Gluten-Free Vegan Gingerbread Men
Nothing screams the holidays like a big batch of these roll-out cookies filling your home with the amazing aroma of ginger and molasses.
Servings 24 cookies
Calories 108kcal
Ingredients
- ½ cup vegan butter
- 2½ cups Cara’s All-Purpose Blend (or other gluten-free baking blend)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup unsulphured molasses
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
- 1 batch royal icing
Instructions
- In a large bowl, beat the vegan butter with an electric mixer on medium to high speed about 30 seconds or until softened.
- Whisk together the flour blend, baking soda, ginger, cinnamon and cloves. Beat half of this flour mix, sugar, molasses and flaxseed soaked in water into the butter. Beat until thoroughly combined. Stir in the remaining flour.
- Divide the dough into 2 balls. Place in a bowl, cover and chill for about 3 hours or until easy to handle.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll each half of dough between 2 pieces of parchment paper into ⅛–inch (3 millimeter) thickness. Create shapes with cookie cutters. Place 1 -inch apart on baking sheet.
- Bake for 7 to 10 minutes until the edges are lightly browned and firm. Cool on the baking sheet for 1 minute before transferring cookies to a wire rack. Decorate with Royal Icing.
Notes
CARA’S TIP: While you are rolling out a portion of the dough, keep the remainder in the fridge. The longer the dough sits out, the stickier it becomes, causing it to be a hassle to work with. The chilling process allows it to be workable.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 79mg | Potassium: 108mg | Fiber: 1g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.004mg | Calcium: 24mg | Iron: 1mg
