These gluten-free vegan gingerbread cookies are crisp around the edges and chewy on the inside. They’re warmly spiced and perfect for the holidays. They also make great homemade Christmas gifts. These cookies are ideal if you’re accommodating guests with various dietary requirements or if you want a more nutritious option to add to a holiday dessert table.
Main ingredients and substitutions
Blackstrap molasses combined with ground ginger, cinnamon, nutmeg, and cloves are what give these cookies their gingerbread flavour. In a pinch you can use other types of molasses but I prefer to use blackstrap molasses because it’s the most nutrient-rich option. You can substitute 1 teaspoon of pumpkin pie spice instead of the ginger, cinnamon, nutmeg, and cloves if you prefer.
Almond butter gives these cookies richness as well as a chewy texture. You can substitute any other type of nut butter (or for a nut-free version you can use pumpkin seed butter instead). Just make sure that the nut or seed butter you choose doesn’t contain any added sugar or salt.
These grain-free cookies are made with coconut flour. I don’t recommend substituting other types of flour in this particular recipe. Coconut flour is more absorbent than other flours so substitutions won’t work. Grocery stores in my area carry coconut flour but if you have trouble finding it then you can easily order some online.
How to make them
These cookies are quick and easy to make. Start by preheating the oven to 375 degrees Fahrenheit, then add the almond butter, maple syrup, blackstrap molasses, vinegar, ginger, cinnamon, nutmeg, cloves, and salt to a mixing bowl. Use a whisk to mix well.
Next you’ll add the coconut flour and baking soda, then use a spoon or your hands (I find it easier to use my hands) to mix thoroughly until a cookie dough is formed (it may take a couple of minutes to get a consistency that’s firm enough to roll into balls).
Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper. Then use your fingers to press the dough balls into flatter circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 12 minutes, then allow them to cool off for at least 10 minutes before serving.
Storage and freezing
Store these cookies in an airtight container for up to five days or freeze them for up to six months.
Giving these cookies as Christmas gifts
These gluten-free vegan gingerbread cookies are perfect for holiday gifting. Place a batch in a cellophane bag or cardboard box and add a pretty ribbon and a gift tag for an easy and delicious homemade Christmas gift.
More homemade holiday food gift ideas
- These chocolate dipped dates are easy to make and delicious.
- This gluten-free vegan gingerbread cake is another easy edible Christmas gift.
- These spiced candied almonds have the perfect balance of sweet and salty flavours.
Gluten-Free Vegan Gingerbread Cookies
- Sheet pan
- Parchment paper
- 1/2 cup creamy almond butter
- 1/2 cup coconut flour
- 1/4 cup blackstrap molasses
- 1/4 cup maple syrup
- 1 teaspoon white or apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- Pinch of ground nutmeg
- Pinch of ground cloves
- Preheat the oven to 375 degrees Fahrenheit.
- Add the almond butter, maple syrup, blackstrap molasses, vinegar, cinnamon, ginger, nutmeg, cloves, and salt to a mixing bowl and use a whisk to mix well.
- Add the coconut flour and baking soda then use a spoon or your hands to mix thoroughly until it has the consistency of a cookie dough (it may take a couple of minutes to get a consistency that's firm enough to roll into balls).
- Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls down into flatter circle shapes.
- Bake at 375 degrees Fahrenheit for 12 minutes.
- Allow the cookies to cool for at least 10 minutes before serving.
- Store these gluten-free vegan gingerbread cookies in an airtight container for up to five days or in the freezer for up to six months.