Old-school gingerbread cookies are a Christmas classic and are usually created with eggs. These dairy-free vegan cookies deliver the familiar flavor yet are friendly to those with dietary restrictions. We’ve shredded wheat for gluten-free flour with rice flour, which provides these cookies with a light, crunchy texture. If your GF kit contains xanthan gum, leave that ingredient out of the gingerbread recipe below.
If you’re a vegan baker for the first time, you’ll be interested in vegan sugar. Some refined sugars, as well as powdered and brown sugars, are processed using animal by-products. Many vegan brands are easy to search in supermarkets today. For more caramel flavor, you can replace regular sugar with coconut sugar.
Instead of flax or vegan eggs, this formula is drizzled with applesauce and coconut oil, which are mixed with the dry ingredients, no second bowl is required. This cookie recipe is lightweight on the spice, but if you want to add a few ground cloves or allspice, go for it.
You’ll be able to use this vegan recipe for gingerbread men, stars, hearts, candy canes, or any other shape you like, however, look elsewhere for this Cake House recipe, as these cookies won’t be sturdy enough to support that type of preparation project. . Use the glaze to dip cakes, sprinkle on cinnamon rolls, or decorate cookies with sugar—or other baked goods—with a piping bag or a butter knife. Want to shape an even extra tasty glaze? Replace a few tablespoons of the water with maple syrup.
Makes thirty-six cookies
- Pair of cups of brown rice flour or rice flour, and more to shake
- 2 cups gluten-free flour, best general gluten-free bread flour from Bob’s Red Mill
- A pair of vegan sugar cups
- ½ cup arrowroot
- Three tablespoons. ground ginger
- 2 tbsp. ground cinnamon
- Tablespoon. xanthan gum
- 2 tsp. salt
- 2 tsp. Sodium bicarbonate
- ¼ tsp. grated nutmeg
- 2 cups refined vegetable oil or melted vegetable oil
- A cup of sugar-free apple juice
- Half a cup of flavor
- Half a cup of cold water
- Vanilla satin:
- 3 cups granulated vegetable sugar
- ⅓ Trouble Cup
- 1 tsp. vanilla extract
Heat the kitchen appliance to 325 degrees Fahrenheit. Line a pair of horn-coated baking sheets with parchment paper and set them aside.
Through a giant bowl, whisk together 2⅓ cups of rice flour, common flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, apple juice, and vanilla to the flour mixture and stir with a rubber spatula until thick paste forms. Step by step, add cold water and stir until the dough becomes slightly sticky. Cover the bowl with wraps and put it in the refrigerator for thirty minutes.
Put a little rice flour on a clean surface, put the dough in the middle, and roll the dough until the entire surface is covered with flour. Heat kitchen utensils with extra rice flour. Roll out the dough an inch or more thick of ¼ inch.
Cut out the cookies along with the cookie cutters you like and transfer them from the flour-filtered surface to the parchment-lined baking sheets with a spatula, placing them one place at a time. Bake for seven minutes, rotate the baking sheets, and bake for another five minutes. Leave it on a baking sheet for ten minutes, then transfer it to a cooling rack.
associate degree more | In a very small bowl, combine granulated sugar, hot water, and vanilla, whisking briefly. If the glaze is too thick, add hot water a tablespoon at a time until the glaze is thick with a slightly liquid consistency. If it becomes too runny, add an additional 1/4 cup sugar at a time.
Go ahead: the glaze is held with an airtight tool at a temperature for up to four days.