Gluten free gingerbread cookies that are also vegan, dairy and allergen friendly may seem like a daunting task but this easy recipe makes them possible. The snappy cookies come out full of taste and ready to make holiday memories with the family.
Jump to:
- Ingredients Needed
- Substitutions in Egg Free Gingerbread Cookies
- Dairy Free Gringerbread Cookie Adaptations
- Directions for Making the Gluten-free Gingerbread Cookies
- Decorating and Icing Vegan Gluten Free Gingerbread Cookies
- How to Store Allergen Free Gingerbread Cookies
- Other Ideas for this Allergen Friendly Gingerbread Cookie Recipe
- What To Serve With Gingerbread Cookies
- Other Recipes You May Enjoy
- 📖 Recipe
- 💬 Comments
Gluten free gingerbread cookies are one of our favourite winter cookie treats. We make them every year and these ones are so easy the kids can get in to help make them. Baking them together each year and include them in our Christmas cookie boxes. Our family has always made gingerbread but started making them gluten free before we found out the kids had allergies.
Every year one of the kids would bring gingerbread cookies shaped like martial artists to their Tao instructors. We called them "Ninjabread Men" and they were always a huge hit. One of the instructors had gluten dietary restrictions so our child learned to make them safe for their instructor. We always include a list of ingredients - with pictures of all the brands we use and their ingredients and may contain statements in an electronic message to whomever we gift cookies to. Being aware of allergens and cross contamination all ingredients are freshly opened and used for those batches-- ie: spices. We buy them in small batches for the gifting baked goods and will use them up for other of our own needs the rest of the year, never wasting the food.
Ingredients Needed
Wet Ingredients With Notes For Gluten Free Gingerbread Cookies
Vegan Butter Sticks:
We like the coconut melt version of vegan butter sticks, they don't contain soy as of the time of writing this recipe. The buttery sticks often have a higher fat content and are generally preferred for baking recipes. Most of the vegan margarine options have a high water content that may affect the texture of the gingerbread cookies.
Bob's Red Mill egg replacer (or ground flax):
Either one works well in this recipe mixed with 1 tablespoon water to form a slurry. The Bob's Red Mill egg replacer is psyllium husk based. Combine the egg replacement with water and allow to sit to thicken for 5 mins.
Aquafaba:
Canned chickpea water whipped to soft peaks gives the cookies a nice rise and does a fabulous job in replacing egg whites.
Fancy Molasses:
The fancy molasses is best used in this recipe. Don't use blackstrap molasses. The latter will be too bitter for the cookies. The molasses for gingerbread cookies is fancy molasses. If sulphites are restricted in your diet do check the molasses carefully as some brands contain them.
Dry Ingredients With Notes To Make Gluten Free Vegan Gingerbread Cookies
Gluten free all purpose flour:
We prefer to use a premixed 1-1 flour with xantham gum for our gluten free flour. We find either Bob's Red Mill 1:1 (check the may contain statment as it sometimes lists top 8 allergens) or Robin Hood Gluten Free flours work best in this gingerbread cookie recipe.
Baking soda:
Fresh gluten free and allergen safe one will work we have found.
Spices:
Spices like ground cinnamon, ground ginger, ground cloves are all integral parts of this recipe. Fresher spices will give a richer, fuller flavour. Check with the makers of the spices to ensure there isn't a risk of other contaminants from other allergens. For us mustard is one that can show up in the most unexpected packages of dried herbs and spices.
Safe Coloured Sugar:
This kind of coarse sugar or vegan large grain white sugar for decorating is best used for the easiest decorating option. Be aware that some sugars are processed with with bone char and the process is not vegan. Check with the manufacturer as required for some sugars. Dyes are both a big allergen concern for many people and may be tested on animals making them non-vegan. Natural dyes are usually preferred but are more difficult to find.
Substitutions in Egg Free Gingerbread Cookies
If chickpeas and beans are a restricted food for you, you can substitute egg replacer in for the aquafaba, you will need a total of 3 Tbsps of Bob's Red Mill Egg Replacer and 3-4 Tbsps water.
Flax can be used for the egg replacer, if ground finely. It may need a ⅓ a teaspoon more water if using aquafaba or 1 tablespoon more water if replacing aquafaba with ground flax to form a flax egg.
Dairy Free Gringerbread Cookie Adaptations
If wanting a spice that is a bit earlier in the autumn, try apple pie or pumpkin pie spice mixes. They can be made from simple pantry spices and bring a milder flavour. Another great adaptation is to replace the spice with a lemon or orange worth of zest and ground cardamom seeds (with husks removed). About 1 tablespoon of ground cardamom is what a recipe the size of this allergen free gingerbread cookie recipe needs.
Directions for Making the Gluten-free Gingerbread Cookies
Either a stand mixer or hand mixer is preferred for this recipe to cream the sugar and vegan buttery sticks using the paddle attachment. Whip the aquafaba should be slightly before adding to make gingerbread cookies. Battery operated milk frothing tools are perfect for the job. Add, then the egg replacer slurry to the mixer. When adding the fancy molasses oil the measuring cup so it won't stick to the scoop and you'll get an accurate amount.
Combining the dry ingredients in another bowl by sifting them together. Slowly add the dry ingredients to the mixer while it is on an extremely low setting. If you are getting a cloud of flour or poofing of dry ingredients everywhere the mixer needs to be on a lower setting. If it is on the lowest setting and still flying all over, add the dry ingredients while the mixer is off a bit at a time, them cover the stand mixer with a clean kitchen towel over the mixer arm and bowl. Stop the mixer every now and then to scrape down the sides until combined well.
Using a 1.5 tbsps cookie scoop to portion out the gluten free gingerbread cookies. Our recipe for gingerbread cookies called for rolling the dough into small balls and then in safe coloured sugar in high sided bowls. Place the balls on a parchment lined cookie sheet and flatten each ball slightly with your fingers. Bake until done and cool.
