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1. Gather the ingredients.

For the cookies

  • 3 cups all-purpose gluten-free flour, plus more for rolling out dough
  • 3/4 tsp xanthan gum
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup nondairy butter such as Earth Balance, slightly softened
  • 3/4 cup plus 1 Tbsp coconut sugar
  • 1 1/2 tsp egg replacer
  • 2/3 cup unsulphured molasses (This gives the dough a very rich, strong taste. If you prefer a milder taste, use a little less molasses and add a few more Tbsp non-dairy milk)
  • 1-3 Tbsp non-dairy milk

For the royal icing (optional)

  • confectioners’ sugar
  • non-dairy milk

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2. Make the dough.

First, mix the dry ingredients (up through the ground cloves) in a medium bowl. In another medium or large bowl, use a hand mixer to beat together the egg replacer, molasses, coconut sugar, and Earth Balance. Once the wet mixture is well beaten, add the dry ingredients in two batches to the wet. The dough will be very thick, smooth, and somewhat tacky. If the dough seems too dry, add a tablespoon or so of non-dairy milk and mix again. By the end, I abandoned the hand-mixer and finished the mixing with a spatula to ensure even ingredient distribution.

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3. Refrigerate the dough.

Divide the dough in half, wrap in plastic wrap and refrigerate for at least an hour. If the dough is too warm, the cookie cutter shapes won’t hold, but you can always put the dough back in the fridge if this happens.

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4. Roll and cut out the cookies.

Preheat the oven to 350 degrees. Lightly flour a clean workspace with more gluten-free flour. Dust the dough and your rolling pin with flour and roll out the dough to about 1/4 inch. Using a gingerbread man cookie cutter or any other desired shape, cut out cookies. Place on a silpat or a lined cookie sheet spaced an inch or so apart.

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5. Bake the cookies.

Bake the cookies for about 9-11 minutes depending on level of crispiness desired and size of cookie. We preferred those baked around 9 minutes as the cookies do continue to cook even when removed from the oven.

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6. Decorate the cookies and serve.

Let the cookies cool. If you are making the royal icing for decoration, follow this basic recipe. Put a few tablespoons of confectioners’ sugar in a small bowl. Gradually add non-dairy milk a few drops at a time, stirring until a thick consistency is reached. You should be able to pipe or use a toothpick to paint on eyes so it needs to be fairly firm but still slightly liquid-y. Decorate with royal icing if desired and serve with non-dairy milk. Enjoy!

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Vegan and Gluten-Free Gingerbread Cookies

Makes about 44-48 cookies

For the cookies

  • 3 cups all-purpose gluten-free flour, plus more for rolling out dough
  • 3/4 tsp xanthan gum
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup nondairy butter such as Earth Balance, slightly softened
  • 3/4 cup plus 1 Tbsp coconut sugar
  • 1 1/2 tsp egg replacer
  • 2/3 cup unsulphured molasses (This gives the dough a very rich, strong taste. If you prefer a milder taste, use a little less molasses and add a few more Tbsp non-dairy milk)
  • 1-2 Tbsp non-dairy milk

For the royal icing (optional)

  • confectioner’s sugar
  • non-dairy milk

Gather the ingredients. Mix the dry ingredients (up through the ground cloves) in a medium bowl. In another medium or large bowl, use a hand mixer to beat together the egg replacer, molasses, coconut sugar, and Earth Balance. Once the wet mixture is well beaten, add the dry ingredients in two batches to the wet. The dough will be very thick, smooth, and somewhat tacky. If the dough seems too dry, add a tablespoon or so of non-dairy milk and mix again. By the end, I abandoned the hand-mixer and finished the mixing with a spatula to ensure even ingredient distribution. Divide the dough in half, wrap in plastic wrap and refrigerate at least an hour. If the dough is too warm, the cookie cutter shapes won’t hold, but you can always put the dough back in the fridge if this happens.

Preheat the oven to 350 degrees. Lightly flour a clean workspace with more gluten-free flour. Dust the dough and your rolling pin with flower and roll out the dough to about 1/4 inch. Using a gingerbread man cookie cutter or any other desired shape, cut out cookies. Place on a silpat or a lined cookie sheet spaced an inch or so apart. Bake the cookies for about 9-11 minutes depending on level of crispiness desired and size of cookie. We preferred those baked around 9 minutes as the cookies do continue to cook even when removed from the oven. Let the cookies cool. Decorate with royal icing if desired and serve with non-dairy milk! Enjoy!