The most delicious vegan and glutenfree Gingerbread Cookies. You can make this recipe into the cutest Gingerbread Shapes and decorate them with icing 🎄🍪
If you are wanting to bake up a batch of gingerbread cookies over the holidays, I have the perfect vegan and glutenfree recipe for you.
Calling all kids and those who, like me, are still kids at heart. These glutenfree and vegan gingerbread cookies will make everyone smile including your tastebuds! 🎄
If you give these gingerbread cookies a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Vegan and glutenfree gingerbread cookies perfect for Christmas
- 155 grams buckwheat flour (5.5 oz or about 1 cup)
- 65 grams almond flour (2.3 oz or about 0.8 cup)
- 1 dl brown sugar (½ cup)
- 1 tbsp black strap molasses or dark syrup
- 4 tbsp syrup such as maple or agave
- 50 grams vegan butter (1.8 oz)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp baking soda
- 2 tbsp apple sauce
- 1.5 dl powdered sugar (⅔ cup)
- 1-3 tsp water
In a large mixing bowl, mix buckwheat flour, almond flour, spices and baking soda.
In another bowl, add vegan butter, brown sugar, molasses and syrup and mix it with a hand mixer. Add the apple sauce and mix again.
Pour the vegan butter mixture into the bowl with the dry ingredients and mix it well into a nice and firm dough. Let the dough sit in the fridge for approx. 1-2 hours.
Preheat the oven to 175C°/350F° convection oven.
Take out ½ the dough and roll it out on a piece of parchment paper with a little sprinkle of buckwheat flour on it using your hands until it's ½ cm (¼ inch) thick. You might need to flour or wash your hands during the roll out has the dough can become sticky as you work with it.
Use yout favorite cookie cutters to cut out your shapes. Re-roll the dough as needed in order to cur out more shapes. Tranfer the shapes to a baking tray covered with parchment paper using a spatular. Repeat the roll out with the other half of the dough.
Bake the cookies for 7-9 minutes. Let them cool for a few minutes and then tranfer them to a cooling rack.
Add the powdered sugar to a bowl. Add very little water at a time and mix well. The icing should be as thick as possible but you should be able to mix all the powdered sugar in.
Transfer the icing to a piping bag and decorate the cooled cookies.
In the mood for more vegan ginger spiced cookies? Then you should definitely try these Ginger Cookies 🍪
This recipe is available both in English and Danish (click the flag below to switch language)