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Another egg-free gingerbread cookie

Submitted by on Saturday, 18 December 2010 4 Comments

It’s funny how Boots always kicks off gingerbread season.

Last year, it was because he’d seen an episode of something – “Max and Ruby,” I think – in which they built a gingerbread house. We had to make our own after that. They held up nicely for about a week before they collapsed. The problem was not the cookie, which was tough enough to break a tooth, or the icing glue but the uneven construction that led to a roof collapse.

I’m not sure what set Boots off this year, but he’d been begging for about a week to make gingerbread men. We finally did this week.

This recipe is based on last year’s construction gingerbread, which was based on a recipe at the King Arthur flour Web site. I used more egg replacer and more liquid in this year’s version in hopes of making the recipe more edible. It worked. I also used half whole wheat flour, allowing me to smile broadly and say, “of course you can have cookies for breakfast!”

The results, according to the guys, were yummy. Yummy enough that they dived right in without waiting for frosting or decorations.

Egg-free gingerbread cookie

  • 1 c. buttermilk
  • 6 tbl. butter
  • 1 c. brown sugar
  • 1/2 cup molasses
  • 2 tbl. Bob’s Red Mill Egg Replacer beaten in 3 tbl. hot water.
  • 5 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 1/8 tsp. ginger
  • 1 1/2 tsp. cinnamon

In a large saucepan, heat the butter in the buttermilk until it is just melted and remove from the heat. Add the brown sugar, molasses and egg replacer. Whisk the spices, salt and baking soda into one cup of flour. Add this to the wet mixture and mix until incorporated. Add flour one cup at a time until you have a smooth, stiff dough. It should be stiff enough to be flexible, but not crumbly or sticky. Divide the dough in half, wrap it in plastic and flatten it to about a quarter-inch thick before chilling in the refrigerator for at least an hour.

You can then roll the dough thicker – between an eighth and a quarter inch – if you want chewier cookies or thinner if you want crunchier gingerbread. Bake on a greased sheet in a preheated 350°F oven for 15–18 minutes; they’re done when the edges have started to brown but the cookies still are slightly soft. It took mine 16 minutes on Air Bake.

More egg-free cookies.

Copyright 2010 Debra Legg. All rights reserved.

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  • Mo'Betta said:

    I’m so glad to have found your site! I’m lovin’ all the egg-free cookie recipes!! My 2 y/o son is allergic to eggs and nuts, so, I’m on the search to make some cookies that he can eat and the rest of the family will enjoy too! (I’ve recently made an egg free cookie recipe from another site that was pretty much sweetened cardboard, they were awful! So, looking forward to trying some others) Thanks!

  • Debra said:

    Sweetened cardboard? You must have found the recipe I used to make gingerbread houses last year – though it was more like sweetened concrete. ;) I’m so glad the rest are useful, though.

  • Mo'Betta said:

    Just wanted to make sure you knew I wasn’t talking about one of your recipes! Haven’t tried any from this site yet! Getting some recipes together today to make…thanks :)

  • Debra said:

    Oh, I knew that! It was just my warped sense of humor! ;)