Sweet-spicy cookie men are ready to invade your kitchen! Are you ready for them?
Gingerbread. Just the word sounds like a synonym to Christmas in my head. I would happily eat gingerbread year round, but saving it for the cozy days of Christmas time makes the distinct flavor extra special.
And these flavorful little fellows have a lot of goodness going on inside…
– Two types of spice and three types of sweet.
– A pop of lemon to balance all that
– Oat flour to make them easily gluten-free
– An incredibly soft and moist cookie texture after baking despite their oil-free dough origins
When you make these Vegan Gluten-Free Gingerbread Men, be ready for a bold cookie!
A reader requested a roll-out gingerbread cookie months ago, and I’m so happy to finally share. This one took a bit of experimentation, but I think you will love it! The dough had to be firm enough to roll and cut, but still moist and light after their excursion into the oven. Because dryness is like the Grinch of holiday baking, stealing all the cookie joy.
So here are my gingerbread cut-out cookie secrets…
Dates! They bind. They sweeten. They add moisture. And it seems I can’t make a recipe without them.
Applesauce. Instead of using a liquid (like almond milk), applesauce adds moisture but doesn’t make for a runny batter. Sticky dough?..check!
Chilling. The cookie dough has to chill overnight (or at least 8 hours). This is probably the most important step, I apologize in advance to your patience.
(P.S. Cut out cookies inevitably lead to leftover ragged dough edges. These little morsels are delicious, don’t you dare throw them out. Another bonus of vegan baking!)
And a video…
I would venture as far as to say these are my favorite gingerbread cookies to date. But try them for yourself and let me know what you think!Print
- 10-12 pitted Medjool dates
- 1/4 cup coconut sugar
- 1 1/4 cup oat flour
- 2 tsps lemon juice
- 2 tsps fresh grated ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup molasses
- 1/2 tsp cinnamon
- 1-2 tbsps unsweetened applesauce* (see note)
- TO DECORATE
- Cream from one can of full fat coconut milk (whipped)
- Pomegranate arils.
- Put all the ingredients in a food processor. Process until it forms a sticky moist dough.
- Shape into a ball, wrap with plastic wrap, and refrigerate overnight (or at least 6-8 hours).
- The following day, preheat the oven to 350F.
- Roll out the dough until about 1/4 inch thick. Flour your rolling surface very well to avoid sticking.
- Cut out with a cookie cutter. If you have a lot of excess dough, you can re-roll it one more time to cut out more cookies.
- Bake for 12-14 minutes at 350F.
- Let them cool before removing from the pan and decorating.