Vegan Gluten-Free Iced Gingerbread Cookies

These vegan gluten-free iced gingerbread cookies are the perfect addition to any
festive gathering. A simple, 7-ingredient gingerbread shortbread dough is rolled
out, sliced (or punched out with cookie cutters), and baked until crisp. The
cookies are then slathered with vegan royal icing.

Servings: 25 cookies

Author: Ashley

Prep Time
45 minutes

Cook Time
12 minutes

Total Time
57 minutes

Course:

Dessert Cookies Holiday

Cuisine:

Vegan plant-based gluten-free

Instructions

1 In a large mixing bowl, whisk together the oat flour, coconut flour, ginger,
cinnamon, and sea salt. Add the coconut oil, molasses, and maple syrup, and stir
well to combine. Let the dough rest for 5 minutes to thicken, stirring once or
twice. You should have a soft, slightly spongy dough.
2 Gather the dough and form it into a log. Wrap in plastic wrap and chill for 30
minutes to 1 hour. You want a happy medium here—the dough should be chilled
enough to roll out smoothly (instead of ripping/tearing/sticking) but not so
chilled that it's hard or crumbles when you roll it out. You want a malleable
but cool dough. If you over-chill the dough, simply let it rest at room
temperature and/or knead it between your hands for a few minutes to gently warm
it.
3 About 10 minutes before the dough has finished chilling, preheat the oven to
350F. Line two large cookie sheets with parchment paper.
4 For cookie cutter cookies: Unwrap the dough and cut it into two pieces. Knead
each piece a bit to warm it to the right texture (should feel like chilled
play-doh). Lightly dust a clean workspace with oat flour and use a rolling pin
to roll one of the pieces of dough into a ¼-inch-thick oval (it's okay if the
ends fray or tear a bit—that's normal for shortbread dough). Use your cookie
cutters of choice to punch out pieces of dough, and carefully transfer each to
one of the lined cookie sheets. Repeat the process with the remaining dough.
5 For simple round cookies: Slice the log into ¼-inch-thick circles. Transfer to
the lined cookie sheets.
6 Bake the cookies for 12 to 14 minutes, or until just beginning to turn golden at
the edges. Cool completely on the pans before frosting.
7 Meanwhile, prepare the royal icing.
8 Once the cookies have cooled, frost them as desired. Allow the icing to dry for
1 hour, or until it's well set.
9 Store in an airtight glass container for up to 1 week.

Vegan Gluten-Free Iced Gingerbread Cookies

Course:

Cuisine:

🧂 Ingredients

Instructions

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