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Gluten free gingerbread cookies. Healthy dessert cutout vegan cookies.
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5 from 1 vote

Gluten Free Vegan Gingerbread Cookies

The BEST soft and chewy gingerbread cookies also made gluten free and vegan so everyone can enjoy!
Prep Time25 mins
Cook Time7 mins
Total Time32 mins
Course: Dessert
Cuisine: American, gluten free, vegan
Keyword: christmas cookies, gluten free cookies, gluten free gingerbread cookies, vegan cookies
Servings: 15 cookies


  • 1 tbsp ground flax meal
  • 3 tbsp water
  • 1/2 cup vegan butter room temperature
  • 1/2 cup granulated cane sugar or Truvia for reduced sugar
  • 1/4 cup light brown sugar, packed or brown sugar erythritol Swerve for reduced sugar
  • 1 tsp vanilla extract
  • 1/4 cup molasses
  • 2 cups (296g) gluten free baing flour 1:1
  • 3 tbsp (24g) arrowroot flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

for the frosting

  • 2 tbsp vegan butter room temperature
  • 1 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 1-2 tbsp almond milk
  • 3-4 drops red food coloring vegan and gluten free


  • Preheat the oven to 350 F and prepare two large baking sheet with parchment paper.
  • In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes. In a large mixing bowl, beat the butter and sugars together until creamy using a handheld mixer (or stand alone mixer). Add in the molasses and vanilla and continue beating until smooth. Add in the flax+water mix and continue to mix until incorporated and then it set aside.
  • In another bowl, stir together the flours and spices until combined. Slowly add your dry ingredients to the wet and mix until a dough forms.
  • Dust a clean surface and a rolling pin with gluten free flour to prevent any sticking. Roll the dough out until it's about 1/4 inch in thickness. Use your favorite cookie cutters to cut out shapes. To transfer the cookie cutouts to the baking sheet, lightly dust an icing spatula with flour and gently slide it underneath the cookie, lift it from the surface and gently tranfer it to the baking sheet. Repeat until you have used all the dough. Bake the cookies for 7-9 minutes. Let them cool completely.
  • For the icing, beat the butter using a handheld mixer. Add in the powdered sugar and mix until well combined. Add in the vanilla extract and 1 tablespoon of almond milk and continue mixing until smooth. Only add in the second tablespoon of almond milk if your icing is not pliable. Transfer half of the icing to a piping bag or plastic zip bag and cut a small piece of the corner to create a tip. Add 3-4 drops of red food coloring (or whatever color you desire) to the remaining icing and stir until combined. Transfer the red icing to a piping bag or plastic zip bag and decorate cookies.


If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!