‘Tis the season for all things gingerbread! These healthy gingerbread cookies taste just like the traditional holiday cookie recipes, but without the refined sugar or guilt! This recipe is both vegan and gluten free and incredibly easy to make.
- 2 cups Bob’s Red Mill GF All Purpose 1:1 Baking Flour (BLUE bag, not red)
- 2 ½ – 3 tsp ground ginger*
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1/4 cup liquid from can of chickpeas OR 2 egg whites
- 3 cups sifted powdered sugar
- 1 tsp vanilla extract
- Beat together all of the wet ingredients with an electric mixer.
- Beat in all of the dry ingredients. (see notes)
- Be sure not to over process, beat just until all the ingredients are combined. The dough will seem super gummy at this point, but I promise the cookies are not gummy at all! This is just the nature of this flour.
- Cover the dough and let set in the fridge for 30 minutes. If you’re in a rush, 10 minutes in the fridge will be fine, it just makes the dough much easier to roll out.
- Use a rolling pin and roll into about 1/4 – 1/2 inch thick. You can make them any thickness depending on what you want the final texture to be like. Thinner will yield a crispy cookie, thick will yield a chewy cookie.
- Use cookie cutters (see notes for tips) and carefully place on a baking sheet lined with parchment paper leaving some space between each cookie.
- Bake for 8-10 minutes. The cookies will continue to harden as they sit, so if you want the final cookie to be soft, I suggest baking for no more than 9 minutes, but it will depend on your oven. You’ll know they’re done when the cookies are one even color and the center doesn’t appear raw.
- To make the icing, beat either 1/4 of the liquid from a can of chickpeas (aquafaba) OR 2 egg whites until foamy. Beat in the sifted powdered sugar until completely smooth and creamy. You want the icing to be thick enough that it doesn’t run off the cookies, but not so thick that you can’t pipe it properly.
- Wait until the cookies are completely cool to frost. You can use a piping bag or plastic squeeze bottle.
When using the cookie cutters, I suggest lightly oiling the cookie cutter and then dusting it with some flour. This will ensure the cookie dough doesn’t stick to the cutter and the cookie retains it’s shape really well. I like to cut the cookie, leave the cookie cutter on, and get a spatula to transfer the cookie to a baking sheet and then remove the cookie cutter.
If you don’t have or want to use cookie cutters, you can just make these cookies into regular circle cookies! Because of the nature of gingerbread cutout cookies, they won’t flatten out a lot while they bake. Form the dough into an even ball and then flatten out with your fingers before baking so they have a nice cookie shape. Bake for the usual 8-10 minutes.
Be sure to measure the flower properly! Instead of scooping the flour right from the bag, pour it into your dry measuring cup and then level off the top. This is important with all baking, but especially gluten free baking.
Once prepared, these healthy gingerbread cookies will store in an air tight container for about 1 week. I like to pop them in the microwave for 5-10 seconds to warm them up before eating.
This recipe makes about 16-20 cookies, but it depends on the size of your cookie cutters.
My dad insists these cookies are best with 3 tsp of ground ginger, but I found that amount to be a bit overwhelming. 2 1/2 tsp was the best in my opinion, but I left a range so you can decide for yourself! If you’re a ginger lover like my dad, go with 3, if you’re a ginger liker like me, go with 2 1/2.
Not all molasses are created equal. Different brands/types will yield different colors/flavors. I personally think this one is the best!
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 12.7g
- Fat: 5.6g
- Carbohydrates: 22.8g
- Fiber: .4g
- Protein: 1.3g
Keywords: gingerbread cookies, vegan gingerbread cookies, gluten free gingerbread cookies, healthy gingerbread cookies