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Vegan Gingerbread Cookies – Gluten-free & Grain-free

December 1, 2020 By Richa 21 Comments

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Grain-free and gluten-free vegan gingerbread cookies that are perfectly spiced, and crisp. Make them with your kiddos and have them help with icing them!
overhead shot of two plates of gluten-free grain-free holiday gingerbread cookies

Look at that gingerbread goodness. Don’t they look jolly? They are crisp and melt in your mouth at the same time, and perfectly spiced – everything you’d expect from a holiday cookie but they are gluten-free and grain-free. You can totally get the kids involved with this easy gluten-free gingerbread men recipe. The dough comes together quite easily but it’s really the decoration part where the fun’s at!

For my gingerbread men frosting, I went with a simple mix of powdered sugar and coconut cream! This is the perfect and most simple frosting for these little festive fellows.

two plates with iced glutenfree vegan gingerbread cookies

You will find the smell hard to resist whilst baking! Really, impossible not to get all the cozy feels. Put on some festive tunes, don the apron and let’s get baking!

These guys are:

  • Crispy on the edges
  • Soft the center if you bake for shorter time  – so addictive
  • Packed with those holiday spices -molasses, ginger, cinnamon, allspice, clove and nutmeg
  • Begging to be frosted but hey they also taste amazing as they are

two plates with vegan iced gingerbread cookies

MORE HOLIDAY RECIPES FROM THE BLOG:

  • Marbled Chocolate pumpkin spice Snickerdoodles Gf
  • Triple Ginger Molasses cookies
  • Gingerbread cake Mix in a jar. GF
  • Pumpkin ginger snaps 
  • Chocolate dipped sugar Cookies. GF
  • Ginger tahini cookies
  • Gingerbread Biscotti 

If you do not have gingerbread cookie cutters but still want that gingerbread magic in your mouth, you could just bake them into little rounds! Happy holidays, friends!

overhead shot of ingredients needed for making vegan gingerbread cookies

Print Recipe
5 from 4 votes

Gluten-Free Grain-Free Vegan Gingerbread Cookies

Vegan, grain-free and gluten-free gingerbread men that are perfectly spiced, soft and chewy. Make them with your kiddos and have them help with icing them!
Prep Time20 mins
Cook Time12 mins
Chilling30 mins
Total Time1 hr 2 mins
Course: Dessert, Snack
Cuisine: American
Keyword: gingerbread men recipe, glutenfree gingerbread mean, vegan gingerbread men
Servings: 20
Calories: 79kcal
Author: Vegan Richa

Ingredients

Ingredients:

  • 1 cup (112 g) almond flour
  • 3 tbsp tapioca starch
  • 2 tbsp coconut flour
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • generous pinch of clove and nutmeg
  • 1/4 tsp vanilla extract optional
  • 1/4 tsp salt
  • 1 tbsp melted coconut oil
  • 1 tbsp molasses
  • 3 tbsp maple syrup

For the Icing:

  • 1/2 cup (60 g) powdered sugar
  • few tsp coconut cream as needed.

Instructions

  • In a bowl, mix the almond flour, tapioca starch, coconut flour, spices, and salt. Mix well until the mixture is well combined.
  • Add the melted coconut oil, molasses, maple syrup, and mix well. Press and mix until the mixture forms somewhat of a dough. The mixture will be somewhat sticky, but it will stiffen once you refrigerate it. Refrigerate for at least 20-30 minutes, then bring it together and press and knead for 15 seconds.
  • Place the dough between two pieces of parchment paper, and roll it out into an evenly thin oval, or circle, or rectangle.
  • Use your cookie cutter to cut out shapes and place them on a parchment-lined baking sheet.
  • Accumulate the leftover pieces, roll back into a dough ball, roll out again, and repeat to make more shapes.
  • Distribute the shapes on baking sheets based on their size. You want to keep similarly sized shapes on one baking sheet, and the larger ones on another baking sheet. If they're all similar sizes, they can be on the same baking sheet. Otherwise the smaller cookies will get too crisp or brown or the larger ones will stay too soft.
  • Bake at 315 degrees F (160 C) for 11-12 minutes. Check at 11 minutes to see if the edges are starting to get crisp, if not, bake for another 1 or 2 minutes. Depending on how thin you rolled the dough out, and your baking sheet and oven, you may need 2-3 more minutes for larger pieces, or if they're rolled out thicker, you'd need to add another minute or two. For crispy cookies you want them to be crispy on the edges, and they eventually crisp out in the middle once cooled. Almond flour and coconut flour tends to browne really quickly so you want to keep an eye out for the cookies.
  • Remove the tray from the oven when done, and transfer the cookies after 2 mins, gently to a cooling rack. Let them cool completely until before icing.
  • For the icing, mix icing sugar with 2-4 tsp coconut cream or until the icing is a thick mix, then use a chopstick to make whatever design you want, or pour into a plastic bag, cut a small hole into the edge, and use however you'd like.
    Store on the counter for up to 2 days. Refrigerate for longer

Notes

  • I add coconut cream to my icing but you could also add some melted vegan butter instead for longer shelf life. 
  • The dough is sticky and needs to be chilled before rolling out. You can make the dough up to 3 days ahead of time.
  • To make these oil free, just omit the oil. You'd need to add 1-2 tsp more maple syrup to bring the dough together.

