GLUTEN FREE VEGAN GINGERBREAD COOKIES
Make and share this Gluten Free Vegan Gingerbread Cookies recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 50m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
- Mix the dry ingredients together and set aside.
- Cream molasses, sugar and margarine.
- Slowly add dry ingredients and beat just until a stiff dough forms.
- Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8" thickness and cut out shapes.
- Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 47.2, Carbohydrate 10.3, Fiber 0.4, Sugar 3.7, Protein 0.4
VEGAN GLUTEN-FREE GINGERBREAD COOKIES
Healthy Candida diet friendly gluten-free vegan gingerbread cookies that don't use refined sugar or oil, but are so delicious nevertheless.
Provided by NeleLiivlaid
Categories Dessert
Time 8h
Yield 20 serving(s)
Number Of Ingredients 19
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/.
Nutrition Facts : Calories 83.6, Fat 4.3, SaturatedFat 0.5, Sodium 55.7, Carbohydrate 9.6, Fiber 2, Sugar 0.6, Protein 2.9
GINGERBREAD COOKIES (GLUTEN FREE)
A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!
Provided by dizzydi
Categories Dessert
Time 1h30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl cream the butter and brown sugar.
- Add golden syrup and egg and mix till combined.
- In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
- Mix together and then refrigerate for 1 hour.
- Remove dough from refrigerator and place onto a floured surface and knead lightly.
- roll out to 5mm thickness and then cut into shapes using cookie cutters.
- Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
- Leave to cool on trays for 5 minutes then transfer to cooking racks.
- when cool ice with royal icing or any hard setting icing.
Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 15.9, Sodium 67.7, Carbohydrate 6, Fiber 0.1, Sugar 4.3, Protein 0.3
GLUTEN-FREE GINGERBREAD COOKIES
Absolutely delicious! Adapted from recipe at simplycoconut.com, this will make any celiac or gluten-intolerant person VERY happy. "Normal" folks will love it, too. Great flavor and texture. Only drawback is that the "dough" is very loose and the cookies spread out into slightly irregular shapes on the sheet. If you have a madeline pan, consider using it for these -- it would make a very pretty "cake". Using coconut flour instead of wheat flour makes this a good choice for a diabetic, since one cookie has only 4 net carbs.
Provided by TheSource
Categories Drop Cookies
Time 10m
Yield 60 small cookies
Number Of Ingredients 9
Steps:
- With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
- Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
- Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.
Nutrition Facts : Calories 35.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 23.9, Sodium 19, Carbohydrate 4.9, Sugar 4.2, Protein 0.7
VEGAN NO-CHILL GINGERBREAD COOKIES
Easy recipe for soft gingerbread cookies for cutting into shapes.This dough does not need to be chilled before rolling and cutting out.
Provided by Laundrycrisis
Categories Dessert
Time 25m
Yield 3 sheets of cookies
Number Of Ingredients 10
Steps:
- Preheat over to 350°F Lightly grease baking sheets.
- Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
- Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
- When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
- Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
- Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
- Allow cookies to cool and decorate as desired.
Nutrition Facts : Calories 1123, Fat 38.4, SaturatedFat 5, Sodium 160.5, Carbohydrate 179.3, Fiber 4.2, Sugar 68.8, Protein 15.4
GLUTEN-FREE VEGAN GINGERBREAD COOKIES
Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!
Provided by Fioa
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 58m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 107 calories, Carbohydrate 10.7 g, Fat 6.7 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 166.3 mg, Sugar 6.9 g
THE BEST VEGAN GINGERBREAD COOKIES
Gluten-free flour, rice flour, & arrowroot give this dairy-free, vegan gingerbread cookie recipe its crisp texture. The best gluten-free gingerbread cookies!
Provided by Erin McKenna
Yield Makes 36 cookies
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
- Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
- In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.
GLUTEN-FREE GINGERBREAD
Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree
Provided by Liberty Mendez
Time 35m
Yield Makes 14-16
Number Of Ingredients 8
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
Nutrition Facts : Calories 145 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Protein 1 grams protein, Sodium 0.23 milligram of sodium
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