Gingerbread Men – Gluten-Free, Dairy-Free & Egg-Free

by Maggie on December 5, 2010

Welcome to Day 5!  Are you inspired yet?

Here’s a look at what we have so far:

Simply Sugar and Gluten-Free’s Pistachio-Cranberry Biscotti
Adventures of a Gluten-Free Mom’s Dairy-Free Fudge
Gluten-Free Life With Jen’s Chocolate Peppermint Wafer Cookies
The Mommy Bowl’s Peanut Butter Peck Cookies

And now it’s my turn!

Gluten-Free and Vegan Gingerbread Cookies 2

This recipe for gluten-free, dairy-free and egg-free gingerbread cookies comes from my friend Heather.  She’s been making gingerbread cookies since she was a little girl.  This is her family recipe (isn’t she awesome for sharing?), I just played with it so that I could make it gluten, egg, and dairy-free.

We’ve made it 4 times since the test-run and we just can’t seem to get enough of it.

To be honest, I am a little surprised that Callum likes gingerbread cookies. I didn’t like gingerbread as a kid, and he’s my picky little dessert eater (cupcakes and ice cream only Mommy). But both he and Liv love it.

By the way, we used this recipe to make our gingerbread house which I’ll be debuting later this month. We’re still in the decorating stage (despite Callum’s daily and hourly pleas).

Everyone needs a go-to gingerbread cookie recipe. And now you have one!

Gluten-Free and Vegan Gingerbread Cookies

Gluten-Free, Dairy-Free and Egg-Free Gingerbread Men

  • ½ cup coconut oil, melted
  • 1 cup coconut sugar (or a sugar of your choice)
  • ½ cup maple syrup or agave or honey
  • 1 tbsp molasses
  • 2 tbsp unsweetened applesauce
  • 2 ½ tbsp ground flax mixed with 3 tbsp warm water (the applesauce and flax replace 2 eggs)
  • 1 ¼ cup teff flour
  • 1 ¼ cup sorghum flour (plus more for dusting)
  • 1 cup arrowroot flour (tapioca flour works too)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp xanthan gum
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • ½ tsp cloves
  • ¼- ½ cup unsweetened almond milk (or the milk of your choice)

1. Combine oil, sugar, maple syrup, and molasses in a large bowl.
2. Add applesauce and flax-water mixture.
3. In a medium sized bowl, combine flours, baking soda, sea salt, xanthan gum, and spices.
4. Add half of the dry ingredients to the wet ingredients and stir.
5. Add 1/4 cup of milk and stir in remaining flour.  Add more milk only if necessary.
6. Your dough will be a little bit sticky at this point so use floured hands to roll into a ball and wrap in plastic, alternatively you could scrape down the sides of the bowl and chill the dough in the refrigerator in the bowl.  Refrigerate for at least 40 minutes.
7. Preheat oven to 350 degrees and line a baking tray with parchment.
8. Remove dough from fridge and divide in half.  Roll each half on a floured surface to 1/4 inch thickness and cut into desired shapes.
9. Place shapes at least 1 inch apart and bake for 10-12 minutes (depending on your oven) at 350 degrees.  10 minutes will give you a slightly chewy gingerbread cookie, 12 minutes will give you a crispier cookie.

Yield: 1 Swedish-inspired gingerbread house and a few accessories,  Or 3 dozen cookies (depending on size).

Combine flour and spices – I just love this look

Wet ingredients – don’t you love the dark colour?

The dough before chilling – couldn’t you just dive in?

Chilled dough, ready to roll – I LOVE working with dough

Decorated by Callum and Livvie

A little peek at our gingerbread house

 


{ 6 comments… read them below or add one }

Sarah December 22, 2011 at 2:14 pm

Okay, success!! The key for me was keeping the dough cool because I probably added too much milk. I found dividing the dough in thirds to be the key to success, and worked with one at a time while keeping the other two in the fridge. 🙂

They are so tasty! I chose the shorter oven time and got a fabulusly, festive chewy consistency. Thanks Maggie for your assistance! Merry merry to you and yours!

Reply

Maggie December 22, 2011 at 7:10 pm

Yay Sarah! I’m so glad for you! Thanks for keeping me posted 🙂 I like the chewy ones too 🙂 A very merry to you and your lovelies Sarah!

Reply

Salpy January 5, 2012 at 5:24 pm

These were great! They tasted WAY better than the “regular” gingerbread cookies I made for all the people who don’t have allergies. I would definitely go with the lesser amount of milk, though. It was more than enough.

Reply

Maggie January 5, 2012 at 6:27 pm

I agree Salpy, thanks so much for coming back and letting us know!

Reply

Laura December 16, 2012 at 2:00 pm

Thank you for sharing this recipe. I am so impressed with the end result that I’m not sure I would ever want to make ‘normal’ gingerbread again. Very light and tasty. I did not sub anything and used 1/4cup milk, turned out perfect.

Reply

Maggie December 16, 2012 at 5:59 pm

Thanks Laura- I’m so glad to hear it. I just made this recipe today too – we’re making a gingerbread house! I love it, and I LOVE working with the dough. Enjoy and happy holidays.
Maggie

Reply

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