Nutrition

Nutrition Facts
Gluten-Free Grain-Free Vegan Gingerbread Cookies
Amount Per Serving
Calories 79 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 32mg1%
Potassium 30mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients for making Vegan Gingerbread Cookies:

  • A mix of almond flour, coconut flour, and tapioca starch gives these the perfect soft and chewy texture
  • As for gingerbread spices we are going for a festive blend of  ground ginger, cinnamon,  allspice and a generous pinch of clove and nutmeg
  • Vanilla extract is optional but recommended
  • 1/4 tsp salt brings out the sweetness some more enhances the spiciness
  • A small amount of  melted coconut oil is added for moisture
  • Molasses is not just medicine for the winter plagues should but also adds that cozy malty flavor and that signature color. We also add some maple syrup to these.
  • The icing is a simple mix of icing sugar and coconut cream which results in the perfect texture.You can also use melted vegan butter for a longer shelf life
  • This cookie dough does not need any baking powder or soda

overhead shot of vegan gingerbread cookies being iced

Tips and Substitutions

  • I add coconut cream to my icing but you could also add some melted vegan butter.
  • Add a small amount of coconut cream to the icing sugar first and stir until very thick, then add very little if you feel you need more.
  • The gingerbread dough is sticky and needs to be chilled before rolling out. You can make the dough up to 4 days ahead of time.
  • You will have an easier time cutting these out if dipping your cookie cutters into rice flour in between cutting.
  • To make these gingerbread men oil-free, just omit the oil. You’d need to add 1-2 tsp more maple syrup to bring the dough together.

overhead shot of iced vegan gingerbread cookies

How to make Grain-free Gluten-free Vegan Gingerbread Cookies:

a small bowl with gluten-free flour and spices used for making vegan gingerbread cookies

In a bowl, mix the almond flour, tapioca starch, coconut flour, spices and salt. Mix well until the mixture is well combined.

vegan gingerbread cookie batter mix in a small white bowl

maple syrup and coconut oil being added to gluten-free flours for making vegan gingerbread cookies

Add the melted coconut oil molasses, maple syrup, and mix well.

coconut oil, molasses and coconut oil being added to dry gingerbread mix

glutenfree gingerbread cookie mix in a small white bowl

Press and mix until the mixture forms somewhat of a dough. The mixture will be somewhat sticky, but it will stiffen once you refrigerate it. Refrigerate for at least 20-30 minutes, then bring it together and press and knead for 15 seconds.

vegan gingerbread cookie dough being needed by hand in a small bowl

vegan glutenfree cookie dough in a small bowl

Place the dough between two pieces of parchment paper, and roll it out into an evenly thin oval, or circle, or rectangle.

vegan gingerbread cookie dough rolled out on a marble countertop

vegan gingerbread cookies being cut out

Use your cookie cutter to cut out shapes and place on a parchment-lined baking sheet.

glutenfree cookie dough being but out using a star shaped and a gingerbread cookie cutter

Accumulate the leftover pieces, roll back into dough ball, roll out again, and repeat to make more shapes.

a cookie tray with vegan gingerbread cookies

Distribute the shapes on baking sheets based on their size. You want to keep similarly sized shapes on one baking sheet, and the larger ones on another baking sheet. If they’re all similar sizes, they can be on the same baking sheet.

baked vegan gingerbread cookies on a cookie sheet

Bake at 315 degrees F for 11-12 minutes.

Check at 11 minutes to see if the edges are starting to get crisp, if not, bake for another 1 or two minutes. Depending on how thin you rolled the dough out, and your baking sheet and oven, you may need 2-3 more minutes for larger pieces, or if they’re rolled out thicker, you’d need to add another minute or two.

