Soft & Chewy Gingerbread Cookies (Vegan, Gluten-Free)
These soft and chewy gingerbread cookies are warmly spiced, vegan, gluten-free, and refined sugar-free. Perfect for your Christmas cookie tray!
Equipment
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseed, for the flax egg
- 3 tablespoons water, for the flax egg
- ½ cup coconut sugar
- ¼ cup vegan butter, slightly melted *see note
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour, use certified GF as needed
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch of salt
- vegan white chocolate, for drizzling
Instructions
- Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the flax egg: In a large bowl, whisk together the flaxseed and water. Let sit for 5 minutes to thicken.
- Mix the ingredients: Add in the coconut sugar, vegan butter, flax egg, and vanilla extract and whisk until combined. Fold in the almond flour, oat flour, baking powder, baking soda, and spices. Mix until a sticky dough forms.
- Scoop and bake: Use a cookie scoop to scoop the dough onto the prepared baking sheet, roll into balls, and flatten slightly with your hands. Bake for 12-15 minutes (13 minutes is usually perfect for me).
- Let cool: Let the cookies cool on the baking sheet for 5 minutes to set properly. Since the cookies are made with almond flour, they need to cool in order to set properly. Then, transfer the cookies to a wire rack to cool completely.
- Optional: Drizzle the tops of the cookies with some melted white chocolate for a little holiday flair.
Video
Notes
- Use slightly melted vegan butter: A quick 10–15 second warm-up in the microwave is perfect. Fully melted butter can make the cookies too flat, but slightly melted blends beautifully with the coconut sugar and gives you that soft, cohesive dough. It also helps the cookies spread just the right amount.
- Spice it up: Fresh spices = best flavor. If you like a bold gingerbread flavor (hi, same), feel free to add an extra ¼–½ teaspoon of ginger or any other spice.
- Tap the tray after baking for perfectly round cookies: This is my little cookie hack! When the cookies come out of the oven, gently tap the tray on the counter. It helps them settle into perfectly round, crackly-edged gingerbread perfection.
- Let them cool on the tray for 5 minutes: This part isn’t optional! Almond flour is more delicate than regular flour, so letting the cookies set on the tray helps them firm up without crumbling.
Serving: 1cookie, Calories: 152kcal, Carbohydrates: 15g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 108mg, Potassium: 47mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg
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