Gluten-Free Vegan Gingerbread Men (People)
I’m not one to brag (that’s a lie), but these gluten free cookies are better than most of the rock hard gingerbread I’ve had in the past. They’re so soft and subtly sweet that it’s possible I ate a whole batch before decorating them and ended up making a second. I have zero guilt about it because molasses is an awesome source of iron and I’m declaring these cookies a health food! So pour yourself a glass of (vegan) eggnog and let’s get started! This is how we made them:
1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
2 cups oat flour
1 ½ tsp baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon kosher salt 1/2 cup coconut sugar ⅓ cup coconut cream ¼ cup unsulphured molasses 1 tablespoon maple syrup 1/2 teaspoon vanilla extract
GF flour for rolling (general, rice, any fine flour)
1 cup coconut cream
¼ cup tapioca starch
1 tbsp maple syrup
½ tsp vanilla
In a tiny bowl, mix together your flax egg and set aside.
In a small bowl, mix together the oat flour, baking powder, baking soda, cinnamon, ginger, and salt.
In a medium bowl, mix together the coconut sugar, coconut cream, molasses, maple syrup, flax egg, and maple syrup. Whisk until smooth or use a hand mixer to make sure there are no lumps.
Add the dry ingredients into the wet ingredients and mix until smooth as molasses…
Cover the bowl with a towel and refrigerate for at least an hour.
In the meantime, let’s assemble the icing. Add the coconut cream, tapioca starch, maple syrup, and vanilla to a high powered blender. Blend until super smooth! No lumps or decorating will be your worst nightmare!!
Transfer the icing to a piping bag with a fine tip, or you can also use a small zip lock bag.
Throw it in the fridge for about an hour as well so the coconut cream sets back up.
Use this hour for some “you” time. Maybe this is a good time to meditate. Perhaps you’re also addicted to Moana’s Island Life. Rest up, because you’ve got cookies to bake!
Heat your oven to 350 F.
On a flat surface, sprinkle out a healthy amount of gluten free flour. You can use a general blend or rice flour. Something fine. Scoop out your cookie dough on the flat surface. It will be sticky at this point. Pat some gf flour on top, roll it around, knead it, add more flour to the surface. Roll out your dough using additional flour as needed so the dough is about ¼” thick.
Cut your cookies and place them on a baking sheet lined with parchment. Once the sheet is full, put the tray in the freezer for a couple of minutes. This helps the cookies hold their shapes.
Bake for 8 minutes, set out to cool, and decorate with icing. The icing will set on top of the cookies so they can be stacked after about 10 minutes or so. I set them in the fridge to help set the icing faster.
Lastly, eat those cookies! You’ve earned it!
Prep time: 1 1/2 hours
Bake time: 8 mins
Makes about 2 dozen cookies
Loving our gingerbread? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!