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Chewy, perfectly spiced, and covered with sparkly sugar, these vegan gluten free gingerbread cookies will make a welcome addition to your Christmas baking list and become a new favourite!
When the holiday season rolls around, it's all about baking in my kitchen, and I'm sure your kitchen is the same!
As I write this, two days before Christmas, I have a large container full of chocolate chip shortbread, another filled with cranberry, chocolate chip cookies, a tin of vegan coconut fudge, and these delicious, chewy vegan gluten free gingerbread cookies.
Of all the Christmas cookies I make, these are one of my favourites. I came up with this recipe a few years ago when I was experimenting with some of my regular recipes to veganize and de-glutenize (those are words, right?) them.
It took a few tries to get this one just right, but the final recipe is perfect. Now, each year, they make a regular appearance on my "holiday stuff to bake" list.
I make them to give as food gifts and I also make a batch (or two!) for us at home. It just isn't the holidays without them.
So what makes them so special?
They're soft, chewy, sweet, and they have that special holiday molasses gingerbread spice. PLUS, they have an extra hit of ginger flavour, thanks to freshly grated ginger.
Once you make these vegan gluten free gingerbread cookies, they'll surely become a favourite. And if you have friends on your list who are vegan and/or gluten-free, I guarantee they will love you for making these special cookies for them.
Even if they aren't vegan or gluten-free, still make these for them, they'll never know!
If you want to make these cookies a little more special, you can fold in ¾ cup of dark chocolate chips after the wet and dry mixtures have been combined.
Have a cozy, Christmasy night in and enjoy them with a homemade gingerbread latte or a decadent vegan hot chocolate while watching a Christmas movie on the couch by the Christmas tree lights. That is my kind of December evening 🙂
If you love gingerbread, be sure to check out these other delicious gingerbread recipes:
- Gingerbread Chocolate Chip Muffins
- Vegan Gingerbread Cake
- Vegan Gingerbread Pancakes
- Vegan Gluten Free Gingerbread Loaf
- Vegan Gingerbread Latte
- Vegan Gluten Free Gingerbread Waffles
And if you're looking for cut-out gingerbread cookies, I've got a recipe for those, too!
How to Make Chewy Vegan Gluten Free Gingerbread Cookies
Chewy Vegan Gluten Free Gingerbread Cookies
Suggested Equipment:
Ingredients:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 cups almond flour
- ½ cup gluten free flour blend **see important note about flour below**
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup softened coconut oil (see note below)
- ½ cup coconut sugar
- ¼ cup molasses
- 1 teaspoon vanilla
- 1 tablespoon freshly grated ginger
- ¼ cup granulated sugar (for rolling)
Instructions:
- Whisk the tablespoon of ground flax seeds with three tablespoons of water. Let the mixture sit until it thickens.
- In a medium bowl, add the almond flour, gluten-free flour blend, cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt. Whisk to combine.
- In a large bowl, add the coconut oil, coconut sugar, flax mixture, molasses, vanilla, and grated ginger. Mix well to combine.
- Add the dry mixture to the wet mixture a little at a time and mix well until they are both incorporated into each other.
- Refrigerate the dough in the mixing bowl for 30 minutes.
- Line cookie sheet(s) with parchment paper.
- Using a spoon (I use a little less than a tablespoon per ball), scoop up a small amount of the dough and roll it into a ball.
- Roll each ball in the granulated sugar and place on cookie sheet.
- Refrigerate the balls on the cookie sheet(s) for 20 minutes. (This step is important to ensure you get the crackly tops!)
- Preheat oven to 350°F
- Remove from fridge and bake for 10 minutes.
- Let cookies cool on the tray for a few minutes before transferring to a cooling rack. They will appear very soft when taken out, that's OK, when they cool they will firm up.
Recipe Notes:
- Your coconut oil must be soft, not liquid. If it is liquid, put it in the fridge for a short while until it firms up.
- To make these cookies a little more special, you can add in ¾ cup of dark chocolate chips after the wet and dry mixtures have been combined together.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag NOT the blue bag), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- This recipe makes 30-36 cookies, it all depends on how big or small you make them.
- Nutrition info listed below is for 1 cookie (without optional chocolate chips) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Renee says
Oooh no! I have no coconut oil. Can I substitute with a different oil or applesauce?? My niece is looking forward to these cookies for dessert this weekend!
Gwen Leron says
Hi Renee, sorry I am a little late to answer this, I hope it's not TOO late. Vegan butter can be used instead of coconut oil. I have never tried applesauce but I don't think it will work in this particular recipe. If you make them, please let me know how they turn out!
Jaclyn says
I’m sorry if this is a silly question. I see that you’ve replied to another comment saying that these can be frozen. Would you recommend freezing the dough as balls or freezing already baked cookies? I’m excited to make these for my boyfriend, but he’s adamant about only having one or two cookies tempting him at a time.
Gwen Leron says
Hi Jaclyn! No silly questions, glad to help. You can do it both ways.
To freeze baked cookies, fully cool them and place them in an airtight container or freezer bag in single layers (parchment paper separating each layer) and then freeze for up to two months. When you're ready for them, thaw at room temperature or in the fridge overnight.
