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    Home » All Recipes

    updated: December 25, 2021

    Crunchy Gluten-Free Vegan Gingerbread Cookies

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    This post may contain affiliate links. Please see our privacy policy page for details.

    These Crunchy Gluten-Free Vegan Gingerbread Cookies make the perfect healthy holiday treat! Not only are they delicious, but also low in sugar, molasses free and high in protein. 

    A gingerbread cookie being picked up from a full plate.

    One of my favourite parts about the holidays has always been all the good food and yummy treats. And even though I'm a full believer in letting loose and indulging once in a while, the holidays can be a time when we OVERindulge in MANY treats and delicacies that may not make us feel so festive and jolly.

    That's why I love doing all my own holiday baking, putting a healthier twist on the classics we all know and love. I mean, you can't not have at least one gingerbread cookie over the holidays. So, why not make them a little healthier!

    What Makes These Gingerbread Cookies Healthier

    Gluten-Free

    These Crunchy Gluten-Free Vegan Gingerbread Cookies are made with almond flour and arrowroot flour, rather than wheat flour, making them not only gluten-free but completely grain-free! 

    Almond Flour

    Almond flour is a great source of fatty acids, potassium, calcium and fibre! It's also a good source of plant protein. 

    Arrowroot

    Much like almond flour, arrowroot is a good source of potassium and calcium, as well as folate. 

    Between the almond and arrowroot flour, these gingerbread cookies have a much higher fibre content than cookies made with wheat flour. A higher fibre content means a more stable increase in blood sugar. Thus, less of a sugar crash that leads to more sugar cravings.

    A big plate if freshly decorated gingerbread cookies.

    Refined Sugar Free

    These healthy gingerbread cookies are refined sugar and molasses free. While there's nothing wrong with using pure blackstrap molasses . It's high in calcium, iron and many other minerals. Basically, it's just boiled down beet or cane sugar. So, there isn't anything wrong with using it as long as it's pure blackstrap molasses. Pure blackstrap molasses is only boiled down once. However, if the bottle just says plain old molasses, it has most likely been boiled down and refined to the point where it has lost much of its nutritional value. So, if you are going to use molasses, make sure it's blackstrap!

    Instead, these crunchy vegan gingerbread cookies use pure maple syrup, which hasn't been refined in any way. And much like molasses, maple syrup is high in many minerals. It also provides a nice rich flavour, just as molasses does.

    Traditionally Spiced

    Thankfully, traditional Gingerbread Cookies do contain warming spices (i.e. ginger, cinnamon, cloves, nutmeg). However, these days we always have to watch out for fake flavours and even the elusive "natural" flavour on ingredient labels.

    Cooking and baking with true spices is a great way to add a nutritional boost to your kitchen creations as well as to ensure you're avoiding unnecessary toxins.

    Ginger

    Ginger has some great nutritional benefits! It's no wonder it's a common spice traditionally used during the winter months. Ginger has long been used for many ailments, especially of the gastrointestinal tract. I'm pretty sure ginger has come to everyone's aid at some point for nausea, flus and colds.

    Ginger also contains powerful anti-inflammatory compounds and antioxidants. Not to mention, when ginger is combined with cinnamon and coriander, they provide a stimulating effect on the digestive system.

    Cinnamon

    True Cinnamon (Ceylon Cinnamon) provides numerous health benefits. For one, it contains a high content of Polyphenols, which are a potent form of antioxidants (they are also found in red wine, green tea and dark chocolate). These specific antioxidants are proven to be protective against heart disease as well as various cancers, especially of the gastrointestinal tract.

    Cinnamon also has some other great health benefits. It's known to balance blood sugar levels and reduce insulin resistance (which can lead to type 2 diabetes). It's also anti-bacterial and antifungal, helping to fight various infections. And, of course, provides a warming effect, hence why it's commonly consumed in the autumn months. All in all, cinnamon is a great spice to enjoy throughout the autumn and winter to support the immune system.

    Cloves

    Much like cinnamon, cloves are also a powerful antimicrobial. However, that's not all; cloves contain a potent compound called eugenol. This active component shows significant benefit for preventing harm from environmental toxins.

    Allspice

    Similar to cloves, allspice is also high in the active compound eugenol. This means allspice and cloves have many overlapping health benefits. Although one difference is that allspice is a good source of potassium and very high in iron.

    Nutmeg

    Nutmeg is another carminative. It has long been used for its healing effects on the intestinal tract. However, that's just the least of it! Nutmeg is another potent antimicrobial. It contains properties that protect against harmful viruses and bacteria. The best part is nutmeg can and has traditionally been used as a food preservative, disinfectant and antiseptic.

