Gluten-free gingerbread cookies recipe
A simple preparation for a Christmas classic! Young and old alike will be happy to get their hands dirty with this gluten-free gingerbread cookies recipe, which they can then enjoy.
Ingredients for the gluten-free gingerbread cookies recipe
- 1 2/3 cups La Merveilleuse gluten-free all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 t ground ginger
- 4 pinches ground cloves
- 1/3 cup molasses
- 1/4 cup olive oil
- 1 medium egg
For the vanilla glaze
- 2 tbsp. vegetable drink
- 1 tbsp. olive oil
- 1 tsp. vanilla
- Icing sugar
Preparation for Gluten-Free Gingerbread Cookies recipe
In a bowl, combine flour, baking soda, salt and spices. Set aside.
In another bowl, combine molasses, oil and egg. Whisk vigorously.
Add the dry mixture to the liquids, stirring well with a wooden spoon.
Cover and refrigerate for 12 hours.
Preheat oven to 350°F.
On a floured surface, roll out about 1/4 recipe at a time (dough must be very cold), to 5 mm (1/4 in.) thickness. Make sure the dough is well floured before rolling, and that there is still flour underneath.
Cut out cookies with cookie cutters and place on a parchment-lined baking sheet.
Bake on top rack for approx. 12-15 minutes, until golden brown.
Remove from oven and let stand for 1 minute. Carefully remove with a spatula and cool on a wire rack.
For the glaze
In a bowl, combine soy beverage, oil and vanilla and whisk vigorously.
Gradually add powdered sugar, whisking between each addition, until desired texture is achieved.
An original recipe from Cuisine L'Angélique