If you want to freeze the cookie dough balls before baking, I don't recommend rolling them in the sugar before freezing. Do steps 1-7, then place the balls on a plate or tray and freeze. Once frozen, place them in an airtight container or freezer bag for up to 2 months. When you're ready to bake them, place them on a cookie sheet, thaw and then pick up at step 8.
I hope the two of you love the cookies 🙂 Let me know if you have any other questions!
Jaclyn says
Follow up: made these cookies and wanted to say that my bf told me on separate occasions how good these are—that’s a big deal 🙂 Used ground chia as egg replacer, and I, the gluten eater, was even liking the texture of these cookies. I think the almond flour really helps. We were able to bake previously baked cookies from frozen, too. Highly recommend. Thanks, Gwen!
Gwen Leron says
This makes me so happy to read, Jaclyn! I'm glad that the two if you like them so much. You're welcome, enjoy!!
Catherine says
OMG are these the best cookies I have ever made??? Yes. Like...wow. And just a note that I used the blue bag of 1-to-1 Bobs gluten free and it was perfection!!! Like seriously too good and ate them all. In one sitting. And now feel ill. But worth it. Ok...I gave like 5 away. 😉
Gwen Leron says
Yay! I'm happy you love them so much, Catherine! And good to know that it worked well with Bob's 1:1 blend in the blue bag. When I developed this recipe, that flour did not exist yet. If you have any left, enjoy the rest! 🙂
Laurel says
I don't know HOW many ginger cookie recipes I've tried since going gluten free and then vegan and not one of them have stood been even close to my beloved cookies. Except for this one. Finally! The only things I changed was doubling the ground ginger, cinnamon and nutmeg and adding in somewhere between 1-2 Tbsp chopped candied ginger. Oh, and I only had blackstrap molasses so I replaced 1 Tbsp of that with 1 Tbsp of brown rice syrup to tone it down a bit.
These cookies are absolutely magical. I made them twice the size you recommend and a bit overcooked, overcooked and crispy or finally cooked just right, from the fridge or the freezer they are Ah Maz Ing. They're going into my hand printed recipe book so I never ever lose the recipe.
Thank you so so much.
Gwen Leron says
I am so happy you tried them and that they're a keeper, Laurel! I love the addition of candied ginger, delicious. Enjoy! Thank you so much for coming back to leave your review, I appreciate it very much 🙂
Olivia B. says
Yum! This recipe was a huge hit and people couldn’t believe it was vegan and gluten free. I used the forbidden blue bag Bob’s gf flour bag and it still turned out great. I’ll add an extra minute to baking time in the future as they were just a little undercooked for me.
Gwen Leron says
Wonderful news, Olivia! I'm glad everyone enjoyed them and that the Bob's 1 to 1 flour worked well. And yes, add that extra minute if you need it, they're not supposed to be under cooked inside. All ovens work slightly differently, so adjust next time and I hope the next batch is perfect! Thanks for coming back to leave your note, I appreciate it very much.
Kimberly says
Hello Gwen,
Instead of Almond flour can I use All-Purpose flour from Bob's Red Mill?
Gwen Leron says
Hi Kimberley, I have not tested the recipe that way, so I am unsure if it would work out. If you can't have almond flour, I recommend making these molasses cookies instead: https://delightfuladventures.com/vegan-gluten-free-molasses-cookies/ They don't contain any almond flour and they taste very similar to these cookies. If you have any further questions, please feel free to ask!
Zach Bragg says
Question! I am considering substituting the ground flax seed for chia seeds. Would you recommend? What would the exact substitution be?
Best,
Zach
Gwen Leron says
Hi Zach, yes, you can use chia seeds instead. Just use 1 tablespoon of ground chia seeds with 3 tablespoons of water. Let me know if there are any further questions, enjoy the cookies!
Priscila says
The best gingerbread cookie ever!!!! I couldn’t stop eat them.. the recipe is safe for next year! Thank you for sharing this awesome recipe!
Gwen Leron says
You're welcome, Priscila! It makes me so happy to know you like them so much! Enjoy the rest (if there are any left 🙂 )
Julie says
Do these cookies freeze well?
Gwen Leron says
Hi Julie, yes, they can be frozen. Place them in single layers in a freezer bag or a freezer-safe container, with parchment paper separating each layer, for up to 2 months. When you're ready, thaw them in the refrigerator or at room temperature. If you have any further questions, please ask!
Melanie says
I love these cookies! I halved the recipe but kept the spices amounts and added fresh grated ginger as I like spicy cookies. They are so good, I will have to make them every year now!
Gwen Leron says
I'm so happy to know you love them so much and that you'll be making them again, Melanie! Enjoy!
Hannah says
Hi! Could you roll these out and stamp them?
Gwen Leron says
Hi Hannah, I had one reader comment that they rolled it and used cookie cutters and was successful. If you scroll through the comments, you'll find that comment. I have not tried this personally, so I can't direct on how to do it. The dough is quite sticky, though, so I think that it would be a little difficult to roll it out. I am working on a cut-out gingerbread cookie recipe for this holiday season, so if you don't mind waiting a little bit, that recipe is coming soon. Please let me know if you have any further questions!
claud says
This recipe is so yum!! I brought them to a Christmas party and everyone (including non-vegans) loved them! :))
Gwen Leron says
Hi Claud! So happy to hear that they were a hit with everyone 🙂