Here’s why you need to make these Gluten-Free Vegan Gingerbread Cookies this season! They’re:
- crispy yet chewy
- fragrantly spiced
- super easy to make!
After having mastered an undetectably vegan and gluten-free pie crust, I was keen to use a similar formula to make some delicious cookies. And what better way to welcome in the festive season than with some Gluten-Free Vegan Gingerbread Cookies?
The dough for these gingerbread cookies is made using buttery coconut oil, and a mixture of ground almonds and gluten-free flour (or plain flour if not gluten-free).
The ground almonds help to bind the dough together without the need for any eggs, and create a light and crispy yet slightly chewy texture, making them taste like real butter- and sugar-laden gingerbread cookies. The almonds also add extra protein and fibre.
Instead of sweetening them with sugar, I went for date syrup – if you’ve never tried date syrup, it’s thick, sticky and nectar-like and looks and tastes a little like molasses.
It adds an amazingly rich flavour, whilst keeping these gingerbread cookies refined sugar free. If you can’t get hold of date syrup you can always use maple syrup instead, or another similar sweetener such as agave syrup or brown rice syrup.
These Gluten-Free Vegan Gingerbread Cookies are seriously easy to make too, as there’s no need to chill the dough beforehand. And instead of bothering with all the clean-up required because of a floured surface, I went for a sheet of greaseproof baking paper, which is much easier to work with.
If you’re not absolutely set on keeping these Gluten-Free Vegan Gingerbread Cookies completely refined sugar free, you can also have fun decorating them with icing!
For more delicious festive treats, check out my:
- Cashew Chocolate Truffles
- Pecan Pie
- Apple Cake
- Chocolate Cherry Trifle
- Pumpkin Cake
- Apple Pie
- Matcha Shortbread
- Pumpkin Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
These Gluten-Free Vegan Gingerbread Cookies are crispy yet chewy, fragrantly spiced and super easy to make!
- 30 g (1/5 cup) coconut oil (or sub coconut butter)
- 10 tablespoons date syrup (or sub maple syrup or any other similar sweetener)
- 6 tablespoons milk, any kind
- 1 teaspoon vanilla
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour, plus more for rolling (or sub plain flour if not gluten-free)
- 1 tablespoon ground ginger
- 1/2 teaspoon mixed spice (or a mixture of ground nutmeg, cloves and cinnamon)
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
Add the date syrup, milk and vanilla and mix well
Measure out the dry ingredients and mix well
Add the dry ingredients to the wet ingredients and mix well
Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the remaining pastry dough until about 5mm/1/4 inch thick
Use a medium-sized cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up
Transfer the shapes onto two baking sheets lined with greaseproof baking paper
Bake in oven for around 10-12 minutes, until golden brown
They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden
Keep in an airtight container for up to a few days
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