These Gluten-Free Vegan Gingerbread Cookies are crispy yet chewy, fragrantly spiced and super easy to make!
Why you’ll love these Gluten-Free Vegan Gingerbread Cookies
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 reminiscent of real butter- and sugar-laden gingerbread cookies. The almonds also add extra protein and fibre.
Instead of sweetening them with sugar, I went for date syrup – if you’ve never tried date syrup, it’s thick, by 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.
They’re seriously easy to make 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.
How to make these Gluten-Free Vegan Gingerbread Cookies
Scroll down to the bottom of the post for the full recipe.
Mix together the ingredients for the cookie dough in a glass mixing bowl.
- 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.
- Transfer the cookies onto two rectangular baking tray.
Tip: Line the baking trays with greased baking paper to make sure the cookies don’t stick.
- Bake in oven for around 10-12 minutes, until golden brown.
- If you’re not absolutely set on keeping these cookies completely refined sugar free, you can also have fun decorating them with icing!
How long do these Gluten-Free Vegan Gingerbread Cookies keep for?
These Gingerbread Cookies can be kept in an airtight container for up to a few days.
Substitutions you can make to this recipe:
- you can substitute the date syrup with any other liquid sweetener: maple syrup, agave syrup or brown rice syrup
- you can use any type of plant-based milk: almond milk, cashew milk, oat milk, soy milk, rice milk etc
- you can substitute the gluten-free flour with rice flour
- you can use plain flour if you don’t need them to be gluten-free.
More delicious vegan festive treats:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Gingerbread Cookies
- 30 g coconut oil (or sub coconut butter)
- 12 tablespoons date syrup (or sub maple syrup or any other similar sweetener)
- 5 tablespoons unsweetened almond milk (or any other plant-based milk)
- 1 teaspoon vanilla extract
- 150 g ground almonds* (almond meal)
- 150 g gluten-free flour blend plus more for rolling (or sub rice flour, or plain flour if not gluten-free)
- 2 teaspoons ground ginger
- 1/2 teaspoon mixed spice (or a mixture of ground nutmeg, cloves and cinnamon)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
- Add the date syrup, milk and vanilla and mix well
- Measure out the dry ingredients and mix well
- Add the dry ingredients to the wet ingredients and mix well
- 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
- 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
- Transfer the cookies onto two baking trays/baking sheets lined with greased baking paper
- Bake in oven for around 10-12 minutes, until golden brown
- They will be slightly soft when you remove them from the oven - leave to cool completely to let them harden
- If you're not absolutely set on keeping these cookies completely refined sugar free, you can also have fun decorating them with icing!
- Keep in an airtight container for up to a few days
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