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Healthy Vegan Gingerbread Cookies

Prep Time30 mins
Cook Time5 mins
Total Time30 mins
Servings: 35 small gingerbread people

Ingredients

Cookies

  • 3/4 cup (120g) white rice flour, plus more for dusting
  • 1/2 cup (125g) almond butter
  • 1/2 cup (80g) coconut sugar
  • 3 tablespoons plant-based milk, such as almond, soy or coconut
  • 2 teaspoons maple syrup
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg

Frosting

  • 3 tbsp coconut butter, softened
  • 1/2-1 tbsp plant-based milk, such as almond, soy or coconut, as needed

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.