For crispy cookies you want them to be crispy on the edges, and they eventually crisp out in the middle once cooled. Almond flour tends to get browned really quickly so you want to keep an eye out on the cookies.

vegan gingerbread cookies cooling on a countertop with small bowl of icing

Remove the tray from the oven when done, and transfer the cookies gently to a cooling rack. Let them cool completely until before icing.

vegan gingerbread cookies being iced

For the icing, mix some coconut cream and icing sugar until the icing is a thick mix, then use a chopstick to make whatever design you want, or pour into a plastic bag, cut a small hole into the edge, and ice however you’d like.

iced vegan spiced gingerbread cookies on a marble countertop

iced vegan gingerbread men, stars and tree shaped cookies on a sheet of parchment paper

I hope you enjoy this gluten-free gingerbread man recipe! Make lots – some friends, many for yourself, and of course lots to spare for the kiddos. They will have a blast decorating them – dotting on buttons and smiley faces.
These gingerbread men would also be adorable individually wrapped.

 

Filed Under: Christmas Vegan Recipes, cookie, dessert, gluten free, Gluten Free Baking, grain free, holiday, kid approved, snack, soy free, Winter Tagged With: almond flour, cinnamon, cloves, coconut cream, ginger, maple syrup, molasses, sugar, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. mary says

    December 1, 2020 at 6:49 am

    Ohh these are SO sweet! I love that there’s no all purpose flour. I wonder if it would work oil-free? maybe I could substitute applesauce?
    Thanks
    Mary

    Reply
    • Richa says

      December 1, 2020 at 6:54 am

      See notes below recipe 🙂 Just omit oil and use more maple. Applesauce will make them too soft

      Reply
  2. Andrea says

    December 2, 2020 at 1:50 am

    I see that almond is the only flour mentioned in the notes, but for someone who is sensitive to almond would there be an alternative between oat flour, casava and buckwheat flour? Those are basically the only ones I can use, and I’m hoping one will work because these look delicious and it’s almost impossible to find grainfree Christmas options! 🙂

    Reply
    • Richa says

      December 2, 2020 at 10:55 am

      Oats are grains. So I am confused about what you need

      Reply
  3. Emily says

    December 3, 2020 at 4:22 pm

    5 stars
    These came out perfect. My kids made them with me so measuring wasn’t super accurate but they turned out just fine!

    Reply
    • Richa says

      December 3, 2020 at 6:28 pm

      Awesome!

      Reply
    • Mare says

      December 19, 2020 at 3:10 am

      Mine became so hard after they cooled. You couldn’t even bite into them… they weren’t even brown so not sure what happened.

      Reply
      • Richa says

        December 19, 2020 at 4:48 am

        Maybe they were rolled out too thin. Keep them thicker. Also some brands of molasses can add to additional crispness. So bake a minute or 2 less

        Reply
  4. Rona Octaviano says

    December 8, 2020 at 6:13 pm

    Can I make ahead and freeze them and then ice on day of serving?
    Or what are your storage suggestions please.
    Cant wait to make them

    Reply
    • Richa says

      December 8, 2020 at 9:28 pm

      You can keep them on the counter for two days. Or refrigerate them. You can also freeze them for longer.

      Reply
  5. Kelley says

    December 16, 2020 at 8:25 pm

    5 stars
    Made these tonight with my 9 year old. We absolutely loved them! Plan on doubling the recipe next round this weekend.

    Reply
    • Richa says

      December 16, 2020 at 8:37 pm

      Yay!!

      Reply
  6. Sam says

    December 19, 2020 at 5:35 am

    5 stars
    Amazing!
    We happened to have all of the ingredients on hand so it made things easier. Love that the sweetness level is perfect and uses non refined sugar sweeteners versus sugar itself. It’s small batch but perfect if you’re making other holiday cookies too.

    Reply
    • Richa says

      December 19, 2020 at 7:48 am

      Thanks!! Yes the icing etc will add additional sweet so I like to keep them just light and refreshing!

      Reply
  7. Gal says

    December 19, 2020 at 7:33 am

    5 stars
    These are incredibly delicious! They are just the perfect amount of crispy. Even my fiancé (who usually avoids my grain-free baking) wanted more and more of these!

    Reply
    • Richa says

      December 19, 2020 at 7:47 am

      Yay!!

      Reply
  8. Deepti Wadhwa says

    December 23, 2020 at 5:24 pm

    Any substitute for mollasses?

    Reply
  9. Dominique says

    December 24, 2020 at 7:59 am

    5 stars
    Delicious, just the right amount of sweet and spicy. Will be making again.

    Reply
    • Vegan Richa Support says

      December 27, 2020 at 4:50 pm

      Awesome !

      Reply
  10. max louse says

    December 29, 2020 at 5:23 am

    5 stars
    These come out perfect and sweet. My kids really liked it. The textures are so cute and attracted for kids.
    Definately I will try it more.

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 9:45 am

      perfect!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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