Vegan Gluten Free Gingerbread Cookies The Best Food

GLUTEN-FREE VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
• Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

VEGAN GLUTEN-FREE GINGERBREAD COOKIES (THE BEST!)

Steps:

• PLEASE READ AND FOLLOW THE DIRECTIONS. If you have time, chill the dough in the FREEZER for 30 minutes. This will make working with the dough a bit easier, but it is not necessary if you are pressed for time. The dough is very easy to work with.
• Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
• To a large bowl, add the oat flour, tapioca starch, coconut sugar, spices, baking soda and salt and whisk very well making sure it's thoroughly mixed.
• Make a well at the bottom of the bowl and add the syrup, molasses and almond butter. Give the liquids a quick stir and then mix it in with the flour, stirring and pressing the mixture together until it is very thick, sticky and no more visible flour remains (see video). You will want to mix and press it for a couple of minutes so it gets really thick.
• Place a large piece of parchment paper on the counter and drop about half the dough onto it and form and pat it into a smooth ball shape (see video). If you have time to chill it, fold the paper over the dough to secure it and place in the freezer for just 30 minutes. You don't want to over-freeze it or the dough will be hard to work with. If not freezing the dough, use immediately. It is still fairly easy to work with. It is best to do half the dough at a time so you can roll it out to a consistent thickness and so the dough doesn't get too warm. Place the other half of dough in the fridge while doing the first batch.
• Place another piece of parchment paper over the dough and use a rolling pin on top of the paper to roll it out to 1/4 inch thick, NO LESS or the cookies will be too thin and get too dry.
• If using cookie cutters, place the cutter all the way down into the dough and slightly jiggle it side to side. Repeat this with as much of the dough you can use and gently peel away the edges around and in between the shapes. (see video) Gently pick up the cookies by slightly rolling it towards you starting with the head. If wanting to just make round cookies, simply take about 2 tablespoons worth of dough, roll into balls and flatten on the lined pan no less than 1/4 inch thick. Sprinkle decorative sugar on top before baking if desired. With the scraps, form back into a ball and repeat the process. Fill as many as you can on the sheet with them spaced about 2 inches apart, as they will spread.
• Bake for 9-10 minutes. They should be slightly puffed up and starting to look golden brown on the edges. Please note that the size of your cookies will vary a minute or so in cooking time. Small gingerbread men can cook faster 8-9 minutes and burn quicker, so keep an eye on them. Cool on the pan for 10 minutes and transfer to cool completely on a rack before decorating. They will crisp up considerably as they cool.
• If wanting to decorate like I have in the photos, just simply melt some chocolate chips, add it to a baggie and cut off a tiny corner. Drizzle onto the cookies for eyes and decorations. Use the chocolate as "glue" for buttons. Allow to cool completely before serving.
• These are best the day of, texture-wise, but are still yummy the next day. They are very fast and easy to make, so I recommend making them the day of a party or event, if possible.

VEGAN GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
• Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
• Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
• Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
• Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
• Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
• Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
• Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
• For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
• Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

EASY VEGAN GINGERBREAD

Steps:

• Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
• Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.