Gluten free vegan Ninjabread Men made with an easy gluten free, dairy free, egg free, gingerbread cut out recipe are a fun treat that the whole family can enjoy during the holidays.
I have been DYING to make some cute little gluten free ninjabread men since I saw these cookie cutters on Amazon a year or two ago.
Plain gingerbread men are still ultra cute and definitely a family tradition, but little ninja gingerbread men?!? I have some little brothers who are all over this kind of stuff. And they are just plain fun.
I finally folded, and bought some ninjabread men cookie cutters to make these super cool gluten free vegan ninjabread men cookies as a part of this gluten free cookie exchange and giveaway (don’t miss the recipes or the giveaway after the recipe in this post.) I think the cookie cutters were worth the investment!
(This photo is a clickable collage. Just click on the photo you want to get the recipe for!)
I started this baking project like I do many others. With a fussy baby on my hip, trying to finish using the mixer before I put her down for her nap. Rushed. Tired. Luckily I didn’t make any mistakes EXCEPT that I was planning to make the gluten free ninjabread men cookie dough vegan also. I was just making a few changes to the gingerbread cutout recipe in The Essential Gluten-Free Cookie Guide. I was already using shortening, but I needed to use a flax egg instead of the chicken egg that I normally use. As soon as the yolk hit the bottom of the bowl I realized my mistake. So I hurried and finished making the cookie dough, put it in the fridge to chill, and then put Baby T down for her nap.
Then I made another batch of cookie dough, this time using the flax egg like I had planned too.
I can’t complain too much, I just got double the gluten free ninjabread men out of it.
To keep my ninjabread men vegan, I used an egg-free royal icing to decorate them. It really is just powdered sugar with the tiniest bit of water mixed it. It worked perfectly! Just be careful to not add too much water. If you do the frosting will run all over the place.
When I first started decorating them I was rushed. I could tell the baby was starting to wake up from her nap, and I had to pick Miss E up from preschool very soon. The first dozen cookies looked terrible! If you follow me on snapchat (@flippindelish) you got a peek at my cookie decorating adventures. If you don’t follow me on snapchat, you’ll just have to take my word on it. The first cookies were ugly.
I wasn’t entirely satisfied in my abilities to decorate the cookies I took pictures of either but I decided this gluten free vegan ninjabread men recipe is just about making something that the whole family can enjoy together. It was just about having fun! By the end of it I was having a blast, even decorating a few cookies in the likeness of some of my favorite Doctor Who characters.
So bake up a batch of these gluten free vegan ninjabread men and decorate them with your friends and family this holiday.
To sweeten up your holidays just a bit more, I’m giving away a great gluten free prize pack from NoGii and am teaming up with a bunch of other gluten free bloggers who are also sharing cookie recipes and their own giveaways. How fun is that? There are 18 bloggers in all, myself included. Hop around to all of their giveaways and check out their gluten free cookie recipes.
- ¾ cup plus 2 tablespoons firmly packed brown sugar
- ½ cup shortening (I used butter flavored vegetable shortening, but use whatever is your favorite)
- 1 tablespoon ground flax seed
- ½ cup molasses
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 17.5 ounces (approx 3 cups)my gluten free flour blend
- 1 cup powdered sugar
- 1 -2 tablespoons water (I used 1½ tablespoons)
- In a small bowl mix together the ground flax seed with 3 tablespoons of hot water. Set aside and let sit for at least 5 minutes. This is your flax egg.
- Cream together the brown sugar and shortening. Add the flax egg and molasses and mix until smooth.
- Add the remaining ingredients and mix until smooth.
- Split the dough in half. Form each half into a disk and wrap in plastic wrap. Chill for at least an hour, up to several days.
- When you are ready to bake your cookies preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough about ¼ inch thick and cut our with ninjabread men cookie cutters.
- Place the cut outs on your prepared baking sheet , about and inch apart, and bake for 8-10 minutes. (8 for a chewier cookie, 10 for a crisper cookie.) The cookies will still be very soft when you remove them from the oven but will have lost their "doughy shine". They will set up as they cool.
- Mix the powdered sugar and water together, about a teaspoon at a time, until you get a very thick but smooth icing.
- Scoop into a decorating bag or sandwich bag with a tiny bit snipped off of the corner.
- Decorate your cookies as desired with icing and any desired sprinkles or candies.
A few weeks ago I had the opportunity to go to the Food Allergy Blogger’s Conference. While I was there I got to meet many of the awesome bloggers participating in this giveaway. I also got to meet up with some great companies, including NoGii. NoGii was founded by Elisabeth Hasselbeck. She designed NoGii’s products to make a gluten-free lifestyle easier (and tastier) for the entire family. Since the conference I’ve been snacking away on the sample protein bars and shakes NoGii sent home with me. NoGii very graciously is providing the prize to the winner of this giveaway ($135 value), which includes:
- 1 Box of NoGii Chocolate Coconut Protein Bars
- 1 Bag of Chocolate Caramel Bliss D’Lites
- 1 Jug of Vanilla Whey & Quinoa Protein Powder
- 1 box of Nuts About Tropical Fruit Bars
- 1 NoGii shirt
The Caramel Bliss D’Lites are my favorite! I also was super impressed with the Whey & Quinoa Protein Powder. I have been looking for a safe protein powder that still tastes good, and I have finally found it. I mixed mine up with just milk, and even my sometimes picky husband really liked it. Normally I feel like I have to blend protein powder up with fruit and ice cubes to make it “palatable.” That was not the case with NoGii’s protein powder.
I’m also giving away a signed copy of my cookbook, The Essential Gluten-Free Cookie Guide. It is full of cookie recipes, including the not-vegan version of these cookies.
Check out all 18 recipes in our virtual gluten-free cookie exchange, listed in the order they appear in the photo, left to right, row by row:
- Gluten-free Chocolate Chip Butterscotch Cookies Recipe from Vegetarian Mamma
- Gluten-free Vegan Orange Chocolate Chip Cookies Recipe from Sarah Bakes Gluten Free
- Gluten-free Snickerdoodles Recipe from Only Taste Matters
- Gluten-free Vegan Ninjabread Men Recipe from Flippin’ Delicious
- Gluten-free Vanilla Wafers Recipe from gfJules
- Gluten-free Cranberry Bliss Oatmeal Cookies Recipe from Making It Milk Free
- Gluten-free Strawberry Thumbprints Recipe from Learning to Eat Allergy-Free
- Gluten-free Holiday Sandwich Cookie Assortment Recipes from Go Dairy Free
- Gluten-free Cranberry Lime Cornmeal Cookies Recipe from Cafe Johnsonia
- Gluten-free Caramel Hot Chocolate Cookies Recipe from Faithfully Gluten Free
- Gluten-free No Bake S’mores Cookies Recipe from My Gluten-free Kitchen
- Gluten-free Dairy-free Sugar Cookies Recipe from Allergy Free Alaska
- Gluten-free Pfeffernusse Recipe from Fearless Dining
- Gluten-free Dark Chocolate Peppermint Cookies Recipe from Maebells
- Gluten-free Flourless Chocolate Pecan Cookies Recipe from Around My Family Table
- Gluten-free Chocolate Gingerbread Bars Recipe from Gluten-Free Palate
- Gluten-free Snickerdoodles Recipe from Gluten-Free Homemaker
- Gluten-free Christmas Wreath Cookies Recipe from Gluten-free Frenzy
Linked up at Gluten-Free Recipe Fix: Holiday Edition