Deliciously Spiced Gluten-Free Vegan Gingerbread Cookies
Whip up a batch of these Deliciously Spiced Gluten-Free Vegan Gingerbread Cookies for a festive treat that's perfect for sharing with friends and family. Delightfully spiced and wonderfully soft, these cookies bring the warmth of ginger, cinnamon, and nutmeg into your kitchen, making them an ideal accompaniment to holiday gatherings or cozy evenings by the fire. Made with wholesome gluten-free flours and naturally sweetened with molasses, these cookies cater to both gluten-free and vegan diets without compromising on taste. Decorate them with icing or enjoy them plain—either way, they're sure to be a hit!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
brown rice flour
1/2 cup (measured)
sorghum flour
1/2 cup (measured)
arrowroot
1/2 cup (measured)
potato starch
1/4 cup (measured)
sweet rice flour
1/4 cup (measured)
ground ginger
2 teaspoons (measured)
cinnamon
1 teaspoon (measured)
nutmeg
1/2 teaspoon (measured)
black pepper
1 pinch (measured)
salt
1/2 teaspoon (measured)
baking soda
1/2 teaspoon (measured)
guar gum
1/2 teaspoon (measured)
molasses
1/2 cup (measured)
superfine sugar
1/4 cup (measured)
vegan margarine
1/4 cup (softened)
extra rice flour
as needed (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with vegan margarine.
2
In a large mixing bowl, combine the brown rice flour, sorghum flour, arrowroot, potato starch, sweet rice flour, ground ginger, cinnamon, nutmeg, black pepper, salt, baking soda, and guar gum. Whisk together until well combined and set aside.
3
In another bowl, use a hand mixer or stand mixer to cream together the molasses, superfine sugar, and softened vegan margarine until the mixture is smooth and well blended.
4
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until a stiff dough forms. Be careful not to overmix.
5
Dust a clean work surface with extra rice flour. Place the dough between two sheets of plastic wrap that are lightly dusted with rice flour. Use a rolling pin to roll out the dough to about 1/8-inch thickness.
6
Peel off the top layer of plastic wrap. Cut out shapes using cookie cutters, then transfer the shapes onto the prepared baking sheets.
7
Bake one sheet at a time in the preheated oven for around 10 minutes, or until the cookies become firm to the touch. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these gingerbread cookies gluten-free?
Yes, these cookies are made with a blend of brown rice flour, sorghum flour, arrowroot, potato starch, and sweet rice flour to ensure they are 100% gluten-free.
Is this recipe suitable for a vegan diet?
Absolutely. The recipe uses vegan margarine and contains no eggs or dairy products, making it entirely plant-based and vegan.
What spices give these cookies their flavor?
The warmth of these cookies comes from a blend of ground ginger, cinnamon, nutmeg, and a pinch of black pepper for extra depth.
How long should I bake the gingerbread cookies?
Bake the cookies in a preheated oven at 350°F (175°C) for approximately 10 minutes until they are firm to the touch.
What is the best way to roll out the dough?
Place the dough between two sheets of plastic wrap that have been lightly dusted with rice flour to prevent sticking while rolling.
How thick should the cookie dough be rolled?
Use a rolling pin to roll the dough out to a thickness of about 1/8-inch.
Can I use regular butter instead of vegan margarine?
While you can use regular butter, the recipe will no longer be vegan. Ensure the margarine or butter is softened before creaming.
Why is black pepper included in the recipe?
A pinch of black pepper enhances the heat and warmth of the other spices, creating a more complex and traditional gingerbread flavor.
What sweeteners are used in these cookies?
The cookies are naturally sweetened with a combination of molasses and superfine sugar.
Do I need to use parchment paper?
Yes, you should line your baking sheets with parchment paper or lightly grease them with vegan margarine to prevent sticking.
What is the purpose of guar gum in this recipe?
Guar gum acts as a binder in gluten-free baking, helping to provide the structure that gluten would normally offer.
How do I cool the cookies?
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Can these cookies be decorated?
Yes, once completely cooled, you can decorate them with icing or enjoy them plain.
What flours are needed for the gluten-free blend?
You will need brown rice flour, sorghum flour, arrowroot, potato starch, and sweet rice flour.
How should I prepare the wet ingredients?
Use a hand or stand mixer to cream together the molasses, superfine sugar, and softened vegan margarine until smooth.
What should I do if the dough is too soft?
The recipe calls for mixing until a stiff dough forms; if it is too soft, ensure you have measured your flours correctly and used the dusting flour as needed.
Are these cookies soft or crunchy?
These cookies are designed to be wonderfully soft and delightfully spiced.
How many ingredients are in this recipe?
There are 16 ingredients in total, including the flour blend, spices, sweeteners, and fats.
Is baking soda necessary?
Yes, 1/2 teaspoon of baking soda is used to help the cookies rise slightly and achieve the correct texture.
Should I bake all the cookies at once?
It is recommended to bake one sheet at a time for the most even results.
What type of oven temperature is required?
Preheat your oven to 350°F or 175°C.
What if I don't have sorghum flour?
Sorghum flour provides a specific texture and flavor; while substitutions can be made in GF baking, it is best to use it as listed for these gingerbread cookies.
Can I use any type of molasses?
Standard unsulphured molasses is typically best for baking cookies to provide the classic gingerbread taste.
Is extra flour needed for the work surface?
Yes, use extra rice flour to dust your work surface and plastic wrap to prevent the dough from sticking.
What is the texture of the dough?
The dough should be stiff enough to be rolled out and cut into shapes using cookie cutters.
How do I prevent overmixing?
Gradually incorporate the dry ingredients into the wet ones and stop as soon as a stiff dough forms.
Can kids help with this recipe?
Yes, cutting out shapes with cookie cutters and decorating the cooled cookies are great activities for children.
Are these cookies suitable for holiday gatherings?
Yes, they are described as a festive treat perfect for sharing during the holidays or cozy evenings.
Can I use potato flour instead of potato starch?
No, potato starch and potato flour are different products; starch is needed here for the specific gluten-free texture.
What should I do after cutting the shapes?
Transfer the cut-out shapes onto the prepared baking sheets before placing them in the oven.