• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Gluten Free

Vegan Gluten Free Gingerbread Cookies

Published: Dec 10, 2019 · Modified: Dec 10, 2021 by Janelle Hama

95 shares
Jump to Recipe

Fill your home with the aroma of Gluten free vegan gingerbread cookies. These are soft and chewy with the perfect amount of spice. They are made with simple ingredients and are ready in just over 30 minutes

gluten free vegan gingerbread cookies on white parchment paper

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 😋Why you’ll love this recipe
  • ✔️What You’ll Need
  • 🥘 Ingredients Notes
  • 🔪 Step by step guide
  • 💭 Pro Tips
  • ✔️Variations
  • 🥘Related Recipes
  • Gluten Free Vegan Gingerbread Cookies (Easy)

Gluten-free vegan baking can be a lot of fun when the results are right and these gingerbread cookies are just that.

The aroma of baking these gluten-free gingerbread cookies makes me so happy. Sneaking in a cookie or two fresh from the oven makes me even happier, and playing around with vegan royal icing to decorate the gingerbread men makes me feel like a kid again. 

The taste of these cookies has the right amount of ginger pepperiness and sweetness.

The texture is spot on for a gluten-free cookie, it's chewy and soft. Just the way I like them with a nice cup of herbal tea using my herbal tea recipe.

female hand holding a vegan gingerbread star cookie

😋Why you’ll love this recipe

  • Only one bowl needed and minimal ingredients
  • Not only are these gingerbread cookies gluten free and vegan, they are also nut free, corn free and soy free 
  • Very easy to make, ready in just over 30 minutes (unless decorating)

✔️What You’ll Need

gluten free gingerbread ingredients

🥘 Ingredients Notes

Gluten-free plain flour is needed. It’s easiest to use an already prepared blend. I have baked with a couple of varieties and the difference is only slight. Use your preferred brand, I like to use Orgran* or Bob Mills*.

Ginger powder is the key flavour that can easily be found online or at your local supermarket in the spice section. You can also use ginger powder in these vegan ginger cookies.

Cinnamon and allspice powder complement ginger well.

Coconut oil should be melted into liquid, it is easiest to work with it this way for this recipe. Coconut oil adds moisture to these gluten-free vegan gingerbread cookies. 

Treacle has a great thick and sticky consistency to assist with moisture in this cookie, it also adds sweetness. Treacle is also known as blackstrap molasses*.

Aquafaba is bean brine found in canned chickpeas for example. This is thicker than water and acts as a binding ingredient. Here’s more information about aquafaba.

gluten-free gingerbread cookies with white vegan royal icing on them

🔪 Step by step guide

Here's how to make gluten-free vegan gingerbread cookies

Step 1 - In a mixing bowl sift gluten-free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.

Step 2 - Make a well in the middle of the flour and add coconut oil, treacle (molasses) and aquafaba. Use a wooden/silicone spoon to fold all the ingredients together until you need to use your hands to form the dough. The dough will be fudge-like.

Step 3 - Divide dough into four evenly portioned balls. Use the palm of your hands to flatten the dough into approximately 7½mm (⅓”) thick onto a silicone baking mat. Use a cookie cutter to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.

Step 4 - Carefully transfer the cutout cookies to a lined baking sheet tray and bake in a preheated 170C (340F) fan-forced oven for 9 minutes. Allow cookies to cool down on a cooling rack, cookies will harden further as they cool. Enjoy as-is, or decorate with vegan royal icing.

gluten free vegan gingerbread dough ball
vegan gluten free gingerbread dough flattened onto a silicone mat
gingerbread man cookie cutter on dough with shapes cut out
gingerbread men peeled away from the dough
3 freshly baked gingerbread men on a silicone baking mat

💭 Pro Tips

Yield may vary depending on the size of your cookie cutters*.

When measuring your gluten-free plain flour, use the scoop and level action. 

There is no need to chill this dough prior to using it. Work fast with the dough as the coconut oil will warm up from the heat of your hands. If required, place it in the fridge for 15 minutes (covered). I didn’t find I needed to do this.

Using a silicone baking mat* to press out the dough is easy to work with and will ensure the dough doesn’t stick to the surface. You can also bake on the mat, which makes transferring easier (if you have a couple of silicone baking mats to work with) 

If you don’t have a silicone mat, sandwich the dough between two pieces of baking paper and press down to flatten. Also, bake on baking paper or a silicone mat.

Avoid rolling out the dough, as it is a gluten-free dough, it doesn’t behave per a wheat dough and will crack if rolled. 

Be careful when cutting out the shapes as it is easy to nick the edges of the cookies (I always seem to manage this)

These cookies don’t spread when baked (not recommended for rolling into a ball and then baking)

When decorating the cookies, it is best to flip them after baked and cooled (use the bottom side up), as that will be the smoothest surface. (I have forgotten to do this at times and they are still fine)

These gluten-free gingerbread cookies are best consumed the same day. However they are still good when stored; they would’ve softened (lost their exterior crunch) and become soft and chewy, still very pleasant.

a female hand holding 3 gingerbread xmas tree cookies on the side

✔️Variations

Ground cloves and nutmeg can be added if desired

Treacle (blackstrap molasses) can be replaced with date molasses.

Decorating can be done with vegan royal icing. Just remember to allow the icing to dry.

🥘Related Recipes

Try something Aussie like these vegan gluten free ANZAC biscuits.

