Gluten-Free Vegan Gingerbread Cookies

Ingredients

• 300 g (2 1/2 cups), plus extra as neededall-purpose gluten-free baking flour blend
• 3/4 teaspoonground ginger
• 3/4 teaspoonground cinnamon
• 1/2 teaspoonbaking powder
• 1/4 teaspoonground allspice
• 1/4 teaspoonground nutmeg
• 1/8 teaspoon, or more to tasteground cloves
• 1/4 teaspoonsalt
• 113 g (1/2 cup)dairy-free buttery sticks or shortening
• 120 ml (1/2 cup)unsulphured molasses
• 60 ml (1/4 cup)agave nectar (or honey, if not strictly vegan)
• 60 ml (1/4 cup)water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking sheet with baking parchment.

2. 2

   Whisk dry ingredients

   In a large bowl, whisk together the flour blend, ginger, baking powder, cloves, nutmeg and salt.

3. 3

   Mix the dough

   In a large mixing bowl, use a hand mixer to cream the dairy-free buttery sticks or shortening with the molasses and agave or honey. Mix in the water and flour blend.

4. 4

   Chill the dough

   Refrigerate the dough for 2 to 3 hours.

5. 5

   Roll and cut

   On a floured board, roll the dough to 6 mm (1/4 inch) thickness. Cut out shapes with cookie cutters, rerolling and cutting the scraps as needed.

6. 6

   Bake the cookies

   Bake for 10 to 12 minutes, or until the cookies are set.

What are gingerbread cookies?

Gingerbread is a spiced bake with a long history in Europe, while cut-out gingerbread cookies are a familiar American holiday tradition. Molasses gives these cookies their deep, distinctive flavour, with ginger and other spices adding warmth.

This version uses a gluten-free flour blend and skips egg alternatives altogether. Chilling the dough helps make it manageable to roll and cut into festive shapes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 1g protein, 23g carbs, 6g fat.

The flour blend and sweeteners provide most of the carbohydrates, while the dairy-free buttery sticks or shortening contribute most of the fat. There is little protein in the listed ingredients; serve a cookie with unsweetened soy yoghurt or a handful of nuts if you want a more balanced snack.

The flour and spice blend

Flour blend: Use an all-purpose gluten-free baking blend intended for baking. Different blends can absorb liquid differently, so keep a little extra flour nearby for rolling.

Spices: Ginger, cinnamon, allspice, nutmeg and cloves create a rounded, warming flavour. The method specifically combines ginger, baking powder, cloves, nutmeg and salt; cinnamon and allspice are listed in the ingredients but not included in that mixing instruction.

Building the dough

Creaming: Beat the dairy-free buttery sticks or shortening with the molasses and agave until combined. The sweeteners bring moisture and flavour as well as helping bind this egg-free dough.

Mixing: Add the water and flour blend, mixing until the ingredients come together. Avoid adding extra flour to the dough unless it is too sticky to handle; use the additional flour mainly for the board.

Why the dough needs chilling

Chilling time: Refrigerate the dough for 2 to 3 hours before rolling. This gives it time to firm up, making it less likely to stick or lose its shape as you cut it.

Planning ahead: The long rest is part of the recipe's 210-minute total time. Keep the dough chilled until you are ready to roll it.

Rolling and cutting

Even thickness: Roll the dough to about 6 mm (1/4 inch) so the cookies bake at a similar rate. Lightly flour the board and rolling pin if the dough catches.

Scraps: Gather and reroll the offcuts to use up the dough. If the scraps become soft or sticky, chill them briefly before rolling again.

How to judge doneness

Baking: Bake at 190°C (375°F) for 10 to 12 minutes. The recipe's cue is that the cookies should be set; check near the lower end of the time range, as thinner shapes may bake sooner.

Cooling: Let the cookies firm up after baking before moving them from the tray. This helps protect their cut-out shapes while they are still warm.

Serving ideas

These cookies work well on a holiday biscuit plate or alongside tea, coffee or a mug of dairy-free hot chocolate. Their molasses-and-spice flavour also pairs nicely with a simple fruit salad.

For decorated cookies, wait until they are completely cool before adding icing. Keep decorations simple so the gingerbread flavour remains prominent.

Recipe notes & tips

• Measure the flour blend carefully, as extra flour can make the cookies dry.
• Chill the dough for the full 2 to 3 hours so it is easier to roll and cut.
• Flour the board lightly to prevent sticking without working excess flour into the dough.
• Roll the dough to an even 6 mm (1/4 inch) thickness for more consistent baking.
• Bake similar-sized shapes together so they finish at roughly the same time.
• Use a thin spatula to lift cut-outs from the board and transfer them to the baking sheet.

Variations

• More cloves: Add a little extra ground clove for a stronger, spicier flavour.
• Honey option: Use honey instead of agave if the cookies do not need to be strictly vegan.
• Simple icing: Decorate cooled cookies with a thin icing made to your preference.
• Different shapes: Use assorted cookie cutters while keeping pieces a similar size for even baking.

Common mistakes to avoid

• Skipping the chill: Warm dough is harder to cut cleanly; refrigerate it for the full 2 to 3 hours.
• Adding too much flour: Excess flour can make the cookies dry; flour the board lightly and add more only as needed.
• Uneven rolling: Thick and thin areas bake differently; aim for an even 6 mm (1/4 inch).
• Overbaking: Cookies can become too firm; check that they are set between 10 and 12 minutes.
• Moving them too soon: Warm cookies can break; let them firm up before lifting them from the baking sheet.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in a low oven if you would like to serve them warm.

Frequently asked questions