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5 from 2 votes

Healthy Vegan Gingerbread Cookies

Vegan gingerbread cookies made with a few simple ingredients. They are gluten free, refined sugar free and have no oil! Crisp edges and chewy middle!
Prep Time30 minutes
Cook Time5 minutes
Total Time30 minutes
Cuisine: American, Vegan
Servings: 35 small gingerbread people
Author: Anthea

Ingredients

Cookies

Frosting

Instructions

  • To make the cookies: Add all of the ingredients to a medium-size bowl and mix until it forms a pliable dough. Add more milk if the dough needs to come together more.
  • Preheat the oven to 180°C (350°F).
  • Place the dough on a lightly floured surface. Flatten the dough with a rolling pin so it is about 8mm (0.3 inch) thick. Use a gingerbread cookie cutter to cut shapes out of the dough. Carefully place each cookie on a lined baking tray with a little space in between each cookie. You may need to use a butter knife or spatula to transfer them,
  • Collect the excess dough, press it together and roll it out again. Repeat until you have no more dough.
  • Bake the cookies in the oven for 5-10 minutes (depending on the size of your cookies). The edges of the cookies should be slightly golden brown. Allow the cookies to completely cool on the baking tray.
  • To make the frosting, combine all ingredients and mix until it forms a thick paste. Add more coconut butter to thicken and more milk to thin the frosting.
  • Use a piping bag or a sharp object to decorate the gingerbread as desired.
  • Enjoy immediately! Cookies are best enjoyed on the day of baking. Alternatively, store them in an airtight container for up to 1 week.

Nutrition

Serving: 1 cookie without frosting | Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 22mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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