Soft, Chewy Gingerbread Cookies [Vegan, Gluten-Free]
It is with so much joy I share with you today a delightful vegan gingerbread cookie recipe. Soft, chewy, delectable, and even 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... Read More
Ingredients You Need for Soft, Chewy Gingerbread Cookies [Vegan, Gluten-Free]
How to Prepare Soft, Chewy Gingerbread Cookies [Vegan, Gluten-Free]
- Whisk together gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a large bowl. 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 a 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°F.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Using a melon baller or about 1/2-3/4 tablespoon of dough, roll dough into balls of approximately equal size and slightly flatten it into a disk shape. Place onto the baking sheet spaced 2 inches apart.
- Bake for 10-12 minutes.
- Let cool completely before enjoying!
Nutritional Information
Total Calories: 2079 | Total Carbs: 392 g | Total Fat: 57 g | Total Protein: 8 g | Total Sodium: 201 g | Total Sugar: 207 g (Per Serving) Calories: 65 | Carbs: 12 g | Fat: 2 g | Protein: 0 g | Sodium: 6 g | Sugar: 6 g
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Yum! For the second batch, I added chopped crystallized ginger- which was heavenly! Only used 2/3 c sugar (1/3 coconut sugar, 1/3 organic cane) and was perfect. Perhaps use just a dash of salt, too salty with 1/2 tsp. Really great recipe otherwise.
Yippy skippy