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Gluten-Free Grain-Free Vegan Gingerbread Cookies
5 from 33 votes

Gluten-Free Grain-Free Vegan Gingerbread Cookies

These gluten-free, grain-free vegan gingerbread cookies use almond and coconut flours combined with warming spices like ginger, cinnamon, allspice, clove, and nutmeg for a soft yet sturdy cookie. Sweetened with maple syrup and molasses and bound with coconut oil, the dough is sticky and requires chilling before rolling and cutting. The optional coconut cream icing adds a smooth topping that complements the spices.

Prep Time
20 mins
Cook Time
12 mins
Chilling
30 mins
Total Time
1 hr 2 mins
Servings: 20
Calories: 79 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

Ingredients:
  • 1 cup almond flour (blanched superfine preferred)
  • 3 tbsp tapioca starch
  • 1.5 tbsp coconut flour
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • clove generous pinch
  • nutmeg generous pinch
  • 1/4 tsp vanilla extract optional
  • 1/4 tsp salt
  • 1 tbsp coconut oil melted
  • 1 tbsp molasses (use more for darker cookies)
  • 3 tbsp maple syrup
For the Icing:
  • 1/2 cup powdered sugar
  • coconut cream a few teaspoons, as needed

Instructions

    Cup of Yum
  1. In a bowl, mix the almond flour, tapioca starch, coconut flour, spices, and salt. Mix well until the mixture is well combined.
  2. Add the melted coconut oil, molasses, maple syrup, and mix well. Press and mix until the mixture forms somewhat of a dough. The mixture will be somewhat sticky, but it will stiffen once you refrigerate it. Refrigerate for at least 20-30 minutes, then bring it together and press and knead for 15 seconds.
  3. Place the dough between two pieces of parchment paper, and roll it out into an evenly thin oval, or circle, or rectangle.
  4. Use your cookie cutter to cut out shapes and place them on a parchment-lined baking sheet.
  5. Accumulate the leftover pieces, roll back into a dough ball, roll out again, and repeat to make more shapes.
  6. Distribute the shapes on baking sheets based on their size. You want to keep similarly sized shapes on one baking sheet, and the larger ones on another baking sheet. If they're all similar sizes, they can be on the same baking sheet. Otherwise the smaller cookies will get too crisp or brown or the larger ones will stay too soft.
  7. Bake at 315 degrees F (160 C) for 11-12 minutes. Check at 11 minutes to see if the edges are starting to get crisp, if not, bake for another 1 or 2 minutes. Depending on how thin you rolled the dough out, and your baking sheet and oven, you may need 2-3 more minutes for larger pieces, or if they're rolled out thicker, you'd need to add another minute or two. For crispy cookies you want them to be crispy on the edges, and they eventually crisp out in the middle once cooled. Almond flour and coconut flour tends to browne really quickly so you want to keep an eye out for the cookies.
  8. Remove the tray from the oven when done, and transfer the cookies after 2 mins, gently to a cooling rack. Let them cool completely until before icing.
  9. For the icing, mix icing sugar with 2-4 tsp coconut cream or until the icing is a thick mix, then use a chopstick to make whatever design you want, or pour into a plastic bag, cut a small hole into the edge, and use however you'd like.Store on the counter for up to 2 days. Refrigerate for longer

Notes

  • The dough is sticky and requires refrigeration for at least 20-30 minutes before rolling out.
  • Cookies can be prepared up to three days ahead and stored refrigerated.
  • Adding coconut cream to icing creates a smooth texture; alternatively, melted vegan butter can enhance shelf life.
  • To make oil-free cookies, omit the coconut oil and add 1-2 teaspoons more maple syrup to help the dough bind.

Nutrition Information

Calories 79kcal (4%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 32mg (1%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 79

% Daily Value*

Calories 79kcal 4%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Sodium 32mg 1%
Potassium 30mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.