Get ready to transform your kitchen into a cozy holiday haven with these mouthwatering gluten-free gingerbread cookies that are not just delicious, but also completely vegan! Imagine biting into a perfectly spiced, soft cookie that crumbles delicately in your mouth, filling your senses with warm notes of ginger, cinnamon, and molasses. Whether you're looking for a festive treat, a gluten-free alternative, or simply want to impress your friends and family with your baking skills, these cookies are about to become your new favorite go-to recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 2 cups all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the gluten-free flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a separate large bowl, mix the melted coconut oil, brown sugar, molasses, and vanilla extract until smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon or spatula until a soft dough forms. The dough should be slightly sticky but manageable.
- Refrigerate the dough for 10-15 minutes to allow it to firm up, which will make it easier to handle.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the palm of your hand or the bottom of a glass to create uniform thickness.
- Bake in the preheated oven for 8-10 minutes, until the edges are slightly firm and the centers look soft but set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough: Refrigerating the dough for 10-15 minutes helps prevent spreading and makes the cookies easier to handle.
- Use fresh spices: Ensure your ground ginger, cinnamon, and cloves are fresh for the most vibrant flavor.
- Don't overbake: Remove cookies when edges are slightly firm but centers are still soft for that perfect chewy texture.
- Uniform sizing: Use a cookie scoop for consistent cookie sizes and even baking.
- Let cookies cool completely before storing to maintain their soft, chewy texture.
- Store in an airtight container to keep cookies fresh for up to 5 days.
- For extra festive flair, consider dusting with powdered sugar or drizzling with a simple glaze after cooling.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
