In the lane, snow is glistening
A beautiful sight,
We're happy tonight,
Walking in a winter wonderland.
It is with so much joy I share with you today a delightful gingerbread cookie recipe. Not only are they soft, chewy, and delectable, they are VEGAN AND GLUTEN-FREE! I’ve been working really hard to come up with some recipes that don’t contain wheat and are vegan. I have to say I’m very happy with the way these cookies came out. The proportion of the spices that give the cookie warmth and luscious flavor, along with the soft texture of the cookie makes me so happy I could sing, AGAIN! :-)
The gingerbread cookies taste what Christmas should taste like, and I’m certain you’ll be singing in no time too while you bake and enjoy these with your loved ones.
Sending giant gingerbread hugs and smiles your way!
Yields: approximately 32 cookies
2 cups gluten-free all-purpose flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
½ tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
½ tsp. nutmeg, ground
½ tsp. cloves, ground
1 tsp. cinnamon, ground
1 tsp. ginger, ground
¼ cup sunflower oil
¾ cup cane sugar
¼ cup molasses
¼ cup almond milk
*about 1 - 2 Tbsp. confectioner’s sugar (optional for decorating)
(**gluten-free – some brands vary in whether or not the product contains gluten. Please be sure to check the label of each of the ingredients to make sure it is gluten-free before using)
In a large bowl, whisk together gf flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon and ginger. Set aside.
In another large bowl, beat sunflower oil and sugar together for 2 minutes.
To the oil/sugar mixture, add the molasses and almond milk. Continue to mix for 1 minute.
Add the dry ingredients, about 1/3 at a time until stiff dough is formed.
Make the dough into a disk shape, wrap in plastic wrap and refrigerate for 2 hours, or overnight.
Preheat oven to 350 degrees F.
Line a baking sheet with a silpat or parchment paper.
Using a melon baller or about ½ ~ 3/4 Tbsp. of dough, roll dough into balls of approximately equal size and slightly flatten into a disk shape. Place onto the baking sheet spaced 2 inches apart.
Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack.
Cool cookies completely before decorating.
*Optional – sprinkle cooled cookies lightly with confectioner’s sugar. Works great if you use a very fine sieve.
Cut-Out Gingerbread Cookies
With love, gratitude, & holiday cheer,