Perfectly spiced, crisp, wholesome and oh-so-delicious Vegan Gluten-Free Gingerbread Cookies.
First time making Gingerbread Cookies and I’m obsessed. Gingerbread cookies are not a thing where I live, but they will be a thing in my house from now on. How come I’ve never made these before?!? They are fun to make, healthier than your usual Christmas cookie and they taste like heaven.
These cookies are gluten-free, refined sugar-free, filled with warming, healing spices and SERIOUSLY ADDICTIVE!
I don’t have Christmas cookie cutters, and I can’t fit more kitchen stuff into my tiny kitchen, so you are not going to see cute gingerbread men or Christmas trees around here. Sorry about that. But I still think these ‘leafy’ cookies are pretty, festive and, most importantly, delicious. And instead of the usual frosting (I don’t have the skills to do a decent job decorating cookies), I dipped them in chocolate and crushed pecans (let’s call this the adult version, though kids would love them too). But if you want to frost them, be my guest.
I don’t follow a gluten-free diet (cause bread is simply awesome!), but I love using alternative flours for an extra dose of nourishment. These cookies are made with oat flour, one of my faves. It’s sweeter, its fiber-rich and it’s nutrient-packed.
Enough talk, let’s bake some yummy cookies.
If you try this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Vegan Gluten-Free Gingerbread Cookies
Ingredients
DRY:
- 1 cup oat flour, plus more for rolling the dough
- ¼ cup tapioca starch
- ¼ cup coconut sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅓ tsp baking powder
WET:
- 1 Tbsp ground flaxseeds
- 3 Tbsp water
- 3 Tbsp molasses
- 2 Tbsp coconut oil, melted
- 2 Tbsp almond butter
TO DECORATE (optional):
- 2 oz or 55 grams chocolate, roughly chopped
- ¼ cup toasted pecans, tightly packed
Instructions
- Add ground flaxseeds and water to a small bowl. Mix and set aside while you prep the rest. Ground flaxseeds will absorb the moisture and the mixture will thicken.
- Mix all dry ingredients in a medium bowl.
- Add molasses, coconut oil and almond butter to the flaxseed mixture. Whisk until well combined.
- Add the wet mixture to the dry mixture and gently stir to combine.
- Gather the dough into a ball, wrap it in clingfilm and chill for at least 2 hours (or overnight).
- Preheat the oven to 325 °F / 165 °C.
- Remove the dough from the fridge, transfer the dough to a floured surface and sprinkle more oat flour on top. Then carefully roll out the dough to a little over a 1/8 inch (3 - 4 mm) thick. Use your favorite cookie cutter to cut out shapes. Using a spatula, carefully (the dough is very fragile) transfer the cookies to a baking sheet. Leave a little room for spreading.
- Gather the scraps of dough, form into a ball, sprinkle with a little more flour and roll out again. Cut out more cookies. Repeat this process as needed.
- Bake for 12 - 15 minutes, until the edges are golden. The time will depend on the type of oven you have, mine tends to burn stuff easily. So keep an eye on them.
- Remove from the oven and allow to cool completely before decorating.
- While the cookies are cooling melt the chocolate. Place chocolate in a small bowl and microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
- Place toasted pecans in a blender or food processor and blend until you reach a coarse flour consistency. Transfer to a small bowl.
- Dip the cookies into melted chocolate, then into ground pecans and place them on parchment paper until the chocolate solidifies. Once the chocolate sets, transfer the cookies to an air-tight container and store at room temperature for a couple of days.
- Enjoy!