Soft Gluten-Free Gingerbread Cookies
These Soft Gluten-Free Vegan Gingerbread Cookies will be a holiday staple! They’re incredibly soft, chewy and flavorful from the molasses and warm spices.
Who loves gingerbread cookies?! I’ve come to love gingerbread flavored everything in my adult years, despite my family not making gingerbread cookies too often when I was a kid.
We were much more enthralled with making batch after batch of Magic Cookie Bars during the holidays. However, I got a few requests this year for some classic gingerbread cookies and decided to accept the challenge!
What makes these Gingerbread Cookies delicious?
These gluten free gingerbread cookies are so flavorful and rich they 100% converted me into a gingerbread loving lady! Here’s why you’ll love them:
- Rich molasses flavor
- Soft texture
- Crisp outer texture
- Warming spices
- Refined-sugar free
- Quick & easy to make! (no chilling required)
- Paleo and vegan!
What you need to make gingerbread cookies
Surprisingly, I knocked these healthy gingerbread cookies out of the park on my first try (not to toot my own horn or anything). These vegan cookies come together super quickly and there’s no need for a stand mixer or chilling of the dough required! Here’s what you need to make them:
- Almond Butter
- Softened Coconut Oil
- Coconut Sugar
- Flax Eggs
- Vanilla Extract
- Ground Ginger
- Coconut flour
- Baking soda
- Sea salt
Can you make these gingerbread cookies vegan?
Yes! To make these gingerbread cookies you’ll simply use flax eggs! To make one flax egg you will simply mix 2.5 TBSP water + 1 TBSP flaxseed meal and allow to sit for 5 minutes. Once it’s thick, you’ll use the flax mixture just as you would a regular egg. For this recipe, you will need two flax eggs total.
Non-vegan version: If you aren’t vegan or don’t have flax on hand, you can easily use regular eggs. Just use one egg + one egg yolk to get the same texture.
Tips for making soft gluten-free gingerbread cookies
Coconut flour: Coconut flour keeps the cookies grain-free and paleo while also helping to create a delicious texture. I don’t recommend substituting for other flours here as coconut flour is very absorbent.
Flatten cookies: After the dough is ready, you will roll the dough balls into a coconut sugar/cinnamon/ginger mixture. After this, I recommend flattening out the cookies a bit as they do not spread as easily on their own when baking.
Softened coconut oil: Make sure your coconut oil is slightly soft, similar to a butter texture. This helps create a soft, puffy cookie texture.
For softer cookies: You can bake these gingerbread cookies on the shorter side for 10-11 minutes if you prefer a softer cookie texture. If you prefer crispier edges, leave them in the oven for an extra few minutes.
If you love these gingerbread cookies, check out these healthy holiday treats!
- Chocolate Chunk Gingerbread Blondies
- Gluten Free Vegan Peppermint Chocolate Chip Cookies
- Vegan Gingerbread Cheesecake Bars
- Thick & Chewy Paleo Snickerdoodle Cookies
These Soft Gluten-Free Vegan Gingerbread Cookies will be a holiday cookie staple! They’re incredibly soft, chewy and flavorful from the molasses and warm spices.
- 2 tablespoons (25g) virgin coconut oil (solid and slightly softened, similar to softened butter)
- ⅓ cup (80g) almond butter
- ¼ cup (85g) molasses
- ½ cup (77g) coconut sugar
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water – whisk them together and let sit for 5 minutes to gel – see notes for info about using real eggs)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt (skip if you’re using salted almond butter)
- ¼ teaspoon ground nutmeg
- ½ cup (64g) coconut flour
To roll the dough in
- ⅓ cup (51g) coconut sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
- In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.
- Use a small or medium sized cookie scoop to form cookies and roll in the cinnamon sugar mixture. Place 2” apart on the prepared baking sheet. Press down slightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
- Bake for 11 minutes or until the cookies have puffed and are cooked through. You can bake for an extra minute or two for crispier edges.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
If you don’t want/need to use flax eggs, replace the two flax eggs with 1 egg + 1 egg yolk.
Keywords: gingerbread cookies, soft gingerbread, chewy gingerbread