Cozy Gingerbread Cookie (GF, Vegan)

Screen Shot 2014-05-17 at 10.09.47 PMAlright, I know it’s practically summer, BUT there are still plenty of nights where all I want to do is curl up with a blanket and a good book. Now, the rain this past weekend has certainly put me in a cuddling mood. This cozy gingerbread cookie is crafted just for those nights!

My first experience with molasses and gluten free cooking didn’t go so well, in fact, I had a mild marshmallow explosion. (We’ll save a blooper reel for another post). However, I had great success modifying a recipe by The Gluten Free Vegan that met most of my allergy needs. With my changes to the margarine, tapioca, and cinnamon, I was able to maintain a gingerbread taste while adding a bit of a kick with some cloves.

This cookie is cozy due to both its warmth and homey taste. While the outside is crisp, the inside reveals a smooth texture. My mom says it doesn’t have a gluten free taste, and my sister’s friend gave this recipe two thumbs up.  So give this a try on your next stay-in movie night, and let me know what you think!

Until next time, happy cooking!

P.S.: For those of you joining me from Fiesta Friday, you might now that I’m working on the first challenge, and I promise it’s coming (by 5/25!).  I ran into a few challenges with my first yeast and herb experiments, so I decided to bring these cookies to the fiesta this week. I hope you enjoy!

Cozy Gingerbread Cookies*

Allergens: Celiac friendly. Contains soy.

Ingredients

Procedure

Sugar Coating!
Sugar Coating!
  1. Preheat the oven to 375.
  2. Combine the buttery stick, shortening, and brown sugar together in a mixer until creamy.
  3. Add in the molasses, applesauce, and ½ tsp. baking soda, and mix until consistent.
  4. In a separate bowl whisk 2 tsp. baking soda, flours, xanthan gum, salt, and spices.
  5. Gradually add the flour mixture to the wet ingredients, and mix until consistent dough.
  6. Roll tablespoon portions of dough into balls and coat in sugar.
  7. Cook for 8 minutes in the oven.
  8. After removing the cookies from the oven, leave them on the cookie sheet for 3-5 minutes to finish cooking. Remove from the cookie sheet and leave time to cool.
  9. Serve warm with a milk of your choice.

    IMG_9069
    Featuring Almond Milk

Tips and Tricks

  • Always use superfine rice flour, otherwise your recipe will be too grainy! (Or, any other form of rice flour that you know is particularly fine).
  • If you’re eating these later in the day or a few days later, simply place them in the microwave for 7-10 seconds for a fresh out of the oven feel.

*Adapted from The Gluten Free Vegan

29 thoughts on “Cozy Gingerbread Cookie (GF, Vegan)

    1. Thanks! Let me know how they come out. Feel free to throw some cinnamon in if you want, but we really liked the added warmth from the cloves that might be too much with the cinnamon too. Thanks for visiting! 🙂

    2. Awesome! Also, fair warning, since I don’t know how I forgot this in my post. We thought the dough had a unique texture, not my sister’s favorite. BUT, the cookie came out beautifully. And (of course), I still ate plenty of dough. 🙂

      P.S: I just noticed a typo in the recipe and updated it. Don’t forget to add in the brown sugar. 🙂

  1. These look so fluffy and inviting. my Grandpa George was a fan of cookies and milk; that was his finish to every meal.

    Not being vegan myself, I might try these with butter. What purpose does the xanthan gum serve; I’m not familiar with using it in baking (I rarely bake)? I am a sucker for Ginger cookies (and not just because I love my dog “Ginger”). Thanks for joining the party!

    1. Hi Stacey,

      Thanks for stopping by! Feel free to use regular butter and shortening! I’m actually not a vegan either, but I have a milk and egg allergy, so it’s easier to label my recipes vegan when they don’t contain meat (or other animal products).

      Xanthan gum is used as a binding agent and a thickener in baking. In essence, it’s because when you use gluten free flours, your baked goods would be crumbly without some binding ingredient. It has some emulsification properties as well, which I don’t understand well enough to explain. While I haven’t tried it on this recipe, usually ground chia or ground flaxseed (in the same amount) work well too.

      If you give it a try let me know! But, make sure Ginger doesn’t get any. Happy Fiesta! 🙂

      – Kaila

      P.S.: Xanthan gum contains corn, so beware if you have a corn allergy. And, if you want to look up any of the other common allergens, they’re color coded on my recipe tab! 🙂

    1. Awh, thanks! It took us a little while to pin down the cinnamon free gingerbread flavor, but now this flavor combination has become one of my family’s favorites (even for those who can eat cinnamon). Let me know if you try them out and thanks for reading! 🙂

    1. Thank you so much, Charisma! It’s great to hear from another blogger in her early twenties. Everything on your blog looks delicious, I just might have to modify a recipe to meet my allergies. I’ll let you know when I do! 🙂

  2. Awesome! I just love ginger cookies and am completely intrigued that they are gluten free! They look and sound wonderful and are a fabulous addition to FF! 😀

    1. Awh, thanks! I honestly didn’t bake until I was diagnosed with celiac disease, so all I know how to make with regular flour is chocolate chip cookies! Loved the guac you brought to the fiesta as well, what a great party. 🙂

    1. Thanks! Let me know if give them a try. They’re one of our favorite cookies. Also, I love how you blog in four languages, what a great way to spread celiac awareness. 🙂

    1. Awh, thanks! Our house certainly smelt like Christmas as these were baking, so they were perfect for fall. (My sister accidentally broke the jar of ground cloves, so there was quite a strong smell as well). 🙂

    1. I’m so glad you liked them (and that I told you to add in the brown sugar… oops!). Hope you have fun with your friends tonight! And, that they enjoy them as well. 🙂

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