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Vegan Gluten-Free Ginger Cookies Recipe

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These 1-Bowl Ginger Cookies are a delightful gluten-free and vegan treat, featuring warm spices like ginger, cinnamon, and nutmeg. Made with a combination of gluten-free flours and a simple aquafaba-based wet mix, these cookies are soft, chewy, and perfect for any occasion. Rolled in a cinnamon-sugar topping and optionally drizzled with a dairy-free glaze, they capture the classic ginger cookie flavor with a wholesome twist.

Ingredients

Cookie Dough

  • 1/2 cup softened vegan butter (1 stick, e.g., Earth Balance buttery sticks)
  • 2/3 cup organic cane sugar (plus more for rolling)
  • 3 Tbsp aquafaba (chickpea brine or other egg substitute)
  • 3 Tbsp molasses
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon (plus more for rolling)
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1 2/3 cups gluten-free flour blend
  • 2/3 cup almond flour
  • 1/3 cup cornstarch (arrowroot can be substituted)

Glaze

  • 1 cup powdered sugar
  • 1-2 Tbsp unsweetened dairy-free milk (e.g., almond milk)

Cinnamon-Sugar Topping

  • 2-3 Tbsp organic cane sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat and Prepare Baking Sheets: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper. This step ensures your cookies bake evenly and don’t stick.
  2. Make Cinnamon-Sugar Topping: In a small bowl, combine 2-3 tablespoons of organic cane sugar with 1/2 teaspoon ground cinnamon. Mix and set aside for rolling the cookie dough later.
  3. Cream the Vegan Butter: Place the softened vegan butter in a large mixing bowl. Beat it with a mixer for about 1 minute until creamy and smooth, forming the base of your cookie dough.
  4. Add Sugar and Wet Ingredients: Add 2/3 cup organic cane sugar to the butter and beat on medium speed until fluffy and light, about 1 minute. Next, mix in 3 tablespoons aquafaba (chickpea brine) and 3 tablespoons molasses, scraping down the sides to incorporate fully.
  5. Mix Spices and Leavening: Add 3/4 teaspoon baking powder, 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon sea salt. Blend the mixture to combine the spices evenly.
  6. Add Dry Flours: Add 1 2/3 cups gluten-free flour blend, 2/3 cup almond flour, and 1/3 cup cornstarch to the bowl. Mix on low speed until just combined. The dough should be thick and somewhat difficult to mix.
  7. Adjust Dough Consistency if Needed: If the dough is too soft to handle, add 1 tablespoon each of gluten-free flour blend, almond flour, and cornstarch incrementally until the dough is thick and moldable. Then place the dough in the refrigerator to chill for 30 minutes, which helps with handling and texture.
  8. Shape Cookies: Using a cookie scoop or tablespoon, portion out approximately 1 1/2 tablespoons of dough per cookie. Roll each portion gently into balls, being careful as the dough is still soft. Roll each ball in the cinnamon-sugar topping mixture. Place the coated balls on the prepared baking sheets, then gently press them down with your palm or the bottom of a drinking glass to the desired thickness. Keep in mind they won’t spread or rise much.
  9. Bake the Cookies: Bake at 375°F (190°C) for 10-11 minutes, or until the cookies look fluffy and the edges begin to dry slightly. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  10. Make and Add Glaze (Optional): To prepare the glaze, whisk together 1 cup powdered sugar and 1-2 tablespoons unsweetened dairy-free milk until you get a thick, pourable consistency. Drizzle the glaze over cooled cookies. For rolling and cutting shapes, refer to notes as this dough is usually scooped.
  11. Storage: Store any leftover cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 1 month to maintain freshness.

Notes

  • If the dough is too soft to work with, add extra gluten-free flour, almond flour, and cornstarch 1 tablespoon at a time until it firms up.
  • If you want to roll out the dough and cut into shapes, the dough may require additional chilling and handling adjustments since it is soft and designed for scooping.
  • The aquafaba acts as an egg substitute; if unavailable, another vegan egg replacer can be used but results may vary.
  • Arrowroot starch can be used in place of cornstarch if preferred or to make the recipe corn-free.
  • These cookies do not spread much, so pressing them gently to desired thickness before baking is important for shape and texture.
  • Use parchment paper or silicone baking mats for best baking results and easy cleanup.

Find it online: https://recipefeastful.com/vegan-gluten-free-ginger-cookies-recipe/