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.

gingerbread cookies with icing

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.)

cutting out and baking 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.

gingerbread cookies decorated with icing

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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Comments

Leah Iglesias

Oh my god!!!! These are the best cookies ever!! They taste just like ginger snaps!!!

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