{Gluten-Free, Vegan, Refined Sugar-Free}
Ginger thins are amongst my favorite cookies — Swedish Pepparkakor, Shasha’s Ginger Snaps {I miss those!}, or any other thin ginger-spiced bite size cookie has a special place in my heart this time of year {especially with a warm cup of coffee or tea in hand :) }. So this weekend I’ve been enjoying these bite-size vegan and gluten-free ginger thins and I thought you might like to make some too ;)
This recipe is really quick and simple and the cookies can be made from beginning to end within 20 – 30 mins, so it’s easy to whip up a fresh batch any time. They are also a perfect gifting and sharing cookie by the way — they look absolutely adorable in a cookie jar and hold their shape and flavor very well, and most importantly, they look so cute they’re guaranteed to elicit some smiles! ;)
Vegan and Gluten-Free Ginger Thins Recipe:
- ¼ cup non-dairy butter, at room temperature {I used ½ an Earth Balance stick} {or make your own} OR coconut oil, softened
- ¼ cup maple syrup {or liquid sweetener of your choice}
- 1 tsp pure vanilla extract
- 1 cup + 2 tbsp gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: ½ cup brown rice flour, 6 tbsp tapioca starch, ¼ cup sweet rice flour, ¼ tsp guar gum}
- 1 tsp ground ginger {add an extra ½ tsp for a stronger ginger flavor}
- 1 tsp cinnamon {add an extra ½ tsp if you like your cookies more spiced}
- ¼ tsp ground cardamom {optional}
- ¼ tsp nutmeg
- ⅛ tsp ground black pepper
- ⅛ tsp cloves
- dash of salt
- Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie small cutter handy.
- Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener and vanilla extract and mix to combine. Add in all remaining ingredients and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
- Roll out one of the dough balls between two sheets of parchment paper to ⅛" thickness {the thinner you roll them out, the crispier they'll be; just don't make them so thin you can't transfer them ;) }. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
- Bake in a pre-heated oven for approximately 6-8 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 5 minutes and enjoy!
Happy Baking!
Audrey
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This Vegan and Gluten-Free Ginger Thins recipe has been shared with the Let’s Get Real Friday Party, the Corn-Free Everyday Link Party, Gluten-Free Wednesdays, WNWNW, Natural Family Friday, Gluten-Free Fridays, Savoring Saturdays, and Allergy-Free Wednesdays.
Hey Audrey! Just stopping by to let you know I’m featuring these cookies at this weekend’s Savoring Saturdays! Can’t wait to see what deliciousness you share this weekend! ;)
Sweet! Thanks Raia :) I do have some new goodies up my sleeve to share this week too — see you there!
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
Thanks Jillian! I’ll be sure to check it out.
Ooh, I think I have all the ingredients for these (though I’ll have to use regular ol’ butter). I bet my kiddos are gonna love them… if I share. ;)
Thanks for sharing this at Savoring Saturdays, Audrey!
Haha. Sharing is caring, Raia ;) . Enjoy them — real butter and all!
I have never heard of Ginger Thins before. These look great! And yes, adorable.
Thank you, Debra! Ginger thins are great — I hope you get to try some out sometime. I’m sure you’ll love them! There’s a reason they’re a classic in so many countries ;)
P.S. So sorry for the super delayed response here. I just discovered my site has been throwing a ton of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /
Your recipes always look so amazing, my kids would love these!
Thanks for Sharing at Waste Not Want not Wednesday. I’ve pinned your recipe to our board!
Thank you, Elise! I hope your kids get to try these out sometime :)
I also made them & used my different cook cutters! I have more than 150!
They were just stunning & fab even! x
Oh, wow — 150? That’s a lot! Then again, I’ve never heard anyone complain about having too many cookies yet ;) So glad to hear they turned out well for you! :)
yess, but I meant, I have a collection of 150 not 150 cookies! X
Oh, I see — that makes a lot more sense :)
150 cookie cutters is an impressive collection!
Oh my!! I may just need to make these too!! STOP MAKING YUMMY FOOD!! hehehe!! <3 – http://www.domesticgeekgirl.com
Thanks Gingi :) Enjoy them!
These are the cutest little ginger thin cookies ever.. I love how they are vegan and gluten free too!
Thanks, Thalia. I think I loved them for that reason more than anything else too — too cute to resist :)