A soft, chewy ginger cookie made vegan and gluten-free.

Ginger is one of those ingredients I always gravitate toward — warm, cozy, and full of flavour. Whether it’s in a drink, a dessert, or a savoury dish, it adds that little extra something that makes a recipe feel comforting. These soft gingerbread cookies bring that same warmth into a treat that’s both vegan and gluten-free.

Made with simple, everyday ingredients, this recipe is a nutritious and easy take on a classic baked treat. Let’s get into how to make these vegan and gluten-free Soft Gingerbread Cookies.

Ingredients

Here’s what you’ll need for this recipe:

Almond Flour: Forms the base of these cookies, giving them a soft, tender texture while keeping them naturally gluten-free. It also adds healthy fats and a bit of protein.

Almond Butter: Adds structure, moisture, and healthy fats. Its subtle nuttiness pairs nicely with the warm spices.

Spices: Ground ginger is the star, giving these cookies their signature gingerbread flavour and gentle heat. Cinnamon, allspice, nutmeg, and salt help round out the warm, cozy spice blend.

Ground Flaxseed: When mixed with water, it forms a plant-based egg replacer that helps bind the dough. It also adds fibre and healthy fats.

Coconut Oil: Adds richness and moisture, creating soft, chewy cookies. Melted and slightly cooled works best.

Molasses: A key gingerbread ingredient that gives these cookies their deep colour and warm, caramel-like flavour.

Maple Syrup: Adds extra sweetness and helps keep the cookies soft.

Coconut Sugar: Adds a light caramel flavour and balances the sweetness of the other sweeteners.

Others: Vanilla extract, baking soda, and water help bring the dough together and support both texture and flavour.

Optional: For a lightly crisp exterior, roll the cookie dough in granulated sugar before baking.

Kitchenware

You’ll also need:

• Measuring cups and spoons
• Mixing bowl(s)
• Spatula
• Parchment paper or silicone baking mat
• Baking sheet

Steps

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the flax egg: In a small bowl, mix the ground flaxseed and water and let it sit for a few minutes to thicken.
3. In a medium bowl, add the dry ingredients and stir to combine.
4. In another bowl, whisk together the wet ingredients until smooth.
5. Add the wet mixture to the dry mixture and stir until a sticky dough forms.
6. Using a cookie scoop or spoon, portion the dough onto the lined baking sheet.
7. Bake for 15 minutes.
8. Remove from the oven and let the cookies cool for a few minutes before transferring to a rack.

Tips & Notes

• These cookies store well at room temperature for a few days, in the fridge for up to two weeks, and in the freezer for a couple of months.
• Almond flour cookies continue firming as they cool, so avoid overbaking.

Recipe

Soft Gingerbread Cookies (Vegan & Gluten-Free)

• Servings: 12
• Prep Time: 30 mins
• Print

A soft, chewy ginger cookie made vegan and gluten-free.

Ingredients

• 2 cups almond flour
• 1 tbsp ground flaxseed
• 3 tbsp water
• 2 tbsp coconut oil, slightly melted
• 2 tbsp unsalted almond butter, slightly melted
• 2 tbsp molasses
• 1/4 cup maple syrup
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp all spice
• 1/8 tsp nutmeg
• 1 tsp baking soda
Optional: white sugar to coat

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the flax egg: In a small bowl, mix the ground flaxseed with water and let it sit for a few minutes to thicken.
3. In a medium bowl, add the dry ingredients and stir to combine.
4. In another bowl, whisk together the wet ingredients until smooth.
5. Add the wet mixture to the dry mixture and stir until a sticky dough forms.
6. Using a cookie scoop or spoon, portion the dough onto the lined baking sheet.
7. Bake for 15 minutes.
8. Remove from the oven and let the cookies cool for a few minutes before transferring to a rack.

Nutrition

Per Serving: Energy/Calories: 180 kcal | Carbohydrates: 14 g | Protein: 4.7 g | Fat: 13 g | Saturated Fat: 3 g | Sodium: 104 mg | Fibre: 2.5 g | Total Sugars: 9.3 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.