Gluten-free Vegan Gingerbread Cookies
Ingredients
- 2 cups/ 200g of almond flour
- 4 Tbsp/ 40g of tapioca flour
- 1/3 cup/ 50g of coconut sugar
- 3 tsp of ground ginger
- 2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1 tsp of baking powder
- 2 Tbsp of molasses
- 2 Tbsp of coconut oil (melted)
- 2 Tbsp of water
Icing optional:
- 1/4 cup/ 40g of icing sugar
- 1-2 tsp of soy milk (start with one and see how it mixes in you want the icing thick enough that it doesn’t spread but thin enough to squeeze out.)
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!)
Notes
Once the icing is set, store in an airtight container for up to 2 weeks or frozen for up to 2 months.
I have tried this with 1/4 cup/35g of coconut sugar and it works, but less flavourful.