  • vegan ginger cookies on a stack of plates with a female hand picking one up
    Vegan Ginger Cookies (Easy)
  • two silver plates of white vegan meringues
    Vegan Meringues (Aquafaba Cookies)
  • ANZAC biscuits on a white plate
    Easy Vegan Gluten Free ANZAC Biscuits
  • five square granola bars on white paper
    Homemade Vegan Granola Bars (No Bake)
a stack of vegan gingerbread biscuits with a bottle of milk and tinsel in the background

Did you enjoy making this gluten-free vegan gingerbread cookies? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo of your vegan gingerbread? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group.

If you’re into fast cooking vids, join me on Tiktok.

Janelle x

Gluten Free Vegan Gingerbread Cookies

Gluten Free Vegan Gingerbread Cookies (Easy)

Fill your home with the aroma of Gluten free vegan gingerbread cookies. These are soft and chewy with the perfect amount of spice. They are made with simple ingredients and are ready in around 30 minutes.
Print Pin Rate Save Recipe Saved Recipe
Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 9 minutes
Cooling Time: 15 minutes
Total Time: 39 minutes
Servings: 19 cookies
Author: Janelle Hama

Ingredients

  • 1¼ cups Gluten free plain flour
  • 1 tablespoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground Cinnamon
  • ⅛ cup + 1 tablespoon Coconut oil
  • ¼ cup Blackstrap molasses treacle
  • 2 tablespoons + 1 teaspoon Aquafaba
US Customary - Metric
Prevent your screen from going dark

Instructions

  • In a mixing bowl sift gluten free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.
  • Make a well in the middle of the flour and add coconut oil, treacle (blackstrap molasses) and aquafaba. Use a wooden/silicone spoon to fold all the ingredients together until you need to use your hands to form the dough. Dough will be fudge like.
  • Divide dough into four evenly portioned balls. Use the palm of your hands to flatten the dough into approximately 7½mm (⅓”) thick onto a silicone baking mat. Use a cookie cutter to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.
  • Carefully transfer the cut out cookies to a lined baking sheet tray and bake in a preheated 170C (340F) fan forced oven for 9 minutes. Allow cookies to cool down on a cooling rack, cookies will harden further as they cool. Enjoy as is, or decorate with vegan royal icing.

Video


Notes

Yield may vary depending on the size of your cookie cutters*.
When measuring your gluten-free plain flour, use the scoop and level action. 
There is no need to chill this dough prior to using it. Work fast with the dough as the coconut oil will warm up from the heat of your hands. If required, place it in the fridge for 15 minutes (covered). I didn’t find I needed to do this.
Using a silicone baking mat* to press out the dough is easy to work with and will ensure the dough doesn’t stick to the surface. You can also bake on the mat, which makes transferring easier (if you have a couple of silicone baking mats to work with) 
If you don’t have a silicone mat, sandwich the dough between two pieces of baking paper and press down to flatten. Also, bake on baking paper or a silicone mat.
Avoid rolling out the dough, as it is a gluten-free dough, it doesn’t behave per a wheat dough and will crack if rolled. 
Be careful when cutting out the shapes as it is easy to nick the edges of the cookies (I always seem to manage this)
These cookies don’t spread when baked (not recommended for rolling into a ball and then baking)
When decorating the cookies (vegan royal icing), it is best to flip them after baked and cooled (use the bottom side up), as that will be the smoothest surface. (I have forgotten to do this at times and they are still fine)
These gluten-free gingerbread cookies are best consumed the same day. However they are still good when stored; they would’ve softened (lost their exterior crunch) and become soft and chewy, still very pleasant.
 
*Shop for your healthy organic groceries at Thrive Market*.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use
-This recipe has been updated with new photos and recipe-

Nutrition

Serving: 1g | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 69mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

More Gluten Free

  • two muffins sitting on top of each other in a white plate
    Vegan Banana Pumpkin Muffins (Gluten Free)
  • a pink muffin tray filled with muffins, olives and grated zucchini
    Savory Zucchini Muffins (Vegan and Gluten Free)
  • a white bowl of potato and tofu scramble topped with chopped parsley
    Easy Potato and Tofu Vegan Breakfast Scramble
  • a bowl of chopped mushroom salad
    Easy Raw Mushroom Salad With Balsamic Vinegar

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Gen

    December 22, 2021 at 4:59 pm

    4 stars
    nice recipe! easy to make and smelt amazing and oh-so-christmas-y as i cooked them. the aquafaba is a great vegan substitute - it creates a good texture. only thing i would caution is the amount of ginger - i like spice but they were a little too hot, even for me!

    Reply
    • Janelle

      December 23, 2021 at 9:48 am

      Thank you for your feedback. Good thing the amount of ginger can be adjusted to suit.
      And I completely am in love with the smell when baking these gluten-free gingerbread cookies too, it's amazing.
      Merry Xmas!

      Reply
  2. Megan

    December 11, 2019 at 11:22 pm

    5 stars
    Wow!! Your gingerbread’s texture looks amazing! I don’t usually bake gluten free so I’m always super impressed when you can get results like this. What a cute cookie! My kiddos are going to love these!!

    Reply

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a red casserole pot with okra stew
    Bamia (Okra Stew)
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • Warak Enab (Lebanese Grape Leaves)
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
a yellow cup of coffee with text reading buy me a coffee

Find me on social media.


PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Social media
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk