Vegan Gingerbread Cookies picture

Happy holidays everyone!

Hope you all had lovely Thanksgivings with your loved ones.

I am beyond excited to share this new recipe for vegan gingerbread cookies…OMG! I mean…come on!

I am sure you’re all gearing up for Christmas and Hanukkah whether you are trying to find new recipes or shopping for gifts like crazy – if you’ve been on the hunt for a healthy vegan gluten-free gingerbread cookie recipe, look no further.

Your first order of business is to make the dough. Good news: this gingerbread recipe is 1-bowl so clean up is easy peasy and the baking process is so simple. Once the dough is made it has to chill in the fridge for at least an hour.

You will then roll the dough between two pieces of parchment, then proceed to cut out shapes with your gingerbread man cookie cutter. Be sure to dip the cookie cutter in flour in between each cut. 

Vegan Gingerbread Men picture

Pro tip: peel the extra dough away from the shapes, don’t try to pick up the shapes out of the dough. Catch my drift?! 

Vegan Gingerbread Cookies Picture


  1. Can I make these with other shaped cookie cutters? YES! of course! use hearts, stars, circles, whatever floats your boat.
  2. How long do these bake for?! Only 8-10 minutes.
  3. Can I store them in the freezer? You totally can.
  4. Where can I buy the cookie cutter of a gingerbread man?! Here’s the link! I got mine on Amazon!
  5. How many cookies does this make? Depending on the cutter you’ll get around 25-30 cookies. 

vegan gingerbread cookies picture

Use a floured spatula to transfer your vegan gingerbread cookies to a parchment covered baking sheet. Place them 2 inches apart to allow for spreading.

I decorated my cookies with some natural crystalized sugar sprinkles from Whole Foods. They are dyed with beets instead of food coloring and don’t have chemicals or artificial ingredients. Feel free to decorate yours with frosting, powdered sugar, or even melted chocolate. 

I am obsessed with how these vegan gingerbread cookies came out – they’re the perfect texture. Soft but a little chewy and not hard or crunchy.

If you like them crunchy bake for a few minutes longer than instructions say. 

vegan gingerbread cookies picture

If you make this recipe please rate, comment and leave me feedback – it means so much to me and my blog! Did you substitute an ingredient and it turned out well? Share in the comments!

vegan gingerbread men picture

Who wants one?! Aren’t they so cute!

Share the Love 

Pin this recipe to Pinterest, post a picture of your #CodeGreen cookie creation on Instagram, share the link to Facebook for your family and friends and be sure to let me know if you make this recipe. Also, I can’t wait to see all of your vegan gingerbread cookie masterpieces.

What are you waiting for? Get baking!

Vegan Gingerbread Men picture

Do you want more free healthy vegan recipes?

Follow me on Instagram @CodeGreenWellness for meal ideas, recipes and wellness tips. 

vegan gingerbread cookies picture

Vegan Gingerbread Cookies (oil-free, gluten-free)

Soft and chewy vegan gingerbread cookies made in 1-bowl. Just use a gingerbread man cookie cutter make these cute little gingerbread men.
Course Baked Goods, Christmas Dessert, Dessert, Holiday Dessert
Cuisine American, Vegan Christmas Dessert, Vegan Dessert, Vegan Holiday Desserts
Keyword oil-free gingerbread cookies, Vegan Gingerbread Cookies, Vegan Gingerbread Men, Vegan gluten-free gingerbread cookies, wfpb gingerbread, wfpb gingerbread cookies
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes


  • 1 flax egg 1 tbsp flax + 2.5 tbsp water
  • 1/2 cup coconut sugar
  • 1/4 cup creamy almond butter
  • 3 tbsp molasses
  • 1/4 cup unsweetened applesauce
  • 3/4 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/2 tsp baking soda
  • 1.5 cups gluten-free all purpose flour I use the one from Trader Joe's


  • In a large mixing bowl, make the flax egg and let it sit for a few minutes until thickened.
  • Add applesauce, molasses, almond butter, coconut sugar, spices, and baking soda and whisk very well until combined.
  • Add the gluten-free flour to the bowl and stir into the wet ingredients with a wooden spoon. Combine. The dough should hold it's shape and not be dry or too sticky.
  • Cover and let the dough chill for at least an hour.
  • Preheat oven to 350 degrees F and prepare a baking sheet with parchment. Roll out the dough in between two pieces of parchment paper until it's about 1/8 inch thick. 
  • Remove the top piece of parchment, dip the cookie cutter in a little flour before cutting each cookie (tap off excess flour). 
  • Peel away the dough from the gingerbread men shapes. Keep rolling out the extra dough and cutting out the shapes repeating the process until you run out of dough. 
  • When carefully transferring the cookies to the baking sheet, use a floured spatula. Place cookies 2 inches apart. 
  • Bake for 8-10 minutes. They will firm up more when they're out of the oven. Let them rest on the pan for 2-3 minutes then transfer to a cooling rack. 
  • Decorate with sprinkles, icing, etc. Enjoy!


Don't want to cut the cookies into shapes? After chilling the dough, simple roll into 1 tbsp balls and bake for 10-12 minutes.
Freeze long-term or store covered at room temperature for a few days.

If you liked this recipe, try my vegan pumpkin brownies! They are perfect for the holiday season as well. 

Need a healthy french toast recipe?! Try out these CodeGreen french toast sticks

Need another amazing vegan dessert?! Test out my no-bake peanut butter and jelly cups!

Vegan Peanut Butter and Jelly Cups

10 replies
  1. Cari says:

    Do you think this would work with almond flour (or a mixture of almond & another type of flour)? I know it wouldn’t taste exactly the same, but I try to watch my carb intake. Thank you!

    • Danielle Keith says:

      Look for ground flax/flax meal. You can find it at almost any grocery store or on Amazon. I have not tried it with regular egg.

  2. Mandy says:

    My daughter is feeling left out this season because she can’t decorate a gingerbread house like she normally does (we found out she has a wheat and egg sensitivity). Do you think these would hold up well to becoming a gingerbread house? Are they a soft cookie or a hard cookie?

  3. Marky says:

    This recipe turned out awesome. I hadn’t found an easy gingerbread recipe that was plant based with no oil. I will be making this recipe again (and again).5 stars

  4. Melody says:

    I loved these! And have made them several times. I double the ginger and cinnamon and add cloves because I love a bite and I copied from a ginger snap recipe. Also I turn the oven off after 15 minutes and let them sit in there, they become more crunchy, like a snap.5 stars


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