This gluten free and vegan gingerbread is the perfect treat to make around the Holidays. The warm spices and soft texture are wonderful! The gingerbread dough works perfectly for making your own gingerbread house or gingerbread cookies!
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2 of the front/back wall pieces
2 of the side wall pieces
2 of the roof pieces (not 6)
2 of the chimney pieces
2 window cross pieces
So I purchased some of the correct molasses and they turned out PERFECT! I was so happy! Even my daughter liked them which isn’t always the case with kids and gingerbread since it’s got a bit of spice to it.
I was so impressed with my daughters ability to help with the piping and she thought it was so fun that she got to help.
- 3 cups gluten free all-purpose flour (I use “Better Batter“)
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 8 tbsp vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 3/4 cup coconut sugar, packed (or brown sugar)
- 2 1/2 tbsp water
- 1/2 cup molasses (DO NOT use blackstrap)
- 2 tsp vanilla
- zest of 1 lemon (about 2 tsp – optional)
- Gluten free & dairy free frosting and candy for decorating (optional)
- Preheat oven 375°F.
- In a medium sized bowl, whisk together gluten free flour, salt, ginger, cinnamon, and cloves. Set aside.
- In the bowl of a stand mixer*, cream together the butter and sugar until combined.
- Add the water, molasses, vanilla, and lemon zest to the stand mixer and mix until combined.
- Slowly add the flour mixture to the stand mixer until it is all incorporated and your dough is formed. You should be able to pinch the dough between your fingers and have it stick together, but not stick to your hands. If the dough is too dry, add 1 tsp of water at a time until you reach the desired consistency. If the dough is too wet, add more gluten free all-purpose flour.
- Place the dough on a lightly floured surface and roll it out to about 1/4″- 1/2″ thick. Use cookie cutters to make your desired shapes.
- Place the cookies on a sheet tray lined with parchment paper and bake for 8-9 minutes. Allow the cookies to cool completely before decorating.
You can also use a hand mixer if you don’t have a stand mixer.