Make Vegan Gluten Free Gingerbread Cookies for a healthier and diet-friendly version of the classic Christmas cookie. These cookies are bursting with ginger flavor!
If you're looking for a healthier version of gingerbread cookies that doesn't compromise on flavor, this recipe is for you.
These vegan gingerbread cookies are PACKED with flavor. A combination of ginger, cinnamon, allspice, and cloves brings these cookies to life. And, like in traditional gingerbread cookies, molasses helps add that deeper flavor.
The result: a super flavorful, ginger-forward cookie, that's totally WFPB and gluten-free!
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Why I love these Vegan Gluten Free Gingerbread Cookies
- Dietary needs - these cookies are plant-based, oil-free, gluten-free, and refined sugar-free
- Ginger-forward - these cookies are BURSTING with ginger flavor, from a whole bunch of ground ginger as well as cinnamon, allspice, and cloves
- No equipment - all you need is a bowl! No hand mixer required.
- Simple ingredients - you probably have most, if not all, of the ingredients in your house. Make these cookies whenever you want!
- Whole foods ingredients - no highly refined sugar here! And no eggs or butter. Just ground flax and nut butter
- Oil-free, but they don't taste it - not only do these cookies not use butter, they have no oil at all! These cookies use nut butter as a healthier, less processed alternative to oil.
Ingredient Notes & Substitutions
- Maple Syrup: a liquid sugar is helpful in WFPB cookies, because without regular butter there is less moisture
- Molasses: molasses is traditional in gingerbread cookies. It adds a deep, rich flavor
- Nut Butter: I use nut butter in cookies instead of vegan butter - it is much healthier! I used cashew butter in these cookies because it is the most neutral-tasting nut butter and has a slightly sweet flavor, but any neutral-tasting nut butter like almond butter will work!
- Flax Egg: a mixture of ground flaxseed and water.
- Vanilla Extract
- Cassava Flour: I usually use entirely oat flour in my cookies, but I find that to get that crisper texture that you want from gingerbread cookies, cassava flour is better
- Oat Flour: a bit of oat flour is still helpful in this recipe to keep the cookies together
- Spices: ginger, cinnamon, allspice, cloves.
- Salt
- Vegan White Chocolate: to decorate. You can also use regular chocolate or make icing with powdered sugar.
How to make Vegan Gluten Free Gingerbread Cookies
Step 1. In a large bowl whisk together the maple syrup, molasses, and nut butter.
Step 2. Add the vanilla and flax egg and whisk again.
Step 3. Add the cassava flour, oat flour, ginger, cinnamon, allspice, cloves, baking powder and salt. Stir well. Cover and refrigerated for 1 hour. Towards the end of the hour, preheat the oven to 350°F and line two baking sheets with parchment.
Step 4. Transfer the dough to a cutting board sprinkled with cassava flour. Use a rolling pin or drinking glass to roll the dough flat (about ⅛" thickness). You can do this in two batches. Use a cookie cutter to cut out gingerbread men, or your preferred shape. Re-roll any remaining dough and continue until all the dough has been portioned.
Step 5. Transfer the cookies to the prepared baking sheets. Bake for 10-15 minutes (depending on exact size of cookie cutters). Let cool on the pan.
Step 6. When the cookies are cool, melt the white chocolate. Place the chocolate in a small microwave-safe bowl. Heat in the microwave on 50% power, stirring every 30 seconds, until smooth.
Step 7. Spoon the chocolate into a piping bag or a plastic zip-top bag with a small corner cut off. Decorate as desired. Then set the cookies aside for a few minutes to set. Enjoy!
FAQ & Expert Tips
Yes. In order for the dough to be stiff enough to roll out it needs to be refrigerated. Without refrigeration the dough will be extremely sticky and unworkable.
Store these cookies in in an air-tight container at room temperature. These cookies will last 7-10 days.
You can also freeze these cookies. Place in a zip top bag and freeze for up to six months.
Recipe Prayer
Thank you God for this healthy version of gingerbread cookies. Help us to celebrate You this Christmas. Amen.
More Vegan Christmas Cookies
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📖 Recipe
Vegan Gluten Free Gingerbread Cookies
Equipment
- Cookie Cutters
Ingredients
- ½ Cup Maple Syrup
- ½ Cup Molasses
- ¼ Cup Neutral-Tasting Nut Butter like cashew or almond butter
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 2 Teaspoons Vanilla Extract
- 2 Cups Cassava Flour plus extra for rolling
- ½ Cup Oat Flour
- 2 Teaspoons Ground Ginger
- 2 Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Allspice
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- To decorate: vegan white chocolate
Instructions
- In a large bowl whisk together the maple syrup, molasses, and nut butter.
- Add the vanilla and flax egg and whisk again.
- Add the cassava flour, oat flour, ginger, cinnamon, allspice, cloves, baking powder and salt. Stir well. Cover and refrigerated for 1 hour. Towards the end of the hour, preheat the oven to 350°F and line two baking sheets with parchment.
- Transfer the dough to a cutting board sprinkled with cassava flour. Use a rolling pin or drinking glass to roll the dough flat (about ⅛" thickness). You can do this in two batches. Use a cookie cutter to cut out gingerbread men, or your preferred shape. Re-roll any remaining dough and continue until all the dough has been portioned.
- Transfer the cookies to the prepared baking sheets. Bake for 10-15 minutes (depending on exact size of cookie cutters). Let cool on the pan.
- When the cookies are cool, melt the white chocolate. Place the chocolate in a small microwave-safe bowl. Heat in the microwave on 50% power, stirring every 30 seconds, until smooth.
- Spoon the chocolate into a piping bag or a plastic zip-top bag with a small corner cut off. Decorate as desired. Then set the cookies aside for a few minutes to set. Enjoy!
Nutrition
Nutrition information is an estimate.
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