Since we have been making cookies for the holiday, I couldn’t leave out my special classic gingerbread cookies recipe, it is a family favorite and creating a vegan, gluten-free, cholesterol-free version that is full of flavor is my absolute pleasure!

These are seriously the best ginger cookies! They are the perfect holiday cookies to add to your collection along with these other holiday cookies, Vegan Shortbread Cookies, Vegan Molasses Cookies, Vegan Thumbprint Cookies

Closeup vegan gingerbread cookies on a dark plate, with a grey napkin on a grey marbled background

Vegan Gingerbread Cookies ingredients

  • Almond flour- gives cookies their delicate texture.
  • All-purpose gluten-free flour – I love Pillsbury and Namaste flour.
  • Ground flaxseeds – great as an egg-replacer, find ground flaxseeds on here or blend your own flaxseeds in a dry high-speed blender. 
  • Baking powder – for a light cookie add non-aluminum baking. 
  • Ground ginger, Cinnamon, Nutmeg – spice blend for the cookies. Substitute the cinnamon and nutmeg, with 1 teaspoon coriander, 1/4 teaspoon cardamom.
  • Himalayan Pink Salt – great salt with all the trace minerals. 
  • Non-Dairy Butter – I love to use Earth Balance Buttery Spread or Mikoyo’s vegan butter but lots of brands at Walmart, Publix, EarthFare.
  • Brown Sugar – Wholesome Brown Sugar for a nice caramel flavor.
  • Molasses – added for flavor, moisture, chewy texture, and color. I love Grandma’s Unsulphured Molasses
  • Non-Dairy Milk – so many brands on the market for almond milk, oat milk, rice milk or soymilk.
  • Vanilla Extract – added for flavor. 

How To Make Gingerbread Cookies?

To make these cookies, collect the ingredients ahead of time, allow the vegan butter to sit for about half-hour to soften. This recipe is so easy, no need to chill the dough and no need to cut out the cookies.

  1. Preheat oven 350 degrees F. Line a baking sheet with parchment paper and set aside. 
  2. Combine the dry ingredients – in a large bowl, combine, almond flour, gluten-free all-purpose flour, ground flaxseeds, baking powder, ginger, cinnamon, nutmeg, and salt.
  3. In another bowl, mix butter, sugar, molasses, non-dairy milk, and vanilla until well combined.
  4. Add the butter mixture into the flour mixture and mix with a spatula well until dough is smooth. 
  5. Taking pieces off the dough form into balls, using the palm of your hands or cookie scoop and place on the prepared baking sheet, 2 inches apart.
  6. Repeat until all the dough is used up.
  7. Slightly flatten the balls and bake for about 15 minutes until the edges are slightly crispy.
  8. Remove from the oven and allow the cookies to sit for 5 minutes. 
  9. Transfer onto a cooling rack to cool completely.

Can I Substitute The Vegan Butter With Coconut Oil?

Yes,  you can substitute the vegan butter with coconut oil 1:1 substitution.

How To Store Vegan Gingerbread Cookies?

Store cookies in a covered container, or a freezer and leave on the counter for about 5 days or place the cookies into freezer bags or a container with a tight-fitting lid in the freezer for about 3 months. 

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vegan gingerbread cookies on a dark plate, with a grey napkin on a grey marbled background

Vegan Gingerbread Cookies

My favorite Christmas gingerbread cookie recipe is yummy, soft, and chewy Vegan Gingerbread Cookies. They are vegan and gluten-free with just the right sweetness and ginger flavor!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan gingerbread cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 15 servings
Calories: 145kcal

Equipment

Ingredients

  • 1 cup almond flour
  • 1 cup all purpose gluten-free flour
  • 2 tablespoons ground flaxseeds
  • 2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup non-dairy butter softened
  • 1/2 cup cane sugar
  • 1/4 cup molasses
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Combine the dry ingredients – in a large bowl, combine almond flour, gluten-free all-purpose flour, ground flaxseeds, baking powder, ginger, cinnamon, nutmeg, and salt.
  • Mix butter, sugar, molasses, non-dairy milk, and vanilla in another bowl until well combined.
  • Add the butter mixture to the flour mixture and mix well with a spatula until the dough is smooth.
  • Taking pieces off the dough, form them into balls using the palm of your hands or a cookie scoop. Place them on the prepared baking sheet, 2 inches apart. Repeat until all the dough is used up.
  • Slightly flatten the balls and bake for about 15 minutes until the edges are slightly crispy.
  • Remove from the oven and allow the cookies to sit for 5 minutes. Transfer onto a cooling rack to cool completely.

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 123mg | Potassium: 99mg | Fiber: 2g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 1mg