how2heroes » Gluten-Free & Vegan Gingerbread Cookies

Dessert & Baked Goods » Gluten-Free & Vegan Gingerbread Cookies

Gluten intolerant, rejoice! Linsey has come to the rescue with a gingerbread batter that you can choose to bake as a soft and chewy cookie, or give it a little more time in the oven to make picture-perfect gingerbread people and decorations. They're vegan too!

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Ingredients

Yield: Approximately 24 Cookies

½ cup jungle (palm) shortening or other trans-fat free vegetable shortening
½ cup rapadura sugar
1 tbsp maple syrup
scant ½ cup unsulphured molasses
½ tsp vanilla extract
1 tbsp cool water
2½ tsp ground ginger
1 tsp cinnamon
½ tsp fresh ground nutmeg
¼ tsp ground cloves
1¼ tsp baking soda
½ tsp sea salt
1¼ tsp agar powder
½ cup teff flour
¾ cup light buckwheat flour
½ cup brown rice flour
½ cup tapioca flour

How-to

Preheat oven to 350º (or 325º in a convection oven)
Combine shortening, rapadura and maple syrup in the bowl of a stand mixer. Mix with a paddle until light and fluffy. Add in molasses, water and vanilla and continue to mix
Add all dry ingredients to the wet mixture. The dough will be crumbly at first but will soon come together after a few minutes. Finish kneading by hand
The dough can be rolled out right away and cut into cookies or it may sit, wrapped in plastic, in the refrigerator overnight. It may also be frozen and stored up to a month
Working with about a third of the dough at a time, roll out on a piece of parchment paper to a little less than ¼" thickness. If the dough is not easy to work with, place another parchment sheet on top to roll dough between.
Place rolled out dough back in the refrigerator for 10-15 minutes so it is easier to cut with cookie cutters
Bake on a parchment-lined sheet pan for 8-10 minutes for soft and chewy or until slightly risen with a touch of color at the edges. Bake 10-15 minutes for harder cookie consistency. Cool. Store in a airtight container for up to a month
If using as ornaments, punch a hole towards top of cookie prior to baking and bake to harder consistency.

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Comments (2)

Posted Monday, December 10, 2012, at 4:51 am by Saly:

She is amazing! Love her recipes! Just one thing, which GF flour can substitute buckwheat and rice flours with approximately same(fantastic) results?
Posted Saturday, December 4, 2010, at 4:06 pm by Carol Viera:

This looks great! I'm always looking for good gluten-free recipes that have other healthy ingredients too. Hope to try this! Thanks!

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Gluten-Free & Vegan Gingerbread Cookies