    Coconut Oil

    Coconut oil may have a bad rap, but there's a ton of proof that it provides amazing health benefits. For one, it contains powerful antiviral and antifungal compounds. It also contains antiprotozoal compounds, which help prevent infections!

    Plus, unlike popular belief, coconut oil is actually beneficial to cholesterol levels since it only increases HDL (the good cholesterol).

    A plate full of blue and white decorated gingerbread cookies.

    How to Make Crunchy Gluten-Free Vegan Ginger Bread Cookies

    When it comes to holiday baking, I like simple, no-fuss recipes that don't take too much time. It's a busy enough time of year. We don't need any more added stress of trying to master complicated recipes.

    That's why I love these healthy gingerbread cookies so much. The dough is quick and simple to whip together, and they only take 10 minutes to bake!

    Mix the Dry Ingredients

    First, preheat your oven to 350° F and line a baking sheet with unbleached parchment paper.

    Next, melt the coconut oil by placing it on a stovetop in a small saucepan. Let it melt over low heat while mixing the dry ingredients together.d line a baking sheet with unbleached parchment paper.

    In a large bowl, mix 1.5 cups of almond flour, 1 cup arrowroot flour, ½ teaspoon baking soda. Use a whisk to break up any large clumps. Then stir in 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon ground cloves and a pinch of salt.

    The process of making gingerbread cookie dough.

    Stir In the Remaining Ingredients

    Once the coconut oil is melted, pour into the flour mixture along with 1 teaspoon vanilla and ⅓ cup maple syrup.

    Mix well and keep folding the dough until it forms into a large ball or clump. Then, kneed it all together and roll it into a ball with your hands.

    The process of making gingerbread cookies.

    Roll the Dough

    Place the ball of dough between two pieces of parchment paper and roll it out to about a ¼ thick. You will get about 24 cookies rolling out to ¼ inch and cutting into palm-size cookies. If you make them thicker or larger, it may yield 18 - 20. Cut out shapes of your choice with cookie cutters. You can also use a cup or a jar to cut out circles. Pick up the shapes carefully with your hands or using a spatula, and transfer them to the baking sheet.

    The process of rolling out gingerbread cookie dough.

    Cut Out Your Gingerbread Shapes

    Cut out shapes of your choice with cookie cutters. You can also use a cup or a jar to cut out circles. Pick up the shapes carefully with your hands or using a spatula, and transfer them to the baking sheet.

    Keep balling up the extra dough and rolling it out to cut out more shapes. Repeat until you've used up all the dough.

    Gingerbread cookie dough rolled out and scored with holiday themed cookie cutters.

    Bake For 8 - 10 Minutes

    Once your baking sheet is full, place it in the oven and bake for 8 to 10 minutes.

    The process of icing gingerbread cookies.

    You can enjoy these Crunchy Gluten-Free Vegan Gingerbread Cookies as is. They're perfect for dunking in hot chocolate! Or you can decorate them with this Easy Homemade Icing that's vegan and naturally coloured! But before icing, make sure to let your gingerbread cookies cool first.

    How Many Gingerbread Cookies Does this Recipe Make?

    When rolling the dough out to ¼ inch and cutting into palm size cookies, this recipe makes a batch of 24. If you make the cookies a bit larger, you may get around 18 - 20.

    THIS RECIPE IS...


    • Vegan
    • Gluten-Free
    • Free of Refined Sugars
    • A Source of Protein & Fibre
    • Rich in Iron
    • Quick & Easy

    More Holiday Recipes You Might Enjoy

    • Easy Homemade Icing (Vegan, Naturally Coloured)
    • Almond Flour Chocolate Chip Cookies
    • Healthy Hazelnut Truffles
    • DIY Pumpkin Spice
    A candy cane shaped gingerbread cookie being picked up off an overflowing plate.

    If you've tried this Crunchy Gluten-Free Vegan Gingerbread Cookie recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!

    A gingerbread cookie being picked up from a full plate.