Decorating and Icing Vegan Gluten Free Gingerbread Cookies
Rolling the dough in coloured sugar that is vegan safe with the dyes and sugar processing is our favourite quick way to make a festive holiday cookie. For icing, a quick water and vegan icing sugar works well for simple decorating. Make the icing as thick as you need it by adding more icing sugar or thinner with more water. Alternatively, a royal icing subbed with aquafaba instead of egg whites for gingerbread house construction cement. Allow the cookies to cool completely before icing.
How to Store Allergen Free Gingerbread Cookies
These are cookies the whole family can have fun with.
On the counter
Store in a sealed container on the counter, un-refridgerated for up to 5 days, if they aren't finished the day of baking . If they get that gingerbread cookie crunch and you want to make them a bit more bite friendly, store them with a moist paper towel in the same container but not touching the cookies. These are a harder more structured snap-able cookie best with a cup of tea or coffee.
Freezer
Storing Gingerbread cookies in the freezer for up to 2 months in a well sealed freezer container is a great make ahead Christmas cookie trick. Cookies do well when wrapped in plastic wrap in bunches then place in the storage container in the fridge.
Reheating
Allow to thaw on the counter. Do not refreeze or thaw in the oven or microwave as they will get too dry and crisp.
Other Ideas for this Allergen Friendly Gingerbread Cookie Recipe
This recipe is a sturdy enough one to use as a structural base for gingerbread houses. It will go very hard when stored out of a sealed container with a wet paper towel, so we recommend not eating the gingerbread house if it is on display in the open air. If you are more of a traditionalist this dough does well for rolling, as well. Just chill it for 30 mins before rolling. Roll the gingerbread thinly. Assemble after it is completely cooled overnight.
We find crushed cookies the perfect option when making sweet dessert pie and tart crusts. We have a recipe all about how to make Allergen Friendly Crushed Cookie Pie Crusts. Make them without the sugar coating, especially if you are going to make a batch and use them in a pie crust.
What To Serve With Gingerbread Cookies
These cookies are best to serve with a cup of tea or coffee, as they age they get that gingerbread snap and can be dunked in the hot drinks.
Making the cookies into traditional gingerbread houses is one of the best uses for these cookies. They can be structurally sound enough to hold up to piles of candies and vegan royal icing made with aquafaba.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Cookie Sheet
- Stand Mixer
- Stand Mixer Bowl
- Stand Mixer Attachments whisk and paddle
- Medium Bowl
- Large Bowl
- Small bowl
- Cookie Scoop
- Parchment paper
Ingredients
- 1 Cup Dairy Free Butter Stick (see notes)
- ¾ Cup Brown Sugar packed
- 1 teaspoon Ground Flax (see notes)
- 2 teaspoons Water to mix with the flax
- 2 Tablespoon Aquafaba (see notes)
- ½ Cup Molasses Fancy (see notes)
- 3 ¼ Cups Gluten Free Flour 1 to 1 blend (see notes)
- ½ teaspoons Baking Soda gluten free
- ¼ teaspoons Sea Salt
- 1 ½ teaspoons Cinnamon ground
- 3 teaspoons Ground Ginger
- ⅓ teaspoon Ground Cloves
- ½ Cup Coarse Sugar or coloured sugar (see notes)
Instructions
- Whip aquafaba with a hand mixer or stand mixter with the whisk attachment in a medium bowl until whipped to soft peaks. Set aside in the fridge to stay cold.2 Tablespoon Aquafaba
- Mix ground flax with water in a separate small bowl with a fork. Set aside.1 teaspoon Ground Flax, 2 teaspoons Water
- Cream dairy free butter sticks with brown sugar for 5-7 mins until well mixed in a stand mixer with a paddle attachment. Scraping down sides of the mixer often. Let mix and move to the next step while it mixes1 Cup Dairy Free Butter Stick, ¾ Cup Brown Sugar
- In a separate large bowl add flour, baking soda, salt, and all the spices together. mix the dry ingredients with a fork. Set aside.3 ¼ Cups Gluten Free Flour, ½ teaspoons Baking Soda, ¼ teaspoons Sea Salt, 1 ½ teaspoons Cinnamon, 3 teaspoons Ground Ginger, ⅓ teaspoon Ground Cloves
- Add whipped aquafaba, flax and water mixture, and molasses mix to the creamed dairy free butter, sugar, and molasses in the stand mixer. Scrape down sides and mix in the the stand mixer on medium until just incorporated.½ Cup Molasses
- Add dry ingredients and mix on a really low speed until just combined, while scraping down sides. Mix only until just incorporated. Do not over mix or the cookies will be really tough.
- Pour 2 tbsps of decorating coarse sugar into a small bowl.½ Cup Coarse Sugar
- Preheat oven to bake at 325°F. Line the cookie sheets with parchment paper
- When combined, use a small 1.5 tablespoon scoop to scoop out balls of dough. Roll the balls of dough lightly between your hands to smooth them out in nice ball form.
- Then put the balls one by one in the decorating sugar bowl and roll the dough ball around by shaking the bowl. Flip the ball halfway through to get both sides.
- Place the sugared balls on a parchment lined cookie sheet at least ½-¾ inches apart. Flatten the tops of the cookies with your finger lightly tapping the balls down until ½ inch thick. You can also use a fork for a nice pattern on the top.
- Let the dough sit for 20 minutes. This allows the gluten free flour to absorb the liquid in the recipe and helps it not be sandy in texture.
- Bake for 12-16 mins. Letting cool on a cooling rack after cooking for at least 10 minutes.
- Continue until all dough is rolled. This makes 4.5 -5 dozen cookies.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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