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Gluten-Free Vegan Gingerbread Cookies

Rated as 3 out of 5 Stars

"Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!"
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58 m servings 107
Original recipe yields 18 servings (18 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
  3. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
  4. Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts

Per Serving: 107 calories; 6.7 10.7 2.2 0 166 Full nutrition

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Read all reviews 2
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I followed this recipe EXACTLY, and the measurements are way off. There is not enough liquid in this recipe as written to even form a dough. I had to add a lot more molasses and some applesauce ...

I love this recipe! I have used it the past 2 years to make gingerbread house cut outs for our holiday gingerbread house decorating tradition. I use tapioca flour instead of arrowroot, coconut s...