Gluten Free Vegan Gingerbread Cookies

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Canned Goods

  • 1/4 cup Coconut milk, unsweetened

• Condiments

  • 1/4 cup Molasses
  • 1/2 cup Vegan butter

• Baking & Spices

  • 2 3/4 cups All purpose gluten free flour
  • 1 tbsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar

Found on heatherchristo.com

Ingredients

• 2 ¾ cups All-Purpose Gluten Free Flour (I use Bob’s Red Mill Brand)
• 1 ½ cups powdered Sugar
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ cup Vegan Butter at room temperature
• ¼ cup molasses
• ¼ cup unsweetened coconut milk (from a carton not a can)
• 2 ¾ cups All-Purpose Gluten Free Flour (I use Bob’s Red Mill Brand)
• 1 ½ cups powdered Sugar
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ cup Vegan Butter at room temperature
• ¼ cup molasses
• ¼ cup unsweetened coconut milk (from a carton not a can)

Directions

• In the bowl of a standing mixer combine all of the dry ingredients. Add the room temperature vegan butter in chunks and mix until you have a dry crumbly dough. Add the molasses and the coconut milk and beat until the dough comes together. It will be uniform but sticky.
• Transfer all of the dough to a sheet of wax paper and use the paper to form the dough into a disc. Refrigerate the dough in the wax paper for 1 hour.
• Preheat the oven to 350 degrees. Prepare two sheet-pans with parchment or silpats.
• Dust a work surface with powdered sugar and then roll out the dough with a little more and a rolling pin. You want the dough to be a bout ⅛ inch thick. Use cookie cutters to cut the shapes and transfer them to the prepared sheet pans. The dough will spread slightly so leave the cookies a little room on the pans. If you want to add sprinkles to the cookies, do this now- otherwise you can ice them when they are baked and cooled.
• Bake the cookies until they are turning golden around the edges, 10-12 minutes. Let the cookies cool for at least 10-15 minutes before transferring them with a spatula to a cooling rack.
• When they are completely cool, ice them with Vegan Royal Icing. Store the cookies in an airtight container at room temperature or in the freezer.
• In the bowl of a standing mixer combine all of the dry ingredients. Add the room temperature vegan butter in chunks and mix until you have a dry crumbly dough. Add the molasses and the coconut milk and beat until the dough comes together. It will be uniform but sticky.
• Transfer all of the dough to a sheet of wax paper and use the paper to form the dough into a disc. Refrigerate the dough in the wax paper for 1 hour.
• Preheat the oven to 350 degrees. Prepare two sheet-pans with parchment or silpats.
• Dust a work surface with powdered sugar and then roll out the dough with a little more and a rolling pin. You want the dough to be a bout ⅛ inch thick. Use cookie cutters to cut the shapes and transfer them to the prepared sheet pans. The dough will spread slightly so leave the cookies a little room on the pans. If you want to add sprinkles to the cookies, do this now- otherwise you can ice them when they are baked and cooled.
• Bake the cookies until they are turning golden around the edges, 10-12 minutes. Let the cookies cool for at least 10-15 minutes before transferring them with a spatula to a cooling rack.
• When they are completely cool, ice them with Vegan Royal Icing. Store the cookies in an airtight container at room temperature or in the freezer.