Easy Gluten free Vegan Gingerbread Cookies
These gluten free, vegan gingerbread cookies are so easy to make and so tasty, you will want to bake tons for yourself and as a Christmas gift too!
Servings 20 cookies (more or less)
Ingredients
- 40 gr gluten free wholemeal buckwheat flour
- 40 gr gluten free almond flour (or finely ground almonds)
- 70 gr gluten free potato starch (or other gluten free starch)
- 30 gr brown sugar
- pinch of salt
- ½ teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ⅓ teaspoon nutmeg powder
- ½ teaspoon cream of tartar *
- ½ tsp baking soda *
- 60 gr margarine / vegan butter
- 1 tablespoon water
Instructions
- In a bowl mix well the dry ingredients first
- Add the margarine/vegan butter and the tablespoon of water and start mixing everything with a spoon
- As soon as big crumbs start to form, start mixing and kneading with your hand untile you will get a solid, compact smooth dough
- Shape it into a ball, cover it with plastic wrap and refrigerate for at least 1 hour
- Pre-heat the oven at 320 F / 160 C
- Ley the dough between two sheets of parchment paper and roll it out until it's more or less half centimeter / 0,2 inches thick
- Cut the dough into the shapes you want, either using cookie molds or simply a glass/cup and lay them on a baking sheet lined with parchment paper
- Once you've used up all the dough, bake the cookies for 12 to 15 minutes top (check them at the base and make sure it doesn't get too dark, aka burns!)
- Once out of the oven, let them cool down before removing them
Notes
* You can sub the ½ teaspoon baking soda + ½ teaspoon cream of tartar with 1 teaspoon of baking powder