Gluten and Dairy Free Gingerbread Men Cookies
With the holidays here, I knew this year I wanted to create soft and chewy gluten free gingerbread cookies. I had only made them a few times and I was rusty, so I wasn’t sure how my gluten and dairy free gingerbread cookies would turn out. OMG for someone who never loved them I could not refrain from eating the cute little gluten and dairy free gingerbread men with my coffee!
Gluten and Dairy Free Gingerbread Men Cookies
I had to ask my bestie who lives a few blocks down to stop by and grab some of these gluten and dairy free gingerbread men cookies before I ate too many. Luckily she showed up about 30 minutes later, because they are dangerous!
Gluten and Dairy Free Gingerbread Man
These soft and chewy gingerbread cookies cut out perfectly and taste amazing. I am so pleased with the texture that I am confident they will make the perfect gingerbread house. Possible post to come!
Gluten and Dairy Free Gingerbread Man
How do I make these soft and chewy Gluten Free Gingerbread Cookies?
In a stand mixer cream the vegan butter, molasses, egg, brown sugar, and vanilla. Mix on medium speed for about 3-4 minutes.
Add the ground ginger, cinnamon, cloves, all spice, and salt. Blend for 1 minute.
Add the baking soda, xanthan gum, and gluten free flour. Mix for 3 minutes on medium speed scraping the sides halfway through.
Not all gluten free flours are created equal and will either make a gluten free recipe perfect, or ruin it. Typically I recommend my personal gluten free flour blend. You can get that recipe HERE.
If you want a store bought flour blend nothing beats Better Batter. It is the ONLY store bought blend I will use. If you would like to order it make sure to go to BetterBatter.com and use the code: livingfreelygf for 30% off your order, the code: livingfreelygf10 will get you 10% off sale items.
Wrap the dough and refrigerate for 1-3 hours.
Preheat the oven to 350ºF.
Cut dough in 4 pieces and roll 1 piece out in between 2 pieces of plastic wrap to be about 1/4 inch thick. Use your cookie cutter to cut the gluten and dairy free gingerbread men. Lay them on a cookie sheet lined with parchment paper. Repeat until the cookie sheet is full. These won’t expand too much, but space them about 1 inch apart. Bake for 8 minutes.
Allow to cool, then mix your icing and decorate. Enjoy!
Soft and Chewy Gluten Free Gingerbread Cookies
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Ingredients
- ½ Cup Vegan Butter
- ¾ Cup Molasses
- 1 Egg
- 1 Cup Brown Sugar
- 1 tsp. Vanilla
- 1 TBSP. Ground Ginger
- 1 TBSP. Cinnamon
- 1 tsp. Cloves
- ½ tsp. All Spice
- ¼ tsp. Salt
- ¾ tsp. Baking Soda
- 1 ½ tsp. Xanthan Gum
- 3 Cups Flour
Icing
- 1 Cup Powdered Sugar Sifted
- 4 tsp. Coconut Milk
Instructions
- In a stand mixer cream the vegan butter, molasses, egg, brown sugar, and vanilla. Mix on medium speed for about 3-4 minutes.
- Add the ground ginger, cinnamon, cloves, all spice, and salt. Blend for 1 minute.
- Add the baking soda, xanthan gum, and gluten free flour. Mix for 3 minutes on medium speed scraping the sides halfway through.
- Wrap the dough and refrigerate for 1-3 hours.
- Preheat the oven to 350ºF.
- Cut dough in 4 pieces and roll one piece out in between 2 pieces of plastic wrap to be about 1/4 inch thick. Use your cookie cutter to cut the gluten and dairy free gingerbread men. Lay them on a cookie sheet lined with parchment paper. Repeat until the cookie sheet is full. These won't expand too much, but space them about 1 inch apart. Bake for 8 minutes.
- Allow to cool, then mix your icing and decorate. Enjoy!
- Icing
- In a bowl, add the sifted powdered sugar and coconut milk. Whisk until the milk is combined and you have achieved the icing texture. You can separate and color as desired. Pipe the icing onto your cookies.
Nutrition
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Hi Jennifer,
The cookies sound and look delicious! Could I substitute the vegan butter for regular butter?
Absolutely! You can always use regular butter or milk in the recipes.
can i use gluten free flour and if so how much??
This recipe calls for gluten free flour and the measurements are in the recipe card.
For the glaze, is that canned or carton coconut milk?
You can use either, but the light coconut milk works best.
These sound great! Could I replace the egg with flax egg?
I have not tried that, but it would be worth a try for sure! Might have a little more crumbs that with an egg. I also really like Bobs Red Mill Egg Replacer. Let me know how they turn out!!