Gingerbread Cookies

VG - GF - RF
Serving Size:
20 cookies

Vegan, gluten and refined sugar free, this healthier take on the classic gingerbread cookie recipe is a perfect Christmas activity! A combination of simple ingredients creates a cookie that is both firm yet chewy, spicy yet sweet!

  • 1 vegan egg replacement ( 1 tbsp egg replacement + 2 tbsp water)
  • 1/2 cup coconut sugar
  • 1/4 cup softened vegan butter
  • 1/4 cup creamy nut butter (I used Base Culture's Gingerbread almond butter)
  • 1/4 cup molasses
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cups gluten free 1:1 flour

Serving Suggestion:

Serve topped with royal icing decoration!

How To:

  1. In a medium sized mixing bowl add your vegan egg replacement by combining 1 tbsp vegan egg with 2 tbsp water. Stir to combine and let sit for 5 minutes.
  2. Then, to the same bowl, add your coconut sugar, softened vegan butter, creamy nut butter, molasses, ginger, cinnamon, baking soda and sea salt.
  3. Using a hand mixer, beat on low until full combined and creamy.
  4. Next, add your gluten free flour and stir until full combined. Your dough should resemble play dough, it should hold it's shape when you press it, but not be dry.
  5. Combine your dough into a ball and wrap in plastic wrap. Place in the fridge and let chill for at least 2 hours, or overnight is best.
  6. Once your dough has chilled, preheat your oven to 350 degrees Fahrenheit.
  7. While your oven preheats, lightly flour a clean sheet of parchment paper or plastic wrap. Place your dough ball down and lightly sprinkle the top with little bit more flour.
  8. Then, cover the dough in another sheet of parchment. Using a rolling pin, roll the dough out until you reach your desired thickness. I left mine thicker than normal to achieve a softer, chewier texture, but if you want a crispier cookie roll it out to about 1/8 inch thickness.
  9. Then, remove the top layer of parchment paper and cut your cookies with your cookie cutter. Transfer your cookie shapes to a line baking sheet, leaving about 1 1/2-2 inches between each cookie.
  10. Once all of your cookies have been cut out and placed on the lined baking sheet, put your cookies in the oven and bake at 350 for 10 minutes, or until they are slightly browned on the edges.
  11. When they are done baking, remove from the oven and let cool on the baking sheet for about 5 minutes. Then, transfer to a cooling rack.
  12. Once cookies have fully cooled, decorate using your favorite royal icing or sprinkles.
  13. Store covered for up to a week, serve and enjoy! 

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