    Crunchy Gluten-Free Vegan Gingerbread Cookies

    Recipe By : Michelle McCowan
    5 from 1 vote
    Perfectly spiced with just the right amount of crunch! These delicious Vegan, Gluten-Free Gingerbread Cookies are a healthier version of the festive favourite.
    Pin Recipe Rate Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Dietary GF, Soy Free, Sugar Free, Vegan
    Season(s) Autumn, Winter
    Difficulty Easy
    Yield 24 Cookies

    Equipment

    • Oven
    • Baking Sheet
    • Unbleached Parchment Paper

    Ingredients
      

    • 1.5 cups Almond Flour
    • 1 cup Arrowroot Flour
    • ¼ cup Coconut Oil
    • ⅓ cup Pure Maple Syrup
    • 1 teaspoon Pure Vanilla Extract
    • 1 teaspoon Ground Ginger
    • 2 teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon Allspice
    • ¼ teaspoon Ground Cloves
    • ½ teaspoon Baking Soda
    • Pinch of Himalayan / Celtic Salt

    Instructions
     

    • First, preheat your oven to 350° F and line a baking sheet with unbleached parchment paper.
    • Next, melt the coconut oil by placing it on a stovetop in a small saucepan. Let it melt over low heat while mixing the dry ingredients together.
    • In a large bowl, mix 1.5 cups of almond flour, 1 cup arrowroot flour, ½ teaspoon baking soda. Use a whisk to break up any large clumps. Then stir in 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, ¼ teaspoon ground cloves and a pinch of salt.
    • Once the coconut oil is melted, pour into the flour mixture along with 1 teaspoon vanilla and ⅓ cup maple syrup.
    • Mix well and keep folding the dough until it begins to form into one large ball. With your hands, kneed it all together and roll it into a ball.
    • Place the ball of dough between two pieces of parchment paper and roll it out to about a ¼ thick. You will get about 24 cookies rolling out to ¼ inch and cutting into palm-size cookies. If you make them thicker or larger, it may yield 18 - 20.
    • Cut out shapes of your choice with cookie cutters. You can also use a cup or a jar to cut out circles. Pick up the shapes carefully with your hands or using a spatula, and transfer them to the baking sheet. Keep balling up the extra dough and rolling it out to cut out more shapes. Repeat until you've used up all the dough.
    • Once your baking sheet is full, place it in the oven and bake for 8 to 10 minutes.
    • You can enjoy these Crunchy Gluten-Free Vegan Gingerbread Cookies as is. They're perfect for dunking in hot chocolate! Or you can decorate them with this Easy Homemade Icing that's vegan and naturally coloured! But before icing, make sure to let your gingerbread cookies cool first.

    Notes

    To make healthier icing - just mix ½ cup powdered (or finely blended) coconut sugar and 2-3tsp non-dairy milk of choice.

    Nutrition

    Serving: 1Cookie | Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    Total Servings : 24 Cookies
    HAVE YOU TRIED THIS RECIPE?Share how it turned out on Instagram and tag @beetofthewild & #beetofthewild

    This post contains affiliate links where I may earn a small commission for purchases made through the links. I only recommend products and brands that I trust and use myself. All opinions and information provided have come from my own experience and research. Please read my full disclosure and privacy policy for more information.

    Gachie (2020). Amazing Health Benefits of Allspice And Nutritional Value.
    https://afyaguide.com/health-benefits-of-allspice/

    Murray, M., Pizzorno, J., Pizzorno, L. (2005) The Encyclopedia of Healing Foods. Atria Books, New York.

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    Reader Interactions

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    1. Megan says

      December 13, 2020 at 9:31 pm

      Thank you for a gluten free recipe! I'll be using it this week in my recipe exchange and to drop some baking off to my mom.

      Reply
      • Michelle McCowan says

        December 16, 2020 at 4:06 pm

        You are most welcome! I hope you and your mom enjoy!!

        Reply
    2. Jennifer Matysiak says

      December 24, 2021 at 1:09 pm

      about how many cookies in a batch?

      Reply
      • Michelle McCowan says

        December 25, 2021 at 1:38 am

        Oh goodness, my apologies! Not sure how that one slipped through ?
        One batch of this recipe makes about 24 if you roll the dough to about 1/4 inch thick and cut out palm-sized cookies. If you make the cookies thicker or larger it will yield about 18 - 20.
        Thank you for asking, it's now properly listed in the card and in the blog ?
        Happy holidays and hope you enjoy!

        Reply

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    Welcome, Wild One!

    I'm Michelle,
    a shutterbug who believes in the healing power of real food, dancing to nature's rhythm and returning to our wild roots through simple, slow and natural living. With education in Holistic Nutrition and success in reversing my own food sensitivities, my mission is to provide wildly delicious recipes made with wholesome, nourishing ingredients, along with easy-to-digest information that uncomplicates healthy eating, home cooking and natural wellness. Read More…

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