Gluten Free Gingerbread Cookie Recipe-Step by Step Guide:-These gingerbread cookies are made without gluten and are stuffed with fresh spices and molasses. They are finished off with a cream cheese frosting that does not contain dairy. In addition to being vegan, they are made with almond flour, are extremely soft, and are fantastic for the holidays.
Gluten Free Gingerbread Cookie Recipe-Step by Step Guide
These gluten-free gingerbread cookies are filled with molasses and freshly ground spices. An entirely dairy-free cream cheese frosting is used to finish them. In addition to being vegan, they are exceptionally supple and perfect for the holiday season.
Ingredients
WET
- ⅓ cup room temperature butter dairy free or regular
- ½ cup dark brown sugar
- ⅓ cup white sugar
- 6 tablespoons molasses
- 1 teaspoon vanilla extract
DRY
- 1 ½ cups almond flour
- 1 ¼ cup oat flour
- 1 ½ teaspoons ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
FROSTING
- ¼ cup butter dairy free or regular
- 2 ounces plain cream cheese dairy free or regular
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
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In order to get the oven ready, set the temperature to 350 degrees Fahrenheit.
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The butter and both sugars should be placed in a bowl that is either of a medium size or a bowl that is constructed as a component of a stand mixer.
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Cream the ingredients together for about a minute.
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Combine the vanilla extract and molasses by stirring them in until they are completely incorporated.
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Rather than scooping the flour directly from the bag during the process of adding the dry ingredients, make sure to use a spoon to measure out the flour and then level it off.
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After beating everything until it is completely incorporated, use a rubber spatula to finish folding everything together.
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Roll the dough into balls using a cookie scoop that is of a medium size (two tablespoons), and then set them aside.
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After you have placed them on a baking sheet, use your fingers to lightly flatten them using the baking sheet.
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I always choose eleven minutes, but every oven is different.
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Bake for nine to thirteen minutes if you want to get the best results.
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As they continue to lower in temperature, they will continue to become more rigid.
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Bringing the butter and cream cheese to room temperature and creaming them together for approximately one minute is the first step in the process of making the frosting.
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Incorporate the powdered sugar and beat it in for two to three minutes, or until it becomes more fluffy.
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The vanilla extract should be mixed in.
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After they have cooled, the cookies should be frosted, and then they should be enjoyed.
Notes
- You should use 1 3/4 teaspoons of ginger if you want a flavour that is extremely robust.
- Should you so desire, you are able to replace both the brown sugar and the white sugar with coconut sugar.
- Bear in mind that the cookies will not spread in the same manner and will have a colour that is different from what is depicted in the picture; however, they will still be delicious.
Nutrition
- Serving: 1of 10 | Calories: 163kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Fiber: 1g | Sugar: 5g
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