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. 

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.

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 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 contains a high content of polyphenols, which are a potent form of antioxidants. It also provides warmth and contains blood sugar balancing and antibacterial properties.

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 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 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 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).

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.

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.

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.

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.

Bake For 8 - 10 Minutes

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.

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.

How Long Do Homemade Gingerbread Cookies Last?

These Homemade Almond Flour Gingerbread Cookies will last up to 7 days when stored in an airtight container at room temperature.

More Holiday Recipes You Might Enjoy

• Easy Homemade Icing (Vegan, Naturally Coloured)
• Almond Flour Chocolate Chip Cookies
• Healthy Hazelnut Truffles
• DIY Pumpkin Spice

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!

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