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Gingerbread Cookies

The most popular Christmas cookie re-created to be dairy and egg free! These gingerbread cookies are slightly crisp on the outside, chewy in the center, and made with pecan pulp. Enjoy!

  • Prep time: 10 min
  • Cooking time: 10-15min min
  • Servings: 12 medium-sized cookies
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Instructions

Add the vegan butter, applesauce, coconut sugar, and molasses to a mixing bowl, and mix. Add arrowroot, baking soda, salt, cinnamon, ginger, allspice, nutmeg, clove, and black pepper to the mixture, and mix. Add gluten-free flour, and mix again. Add pecan pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up. Preheat oven to 350F. When ready, roll out the cookie dough onto a piece of parchment paper. Using a gingerbread man cookie cutter, cut dough into cookies, and transfer onto a cookie sheet. Bake on 350F until golden brown. This takes approx. 10-15 minutes. When ready, remove cookies from the oven and allow to cool. Once cooled, decorate however you like! You can use icing, sprinkles, powdered sugar, etc.

4 Responses

    1. You can use dairy butter in place of the vegan butter and use all-purpose flour in place of the gluten-free flour.

      Reply

    1. Hi Rebekah, cashew/oat pulp sounds like a delicious substitution for the pecan pulp! The resulting texture may differ since cashew pulp is one of the wetter pulps and oat pulp is the second driest to almond pulp. Do let us know if you do try the recipe with or without the substitution! 🙂
      Cheers!

      Reply

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Ingredients

½ cup vegan butter ¼ cup applesauce ½ cup coconut sugar ¼ cup molasses 2 tbsp arrowroot ½ tsp baking soda ½ tsp salt ½ tsp cinnamon ½ tsp ginger ½ tsp allspice ¼ tsp nutmeg ¼ tsp clove pinch black pepper 2 cups all-purpose gluten-free flour (Bob’s Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.) ¼ cup pecan pulp (from pecan milk)

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