Gingerbread Love Cookies (Gluten Free, Vegan)

Gingerbread Love Cookies (gluten-free, soy-free, corn-free, nut-free, vegan, <3) from Allison Royal of Walflour // Twin Stripe
Since I made the decision to go gluten free, one thing has been weighing on my mind – what kind of Christmas cookies can I make?! I’m still very new to gluten free baking, so I invited a pro to help me out. Today I’m excited to have Allison Royal of Wallflour Bakery sharing an amazing gluten free, vegan Gingerbread Love Cookie that is perfect for coffee dipping and spiced for the holiday season. These little gems are made with whole grains, healthy fats and unrefined sugar so you can feel good about sharing them with family and gifting them to friends!
Gingerbread Love Cookies (gluten-free, soy-free, corn-free, nut-free, vegan,
I was lucky enough to meet Allison at my neighborhood’s weekend farmer’s market. I was of course attracted to the myriad of baked goods at her funky little table, but when I found out they were gluten free, I was sold. Allison explained that she began baking her own treats after she found out she was allergic to gluten, soy and dairy and was not impressed with the ingredients in the store bought variety. Instead she strives to use the healthiness ingredients she can while still making delicious treats.

New to gluten free/vegan baking like me? No worries! These cookies come together quickly, bake up fast and all the ingredients can be found at your local health food store. Look for the ingredients in bulk so you don’t have to buy large bags of different flours. Allison recommends selecting organic brands when possible for peace of mind and superior taste.

Learn how to make Allison’s festive holiday Gingerbread Love cookie after the jump!

Gingerbread Love Cookies (gluten-free, soy-free, corn-free, nut-free, vegan,
Gingerbread Love Cookies Ingredients (gluten-free, soy-free, corn-free, nut-free, vegan, <3)
from Allison Royal of Wallflour Bakery
Makes 12 medium sized cookies

Dry
1 Cup Shredded Coconut (my favorite brand is ‘Let’s Do…Organic’)
1/2 Cup Buckwheat Flour
1/2 Cup Brown Rice Flour
1/2 Cup Arrowroot Powder
1/4 Cup Sorghum Flour
1/4 Cup Coconut Flour
1 tbsp Ground Cinnamon
1 tbsp Ground Ginger
1 tsp Guar Gum (or psyllium husk or xanthan gum)
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Wet
1 Cup Coconut oil (melted)
1/2 Cup Organic Cane Sugar
1 tbsp Molasses (heaping)
1 tbsp Pure Vanilla
1 tbsp Unsweetened Applesauce
Icing
1/2 Cup Organic Powdered Sugar
1 tbsp Pure Vanilla
1 tbsp Coconut Oil (melted)
1/4 tsp Cardamom
Pinch of sea salt
Rice Milk (or any preferred non-dairy milk) as needed

Gingerbread Love Cookies (gluten-free, soy-free, corn-free, nut-free, vegan, <3) from Allison Royal of Wallflour // Twin Stripe

Preheat oven to 350. Line a baking sheet with parchment paper. Combine all dry ingredients (flours, cinnamon, ginger, guar gum, soda and salt) in a large mixing bowl, whisk together and set aside. In the bowl of your stand mixer or large mixing bowl, combine all wet ingredients (coconut oil, sugar, molasses, vanilla, applesauce) and whisk up for 1-2 minutes. Add dry mixture and mix in for 1-2 minutes, scraping down the sides of the bowl to make sure everything is all mixed up. The dough should appear crumbly but hold together nicely when pressed between your fingers.

Roll into 1.5″ balls and space about 2″ apart on your prepared baking sheet. Press each dough ball down with the palm of your hand (shape the edges by pressing and smoothing with your fingers to create a uniform round edge or leave cracked for a rustic look). Bake on center rack for 10-12 minutes and let cool on sheet for 15 minutes before transferring to a wire rack for further cooling and icing.

To make the icing, in a small bowl combine powdered sugar, vanilla, coconut oil, cardamom and sea salt. Whisk it all up until a smooth, stiff consistency is formed (if too stiff, add non-dairy milk 1 tsp at a time until desired texture is achieved) Spoon icing into a piping bag (or a ziplock bag with the corner cut off), outline each cooled cookie with icing and smooth with finger tip. Feel free to get creative and decorate to your heart’s content!

Tip: These babies are sturdy, so for a fun Gluten-Free Holiday DIY project, double recipe and roll cookie dough out on a floured parchment paper (brown rice flour works great and is inexpensive for dusting) to about 1/4 inch thick… cut into squares, rectangles and triangles ready for Gingerbread House construction! Bake for 12-16 minutes, until golden brown and firm to the touch. Let cool completely, prepare icing to use as your “glue”, construct away and doll up with your favorite festive candies!

Allison Royal of Wallflour // Twin Stripe

Christmas Cookie Week 2014: Gingerbread Love Cookies (gluten-free, soy-free, corn-free, nut-free, vegan, <3) from Allison Royal of Wallflour // Twin StripeThanks so much to the fantastic Allison of Wallflour Bakery for sharing her gluten free, vegan Gingerbread Love cookie with us. I hope you enjoy them as much as I do! Be sure to stop by her Facebook page to see even more of her tasty treats and if you are in the area, be sure to try a treat. The strawberry nirvana bars are out of this world. I also want to wish Mary, one of Allison’s loyal customers, a very happy birthday tomorrow!

If you are looking for more holiday baking ideas, be sure to check out The Speckled Palate’s Christmas Cookie Week! Find a tasty collection of holiday cookies from bloggers all over the web and get started on your holiday baking!

katie

About Katie

Katie is the voice behind lifestyle blog, Twin Stripe. Her blog is dedicated to helping readers create a bright and modern lifestyle that doesn’t cost a ton. Twin Stripe features easy DIY projects, tasty recipes, entertaining ideas, style tips, home decorating inspiration and more. Katie lives in Greensboro, N.C. with her fabulous husband, Chad, and adorable pup, Hobbes. She spends her spare time decorating their 1950s bungalow and throwing festive parties. Katie believes you can never have too much glassware or glitter!

17 thoughts on “Gingerbread Love Cookies (Gluten Free, Vegan)

  1. Ohh these look so yummy! Plus I love how there free of most everything people either can’t eat or don’t eat, so it’s a very people-friendly cookie for a party!!

    1. They are so good! I’m brining them to Christmas in Omaha! I don’t think anyone will know they are vegan and GF! 🙂

  2. These look so tasty! I am in the same boat as you about Christmas baking this year, although I am in the market for some grain free recipes. I stumbled across your blog on The Speckled Palate’s link up, and I’m so glad I did! Looking forward to reading more of your recipes! 🙂 ~Caran

    1. They are so good for a variety of people because they fit so many diets. Let me know if you try them! Happy holidays!

  3. Oh, these are SO FUN, and I am so excited that you’ve shared these with us today, Katie! I love the sound of these cookies, and hearing about how they came to be is so fun. They’re gorgeous, and I bet they taste pretty divine, too! Can’t wait to give them a try!

    Thanks so much for sharing these for Christmas Cookie Week! What a delightful recipe to bring to the table!

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