Do you LOVE gingerbread and wait for it every year at Christmas? Me too! This is a great way to bust out that cookie cutter for a second time this year and get your gingerbread fix early! Featuring a classic gingerbread recipe with tweaks to make it Gluten Free and Vegan, these cookies are safe for everyone to enjoy. Break out this recipe again at Christmas time (but skip the skeleton part).
- 2 3/4 cups gluten free flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/4 cup molasses
- 1/3 cup coconut oil, soft
- 1/4 cup unsweetened coconut or almond milk, room temperature
- 1 teaspoons vanilla extract
- 2 1/2 cups organic powdered sugar
- 2-3 tablespoons unsweetened coconut or almond milk
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside.
- In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, coconut milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes.
- Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour.
- On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4″ thick.
- Cut dough using gingerbread man cookie cutter or desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with).
- Bake cookies for 7-8 minutes. Remove from oven and place on cooling rack to cool completely.
- While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons coconut milk. Stir until smooth. Add more coconut milk as needed.
- Place glaze in piping bag with small, round tip or use ziploc bag, cutting the tip. Pipe onto cooled cookies. Allow icing to sit for 1 hour to harden.
Big thanks to Sarah Bakes G-Free for the original recipe!