Chewy Vegan Gluten Free Gingerbread Cookies
Chewy, perfectly spiced, vegan gluten free gingerbread cookies that will make a nice addition to your Christmas baking list and become a new favourite!
Servings: 30
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 cups almond flour
- ½ cup gluten free flour blend **see important note about flour below**
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup softened coconut oil (see note below)
- ½ cup coconut sugar
- ¼ cup molasses
- 1 teaspoon vanilla
- 1 tablespoon freshly grated ginger
- ¼ cup granulated sugar (for rolling)
Instructions
- Whisk the tablespoon of ground flax seeds with three tablespoons of water. Let the mixture sit until it thickens.
- In a medium bowl, add the almond flour, gluten-free flour blend, cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt. Whisk to combine.
- In a large bowl, add the coconut oil, coconut sugar, flax mixture, molasses, vanilla, and grated ginger. Mix well to combine.
- Add the dry mixture to the wet mixture a little at a time and mix well until they are both incorporated into each other.
- Refrigerate the dough in the mixing bowl for 30 minutes.
- Line cookie sheet(s) with parchment paper.
- Using a spoon (I use a little less than a tablespoon per ball), scoop up a small amount of the dough and roll it into a ball.
- Roll each ball in the granulated sugar and place on cookie sheet.
- Refrigerate the balls on the cookie sheet(s) for 20 minutes. (This step is important to ensure you get the crackly tops!)
- Preheat oven to 350°F
- Remove from fridge and bake for 10 minutes.
- Let cookies cool on the tray for a few minutes before transferring to a cooling rack. They will appear very soft when taken out, that's OK, when they cool they will firm up.
Notes
- Your coconut oil must be soft, not liquid. If it is liquid, put it in the fridge for a short while until it firms up.
- To make these cookies a little more special, you can add in ¾ cup of dark chocolate chips after the wet and dry mixtures have been combined together.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag NOT the blue bag), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- This recipe makes 30-36 cookies, it all depends on how big or small you make them.
- Nutrition info listed below is for 1 cookie (without optional chocolate chips) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Sodium: 61mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Calcium: 20mg | Iron: 0.5mg
