During the holidays, one of my favorite desserts is gingerbread, and this vegan, gluten free, and oil free Ginger Creams recipe is an easy and delicious variation of this classic dessert!
Ginger Creams were a traditional holiday cookie during my childhood, and I have wonderful memories of my mom baking these cookies! The aroma that filled the house while the Ginger Creams were in the oven was scrumptious, and getting to eat freshly glazed Ginger Creams, well, that was just pure delicious-ness.
As I grew older, I began to be able to make Ginger Creams with my mom and then on my own, and the Ginger Creams were anticipated during the holidays by our friends because they were so yummy. I can even remember baking entire batches of Ginger Creams for friends because they loved the cookies so much!
However, when I had to go gluten free, I thought that I would never have Ginger Creams again, and that was a very sad realization. Thankfully, I stumbled upon the secret for these cookies when I was creating the recipe for my Pumpkin Cake with Cream Cheese Frosting, and I am super excited to share this recipe with you!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup teff flour
- 1 cup brown rice flour
- ¼ cup arrowroot powder
- 2 Tbsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- ½ tsp salt
- 1 Tbsp baking powder
- 3 flax eggs (3 Tbsp flaxmeal + ½ cup water)
- 1 cup pumpkin puree, not pumpkin pie filling
- ½ cup cashew butter
- 2 cups coconut sugar
- 2 tsp vanilla extract
- 2 Tbsp macadamia butter (almond or cashew butter works too)
- 2 Tbsp dairy free milk
- 1 tsp vanilla
- powdered sugar until desired consistency, about 1 cup
- Prepare the flax eggs in a small bowl and set aside to thicken while preparing the other ingredients.
- In a medium bowl, sift together the teff flour, brown rice flour, arrowroot powder, cinnamon, allspice, ginger, cloves, nutmeg, salt, and baking powder.
- Next, in a large bowl, cream together the cashew butter and coconut sugar.
- Add the pumpkin puree, vanilla, and flax eggs to the creamed sugar mix and stir very well.
- Slowly, add the flour mixture to the pumpkin mixture and stir until completely combined.
- Cover the bowl and refrigerate at least one hour, or overnight,* in the refrigerator.
- When you are ready to bake the cookies, preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Using a 1.5 Tbsp cookie scoop, place the cookie dough on the baking tray 1.5-2 inches apart because the cookies spread a little while baking. Place any remaining cookie dough back in the refrigerator while the first batch of cookies is baking.
- Bake the cookies for 18-20 minutes or until they do not leave any imprint or fall when lightly touched.
- When the cookies are done baking, let them cool 1-2 minutes on the pan and then place the cookies on a cooling rack to cool completely before coating with the glaze.
- Repeat the previous step until all the cookies have been baked and cooled.
- Once the cookies are cooled, mix up the glaze!
- In a medium bowl whisk together the macadamia butter, dairy free milk, and vanilla extract.
- Then, slowly add in the powdered sugar until the glaze reaches the desired consistency. The glaze should be slightly runny, but stiff enough to stay on the cookie. When mixing and lifting the spatula, the glaze should form soft peaks but gently flatten again. The goal is to place a small dollop on each cookie that spreads over the top of the cookie but does not run off.
- When the glaze is ready, spoon a little dollop about the size of a marble or grape onto the top of each cookie.
- Serve immediately or wait until the glaze hardens and store between parchment paper in an airtight container for up to a week.
The serving size and nutritional information are general estimates based upon the ingredient amounts.