Gluten-Free Vegan Gingerbread Cookies

Gluten-Free Vegan Gingerbread Cookies

Here’s why you need to make these Gluten-Free Vegan Gingerbread Cookies this season! They’re:

  • crispy yet chewy
  • fragrantly spiced
  • super easy to make!

Gluten-Free Vegan Gingerbread Cookies

After having mastered an undetectably vegan and gluten-free pie crust, I was keen to use a similar formula to make some delicious cookies. And what better way to welcome in the festive season than with some Gluten-Free Vegan Gingerbread Cookies?

Gluten-Free Vegan Gingerbread Cookies

The dough for these gingerbread cookies is made using buttery coconut oil, and a mixture of ground almonds and gluten-free flour (or plain flour if not gluten-free).

The ground almonds help to bind the dough together without the need for any eggs, and create a light and crispy yet slightly chewy texture, making them taste like real butter- and sugar-laden gingerbread cookies. The almonds also add extra protein and fibre. 

Gluten-Free Vegan Gingerbread Cookies

Instead of sweetening them with sugar, I went for date syrup – if you’ve never tried date syrup, it’s thick, sticky and nectar-like and looks and tastes a little like molasses.

It adds an amazingly rich flavour, whilst keeping these gingerbread cookies refined sugar free. If you can’t get hold of date syrup you can always use maple syrup instead, or another similar sweetener such as agave syrup or brown rice syrup. 

Gluten-Free Vegan Gingerbread Cookies

These Gluten-Free Vegan Gingerbread Cookies are seriously easy to make too, as there’s no need to chill the dough beforehand. And instead of bothering with all the clean-up required because of a floured surface, I went for a sheet of greaseproof baking paper, which is much easier to work with. 

If you’re not absolutely set on keeping these Gluten-Free Vegan Gingerbread Cookies completely refined sugar free, you can also have fun decorating them with icing!

Gluten-Free Vegan Gingerbread Cookies

For more delicious festive treats, check out my:

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5 from 2 votes
Gluten-Free Vegan Gingerbread Cookies
Gluten-Free Vegan Gingerbread Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

These Gluten-Free Vegan Gingerbread Cookies are crispy yet chewy, fragrantly spiced and super easy to make!

Course: Dessert
Servings: 18 cookies
Calories: 116 kcal
  • 30 g (1/5 cup) coconut oil  (or sub coconut butter)
  • 10 tablespoons date syrup  (or sub maple syrup or any other similar sweetener)
  • 6 tablespoons milk, any kind
  • 1 teaspoon vanilla
  • 150 g (1 1/4 cup) ground almonds
  • 150 g (1 1/4 cup) gluten-free flour, plus more for rolling (or sub plain flour if not gluten-free)
  • 1 tablespoon ground ginger
  • 1/2 teaspoon mixed spice (or a mixture of ground nutmeg, cloves and cinnamon)
  1. Preheat oven to 180 degrees (350 degrees)
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
  3. Add the date syrup, milk and vanilla and mix well
  4. Measure out the dry ingredients and mix well
  5. Add the dry ingredients to the wet ingredients and mix well
  6. Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour and roll out the remaining pastry dough until about 5mm/1/4 inch thick
  7. Use a medium-sized cookie cutter to cut shapes out of the dough - you will probably have to roll the dough a few times until you use it all up

  8. Transfer the shapes onto two baking sheets lined with greaseproof baking paper
  9. Bake in oven for around 10-12 minutes, until golden brown
  10. They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden

  11. Keep in an airtight container for up to a few days

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6 thoughts on “Gluten-Free Vegan Gingerbread Cookies

  1. Hi, i am just wondering… you have many ads on your blog. How does it work? Do you get a view cents if someone clicks on the ads or already by placing them on your page? I am thinking about to do the same, but I am not sure if it really helps to make a little bit profit. For your readers it can be quite annoying, but if it worth it – I need to try it myself too.

    And your recipe sounds delicious 😉
    Greetings from Joana of

  2. I haven’t baked mine yet, but as written, the recipe gave me a fine batter. I ended up adding a 1/2 to 1 cup more of gf Flour plus 2 Tbs powdered sugar (to aid in thickening and maintaining sweetness with all the added flour). I also added a tsp of baking soda. The dough is resting in the fridge awaiting cookie cut outs with my children later.

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