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Vegan Gluten-free Gingerbread Cookies

  • Servings 20
  • Preparation time 2 hrs 30 mins
  • Cooking time 12 mins
  • Difficulty Moderate

Vegan Gluten-free Gingerbread Cookies

  • Servings 20
  • Preparation time 2 hrs 30 mins
  • Cooking time 12 mins
  • Difficulty Moderate

Nothing sets a festive tone like a bit of Christmas themed baking. The festive aroma that will fill your kitchen when you bake these cookies is guaranteed to get you in a yuletide mood. They’re also gluten-free and vegan!

This recipe contains a small amount of molasses. This gives gingerbread its characteristic flavour however it does contain some fructose and fructans. The amount in each cookie is small enough to be tolerated well by most people but you can always substitute for maple syrup if you prefer. You can make these a few days before Christmas as they will keep well for a week or so if kept in a sealed container.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Mix the oat flour, baking soda, salt, spices and sugar together. 

2

Separately, mix the molasses, maple syrup, coconut yogurt and melted coconut oil until well combined. Combine the wet and dry ingredients and mix until a stiff dough forms. Keep mixing until the dough is smooth. Divide the dough in two, wrap in cling film and refrigerate for at least 2 hours or overnight.

3

To bake the cookies preheat the oven to 190C/375F. Take out the dough and sprinkle some oat flour on your countertop. Roll out the dough to ½” thickness. Cut the cookies out using a cookie cutter. Place the cookies on lined baking sheets and bake for 12 minutes.

4

To make the icing, mix the powdered sugar, oat milk and vanilla extract. Transfer into a piping bag. Once the cookies are cooled, pipe the icing on.

Ingredients

For the cookies:

260g Oat flour, certified gluten-free for allergies

40g Tapioca starch

1 tsp Baking soda

1/2 tsp Fine sea salt

1 tsp Ground ginger

1 tsp Ground cinnamon

½ tsp Ground cardamom

½ cup Brown sugar

50g Molasses

50g Maple syrup

2 tbsp Coconut yogurt

70g Celted coconut oil

 

For the icing:

120g Powdered sugar

½ tsp Vanilla extract

2 tbsp Oat milk

Barry McBride

MSc, Clinical Development Associate

  • Added 25 November 2021

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