HOW TO: Make gluten-free, vegan gingerbread cookies

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1. Gather the ingredients.

For the cookies

  • 3 cups all-purpose gluten-free flour, plus more for rolling out dough
  • 3/4 tsp xanthan gum
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup nondairy butter such as Earth Balance, slightly softened
  • 3/4 cup plus 1 Tbsp coconut sugar
  • 1 1/2 tsp egg replacer
  • 2/3 cup unsulphured molasses (This gives the dough a very rich, strong taste. If you prefer a milder taste, use a little less molasses and add a few more Tbsp non-dairy milk)
  • 1-3 Tbsp non-dairy milk

For the royal icing (optional)

  • confectioners’ sugar
  • non-dairy milk

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2. Make the dough.

First, mix the dry ingredients (up through the ground cloves) in a medium bowl. In another medium or large bowl, use a hand mixer to beat together the egg replacer, molasses, coconut sugar, and Earth Balance. Once the wet mixture is well beaten, add the dry ingredients in two batches to the wet. The dough will be very thick, smooth, and somewhat tacky. If the dough seems too dry, add a tablespoon or so of non-dairy milk and mix again. By the end, I abandoned the hand-mixer and finished the mixing with a spatula to ensure even ingredient distribution.

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3. Refrigerate the dough.

Divide the dough in half, wrap in plastic wrap and refrigerate for at least an hour. If the dough is too warm, the cookie cutter shapes won’t hold, but you can always put the dough back in the fridge if this happens.

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One Response to “HOW TO: Make gluten-free, vegan gingerbread cookies”

  1. dasmmartin12 says:

    Thanks for sharing this Awesome tips! Can’t wait to make mine now!

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