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    Home » Gluten Free

    Vegan Gluten Free Gingerbread Cookies

    Published: Dec 10, 2019 · Modified: Jul 31, 2023 by Janelle Hama

    Jump to Recipe

    Fill your home with the aroma of vegan gluten free 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

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    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • How To Make Vegan Gluten Free Gingerbread Cookies
    • Pro Tips
    • Variations
    • FAQ
    • 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 vegan 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 (for me!) 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 is needed and minimal ingredients
    • You can adjust the amount of spices used to suit your taste
    • 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)

    Ingredients You’ll Need

    gluten free gingerbread ingredients

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Gluten-free plain flour is needed. It’s easiest to use an already prepared blend. I have baked with a few varieties, but the difference is only slight.

    Use your preferred brand, I like to use Orgran or Bob Mills (affiliate link) these both have binders (either xanthum gum or guar gum) included in the blends.

    When measuring your gluten-free plain flour, I highly recommend weighing using a kitchen scale. This will yield best results every time. Otherwise, use the scoop, tap and level action.

    Ginger powder is the key flavor 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, adding sweetness. Treacle is also known as blackstrap molasses (affiliate link).

    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

    How To Make Vegan Gluten Free Gingerbread Cookies

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

    Add the wet ingredients. 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. The dough will be fudge-like.

    Create the cookies. 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 (affiliate link). Use a gingerbread cookie cutter (affiliate link) to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.

    It's time to bake. 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 (affiliate link) 

    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 (affiliate link) 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)

    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.

    FAQ

    How Can I Store My Vegan Gluten Free Gingerbread Cookies?

    These gluten-free gingerbread cookies are best consumed the same day if you want that crunch. However they are still delicious when stored, they become soft and chewy, still very pleasant. Place the cooled down cookies in an air tight container in the fridge or pantry for up to a week.

    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 make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    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: American, Australian
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 9 minutes minutes
    Cooling Time: 15 minutes minutes
    Total Time: 39 minutes 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
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    Instructions

    • In a mixing bowl sift gluten free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.
      1¼ cups Gluten free plain flour, 1 tablespoon Ground ginger, ¼ teaspoon Ground nutmeg, ¼ teaspoon Ground Cinnamon
    • 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.
      ⅛ cup + 1 tablespoon Coconut oil, ¼ cup Blackstrap molasses, 2 tablespoons + 1 teaspoon Aquafaba
    • 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. See notes. 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

    I highly recommend you use a kitchen scale to weigh and measure the flour.
    Yield may vary depending on the size of your cookie cutters. 
    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 (affiliate link) 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.
    US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml.
    -This recipe has been updated with new photos and recipe-

    Nutrition

    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

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      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

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

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