ball/mass.
- Scoop the dough into some cling film, cover and squeeze the dough tightly together.
- Chill the dough in the freezer for 25 mins or in the fridge for 1 hour.
- Once chilled, preheat the oven to 180c/350f.
- On a large piece of baking paper place the chilled dough, fold over with the extra baking paper (or an extra layer for the top), and roll the dough out to around 0.5cms thick.
- Use cookie cutters (if the dough is sticky you can dip them in a little icing sugar to avoid them sticking or extra almond flour for a sugar free option) to cut out the cookie shapes you want, gently handling them (the dough is soft and sticky but able to cut shapes, if not allow to chill in the fridge a while longer) and placing them on a baking sheet. Roll the leftover dough out and repeat until no dough remains.
- Bake for 8-10 minutes until very lightly golden on the edges.
- Allow to cool on the tray for 5 minutes (they will be soft but firm up when cooled) before gently transferring to a cooling rack to cool fully before icing (optional; we like using a small freezer bag into whatever decorations you like - have fun!)
Storage
Once the icing is set, store in an airtight container for up to 2 weeks or frozen for up to 2 months.Notes
I have tried this with 1/4 cup/35g of coconut sugar and it works, but less flavourful.
ALLERGY SUBS:
- to make this nut-free, sub the almond flour with oat flour (certified gluten-free if needed)
- to make this soy-free, sub the soy milk in the icing with another plant milk that's suitable.
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6 Comments
Can I use maple syrup instead of molasses?
That’s the only thing I don’t have in my pantry..
Hi you can, it can be a little thinner in texture so just add a little extra flour (1 tsp) if need be 🙂
Could you use rice syrup or date syrup instead of molasses?
You can, it just gets rid of that classic gingerbread flavour that molasses gives. I’d say date syrup would be closer in flavour and texture x
Hi! I don’t have tapioca flour but I do have arrowroot flour or cornstarch… Do you think either would work in place? Thank you!!
Hi! I have tried it with cornstarch before and they do work, a little bit crumblier, but fine otherwise 🙂