This Vegan Gingerbread Cookies Recipe is fun to make over the holidays. These cookies are so delicious, soft, and easy to make. Amazing recipe to try since they are also Paleo-friendly and gluten-free.
We love making this Vegan Gingerbread Cookies Recipe because they are just so fun! The aroma of these babies in the oven comes full blast and makes you so hungry. The kids are literally waiting by the oven for this and they love decorating it. Marc uses store-bought frosting. Which is fine with me because he hardly eats much these days. Can you believe he won’t even eat sprinkles? I mean what kid doesn’t eat sprinkles?!!
Why these Gingerbread Cookie are so good
- Vegan: Made with coconut oil, these are perfectly spiced, plus only 100 calories each.
- Perfect For The Holidays: A classic cookie, bound to put a smile on everyone’s face.
- Easy: Only 30 mins from the pantry to table, plus makes a big batch!
- Flour: Almond and tapioca.
- Molasses: Adds a lovely depth of flavor.
- Coconut oil: When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils
- Pure Maple Syrup: For a natural sweetness
- Vanilla Extract: You could use almond extract, but it is stronger, so add sparingly.
- Spices: Ground cloves and cinnamon.
- Baking powder
- Egg White: Ideally use free range/organic eggs
- Powdered Erythritol: A great substitute for sugar and has a subtle flavor with no aftertaste
- Cream of Tartar: This helps the cookies rise.
How to make these Vegan Gingerbread Cookies
- Mix: Stir together the almond flour, tapioca flour, spices, salt, and baking powder. Then add in the remaining ingredients and stir until a dough forms.
- Roll: roll the dough out until it’s about 1/8 inch in thickness. Cut out cookies using a standard gingerbread cookie cutter.
- Cook: Bake for 6-8 minutes. Repeat with remaining dough.
- Decorate: Mix your icing ingredients in a bowl, then pipe onto the gingerbread.
Decorating Gingerbread Cookies
This is such fun to make, you can even get the kids involved! The icing is simple and you can get really creative or keep them simple! It’s a fun festive activity that may become a yearly tradition.
Feel free to add some vegan food coloring into the icing, for an extra festive pop of color!
You’ll find some frosting in the opening of your pastry bag dries out between decorating cookies. Keep a damp cloth on hand to wipe away the dried out bit just before you start decorating each cookie.
Should Gingerbread Cookies be hard or soft?
The final texture is up to you. The general vibe is gingerbread cookies should be soft. They should be supple and bend a bit as you bite into them. They should retain a bit of elasticity.
If you want them extra soft bring them out a bit early if you want them crispy take them out a minute or so later.
A personalized gift
Once they’re all dressed, you can package these up and send them to friends far away or ones just across the street. These would also be adorable individually wrapped in cellophane and tied onto presents.
How to store these Vegan Gingerbread Cookies
Gingerbread cookies should be stored in a tightly-closed container on the counter or in the pantry. For a long-term option, you can freeze your gingerbread while preserving its taste and texture if you use an air-tight freezer-safe container.
Recipe Notes and Tips
- For softer cookies, keep the bake-time low. For firmer cookies, bake them longer.
- Be efficient in your cookie cutting. Cut them close together to avoid too much waste.
- Don’t Overwork Your Dough. Gingerbread cookies should be firm, but they should be tender, not tough.
- Cookies are best when they’re not much more than a day or two old. Be sure to store them in an airtight container to keep them from drying out.
More Healthy Cookie Recipes
- Chocolate Peppermint Crinkle Cookies
- Oatmeal Chocolate Chip Cookies
- Healthy Maple Glazed Pumpkin Cookies
- Cranberry Almond Breakfast Cookies
- Flourless Peanut Butter Chocolate Chip Protein Cookies
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Vegan Gingerbread Cookies Recipe
- 1 Cup Almond Flour
- 1/2 Cup + 3 Tbsp Tapioca Flour
- 1/4 Cup +1 Tbsp Molasses
- 3 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Salt
- 1/4 Tsp Baking Powder
- 1 Egg White
- 1-2 Cups Powdered Erythritol
- 1/8 Tsp Cream of Tartar
- Preheat oven to 350 F.
- In a mixing bowl, stir together the almond flour, tapioca flour, spices, salt, and baking powder.
- Add in the remaining ingredients and stir until a dough forms. Roll the dough into a large ball and place the ball between two pieces of parchment paper.
- Using a rolling pin, roll the dough out until it's about 1/8 inch in thickness. Cut out cookies using a standard gingerbread cookie cutter.
- Remove the excess cookie dough and place transfer the parchment paper with the cookie dough to a baking sheet. These cookies are fragile, don't try and peel them from the parchment paper.
- Bake for 6-8 minutes. Repeat with remaining dough.
- Once cookies cool, prepare the icing by placing all the ingredients into a mixing bowl, use a handheld mixer to beat until the mixture has doubled in size. Transfer to a piping bag and decorate cookies.