vegan gingerbread men

1-bowl gingerbread men that are both vegan and gluten-free! Perfect for rolling out and stamping or rolling into balls for making the most tender, delicious gingersnaps on the planet.

Vegan Gluten-Free Gingerbread Men

flax egg

brown sugar

almond butter

Tbsp molasses

vegan butter ((softened))

tsp ginger

cinnamon

tsp nutmeg ((optional))

tsp salt

tsp baking soda

gluten-free baking / pancake mix

In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.

Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.

Add gluten free baking mix to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.

Cover and chill dough for at least one hour (preferably overnight).

Once chilled, preheat oven to 350 degrees (176 C). Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.

Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.

Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.

Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.

Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk (amounts as original recipe is written // adjust if altering batch size). Just make sure it's on the thicker side so it doesn't run.

Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

The Best Easy Vegan, Gluten-free and Oil-free Gingerbread Men Cut-Out Cookies! Made with wholesome ingredients like almond butter, oat flour, molasses, maple syrup and all the holiday spices. Made with just 8 ingredients and 1 bowl!

Vegan Gluten-free Gingerbread Cookies (The Best!)

(48 grams) tapioca starch*

(24 grams) coconut sugar,

Gingerbread spice

baking soda

fine sea salt

(160 grams) pure maple syrup

(80 grams) unsulphured regular molasses (not blackstrap, see NOTES)

(256 grams) roasted really creamy/runny almond butter

Cookie cutters, chocolate chips, sprinkles for decorating

scale.

PLEASE READ AND FOLLOW THE DIRECTIONS. If you have time, chill the dough in the FREEZER for 30 minutes. This will make working with the dough a bit easier, but it is not necessary if you are pressed for time. The dough is very easy to work with.

Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.

To a large bowl, add the oat flour, tapioca starch, coconut sugar, spices, baking soda and salt and whisk very well making sure it's thoroughly mixed.

Make a well at the bottom of the bowl and add the syrup, molasses and almond butter. Give the liquids a quick stir and then mix it in with the flour, stirring and pressing the mixture together until it is very thick, sticky and no more visible flour remains (see video). You will want to mix and press it for a couple of minutes so it gets really thick.

Place a large piece of parchment paper on the counter and drop about half the dough onto it and form and pat it into a smooth ball shape (see video). If you have time to chill it, fold the paper over the dough to secure it and place in the freezer for just 30 minutes. You don&#039;t want to over-freeze it or the dough will be hard to work with. If not freezing the dough, use immediately. It is still fairly easy to work with. It is best to do half the dough at a time so you can roll it out to a consistent thickness and so the dough doesn&#039;t get too warm. Place the other half of dough in the fridge while doing the first batch.

Place another piece of parchment paper over the dough and use a rolling pin on top of the paper to roll it out to 1/4 inch thick, NO LESS or the cookies will be too thin and get too dry.

If using cookie cutters, place the cutter all the way down into the dough and slightly jiggle it side to side. Repeat this with as much of the dough you can use and gently peel away the edges around and in between the shapes. (see video) Gently pick up the cookies by slightly rolling it towards you starting with the head. If wanting to just make round cookies, simply take about 2 tablespoons worth of dough, roll into balls and flatten on the lined pan no less than 1/4 inch thick. Sprinkle decorative sugar on top before baking if desired. With the scraps, form back into a ball and repeat the process. Fill as many as you can on the sheet with them spaced about 2 inches apart, as they will spread.

Bake for 9-10 minutes. They should be slightly puffed up and starting to look golden brown on the edges. Please note that the size of your cookies will vary a minute or so in cooking time. Small gingerbread men can cook faster 8-9 minutes and burn quicker, so keep an eye on them. Cool on the pan for 10 minutes and transfer to cool completely on a rack before decorating. They will crisp up considerably as they cool.

If wanting to decorate like I have in the photos, just simply melt some chocolate chips, add it to a baggie and cut off a tiny corner. Drizzle onto the cookies for eyes and decorations. Use the chocolate as "glue" for buttons. Allow to cool completely before serving.

These are best the day of, texture-wise, but are still yummy the next day. They are very fast and easy to make, so I recommend making them the day of a party or event, if possible.

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Top 2 vegan gingerbread men recipes from across the web

The most viewed vegan gingerbread men recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Gluten-Free Gingerbread Men

Vegan Gluten-free Gingerbread Cooki...

The most viewed vegan gingerbread men recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine