Easy Vegan Gingerbread Cookies!
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.
Ingredients
- 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
Instructions
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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.
Recipe Notes
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.