Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 Tbsp. flaxseed meal; 3 Tbsp. water; 1-1/2 cups flour; 1/2 tsp baking soda; 1/2 tsp. baking powder; 1/2 cup sugar; 1 tsp. ground ginger; 1 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cloves; 1/4 tsp. white pepper; 1/4 tsp. kosher salt; 1/4 cup molasses; 2 Tbsp. olive oil; 2 Tbsp. almond milk; 1 tsp. vanilla extract; 3 Tbsp. vegan cream cheese (softened); 2 Tbsp. vegan butter (softened); 1-1/2 cups powdered sugar; 1/2 cup dark chocolate chips; 1 tsp. vanilla extract

These gluten-free gingerbread cookies with chocolate cream cheese frosting are the ultimate holiday treat. Soft, spiced gingerbread cookies are topped with a creamy, chocolatey filling that brings a little extra sweetness to the season. Whether you’re baking for a festive get-together or just need a cozy treat to enjoy at home, these cookies are sure to hit the spot.

Gluten-Free Gingerbread Cookies With Chocolate Cream Cheese Frosting (Vegan)

0 from 0 votes

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 16

Calories 143 kcal

Ingredients

Whoopie pies

1 Tbsp. flaxseed meal
3 Tbsp. water
1-1/2 cups flour
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 cup sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. white pepper
1/4 tsp. kosher salt
1/4 cup molasses
2 Tbsp. olive oil
2 Tbsp. almond milk
1 tsp. vanilla extract

Chocolate cream cheese frosting

3 Tbsp. vegan cream cheese softened
2 Tbsp. vegan butter softened
1-1/2 cups powdered sugar
1/2 cup dark chocolate chips
1 tsp. vanilla extract

Instructions

In small bowl, combine flaxseed meal and water. Mix and set aside for 5 minutes.
Combine flour, baking soda, baking powder, sugar, ginger, cinnamon, nutmeg, cloves, white pepper and salt in a large bowl. Whisk to combine and remove lumps.
Add flax mixture, molasses, oil, milk and vanilla to the flour mixture. Stir to combine.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Scoop 1 tablespoon of batter onto the sheet, spacing cookies 2 inches apart.
Bake 5–10 minutes, rotating pan after 5 minutes. Cookies should puff up and set. Insert a toothpick to check doneness. Cool cookies on wire rack.
In medium bowl, combine softened cream cheese and butter. Mix with a spatula until smooth. Add powdered sugar and mix well.
Microwave chocolate chips in 30-second intervals, stirring to melt. Add melted chocolate and vanilla to the cream cheese mixture and stir until combined.
Spread filling on the bottom of half the cookies. Top with remaining cookies.
Chill for 30 minutes. Dust with powdered sugar before serving.