The Best Gingerbread Cookies (gluten free, vegan, holiday)

gingerbread cookies

Gingerbread cookie season is finally here! And fortunately I’ve made this version gluten free, vegan, and absolutely delicious. This easy gingerbread cookie recipe was a hit at my families holiday gatherings. I hope you enjoy it.

gingerbread cookies

The Best Gingerbread Cookies (vegan, gluten free, holiday)

Gingerbread cookies that are vegan & gluten free? Yes please! These cookies are an amazing treat to have around the holidays. (This is my adapted version of Sally's Baking Addiction recipe, thanks Sally!)
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 20 cookies


  • Baking Sheet
  • Silicone Baking Mat
  • Mixing bowls
  • Cookie Cutter
  • Piping bag (optional)


Gingerbread Cookie

  • 2/3 cup vegan butter myokos brand preferred
  • 3/4 cup brown sugar
  • 2/3 cup molasses un sulphured
  • 1 tbsp flaxseed meal for flax egg
  • 3 tbsp water for flax egg
  • 1 tsp vanilla extract
  • 3 1/2 cups gluten free all purpose flour bob's red mill 1 to 1 is my favorite
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup plant based milk I like oat milk
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cloves

Cookie Icing

  • 2 cups powdered sugar
  • 2-6 tbsp plant based milk
  • 1 tsp vanilla extract


Wet Ingredients

  • Prepare flax egg in small bowl by mixing flaxseed meal with water
  • Cream together vegan butter, brown sugar, and molasses in a large mixing bowl or stand mixer.
  • Add flax egg and vanilla extract to large bowl of wet ingredients

Dry Ingredients

  • Whisk together gluten free all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and allspice.

Make The Gingerbread Cookie Dough

  • Slowly add dry ingredients to the wet ingredients until a sticky & thick dough is formed.

Chill The Dough

  • Chill the dough in the fridge for at least 30 minutes, but preferably overnight.

Wake Up The Dough

  • After the gingerbread dough is chilled you may need to add a little plant based milk if the dough dried out.
  • Add 1 tbsp at a time of plant based milk to the dough until it "wakes up".

Bake The Cookies

  • Preheat oven to 350°F (180°C)
  • Roll out your gingerbread cookie dough into 1/4 inch thickness
  • Cut out gingerbread cookie using your favorite cookie cutter.
  • Repeat until all the cookies are cut and all the dough is used.
  • Place cookies on a baking sheet covered with silicone baking mat
  • Bake in oven for 9-12 minutes.

Decorate The Cookies

  • Allow your cookies to cool on the baking sheet for 5 minutes
  • Make the icing by mixing together powdered sugar, vanilla extract, and plant based milk.
  • Place icing in a plastic bag or piping bag.
  • Cut off the tip and decorate your cookies!
  • Enjoy within the next 3-5 days. Store at room temperature in an airtight container.



As I said at the top this recipe was 100% adapted from Sally's baking addiction. Check out her stuff here. 
Keyword christmas, cookies, gingerbread, gingerbread man, gluten free, holidays, vegan
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Aj Rivera

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Hey there! I’m AJ Rivera. I make easy, delicious, and healthy(ish), vegan food. When I’m not cooking you might find me watching anime, hiking with my amazing fairy wife Jadi, or playing with my two dogs. I’m so happy you’re here, and I can’t wait to show you how to make food you can be proud of. 

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