Warm ginger spice and rich molasses make these vegan and gluten free treats soft, chewy, and decadent. A perfect holiday treat, these cookies are easy to make, not too sweet, perfectly spiced, and have an unbelievable melt-in-your-mouth center.
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|Raw Organic Milled Flaxseed||Raw Organic Heirloom Almonds|
Vegan Gingerbread CookiesPrint Recipe
- 1 cup gluten-free flour (we use Cup4Cup)
- 1 cup almond flour
- 3 ½ tsp ground ginger
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup coconut sugar
- 1/3 cup coconut oil
- ¼ cup molasses
- 1 flaxseed egg
- 1 tsp vanilla extract
Mix gluten free flour, almond flour, ginger, baking soda, salt, and cinnamon in a large bowl, and set aside.
Mix coconut sugar, coconut oil, molasses, flax egg, vanilla, and whisk until blended.
Mix wet and dry ingredients until dough forms.
Refrigerate dough for half an hour.
Preheat oven to 350F. Line a baking sheet with parchment paper. Roll dough into balls and roll in coconut sugar. Place on baking sheet and lightly press each ball with a fork.
Bake for 6-7 minutes.
Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.