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Gluten Free Vegan Gingerbread Cookies

Preparazione 1 h
Cottura 8 min
Tempo totale 3 h 8 min
Porzioni 30 cookies


  • 50 g brown sugar
  • 1 tsp malt barley
  • 25 ml water
  • 50 g vegetable shortening
  • 190 g flour gluten free cookie mix
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 5-6 cloves
  • 2-3 cardamom pods
  • 1/2 orange zest


  • Put in a pot the water, malt and sugar, lightly mashed cardamom pods and cloves. Just bring to a boil, leave from the stove and set aside.
  • Put the vegetable shortening, all spices and orange zest in a large bowl. Pour the boiling liquid, from which you have to eliminate cardamom pods and cloves, over the shortening and spices and mix well.
  • When shortening is melted add the flour, sifted with yeast. Mix quickly using a spatula and then with your hands to obtaining a dark, fragrant dough.
  • Close the cookie dough in plastic wrap and rest in refrigerator for at least 2 hours or overnight.
  • When you are ready to shape the cookies, roll out the dough about 5 mm thick and cut it using molds, as you wish.
  • Arrange the cookies on a baking tray covered with baking paper, then bake at 360°F for 5 to 6 minutes; check the cookies color during last few minutes of cooking, as they tend to burn in seconds. I had to continue baking just a couple of minutes more.
  • Remove the tray from the oven and let cool down before enjoying the spicy flavor of these wonderful cookies.


These vegan gluten free gingerbread cookies keep well in a cookie tin up to one month and their flavour even gets better! Share and prepare them for your christmas presents.