Vegan gingerbread cookies | Low carb | Keto | Paleo

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These vegan gingerbread cookies are soft, chewy, and easy to make in one bowl. The gluten-free dough is perfectly seasoned and spreads like a dream! Includes step-by-step photos and paleo and low carb sweetener options.

Healthy Vegan Gingerbread Cookies

When I think of the must-have Christmas cookies, nothing beats the classics like sugar cookies, snowballs and of course gingerbread cookies. Of course, once December arrives, we can never decide on just one and want to do them all.

That's why we love turning to easier cookie recipes that don't require softening the butter up front or using a mixer. That's why we love these vegan gingerbread cookies. They are practically foolproof and the dough is very easy to work with. Plus, all you need are simple pantry ingredients, and the dough comes together in one bowl.

The good thing about this recipe is that you can also customize it according to your dietary needs. This smooth, chewy gingerbread cookie recipe is gluten-free, egg-free, grain-free, refined sugar-free, and includes low-carb, keto, and paleo sweetener options.

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Ingredients

you need for gluten free gingerbread cookies:

Classic vegan gingerbread cookies generally require vegan butter (or vegan margarine), coconut oil, almond milk, baking soda, baking powder, and granulated sugar. As delicious as those cookies are, we wanted to create an easier vegan gingerbread cookie dough that requires no additional milk or refined sugar.

Our gluten-free gingerbread recipe requires:

  • extra fine blanched almond flour – our favorite gluten-free flour – do not change it for almond flour, as it will produce a harder cookie. If you have a nut allergy, you can also switch to sunflower seed meal; I would not recommend swapping it for coconut flour as it will not yield the same results
  • use: Lakanto Sugar Free Maple Syrup for low carb cookies or pure maple syrup for paleo sugar cookies
  • pure vanilla extract – Add essential flavor to balance sweeteners. If you don't like the vanilla flavor
  • molasses – we prefer to use organic blackstrap molasses, but you can also use fancy molasses if you want
  • gingerbread spices: ground ginger, ground cinnamon, ground cloves, and ground spices – feel free to adjust or play around with spices as you like
  • fine sea salt – optional but adding a little helps to improve flavor and balance sweetness – don't use kosher or coarse salt as they are too thick for baking.

How to make vegan sugar cookies from scratch

  1. MAKE THE MASS: In a large bowl, add the flour, sweetener, vanilla, molasses, gingerbread spices, and salt. Mix until a dough begins to form. Knead the dough with your hands and form a large ball.
  2. COLD: Wrap the dough in plastic wrap and freeze for 15 minutes. Cooling the dough is essential as the freshly made cookie dough is too warm to work with and will make your cookies roll out.
  3. PREPARE THE BAKING SHEET: Meanwhile, preheat oven to 250F and line large baking sheet with parchment paper,
  4. ROLL OUT: Remove the dough from the fridge and roll it 1/4 "thick between two large pieces of parchment paper.
  5. CUT IN SHAPE: Use cookie cutters to cut shapes: carefully lift and place cookies on a lined baking sheet. Use a silicone spatula as needed. Re-roll the leftovers and repeat.
  6. TO BAKE: Bake in preheated oven for 20-25 minutes, however, turning halfway, until cookies are lightly browned at the bottom. If you like crispy vegan gingerbread cookies, bake for a little longer, check frequently so they don't burn.
  7. COLD: Let cool for 15 minutes before transferring to a wire rack to cool completely.
  8. DECORATE: Decorate with icing, powdered sugar of your choice, sprinkle or enjoy as is.

Helpful Tips for Making Vegan Gingerbread Men Cookies

  • Cool the dough: Wrap the dough in plastic wrap and freeze for 15 minutes. Cooling the dough is essential as the freshly made cookie dough is too warm to work with and will make your cookies roll out. You can also chill the dough in the refrigerator for more than an hour or even overnight if you plan on making the dough in advance.
  • Measure the flour correctly: I like to use the spoon and the leveling method; otherwise you will use too much flour and that will affect the texture.C
  • Roll your dough between two large sheets of parchment paper. This helps prevent the dough from sticking.

To decorate your cookies:

Royal Vegan Icing:

  • almond milk OR dairy-free milk
  • monk fruit sweetener powder OR coconut sugar powder
  • vanilla extract

Optional: food coloring

Vegan frosting

  • refined organic coconut oil OR vegan butter
  • monk fruit sweetener powder OR coconut sugar powder
  • vanilla extract
  • coconut cream OR dairy-free milk

Optional: food coloring

Can I freeze vegan gingerbread cookies?

Yes, I love making these dairy-free sugar cookies in advance and freezing them. You can freeze the dough before cutting it and then bake it later. Or even freeze baked sugar cookies for when you want to decorate them.

Why you will love these vegan cookies:

  • An easy cookie recipe from a bowl
  • Virtually foolproof
  • No spread
  • Perfectly tender
  • Simple to do
  • Not very sweet
  • Incredible with or without frosting
  • Can be paleo or low carb

Are vegan cookies healthy?

While I wouldn't recommend eating the whole batch, these healthy vegan cookies are definitely more waist-friendly than your typical sugar cookies.

The nutritional information of a 2-inch cookie is:

  • 73 calories
  • 4 g of net carbs = 5 g of total carbs – 1 g of fiber
  • 2 g of protein
  • 5 g of fat

More Christmas cookies you may like:

Low carb gingerbread cookies

sugary cookies

Vegan gingerbread cookies

These vegan gingerbread cookies are soft, chewy, and easy to make in one bowl. The gluten-free dough is perfectly seasoned and spreads like a dream! Gluten free with low carb options and paleo sweeteners.

Course: Dessert

American kitchen

Servings: 22 cookies

Calories: 73 kcal

:

Ingredients

  • 2 cups of extra fine blanched almond flour
  • 1/2 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
  • 2 tablespoons of molasses, we use organic blackstrap, but you can use fancy molasses if you prefer
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/8 teaspoon fine sea salt – optional, but adding just a pinch helps improve flavor and balance sweetness

Instructions

  1. MAKE THE DOUGH: In a large bowl, add the flour, sweetener, molasses, vanilla, ground ginger, cinnamon, cloves, allspice, and salt. Mix until a dough begins to form. Knead the dough with your hands and form a large ball.

  2. COOLING: Wrap dough in plastic wrap and freeze for 15 minutes. Cooling the dough is essential as the freshly made cookie dough is too warm to work with and will make your cookies roll out.

  3. PREPARE BAKING SHEET: Meanwhile, preheat oven to 250F and line large baking sheet with parchment paper,

  4. ROLL OUT: Remove dough from refrigerator and roll 1/4 "thick between two large pieces of parchment paper.

  5. CUT IN SHAPE: use cookie cutters to cut into shapes; carefully lift and place the cookies on a lined baking sheet. Use a silicone spatula as needed. Re-roll the leftovers and repeat.

Low CarbohydratesGingerbread CookiesKetoPaleopanvegan

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