Go Back
+ servings
A hand grabbing a vegan gingerbread man from a plate full of crunchy gluten-free gingerbread cookies decorated with naturally coloured icing

Crunchy Gluten-Free Vegan Gingerbread Cookies

There's no guilt when indulging in these festive Gingerbread Cookies!
Print Pin
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 20 mins
MAKES : 1 Batch


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


  • Preheat your oven to 350º 
  • Rip out three pieces of parchment paper (preferably unbleached). Line a baking sheet with one, and set the other two aside.
  • While you mix the almond flour, arrowroot flour, baking soda, spices and salt in a large bowl, melt the coconut oil over low heat.
  • Then mix in the vanilla, maple syrup and melted coconut oil.
  • Keep folding the dough until it begins to form into a large clump. With your hands, pack it 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 quarter to a half-inch. Cut out shapes of your choice with cookie cutters, or use a cup or a jar to make 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, or you can ice them with a healthier icing!
    *If icing, let your gingerbread cookies cool first.


To make healthier icing - just mix ½ cup powdered coconut sugar/ organic icing sugar and 2-3tsp milk of choice.


Calories: 2207kcal | Carbohydrates: 228g | Protein: 37g | Fat: 138g | Saturated Fat: 53g | Sodium: 563mg | Potassium: 242mg | Fiber: 25g | Sugar: 71g | Calcium: 573mg | Iron: 8mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!