These turned out really well! I tweaked a gingerbread cookie recipe from Bob’s Red Mill. Their recipe just says to use their generic gluten-free baking blend, but I wanted to figure out individual flours and also add in a bit more spice. I was interested in trying some buckwheat flour for gingerbread and I’m liking the result.


adapted from

Dry Ingredients
180g buckwheat flour
150g sorghum flour
120 corn starch
150-165g organic cane sugar (original is 165g but I prefer them with a bit less)
1 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp salt
3/4 tsp baking soda
2 tsp xanthan gum

Wet Ingredients
170g vegan margarine (I used Earth Balance)
180mL molasses
2 tbsp plant milk

  1. In a mixer with paddle attachment, combine the dry ingredients.
  2. Add the vegan margarine and mix until it resembles sand.
  3. With the mixer running, add the molasses and plant milk; mix until the dough is moistened.
  4. Remove the dough, wrap tightly in plastic wrap and chill for at least two hours. This step is important to make the dough harden enough to roll it out.
  5. Preheat oven to 160ºC and line two baking sheets with parchment paper.
  6. Remove the dough from the refrigerator and divide it into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of parchment paper to 3-4mm and cut the cookies out.
    • Tip 1: What I prefer to do is cut a piece of parchment paper the size of my baking sheet, then cut the cookie shapes at the distance they would need to be for baking (this recipe doesn’t really spread, they just puff). Then I remove the extra dough around the shapes, and just transfer the parchment with the cookies on it directly on the baking sheet; no need to remove the cookies from the paper and risk them losing their shape.
    • Tip 2: This recipe is rather sticky even when chilled, which is why it’s better to roll between parchment papers. Because of that, it’s also useful to dip your cookie cutter in flour between every cutting, or else it pulls at the cookies when you take it out.
  7. Bake for 15-20 minutes, until the centers are firm. Let cool completely before decorating.

For the icing, I made half of this aquafaba royal icing recipe: