Cooking: Gluten free & vegan gingerbread cookies

These were fun to make! A friend is vegan so, after making some gluten free gingerbread cookies, I thought I’d take a stab at ones which were vegan as well!

I had a look at quite a few vegan recipes, which generally contained wheat as well. I ended up creating the one below from what I’d read & my previous experience


  • 2 cups (350g) Dove’s Farm gluten free plain flour
  • ½ tbsp baking powder
  • 1 tsp Baking soda
  • 1 tsp Xanthan Gum
  • ½ tbsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ cup (86g) coconut oil
  • ½ cup (88g) cane sugar
  • ½ cup water
  • ½ cup (78g) molasses
  • ½ tsp vanilla essence
  • 100g crystalized ginger

In the above I used solid molasses; if you use liquid molasses you’ll need to half the amount of water added, down to ¼ cups.



Finely chop up half of the crystalized ginger and set aside.

Combine the gluten free flour, baking powder, baking soda, xanthan gum, cinnamon, ginger, nutmeg and cloves in a bowl and set aside.

Cream the coconut oil and sugar together for a couple of minutes until its smooth. Beat in the water, molasses and vanilla until they’ve been mixed in.

Whilst still beating – having a kitchen mixer here really helps! – slowly mix in the chopped crystalized ginger and then dry flour mix set aside earlier.

Once it has been fully mixed, wrap in clingfilm and refrigerate; you want to chill it for at least a couple of hours, but the flavours are better if you leave it longer – I tend to leave it overnight. I’ve heard of some recipes calling for a couple of days of chilling!

Once the dough has aged, take out of the fridge and let it come to room temperature over an hour or so.

Preheat the oven to 325F / 160C / GM3 / 150C fan.

Roll the dough out to a ¼” thickness on a baking sheet sized for the tray you’ll be cooking them on. Use cookie cutters to get the shape you’d like.

Remove the excess dough & set aside for later rolling.

Cut the crystalized ginger diagonally so you end up with two pyramids; place a pyramid in the middle of each cookie.

Repeat this process until all of the dough has been turned into cookies with a ginger pyramid in their middle.

Chill the cookies in a fridge for 30 minutes – see Chilling Cookie dough – does it make a difference as to why you’d want to do this. tl;dr it’ll make the cookies spread less, brown less, improve their texture and flavour.

Bake the cookies for 10-14 minutes until they’re lightly browned on their edges.


End result

The end result was pretty good!

… although, what is it with gingerbread recipes and the low amount of ginger?

I’d already increased the amount of ginger over what other recipes had. And added the crystalized ginger. And it wasn’t enough!

That said, I like my ginger, so my tastes probably shouldn’t be trusted here!

… however I will increase the amount of ginger the next time I make this. Something more like 1-2tbsp should do it!

I’d also use black treacle as well as the molasses.



The following is just an estimate of the nutirional values for this, based on the ingredients and weights used.

Per 100g Per cookie
Kcal 392 130
Fat 12g 4g
Saturated fat 10.9g 3.6g
Carbs 68.2g 22.6g
Sugars 30.9g 10.2g
Fibre 0.6g 0.2g
Protein 2.4g 0.8g


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