Soft, Chewy Gluten-Free Gingerbread Cookies
I’m not sure why it’s taken me so long to share my favorite vegan gingerbread cookies (especially having shared gingerbread cake and gingerbread tiramisu), but they’re finally here. These gluten-free, paleo, almond flour gingerbread cookies are incredibly friendly to dietary restrictions and are slightly crisp with a soft, chewy, and perfectly spiced middle! Along with the traditional spices and sticky molasses that give this vegan gingerbread recipe the signature gingerbread flavor, these cookies are made primarily of pantry staples and wholesome, plant-based ingredients like almond flour, unrefined coconut sugar, and coconut oil. By using almond flour, these gluten-free gingerbread cookies ditch the ‘empty calories’ in regular cookies for a protein-dense, highly nutritious, and healthy nutty base. Even better, this dough requires just one bowl and a few minutes to prepare before chilling, cutting, and baking (making your house smell divine!). Once baked and chilled, get the entire household involved with the gingerbread decorations (while sipping on big mugs of hot chocolate). There’s no better way to get in the Christmas spirit! Best of all, you can prepare these in advance and even post them to family and friends this holiday season! Perhaps even create an entire vegan Christmas cookies gift box with cinnamon star cookies (Zimtsterne), almond thumbprint cookies, snickerdoodles, and German hazelnut cookies!
The Ingredients
Almond flour gingerbread cookies
Almond flour: Use fine blanched almond flour or make your own by grinding blanched almonds in a coffee/spice grinder (though, it won’t be as fine). Avoid almond meal, as it will make the cookies mealy. Tapioca flour: Other starches (i.e., cornstarch/ arrowroot) will likely also work. Don’t skip this, as it’s needed for the perfect texture and works as a binder within these egg-free gingerbread cookies. Coconut sugar: It tastes similar to brown sugar but is Paleo-friendly, with a lower GI. Though, brown sugar or golden monk fruit sweetener may also work. Although I haven’t tried the latter, so I can’t guarantee results. Baking soda: To provide the correct texture to these gingerbread cookies. Molasses: Use unsulphured blackstrap molasses, though dark molasses should work for a slightly ‘lighter’ flavor in the molasses cookies. You can technically substitute it for maple syrup, but I don’t recommend it unless you HAVE to. Coconut oil: Alternatively, vegan butter may work, but the softness of these dairy-free gingerbread cookies may vary. Spices: You’ll need ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt for this vegan gingerbread cookie recipe. Cold water: For extra flavor, use orange juice.
Glaze (optional)
Powdered sugar: Use either powdered sugar or sugar-free powdered Erythritol Water: Adjust the amount if needed to achieve the correct consistency. Orange juice will also work.
Optional add-ins & Recipe Variations
Vanilla extract: A small splash of natural vanilla will add extra flavor to the vegan gingerbread cookies. Citrus zest: 1-2 tsp of orange and/or lemon zest will delicately scent these paleo gingerbread cookies with a bright citrus flavor. Chocolate gingerbread: I haven’t tried this (yet), but I imagine swapping out some almond flour for 2-3 tbsp cocoa powder would work.
Gingerbread decorations
Shredded coconut: This can help to mimic snow when decorating your cookies (especially great when making house-shaped cookies). Vegan sprinkles Mini chocolate chips: Use keto/paleo chocolate if necessary Natural food coloring: For the glaze Cream cheese frosting: Instead of the simple glaze, combine plain vegan cream cheese with powdered sugar/ Erythritol.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Gingerbread Cookies?
Step 1: Prepare the almond flour gingerbread cookie dough
First, add all the dry ingredients to a large bowl and stir with a wooden spoon.
Then, pour in the wet ingredients (starting with 1 tbsp cold water), and mix again. Knead with your hands until a dough forms (or use a food processor).
If the dough is too dry, add more water (or coconut oil), a teaspoon at a time. If it’s slightly too wet, add more almond flour. But note that almond flour cookie dough is typically a little sticky.
Step 2: Roll the dough
Place the chilled dough between 2 layers of wax paper (or parchment paper) and roll it out with a rolling pin until 0.6-0.7 cm thick (1/4- inch). Then preheat the oven to 350F/175C and line a baking sheet with parchment paper. Next, use your favorite cookie cutters (gingerbread men, stars, houses, rounds, etc.) to cut out the cookies. Then re-roll and cut the scraps.
Dip the cutter in a small bowl of powdered sugar/tapioca flour between cuts to stop the dough from sticking.
Step 3: Bake the vegan gingerbread cookies
The time will vary based on your oven and the size/thickness of the cookies, so adjust accordingly. If you prefer crisper vegan gingerbread, bake for an extra two minutes.
Then bake in the oven for 8 minutes, until the edges are just beginning to brown. Then remove and allow to cool completely on a cooling rack before decorating.
Once the gluten-free gingerbread cookies have cooled, prepare the glaze by mixing the powdered sugar/Erythritol and water into a pipeable paste. Adjust the amount of water to get the correct consistency. Finally, decorate the vegan gingerbread cookies (refer to my next image to see how I did) and leave them to dry before enjoying them!
How to Store Gingerbread Cookies?
Make-ahead: You can prepare the paleo gingerbread cookie dough in advance and store it, tightly wrapped, in the refrigerator overnight. Leave it out on the counter for 5-10 minutes before continuing. You may also be able to freeze the dough, though I haven’t tried. Instead, I recommend freezing the un-decorated cookies and defrosting them in time to decorate and enjoy. Store: Once the glaze has dried, store the vegan cookies in a cookie tin (it doesn’t need to be airtight as that can make the cookies softer faster) in a cool place for 2-3 weeks. Freeze: I recommend storing the cookies before adding the glaze. Flash freeze on a baking tray before transferring to an airtight container/Ziplock bag and store for 4-6 months! Allow them to thaw at room temperature before optionally glazing and enjoying these paleo gingerbread cookies.
How do you know when gingerbread cookies are done?
They should be JUST beginning to brown around the edges but still fairly soft (they crisp up further while cooling).
Why are my cookies dry?
This is likely because you’ve added too much flour to the dough. Make sure to use the metric measurements for best results.
What does molasses do for gingerbread cookies?
Not only does it give them the traditional gingerbread flavor, but it also helps to make these almond flour gingerbread cookies slightly softer.
Do almond flour gingerbread cookies taste like almond?
No, they actually don’t. With the combination of gingerbread spices and molasses, you’d barely be able to tell these are almond flour gingerbread cookies.
Recipe Notes and Top Tips
Don’t skip chilling the dough: Or your gluten-free gingerbread biscuits might spread more in the oven and not hold their shape. If you don’t have piping bags: Use a small Ziplock bag and make a very tiny snip in the corner. Be careful not to overbake the cookies: They firm up more while cooling and will become overly hard if overbaked. To make your own powdered sugar/sweetener: Grind the granulated sugar/sweetener of your choice in a coffee/spice grinder into a powdered consistency. This will work will many types of granulated sugar/sweetener. To ship the cookies: First, store the cookies (best without the glaze) in a cellophane candy bag, Ziplock bag, or plastic wrap. Then place within a box/cookie tin, surrounded by padding. Then place that in your mailing box with more padding, tape up, and write FRAGILE on top of the box. I recommend posting them on the day they’re baked, too, so the recipient has a few days to eat them!
More Vegan Holiday Recipes
Chocolate Salami (no bake) Homemade Marzipan Homemade Ferrero Rocher Vegan Cranberry Loaf Christmas Fruit Cake
If you try this easy vegan gingerbread cookie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
