Vegan Gingerbread Cookies {gluten free}

decorated vegan gingerbread cookies on red and gold rimmed plate

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Easy and healthy vegan gingerbread cookies! Using almond flour, no eggs or substitutes, and just a little dough chilling time. Gluten free and paleo friendly recipe. Perfect for the holiday season – gift giving, cookie exchanges and more.


  • 4.5 tablespoons vegan butter or ghee, melted
  • 2.5 tablespoons molasses
  • 1/4 cup coconut sugar
  • 1/2 teaspoons vanilla extract
  • 2 cups super-fine almond flour
  • 1/4 cup tapioca flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon all spice
  • 1/8 teaspoon cloves
  • 23 tablespoons milk of choice or water


  • 3/4 cup confectioners sugar
  • 1 tablespoon lemon juice, milk or water 


  1. Mix together the melted butter with molasses, sugar and vanilla until smooth.
  2. Add in almond flour, tapioca flour and gingerbread spices. As the dough starts to come together, add milk 1 tablespoon at a time until dough is soft and moist. This may take a bit, just be patient and use your hands if necessary.
  3. Once the dough has combined, shape into a round disc (for rolling out later) and place on parchment lined cutting board. Chill the dough for at least 1 hour, up to 2 days in the refrigerator, covered.
  4. Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
  5. Now it’s time to roll the dough: place dough in between two pieces of parchment paper. This gingerbread dough is a little sticky so this part is necessary. Use roller or pastry roller to roll the dough to about 1/4″ thickness. Cut out dough using the gingerbread cookie cutters (or other shaped cookie cutters).
  6. Using flat edge spatula, quickly (but gently) scoop the gingerbread onto the parchment lined baking sheet, leaving about 2″ space. Bake for 9-12 minutes.  Continue rolling and cutting out dough until all the dough has been used. Cool cookies on baking sheet.
  7. Mix together powdered sugar with lemon juice (or water or milk) until icing is thick enough (but thin enough) to decorate the gingerbread with lines and dots as desired. Allow icing to completely set (at least 30 minutes) before storing.


If the dough seems dry after you’ve used your hands to combine everything really well, add another 1/2- 1 tablespoon of milk or water. 

Adjust baking time for smaller cookies, you may only need about 7 minutes.

Cookies store best flat as to not mess up icing.

paleo friendly icing recipe: to make powdered sugar with coconut sugar, blend about 1 1/2 cups coconut sugar with 1/4 cup tapioca flour or arrowroot starch until extra fine. Mix as usual with liquid until desired consistency. If you find the icing is too thin, simply add a little more powdered sugar until thick enough to decorate lines.

recipe adapted  from The Toasted Pine Nut & Detoxinista