With immense delight, I’m thrilled to share this scrumptious vegan gingerbread cookie recipe with you today. Indulge in the delightfully soft, chewy texture of these treats, now made accessible to those with dietary restrictions as they’re also gluten-free. With a strong commitment to crafting innovative, wheat-free, and plant-based recipes, I’ve been tirelessly experimenting in the kitchen. I’m thoroughly delighted with the outcome of my vegan gingerbread cookie endeavour. The harmonious balance of spices that imbue the cookie with its signature warmth and alluring flavour, combined with the tender texture, fills my heart with such joy I am compelled to break into song once more. 🙂
Savoring the essence of a traditional Christmas, these vegan gingerbread cookies will transport you to a winter wonderland, filling your heart with joy and your home with warmth, as you delight in baking and sharing them with those dear to you.
Wishing you warmest feelings of joy and affection!
Warmly Spiced Vegan and Gluten-Free Soft, Chewy Gingerbread Cookies
Is your taste buds craving something sweet and spicy? Look no further! Here’s a list of the essential ingredients you’ll need to make soft, chewy gingerbread cookies that just happen to be vegan and gluten-free.
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cloves, ground
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 1/4 cup sunflower oil
- 3/4 cup cane sugar
- 1/4 cup molasses
- 1/4 cup almond milk
Soften, chewy gingerbread cookies that just happen to be vegan and gluten-free? Simply whisk together 1/2 cup coconut sugar, 1/4 cup maple syrup, and 1/4 cup molasses. Add in 1/2 cup coconut oil, softened, and 2 large eggs replaced by flax eggs*; then stir in 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
- Combine gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a substantial bowl, whisking until well incorporated. Set aside.
- In a separate large mixing bowl, whisk together sunflower oil and granulated sugar until well combined, beating for approximately 2 minutes.
- Combine the oil and sugar mixture with the molasses and almond milk. Continuously mix ingredients together for exactly one minute to ensure a harmonious blend of flavors and textures.
- Combine the dry ingredients incrementally, roughly one-third at a time, until a resilient and robust dough materializes.
- Form the dough into a flat disc, encase it in plastic wrap, and store it in the refrigerator for at least two hours or ideally overnight to allow the flavors to meld together harmoniously.
- Preheat oven to 350°F.
- Line a baking sheet with a silicone baking mat or high-quality parchment paper for optimal non-stick performance and effortless food release.
- Rolling the dough into balls approximately 0.5 to 0.75 tablespoons in size, then gently flatten each one into a uniform disk shape using your fingers or the heel of your hand. Arrange the dough balls on a baking sheet in an even pattern, ensuring they are at least 2 inches away from one another.
- Bake for 10-12 minutes.
- Let cool completely before enjoying!
Nutritional Information
Nutritional Information:
Calories: 2079
Carbohydrates: 392g
Fat: 57g
Protein: 8g
Sodium: 201g
Sugar: 207g
Here are the nutrients per serving:
• Calories: 65
• Carbohydrates: 12g
• Fat: 2g
• Protein: 0g
• Sodium: 6mg
• Sugar: 6g
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