These gluten-free vegan gingerbread cookies are prepared with oat flour and healthier ingredients, making them suitable for everyone around the Christmas dinner table.
Course Dessert
Cuisine American
Keyword Christmas, cookies
Prep Time 1 hourhr
Cook Time 12 minutesmins
Resting Time 8 hourshrs
Servings 24cookies
Author Mira M.
Ingredients
Cookies
½cupvegetable oil
⅓cupcoconut sugar
½cupagave nectar
3tablespoonsmolasses
2tablespoonsaquafaba
1tablespoonoat milk
3-3 ½cupsoat flour
½cupcornstarch or tapioca starch
½teaspoonbaking soda
¼teaspoonsalt
1teaspoonpowdered ginger
½teaspooncinnamon
¼teaspoonnutmeg
⅛teaspoonground cloves
⅛teaspoonallspice
Icing
2cupspowdered sugar
2teaspoonsagave nectar
1teaspoonvanilla extract
5-6teaspoonswater or plant milk
Natural food coloring
Instructions
Combine vegetable oil, coconut sugar, agave nectar, molasses, aquafaba, and oat milk in a large mixing bowl and stir until mixed.
Mix together oat flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and allspice in a small bowl.
Gradually add the dry mixture to the mixing bowl, stirring to combine until a dough forms. If the dough is crumbly, add more oat milk until it holds together. If it’s too gooey, add more oat flour.
Collect the dough in a ball, wrap up, and refrigerate for at least 4 hours, or overnight.
Preheat the oven to 350°.
Divide dough into two pieces. Sprinkle oat flour on a clean surface and roll out a portion of dough ¼” thick.
Cut out cookies with cookie cutters of your choosing, then transfer cutouts to a prepared baking sheet.
Collect dough scraps into a ball, roll out again and cut out more cookies, sprinkling more oat flour if the dough begins to stick. Discard remaining dough scraps.
Repeat with the second half of the dough, or save to bake another day.
Bake cookies for 10-12 minutes until firm. Let sit on the cookie sheet to help firm up before transferring to a cooling rack to finish cooling. Dust off excess oat flour.
Meanwhile, prepare the glaze. Combine powdered sugar, agave, vanilla, and 2-3 teaspoons of water and stir. Continue adding water until a thick glossy texture is achieved. The glaze should drizzle but hold its shape for a few seconds in the bowl. Add more water or powdered sugar as needed.
If you’d like to color the glaze, divide the prepared glaze into small bowls and add natural food coloring until desired color is achieved.
Drizzle or pipe the glaze onto cooled cookies. Let the glaze dry for 2-3 hours before storing the cookies.
Notes
Oat flour is great for gingerbread cookies because it lends a chewy texture to the cookies while still puffing up in the oven. Be sure to use a fine oat flour, either store bought or homemade in a high speed blender so it’s not too gritty.
You can freeze half or all of the cookie dough instead of refrigerating if you would like to bake the cookies another time. The dough will keep in the freezer for up to 3 months.