Welcome to December, the month of cookie baking!!! What better way to enjoy cookie season than with some soft and chewy gingerberad cookies that are gluten free and happen to be vegan?!?! How much more Christmas-y can we get?
I’m literally eating one of these gingerbread cookies right now, as I type this post and I can tell you that it is PURE PERFECTION!!! I mean, they are my current favorite cookie and I am 100% making another batch for Christmas…although, I might have to double the recipe in order for them to make it to my in-law’s house.
They are soft and chewy, just how a gingerbread cookie should be. These babies are pretty ginger-y, because what’s a GINGERbread cookie without a good ginger taste that has a slight kick to it, that says “hey this is ginger-y” but not so much that your mouth is on fire?!?! They can’t be too ginger-y if Paul likes them because he hates ginger, but he LOVES these cookies. They’re also not lacking in the molasses department of flavors. That one-of-a-kind molasses-y taste that never falls short of tasting like Christmas.
These gingerbread cookies are super easy to make. The dough comes together in a food processor. Roll out some dough balls, flatten them a bit and bake for 10 to 12 minutes…or until your house smells like a bakery at Christmas time!
When I set out to make some gingerbread cookies I made a few of them as thin cut out cookies – you know, gingerbread men & women, Christmas trees, candy canes and the like – trying to get into the Christmas spirit. They were pretty good, except for the fact that I burned them, but I saved them for my dad to enjoy over Thanksgiving being the lover-all-things-burnt that he is. The texture of the cut outs were crispy the first day and softened a bit when they were one day old. I also made a few puffy rounds with that test batch of cookies and they were the WINNERS!
Pillow-y, chewy, perfectly spiced gingerbread cookies – how could they not win?!
SorryNOTsorry gingerbread people, but maybe next time.
BUT because I love you and know that people enjoy their Christmas cut out cookies and their decorating I left the instructions for how to make the cut outs in the notes of the recipe. Just don’t burn them like I did (lol) and they will be tasty!
I highly recommend that you should use your leftover dough after cutting out your cookies to make some rounds. And then eat them while they’re still warm – THE BEST!!!
The warm gingerbread cookie rounds give all of the warming and comforting feels that a christmas cookie should. So worth it.
Okay, can we just talk about the weather for a second? It’s been like mid 50’s here in Iowa!!! I am loving it! I have my window open just a crack as I am typing this post. BUT as much as I love the warm weather it doesn’t feel like December, which doesn’t make me feel like it’s Christmas. Maybe I need to keep baking batch after catch of these gingerbread cookies while I put up my Christmas tree and listen to my fave Christmas tunes…weekend plans!
Anyone else on board for the Crhistmas deocrating/gingerbread baking weekend?!
Errr and by weekend plans I mean last weekend because I am writing this post on Friday to be scheduled for Monday when you are reading it…. The food blogger lyfe!
If you praticipate in cookie swaps at work or with friends these gingerbread cookies would be the perfect addition to the mix. They would also make a great edible gift for anyone who is alive because just look at that chewy center!
Happy cookie baking and Christmas singing along-ing and decorating. It’s a fun time of the year, soak it all in!
Hey, if you’re looking for more Christmas dessert ideas for that cookie swap or for gift giving, or just general eating, try these recipes: dark chocolate bark with candied oranges, almond joy black bean brownies, berry chocolate chip cookies, gluten free chocolate cookies, homemade gluten free oreos (made using the gluten free chocolate cookies), soft chocolate chip cookies, or thin and crispy chocolate cookies.
See, there is so much baking/dessert making/edible-gift-giving to be enjoyed. 🙂
- Dry Ingredients
- 1½ cups blanched almond flour
- 1.5 tablespoons coconut flour
- ½ teaspoon baking soda
- 1.5 tablespoons Coconut sugar
- 1 tablespoon + 1 teaspoon ground ginger
- 1 tablespoon + 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Wet Ingredients
- 2½ tablespoons coconut oil, melted
- ¼ cup + 2 tablespoons unsulphered molasses
- 1½ teaspoon pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Grease a cookie sheet, set aside.
- Pulse together dry ingredients: Add all of the dry ingredients to a food processor and pulse together until mostly incorporated.
- Add the wet ingredients: Add all of the wet ingredients and pulse togetehr until a dough ball forms (see picture in blog post).
- Form cookies: Use a small cookie scoop (about 2 tablespoons) to form 11 - 12 balls. Use your hand to press the balls down slightly to flatten.
- Bake: Bake for 10 to 12 minutes or until they begin to crack on the top. Allow them to cool on the baking sheet for 5 to 10 minutes. Transfer to a wire wrack to cool completly. OR eat them while they're still warm - super good when they're still warm.
- Store leftovers: Once cooled store them in an air tight container at room temperature for 4 to 5 days - I doubt they will last that long 😉
Make the dough as instructed in the recipe above. Wrap the dough ball in plastic wrap and freeze for 15 minutes. Place the cookie dough between parchment paper. Use a rolling pin to roll the dough to ¼ of an inch. Cut out as many cookies as you can. Place the cut outs on the greased cookie sheet and into the freezer for 10 minutes (it helps retain their shape while baking).
Bake in the 350 degree oven for 4 to 6 minutes, or until golden brown on the edges. Be super careful not to let them burn. Allow to cool on the cookie sheet for 10 minutes, transfer to a cooling rack. Allow them to cool completely before decorating.
The cookies will be crispy the first day, they do soften up a bit after one day.