Gingerbread Cookies Recipe

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups brown or white rice flour, plus more for dusting; 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour; 2 1/2 cups vegan sugar; 1/2 cup arrowroot; 3 tablespoons ground ginger; 2 tablespoons ground cinnamon; 1 tablespoon xanthan gum; 2 teaspoons salt; 2 teaspoons baking soda; 1/4 teaspoon grated nutmeg; 2 cups melted refined coconut oil or canola oil; 3/4 cup unsweetened applesauce; 1/4 cup vanilla extract; 1/3 cup cold water; Vanilla Sugar Glaze for decorating (optional, page 127)

Servings: persons

2 1/3 cups brown or white rice flour, plus more for dusting
2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
2 1/2 cups vegan sugar
1/2 cup arrowroot
3 tablespoons ground ginger
2 tablespoons ground cinnamon
1 tablespoon xanthan gum
2 teaspoons salt
2 teaspoons baking soda
1/4 teaspoon grated nutmeg
2 cups melted refined coconut oil or canola oil
3/4 cup unsweetened applesauce
1/4 cup vanilla extract
1/3 cup cold water
Vanilla Sugar Glaze for decorating (optional, page 127)

1
Preheat the oven to 325F.
2
Line 2 rimmed baking sheets with parchment paper and set aside.
3
In a large bowl, whisk together the 2 1/3 cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg.
4
Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.
5
Gradually add the cold water and stir until the dough is slightly tacky.
6
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
7
Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour.
8
Dust a rolling pin with more rice flour.
9
Roll out the dough to 1/4-inch thickness.
10
Cut out cookies with your desired cookie cutters and transfer them from the work surface to the prepared baking sheets with a spatula, placing them about 1 inch apart.
11
Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more.
12
Let stand on the baking sheets for 10 minutes, then decorate with glaze if using.

2085

kcal

Calories

121

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/3 cups brown or white rice flour, plus more for dusting, 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour, 2 1/2 cups vegan sugar, 1/2 cup arrowroot, and more.

Yes, Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cookies

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