Classic Gluten-Free Gingerbread Cookies (Vegan)
The holiday season is not complete without Gingerbread Cookies! These classic gluten-free, vegan, and allergy-free gingerbread men (and friends) are such a fun sweet treat for all to have this Christmas. Food allergies don’t have to get in the way with this dessert recipe!
- Yield: Varies
- Category: Dessert
- Cuisine: American
Scale
Ingredients
- 1 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Teff Flour
- 1/2 Cup Brown Rice Flour
- 1/4 Cup Granular Erythritol
- 3 TB Blackstrap Molasses
- 1 TB Psyllium Husk Powder
- 1 Tsp Baking Powder
- 1 Tsp Ginger
- 3/4 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 6 TB Unsweetened Applesauce
- 1/4 Cup Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all ingredients and mix together well, forming a thick dough.
- Roll the dough out to about 1/4 inch thick on a greased Silpat (or parchment paper).
- Cut out shapes with cookie cutters, peel the extra dough away, and repeat rolling out the dough until you’ve used it all up.
- Bake the cookies on a Silpat-lined baking sheet for 12-15 minutes. Remove and let cool.
Notes
*If you don’t have cookie cutters, you can just make these normal round cookies!
