There’s nothing quite like the warm, spicy, and deeply comforting aroma of gingerbread cookies baking in the oven. It’s the scent of holiday magic, of cozy sweaters, and of creating sweet memories with loved ones. But what if you could capture all that joy in a cookie that’s not only vegan but also gluten-free and surprisingly simple to make? Enter these incredibly delicious Vegan Gingerbread Cookies! They are perfectly crisp, wonderfully spiced with a blend of ginger, cinnamon, and clove, and just begging to be decorated. Did you know gingerbread dates all the way back to medieval Europe, where it was sometimes pressed with religious images? While our cookies are made for pure fun, they carry on that timeless tradition of being a special treat that brings people together.
This recipe is a game-changer because it delivers that classic gingerbread experience without any fuss. The dough comes together in one bowl, and the chilling time is the perfect opportunity to tidy up or get the kids excited about the decorating stage. They are a guaranteed hit for cookie exchanges, holiday parties, or a simple weekend baking project. If you loved my easy Vegan Sugar Cookies for their simplicity, you are going to adore these for their rich, festive flavor and satisfying snap. So, preheat your oven and get ready to fill your home with the most incredible smell – it’s time to bake a batch of pure holiday happiness!
What is Vegan Gingerbread Cookies?
Have you ever looked at a beautifully decorated gingerbread man and wondered, "Why are you called that?" Is it because you’re as spry as a gingerbread man from a fairy tale? Or is it the generous amount of ginger that gives you your signature zing? The name is a bit of a delicious mystery, but one thing's for sure: these cookies are the heart of the holiday season. They're the edible equivalent of a warm hug, and as the classic saying (almost) goes, the way to everyone's heart is through their stomach—and these cookies are a direct route! They’re fun, festive, and completely free from animal products, making them a treat everyone can enjoy. So, let’s stop wondering about the name and start baking up a batch of these irresistible delights!
Why You’ll Love This Vegan Gingerbread Cookies Recipe
Perfectly Spiced & Crisp Texture: This is the holy grail of gingerbread cookies! We’ve nailed the blend of warm ginger, cinnamon, allspice, and a hint of clove and nutmeg to create a complex, cozy flavor that dances on your tongue. The combination of almond and coconut flour gives them a wonderfully crisp bite that holds its shape beautifully, making them ideal for sturdy gingerbread houses or just for dunking in a cold glass of almond milk.
Incredibly Simple & Cost-Effective: Forget store-bought dough or expensive boutique cookies. This recipe uses simple, wholesome ingredients you can feel good about. By making them at home, you control exactly what goes in, and you’ll be amazed at how many cookies you can create for a fraction of the cost. It’s a budget-friendly way to create a mountain of holiday treats.
Fun & Creative to Decorate: The simple coconut cream and powdered sugar icing is the perfect blank canvas for your imagination. Whether you’re a piping pro or a beginner who just likes to drizzle, decorating these cookies is half the fun. It’s an activity the whole family can get involved in, creating edible masterpieces and lasting memories. If you enjoy the decorating process, you'll have a blast with my Vegan Royal Icing for more intricate designs.
Convinced yet? Grab your rolling pin and let’s create some cookie magic!
How to Make Vegan Gingerbread Cookies
Quick Overview
This recipe is all about ease and satisfaction. You'll create a simple, one-bowl dough that chills briefly for easy rolling. The result is a batch of beautifully crisp, warmly spiced cookies that are an absolute joy to decorate. From start to finish, you're looking at about 45 minutes of prep and just 12 minutes of baking.
Key Ingredients for Vegan Gingerbread Cookies
1 cup almond flour, (blanched superfine preferred): Provides the base structure and a nutty, tender crumb.
3 tbsp tapioca starch: Helps bind the cookies and adds a slight chew.
1.5 tbsp coconut flour: Soaks up moisture and helps create a firm, crisp texture.
1 tsp ground ginger |
1/2 tsp ground cinnamon |
1/8 tsp allspice | ▢generous pinch of clove and nutmeg: The essential spice blend for that classic gingerbread warmth.
1/4 tsp vanilla extract, optional: Enhances the overall depth of flavor.
1/4 tsp salt: Balances the sweetness and makes the spices pop.
1 tbsp melted coconut oil: Adds richness and helps bind the dough.
