Vegan Cassava Flour Gingerbread Cut-Out Cookies (GF)

Perfect, scrumptious gluten-free and vegan cassava flour gingerbread cut-out cookies ! They are naturally grain-free, Paleo, and easy to make, too.

These are the best gingerbread cut-out cookies I have ever made. The texture is perfection–subtly crisp, yet tender– and easy to bake with consistent results for the entire batch. And the flavor? Gingerbread heaven, if I do say so myself.

They are made with one flour, and one flour only: cassava flour.

Introducing my Vegan Cassava Flour Gingerbread Cut-Out Cookies. You are going to love them!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Nut-free
• Seed-free
• Refined sugar-free
• Quick & easy to make
• No chilling required

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• Cassava flour
• Non-hydrogenated vegetable shortening (options available)
• Coconut sugar
• Maple syrup
• Vanilla extract
• Baking soda
• Spices
• Salt

How to Make Vegan Cassava Flour Gingerbread Cut-Out Cookies

Note that the complete directions are also in the recipe card below.

Making these cookies is as easy (no, make that easier) than traditional versions. The first steps are familiar.

Step One: Preheat Oven & Prep Baking Sheet

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

Whisk the cassava flour, baking soda, salt & spices in a medium bowl until blended.

Step Three: Beat the Shortening and Sweeteners

Beat the shortening (I used a non-hydrogenated, organic vegetable shortening; I have options for other fats in the recipe notes) with the coconut sugar, maple syrup and vanilla (I have notes for the sweetener options in the recipe notes, too).

Beat on medium speed, stopping to scrape the bowl once or twice, until light and fluffy.

Step Four: Add Dry Ingredients to Moist Ingredients

Add the flour mixture to the shortening mixture. I like to stir this in by hand, but you can use your mixer, if you like. It will look very dry at first, but will quickly come together into a smooth, soft dough.

No Chilling Required

There is no need to chill the dough! Once mixed, it is ready to be rolled out, cut and baked.

Step Five: Press & Roll the Dough

Using your fingertips, roughly press out half of the dough on a piece of parchment paper or wax paper. 

How to Roll the Cookie Dough

Top the dough with a second piece of wax paper or parchment paper and roll out to 1/8-inch thickness.

Notice there is no sprinkling of extra flour needed! It is so much faster and easier to roll out than traditional dough (and no messy clean-up, either).

Plus, because the dough is both grain-free and gluten-free, it can be rolled and re-rolled as much as you like (it will never get tough).

The dough is fast and easy to roll (because there is no gluten and no chilling), but that also makes it a little bit harder to transfer the soft cut-outs to the baking sheet. 

Step Six: Cut Out Cookie Shapes

Not to worry! I have a method for achieving perfect shapes, with ease:

Cut out a shape but leave the cutter in place. Using your fingers, remove the dough around the edges of the cutter. Slide a metal spatula under the cutter and cut shape and place on a parchment lined baking sheet. Remove the cutter. Done!

Repeat with the remaining dough, spacing the cookies about an inch or so apart on the cookie sheet. 

You can use any size or style of cookie cutter, but bake shapes that are all similar in size. I was able to get exactly two dozen cookies using a ginger person cutter measuring about 3 inches (7.5 cm) long and 2 inches (5 cm) wide.

Step Seven: Bake the Cookies

Bake the cookies in the preheated oven for 9 to 10 minutes (for medium cookies; more or less time, depending on size).  The cookies will be light golden brown and just set (the surfaces should look dry).

Cool the cookies on the cookie sheet for 3 minutes before transferring to a wire cooling rack.

The cookies are somewhat delicate while still warm, but will firm up to a crisp-tender texture once completely cooled.

These are SOOOOOO good!!! 

Enjoy decorating the cookies, or keep them perfectly plain.

These are going to make many holiday dreams come true, I guarantee it!

FAQ

How Should the Cookies Be Stored?

Store the cooled cookies in an airtight container at room temperature for 5 days or the freezer for up to 6 months.

What Can Be Used in Place of the Shortening?

An equal amount of plant-based butter (e.g., Earth Balance Buttery Sticks) can be use din place of the shortening. I have not tested the recipe with coconut oil, nor dairy butter, but softened versions of either will most likely work.

Can Other Sweeteners Be Used?

An equal amount of brown sugar can be used in place of the coconut sugar. For a darker, richer cookie, use molasses (not blackstrap) in place of the maple syrup. You can also use 100% sugar (i.e., 1/2 cup coconut sugar or brown sugar, no syrup or molasses). The cookies will be slightly crisper.

Can I Use Tapioca Flour in place of Cassava Flour?

No. Cassava flour and tapioca starch are both made from the roots of cassava plants, but they are not equivalent ingredients. The latter cannot be used in place of the former in this recipe.

Happy baking!

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• Vegan Cassava Flour Applesauce Cookies {oil-free, GF}
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