Sorry for my absence! My computer screen broke last week (cue major freak out). So I had to take it to the Apple store. Thank goodness they covered the cost of the repair. But it meant they had to keep my computer for a week so they could replace the screen. Luckily, nothing else was wrong with my computer so I’m thanking my lucky stars. I feel so happy to have it back and to get back to work. Tbh, I felt so lost without it. Anyways, I’m excited to share this yummy holiday recipe for my vegan and gluten-free gingerbread men cookies, a Christmas favorite of mine.
Believe it or not, this was my first time baking homemade gingerbread men cookies from scratch. I always found these cookies to be really intimidating, perhaps because growing up we always went for the “slice-and-bake” sugar cookies with pictures of Christmas trees or snowmen on them. Or we’d make classic peanut butter blossom cookies. Since slice-and-bake vegan cookies don’t exist in Hong Kong, I figured I’d finally tackle the classic gingerbread cookies.
I used a combination of rice flour and gluten-free all-purpose flour plus a mixture of applesauce and coconut oil to get a nice tender texture. This time, I sweetened the gingerbread with organic vegan turbinado sugar, a new addition to my baking cabinet that I’ve found really useful. I tend to lean towards coconut sugar for most of my vegan baked goods, like my banana oatmeal cookies, oatmeal raisin cookies, chocolate chip cookies, or banana muffins. But sometimes, you just got to reach for that raw cane sugar to really get the authentic, classic gingerbread taste.
I was so incredibly happy with the final result, because the cookies came out tasting just like regular gingerbread men. I taste-tested them on my boyfriend and he couldn’t even believe they were vegan! Now, I’m gearing up to travel to Vietnam with my boyfriend’s family for vacation and then head to the States to visit my family for Christmas. Since I’ll be gone most of the month of December, I’m really going to try to share as many recipes as I can before then! Please let me know in the comments or on Instagram if you try this recipe.
- 2/3 cup + 2 tbsp brown or white rice flour, plus more for sprinkling
- 2/3 cup gluten-free all-purpose flour
- 2/3 cup + 2 tbsp + 2 tsp vegan sugar
- 2 tbsp + 2 tsp arrowroot
- 1 tbsp ginger
- 2 tsp cinnamon
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/8 tsp nutmeg
- 2/3 cup coconut oil
- 1/4 cup applesauce
- 1 tbsp + 1 tsp vanilla extract
- 1 tbsp + 2 1/2 tsp cold water
- Preheat oven to 165 degrees Celcius.
- In a large bowl, add the rice flour, gluten-free all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg.
- Whisk together.
- Add the coconut oil, applesauce, and vanilla and mix together with a large spoon until you get a thick dough.
- Add the cold water a little bit at a time until the dough is slightly tacky.
- Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
- Sprinkle some rice flour on a large flat cutting board and spread it out in a thin, even layer with your hands.
- Scoop out a large ball of the dough and roll it around on the cutting board until the surface is entirely covered with flour.
- Dust a rolling pin with more flour and roll out the dough until it's 1/4 inch thick.
- Cut out cookies with a gingerbread man cookie cutter and, using a spatula, place on a baking sheet lined with parchment paper.
- Repeat steps 8-10 until you've used up all of your dough.
- Bake for 12 minutes, or until the edges are slightly browned.
- Let cool completely before serving.