These vegan gingerbread cookies are the best I've ever tasted. Seriously! I'm usually skeptical of gluten-free cookie recipes because they're often packed with starches, gums, and strange pea and bean flour mixes. But these festive cookies are irresistible!
They're made with wholesome ingredients like almond and coconut flour and have that perfect, "I-can't-just-stop-at-one", crispy/chewy consistency.
Last week, I whipped up a batch of my favorite vegan gingerbread cookies and set them aside to decorate the next day. The following morning, my husband greeted me with, "Wow, those gingerbread cookies were delicious!"
He had eaten almost the entire batch.
He apologized, not knowing they were for my blog, and added with a cheeky smile, "Well, at least you know they're really good." Nice save! I thought.
So, I made a second batch of these holiday cookies, snapped some photos, and left to see how they looked. The pictures weren't perfect, so I returned to take more, only to discover our Great Pyrenees had devoured the whole tray-decorations and all!
In the end, I made this recipe FIVE times. Not only did I make traditional gingerbread, but I also made a batch with orange zest and another one with mini chocolate chips. They were both delicious but my favorite version is with chocolate drizzled on top. If you haven't had gingerbread with chocolate, you are missing out on some serious cookie deliciousness!
I can't believe the lengths I went to for these vegan cookies but once you take a bite, I think you'll agree all the effort was worth it. Just beware-they disappear fast!
Happy baking and happy holidays everyone! 🎄🍪
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Ingredients
This recipe combines almond and coconut flour to create the perfect, gluten-free flour blend that is nutty and sweet.
I used the classic, warm, gingerbread spices and a delicious trio of sweeteners:
Molasses: Gives the gingerbread cookies their classic color and taste.
Maple syrup: Keeps the cookies moist without refined sugars.
Coconut sugar: Adds a caramel-like sweetness.
Finally, I replaced butter with vegan, butter-flavored coconut oil ensuring the cookies are moist with a rich, buttery taste.
See recipe card for quantities.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with a large piece of parchment paper.
- Mix Dry Ingredients: In a large bowl, mix together the almond flour, coconut flour, coconut sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and sea salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the molasses, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, you can add a bit more almond flour.
For best results, chill the dough for at least 30 minutes before rolling it out. This makes it easier to handle and helps the cookies keep their shape during baking.
- Roll and Cut: Roll the gingerbread cookie dough between two pieces of parchment paper until it's about ¼ inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Crispy or Chewy?
For Crispier Cookies:
Roll out the dough to about ⅛ inch thick instead of ¼ inch and extend the baking time slightly, but watch closely to prevent burning. The edges should be golden brown.
For Chewier Cookies:
Roll the dough to about ¼ inch thick or even a bit thicker for chewier cookies. Bake for the minimum recommended time (10 minutes). The edges should be set, but the centers can still be a bit soft.
Variations
Here are some delicious variations I tested:
- Chocolate Chip Gingerbread Cookies - I LOVE the chocolate/gingerbread combination. Simply add ½ cup mini vegan chocolate chips to your dough before rolling and cutting.
- Spiced Orange Gingerbread Cookies - These were so good! Add 1 tablespoon orange zest and 1 teaspoon pure orange extract to the wet ingredients.
- Chocolate-Dipped Gingerbread Cookies - Dipping your cookies in chocolate is a delicious way to decorate them. Once the cookies are baked and cooled, dip half of each cookie in melted vegan dark chocolate.
Creative Decorating Ideas
Looking for creative ideas to make your gingerbread cookies even more festive?
Check out this guide to decorating gingerbread cookies from Taste of Home! It's packed with tips and tricks to help you create beautifully decorated cookies that will be the star of your holiday season.
Storage
Store the cookies in an airtight container to keep them fresh. They can also be frozen for up to 3 months, just make sure they are well-sealed.
Tips for Success
Use Room Temperature Ingredients
Using room-temperature ingredients can help them blend together more smoothly.
Refrigerate the Dough
After mixing, chill the dough for at least 30 minutes before rolling it out. This makes it easier to cut out shapes in the dough and helps the cookies keep their shape during baking. Chilling the dough also allows the flavors to meld and develop, resulting in tastier cookies.
Roll Between Parchment Paper
Rolling the dough between two pieces of parchment paper prevents the dough from sticking to the rolling pin.
Don't Overbake
Gluten-free cookies can dry out quickly if overbaked. Keep a close eye on them and remove them from the oven once the edges start to turn golden.
Cool Properly
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This helps them set properly and prevents them from becoming soggy on the bottom.
FAQ
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap to prevent it from drying out.
Absolutely! Feel free to experiment with additional spices like cardamom or allspice.
Make sure to chill the dough well before rolling it out. Also, avoid over-measuring the baking soda.
If the dough is too sticky, you can add a bit more almond flour until it reaches a manageable consistency.
Merry Christmas, my friends!
As the holiday season approaches, there's nothing better than the warm, spicy aroma of freshly baked gingerbread wafting through the house. These vegan, gluten-free gingerbread cookies, are the perfect addition to your Christmas cookie lineup. Whether you're sharing them with family, gifting them to friends, or sneaking one more for yourself, I hope these festive treats will bring joy to your holiday celebrations.
Looking for other recipes like this? Try these:
The Ultimate Vegan, Gluten-Free, Gingerbread Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with a large piece of parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, coconut sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and sea salt.
- In a separate bowl, mix the molasses, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, you can add a bit more almond flour.
- For best results, chill the dough for at least 30 minutes before rolling it out. This makes it easier to handle and helps the cookies keep their shape during baking.
- Roll the gingerbread cookie dough between two pieces of parchment paper until it's about ¼ inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chocolate Chip Gingerbread Cookies - I LOVE the chocolate/gingerbread combination. Simply add ½ cup mini vegan chocolate chips to your dough before rolling and cutting.
- Spiced Orange Gingerbread Cookies - These were so good! Add 1 tablespoon orange zest and 1 teaspoon pure orange extract to the wet ingredients.
- Chocolate-Dipped Gingerbread Cookies - Dipping your cookies in chocolate is a delicious way to decorate them. Once the cookies are baked and cooled, dip half of each cookie in melted vegan dark chocolate.