1 tbsp molasses, (use more for darker cookies): The key for that deep, robust gingerbread flavor and color.
3 tbsp maple syrup: Natural sweetness and moisture.
For the Icing:
1/2 cup powdered sugar
A few teaspoons coconut cream as needed.
(Image: A high-quality, well-lit photo showing all the ingredients listed above arranged neatly on a kitchen counter.)
Step-by-Step Instructions
Combine Dry Ingredients: In a medium-sized bowl, add the almond flour, tapioca starch, coconut flour, all the spices (ginger, cinnamon, allspice, clove, nutmeg), and salt. Whisk them together until they are completely combined and there are no lumps.
Create the Dough: Add the melted coconut oil, molasses, and maple syrup (and vanilla if using) to the dry ingredients. Mix well with a spatula or your hands until a dough begins to form. It will be somewhat sticky at this stage—this is normal!
Chill the Dough: Press the dough into a disc, wrap it in plastic or place it in an airtight container, and refrigerate for at least 20-30 minutes. This crucial step allows the flours to absorb the moisture and will make the dough much easier to roll out.
Roll and Cut: Preheat your oven to 315°F (160°C). Line a baking sheet with parchment paper. Place the chilled dough between two sheets of parchment paper and roll it out to your desired thickness (about 1/4 inch is ideal for a crisp cookie). Use your favorite cookie cutters to cut out shapes and carefully transfer them to the prepared baking sheet.
Re-roll Scraps: Gather the dough scraps, press them back into a ball, re-roll between the parchment papers, and cut out more shapes. Repeat until all the dough is used.
Bake to Perfection: Bake for 11-12 minutes. Check at the 11-minute mark—the edges should be just starting to turn crisp and golden. Almond flour browns quickly, so keep a close eye on them. For larger or thicker cookies, you may need an extra 1-3 minutes.
Cool Completely: Remove the baking sheet from the oven. Let the cookies cool on the sheet for 2 minutes before gently transferring them to a wire cooling rack. They must be completely cool before you ice them, or the icing will melt.
Make the Icing & Decorate: In a small bowl, whisk the powdered sugar with coconut cream, one teaspoon at a time, until you have a thick but pipeable consistency. You can use a piping bag with a small tip, a plastic bag with the corner snipped off, or simply a chopstick or toothpick to create your designs. Let the icing set before serving or storing.
What to Serve Vegan Gingerbread Cookies With
These cookies are a star on their own, but they love company!
Beverages: They are a match made in heaven with a hot mug of Vegan Hot Chocolate, spiced Mulled Apple Cider, or a cozy Chai Latte.
Dessert Platter: Create a stunning holiday dessert board by pairing them with Vegan Peppermint Bark, dried orange slices, and some dark chocolate-covered nuts.
With Ice Cream: Crumble a cookie over a scoop of vanilla vegan ice cream for an instant and decadent pie-like dessert.
Top Tips for Perfecting Vegan Gingerbread Cookies
Chill is Key: Don't skip chilling the dough! If it's a warm day or your dough feels too soft after rolling, pop the entire parchment sheet with the cut-out shapes into the freezer for 5-10 minutes before baking. This helps them hold their shape perfectly.
Roll Evenly: Try to roll the dough to a uniform thickness so all your cookies bake at the same rate. Using rolling pin guides can be a big help.
Oil-Free Option: To make these oil-free, simply omit the coconut oil. You will need to add 1-2 teaspoons more maple syrup to help the dough come together.
Icing Consistency: If your icing is too thin, add more powdered sugar. If it's too thick, add a tiny drop more coconut cream. For a whiter, brighter icing, you can use aquafaba (the liquid from a can of chickpeas) instead of coconut cream.
Avoid Burning: Almond flour browns much faster than wheat flour. Baking at a lower temperature (315°F) is essential for achieving crisp cookies without burnt bottoms.
Storing and Reheating Tips
Storing: Once the icing has fully set, store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. The cookies themselves are quite sturdy.
Freezing: These cookies freeze beautifully! Freeze undecorated cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. You can also freeze the raw dough disc, wrapped tightly, for up to 3 months. Thaw in the refrigerator before rolling and baking.
Note on Icing: If you've used the coconut cream icing, be aware that it can soften over time. For cookies you plan to store for more than a few days, consider using a vegan butter-based icing for more stability.
Nutrition (per cookie, estimated): Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 30mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
