Easy Vegan & Paleo Gingerbread Cookies

During the holidays, I usually get pretty ambitious with holiday cookies, baking several varieties at once to share with my friends and family. This year, I’ve spent my free time perfecting just two of my very favorite holiday cookie recipes– the first one being these Vegan & Paleo Gingerbread Cookies.

easy-vegan-paleo-gingerbread-cookies

I’m super-excited to share this recipe with you, because I think it’s one of the most authentic cookies I’ve ever made. They have the taste and texture of traditional gingerbread, but they’re paleo and vegan-friendly, too.

Unlike most grain-free cookies, which need to be chilled in the fridge or freezer to stay firm, these healthy gingerbread cookies keep their texture when stored at room temperature so they’re perfect for bringing to holiday gatherings. I’ve had some of my pickiest taste testers try these cookies and they are SHOCKED at how perfect they are.

My only delay in sharing this recipe with you is that I wanted to make sure I had the perfect frosting to pair with these perfect cookies. They are totally delicious on their own, but decorating gingerbread cookies with piped icing is a memory I want to make with my son (just like I did with my mom) so I’ve spent all week testing frostings made with honey, maple syrup, and coconut sugar to see what works best. This coconut sugar frosting is by far the best result, both in taste and texture, and even though it’s not pure white like the versions made with refined powdered sugar, it’s ridiculously tasty and doesn’t melt at room temperature.

You might want to plan on making a double batch of these cookies because I’m confident they will go very quickly!

Vegan & Paleo Gingerbread Cookies
Makes 12-15 small cookies

Ingredients:

1 1/2 cups almond meal
1/4 cup arrowroot or tapioca starch
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
2 Tablespoons melted coconut oil
1/4 cup pure maple syrup
1 tablespoon blackstrap molasses

Extra arrowroot or tapioca starch, for rolling & cutting
1 batch of Coconut Sugar Icing, for decorating

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.

To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)

paleo-vegan-gingerbread-cookies

Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!

Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing.

gluten-free-gingerbread

For my coconut sugar icing recipe, click here. This icing doesn’t harden, so I recommend storing these cookies on a flat surface to keep the frosting in tact. They will dry out at room temperature after a couple days, so you’ll want to freeze them in an air-tight container if you want to make them much further in advance. For best texture, don’t store these cookies in an airtight container at room temperature– they get softer when sealed in a bag, but they stay firm if left on a plate.

4.86 from 14 votes
Print
Vegan & Paleo Gingerbread Cookies
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
The best gingerbread cookie I've ever tasted-- and it happens to be paleo and vegan, too!
Course: Dessert
Servings: 12
Calories: 210 kcal
Author: Detoxinista.com
Ingredients
  • 1 1/2 cups almond meal
  • 1/4 cup arrowroot or tapioca starch
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon blackstrap molasses
  • Extra arrowroot or tapioca starch , for rolling & cutting
  • 1 batch of Coconut Sugar Icing , for decorating
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
  2. To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)
  3. Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!
  4. Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing.
Recipe Notes

The coconut sugar icing doesn't harden, so I recommend storing these cookies on a flat surface to keep the frosting in tact. They will dry out at room temperature after a couple days, so you'll want to freeze them in an air-tight container if you want to make them much further in advance. For best texture, don't store these cookies in an airtight container at room temperature-- they get softer when sealed in a bag, but they stay firm if left on a plate.

I hope you enjoy them!

Reader Feedback: What’s your favorite holiday cookie? These are definitely the winners for me, but my husband’s favorite are these Peanut Butter Balls (or “Buckeyes”).

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

47 thoughts on “Easy Vegan & Paleo Gingerbread Cookies

  1. Karen

    Finally! I’ve been waiting for these cookies to be published on ur site! Question: I don’t do a lot of piping or decorating. What are your favourite piping bags that you use?

    Reply
    1. Megan Gilmore Post author

      I have one reusable Wilton bag that was a hand-me-down, but most often I just use plastic sandwich bags! I just cut off one tip on the bottom of the bag, place the decorating tip in that corner, and then add in the frosting. Easy cleanup!

      Reply
    1. Megan Gilmore Post author

      I’ve never worked with date syrup, so I couldn’t say for sure. I’m guessing date syrup isn’t quite as sweet, so you might be dealing with a spicier cookie. You’ll have to experiment and let us know how it works out!

      Reply
  2. Laura ~ RYG

    I’m shocked you can make cookies that are both vegan and paleo and look that good! This year we are making several varieties of cookies for the 3 Santa plates we have. And honestly, based on the Santa’s I’ve seen ~ they could use the paleo option, hehe. Seriously, I can’t believe guys are willing to do that job, imagine how many sick and miserable kids plop on their lap!!!

    Reply
  3. Alina

    Do you think I can use more maple syrup instead of the molasses? Or are the molasses used to bind the cookies? Really looking forward to making these. I have tried so many of your recipes and they have all been amazing!

    Reply
    1. Megan Gilmore Post author

      I haven’t had the chance to try this with almond flour, but I’m guessing the result will be similar. In my experience, blanched almond flour usually results in a more oily, shortbread-type of cookie, so you might need to reduce the oil a bit in this recipe when making substitutions.

      Reply
      1. Andrea

        I used almonds flour (I didn’t even notice until I was reading these comments the recipe said almond meal not almonfpd flour – oops). I did a double batch and they were amazing. My husband ate 1/2 a batch he liked them so much. I took them out at 10 minutes and had a slight crisp outside and a nice moist soft inside.
        I did not due the icing as I cannot find red palm oil shortening in Canada where I live. I can only seem to find the red Palm oil. Regardless, they were perfect to us. Once again thank you for an amazing recipe. 5tars for sure!

