Getting in the holiday mood with vegan gingerbread cookies! Adapted from my vegan dairy-free sugar cookies recipe, and simple to make. Just a few ingredients needed for these grain-free, gluten-free, Paleo-friendly and dairy-free cookies!
Perfectly flavored with traditional gingerbread spices, you'll love these festive cookies.
While I was writing this post, the photos had me craving these cookies. I paused, went to find them and had a few with tea before the writing resumed.
How To Make Gingerbread Cookies:
Step 1 - Gather and measure the ingredients. Preheat oven to 350 degrees F.
Step 2 - Add all ingredients to a mixing bowl and stir to combine.
Tip: This will take a few minutes and I find my hands to be the best mixing tools for this dough.
Photo of the dough below:
Step 3 - Roll the dough between two pieces of parchment paper and cut-out cookies. Gather excess dough in a ball, roll out again, cut cookies, repeat.
The best cookie cutters for this recipe.
Step 4 - Place cookies on a parchment-lined baking sheet (cookie sheet pan). Choose your favorite cookie cutter shapes.
Step 5 - Bake for 8-10 minutes until cookies are firm. Cool completely before icing.
Step 6 - When cookies are cool, decorate cookies using icing. My favorite is to use organic confectioners sugar + unsweetened almond milk. Add some confectioners sugar to a bowl, add a few drops of unsweetened almond milk and mix until the icing comes together.
For the smaller cookies, I baked for about 5 minutes, then removed from the oven.
Gingerbread Cookie Icing:
- An easy icing is confectioners sugar + unsweetened dairy-free milk (for white icing).
- Add about a cup of confectioners sugar to a bowl. Then add small amounts (start with 1/2 teaspoon) of dairy-free milk (water will also work), and whisk together until the right consistency for icing.
- To make green icing, I added a bit of green matcha powder to the white icing. To make red/pink, I added a bit of raspberry juice (from a frozen raspberry). The reindeer eyes are melted chocolate.
Decorating Gingerbread Cookies:
- Completely cool cookies before icing.
- Mix up icing and colors and have ready prior to icing cookies.
- After decorating, place cookies in the refrigerator for a few hours so the cookies and icing set and hardens.
Baking Tips/Notes:
- I made my cookies on the thin side, but you could also make thicker chewier cookies.
- Completely cool cookies before icing.
- Use light-colored molasses for lighter cookies. I used blackstrap molasses which yields a darker cookie.
- Check smaller and thinner cookies prior to 8 minutes, say at 5 minutes so you avoid burning the cookies.
Gingerbread Cookie Dough:
- Can you make gingerbread dough in advance? Yes, up to a day or 2, kept stored in the fridge sealed in plastic wrap.
- Do you have to refrigerate gingerbread dough? No, it's ready as soon as you make the dough.
- How do you know when the cookie dough is ready? The ingredients will be thoroughly combined, smooth uniform color, easy to work with and roll out.
- Should my cookie dough be sticky? No, but if it is, keep mixing the dough, and also add a pinch more almond flour.
- How long should I mix my cookie dough? It usually takes a few minutes.
FAQ's - Gingerbread Cookie Recipe:
- How long do gingerbread cookies last? About a week in the pantry, two weeks in the fridge and a few months in the freezer. Tip: Best to freeze before you decorate.
- How do you keep gingerbread cookies fresh? Store in an airtight container.
- How do you know when gingerbread cookies are done? They will be firm to the touch and slightly golden at edges. Tip: start checking at 5 minutes bake time just to be sure!
Vegan Gingerbread House:
- This dough can also be used to make your favorite gingerbread house.
Easy Christmas Cookie Recipes:
- Vegan Sugar Cookies (Cut-out)
- Chocolate Fudge Cookies
Gluten-Free Cookie Recipes:
- Coconut Flour Chocolate Chip Cookies
- Paleo Chocolate Chip Cookies
- Coconut Flour Cut-out Cookies
- Gluten-Free Chocolate Chip Cookies
Vegan Cookie Recipes:
Vegan Holiday Recipes:
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Easy vegan gingerbread cookies that require only a few ingredients are easy to roll out, and taste scrumptious! Grain-free, gluten-free and dairy-free. Icing recipes included.
- 2 cups blanched almond flour
- 1 tbsp tapioca flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon allspice
- 2 tbsp molasses
- 3 tbsp maple syrup
- 1/8 teaspoon fine sea salt
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Preheat oven to 350 degrees F.
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Gather and measure ingredients.
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Place all the dry ingredients in a mixing bowl and whisk to combine intentionally trying to eliminate any lumps.
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Add the rest of the ingredients and stir until combined. Using hands is an easy way to mix the dough.
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Roll dough between two pieces of parchment paper.
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Cut out cookies and place them on a parchment-lined baking sheet.
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Bake for 5-10 minutes until firm to the touch. *See tips/notes below. It depends on the size and thickness of cookies.
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Let completely cool before icing. Icing recipes in the post.
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Store in an airtight container for up to a week.
Baking Tips/Notes:
- I made my cookies on the thin side, but you could also make thicker chewier cookies.
- Completely cool cookies before icing.
- Use light-colored molasses for lighter cookies. I used blackstrap molasses which yields a darker cookie.
- Check smaller and thinner cookies prior to 8 minutes, say at 5 minutes so you avoid burning the cookies.
Kristine says
Can you use oat flour instead of almond?
Christine Galvani says
Hi Kristine, I have not made this recipe with oat flour so I'm not sure if it will work.