        Reply
  4. Ebony

    Hi from New Zealand! What purpose does the molasses serve? Just wondering if I have a ready-substitute in the cupboard.

    Reply
    1. Megan Gilmore Post author

      It gives them a rich flavor that’s hard to describe. I tried substituting coconut nectar for it in a couple of batches when I ran out, and it’s not quite the same without the molasses but they’re still good! You could probably get away with using an extra tablespoon of maple syrup as a replacement if you need to.

      Reply
  5. Gia

    I lovvvvve anything ginger and molasses…but my favorite holiday cookie for every occasion is a simple cut out cookie with a vanilla, cakey taste, sprinkles or colored sugar on top of course! I have yet to come across a Paleo one, so wondering if you could dream up something!? I was thinking maybe cashew butter/bourbon vanilla extract/arrowroot powder- maybe a sugar cookie-like batter!? If there’s a girl for the job, it’s you!:)

    Reply
    1. Megan Gilmore Post author

      I actually tried one with cashew butter, because my Cashew Butter Chocolate Chip Cookies are my favorite cookies EVER, but the cashew butter was really overwhelming in the sugar cookie version. I have another alternative coming later this week, though! With sprinkles on the frosting and everything. 😉

      Reply
  6. Delphine

    Thank you so much Megan!
    You are a star!

    I just popped my cookies out of the oven and I devoured two already! This recipe is amazing.
    So what else could I do? = making a second batch right now (no joke 🙂

    Reply
  7. Talitha

    These are so goooooood!!! I also used more maple syrup instead of molasses. I made these for a friend who cannot have gluten, dairy products and eggs. Turns out, I’m going to have to make another batch, I had no idea how amazing ‘healthy’ cookies could be!

    Reply
    1. Megan Gilmore Post author

      Thank you so much for letting me know, Ricki! I just contacted her– hopefully she’ll remove all of them!

      Reply
  8. Jill

    Just made them! Love them! I love the texture of them! I will make the frosting for next batch! Theses were just balls!

    Reply
  9. Jaleen

    These are very good! My husband ate four of them while they were cooling and has proclaimed them his favorite cookies now (I still have a weakness for the cashew butter). Thank you for another great recipe!

    Reply
  10. jen

    I have actually never liked gingerbread cookies but had to try these because everything you make is so great! My 4 year old son (the pickiest eater I know) said, “Mommy, these cookies are WAY too good!!” Awesome job, we are loving our gingerbread cookies this year!

    Reply
  11. Mei

    Made these wonderful cookies last night. They were good last night and after sitting on the counter overnight, delicious!! I save up almond meal after making almond milk never knowing what to use the meal for besides smoothies. Now I have cookies to dip in our almond milk.
    Merry Christmas Megan!!!

    Reply
  12. PR

    Thanks so much for posting these in time for Christmas! Ever since our children were little, we’ve had a Christmas tradition of decorating gingerbread together as a family. Now that some of us our gluten free, it’s great to have a recipe we all can enjoy! We enjoyed your http://detoxinista.com/2012/10/grain-free-ginger-cookies/ the last couple of Christmases, so I was really excited when you said you were creating a version that could be cutout and decorated. We like to decorate with m&m’s & chocolate chips using a touch of royal icing – chocolate and gingerbread are the perfect combination! Thanks so much for this awesome recipe and making our Christmas a little sweeter 🙂 Hope you had a wonderful Christmas!

    Reply
  13. andrea

    I have made these cookies twice now. I think they will be a year long favorite. My kids love them. I love them a bit too much. Lol!!

    Reply
  14. Vanessa Cassani

    Oh my! These look beautiful. I wish I would of found this recipe sooner, you should of seen the mess I made trying to make a vegan version of the ginger bread cookie. Thanks for the post, I’m saving this one 🙂

    Reply
  15. Faith

    I recently saw a recipe that claimed that that omitting the Baking Powder resulted in the gingerbread cookies not spreading.
    Do you think omitting the Baking Soda in this recipe would have the same result?
    (Btw, I have made several of your recipes, and haven’t had a bad one yet. Thank you!)

    Reply
    1. Megan Gilmore Post author

      I’ve always felt like it’s the oil/fat in a recipe that determines how much a cookie spreads, but the baking soda might affect it slightly, too. I add the baking soda so that the cookies will rise a bit, but if you don’t mind a flatter cookie you’re welcome to try it without!

      Reply
  16. Holli

    Hi, can’t wait to make these but forgive me for subbing some ingredients! I need to know if it will work to use corn starch instead of arrowroot starch for the cookies? And will it work to use granulated sugar instead of the coconut sugar for the icing? Will these two substitutes work as well? Thank you!!

    Reply
  17. Rosamaria

    Hi Megan, thank you for this awesome recipe! We loved it! What brand dod you use for Almond meal? My dough was never sticky but I think because I blended my own almonds.
    Thank you
    Rosamaria

    Reply
  18. Olivia Morgaine

    Aloha Megan,
    This looks like a terrific recipe. I’d like to use ingredients I have on hand. Do you think coconut nectar would work well in lieu of blackstrap molasses? Thanks! Happy holidays!
    Best,
    Olivia

    Reply
  19. Popsy22

    These are very impractical – I made a double batch but they are 2/3 eaten before they’ve even finished cooling! Outstandingly delicious-thank you!

    Reply

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