Super Easy Vegan Gingerbread Cookies (without wheat)

Vegan gingerbread cookies are a delicious and healthier alternative to traditional gingerbread cookies. Made with a mixture of oat flour, gingerbread spice mix, coconut sugar, and olive oil, these cookies are not only vegan but also refined sugar-free. Carob syrup or blackstrap molasses can be used as an optional sweetener for a deeper, more authentic gingerbread flavor.

What are vegan gingerbread cookies?

Vegan gingerbread cookies are cookies that are made without any animal products and are suitable for people who follow a vegan diet. They are typically made with a mixture of ingredients such as oat flour, gingerbread spice mix, coconut sugar, and olive oil, which give them a warm and spicy flavor and a soft, chewy texture.

Vegan gingerbread cookies can be enjoyed as a sweet treat during the holiday season or any time of year. They can be decorated with icing, sprinkles, chocolate chips, candied ginger, nuts, or dried fruit for a festive touch.

What are the ingredients in the vegan gingerbread recipe?

One of the main ingredients in vegan gingerbread cookies is oat flour. Oat flour is made from ground oats and is a great gluten-free alternative to wheat flour. It is also high in fiber and nutrients, making it a healthier choice for baked goods. To make your own oat flour, simply pulse rolled oats in a food processor or blender until fine flour forms.

Gingerbread spice mix is another key ingredient in vegan gingerbread cookies. This mix typically includes cinnamon, ginger, allspice, nutmeg, and cloves, which give gingerbread its signature warm and spicy flavor. You can either make your own gingerbread spice mix at home or purchase a pre-made blend at the store.

Coconut sugar is another ingredient that adds sweetness to vegan gingerbread cookies. Coconut sugar is a natural, unrefined sweetener made from the sap of the coconut palm tree. It has a lower glycemic index than white sugar, making it a better choice for blood sugar management. Coconut sugar also has a caramel-like flavor that pairs well with the warm spices in gingerbread cookies.

Olive oil is the final ingredient in vegan gingerbread cookies. While butter is often used in traditional gingerbread cookies, olive oil provides a healthy and vegan-friendly alternative. It adds moisture to the cookies and helps to create a soft and chewy texture.

In addition to the main ingredients, you can also add in optional sweeteners like carob syrup or blackstrap molasses. Both of these sweeteners are vegan and have a rich, dark flavor that pairs well with gingerbread. Blackstrap molasses is a byproduct of the sugar refining process and is higher in nutrients than regular molasses. Carob syrup, on the other hand, is made from the pods of the carob tree and has a chocolate-like flavor.

How to make vegan gingerbread cookies without wheat?

To make vegan gingerbread cookies, start by preheating your oven to 350°F (180°C). In a large bowl, whisk together the oat flour, gingerbread spice mix, and coconut sugar. Add in the olive oil and mix until a crumbly dough forms. If the cookie dough is too dry, you can add a little bit of water or almond milk or any non-dairy milk to bring it together.

Next, roll out the dough between two sheets of parchment paper until it is about ¼ inch (6 mm) thick. Use a gingerbread cookie cutter to cut out the cookies and place them on a baking sheet lined with parchment paper. Cook the cookies in the oven for 8-10 minutes, or until the edges are lightly browned.

Once the cookies are baked, let them cool completely on the baking sheet. If you want to add a little extra sweetness, you can drizzle them with a simple icing made from powdered sugar and non-dairy milk. You can also add sprinkles, chocolate chips, candied ginger, nuts, or dried fruit for a fun and festive touch.

Vegan gingerbread cookies are a delicious and healthier option for the holiday season. With a combination of oat flour, gingerbread spice mix, coconut sugar, and olive oil, these cookies are sure to be a hit with vegans and non-vegans alike

Can I substitute oat flour?

Yes, you can substitute oat flour in vegan gingerbread cookies with other types of flour if desired. Some options for substituting oat flour include:

All-purpose flour: All-purpose flour is a common substitute for oat flour in baking. It is made from a mixture of hard and soft wheat and is suitable for a wide range of baked goods. Keep in mind that all-purpose flour is not gluten-free, so it may not be suitable for people with gluten sensitivities.

Whole wheat flour: Whole wheat flour is made from the entire wheat grain and is higher in fiber and nutrients than all-purpose flour. It has a slightly nutty flavor and can be used as a substitute for oat flour in vegan gingerbread cookies.

Almond flour: Almond flour is made from ground almonds and is a good choice for gluten-free and low-carb baking. It has a slightly sweet and nutty flavor and can be used as a substitute for oat flour in vegan gingerbread cookies.

Coconut flour: Coconut flour is made from ground coconut and is a good choice for gluten-free and low-carb baking. It has a slightly sweet and tropical flavor and is very absorbent, so you may need to adjust the liquid in your recipe when using it as a substitute for oat flour.

When substituting oat flour with another type of flour, keep in mind that the texture and flavor of your vegan gingerbread cookies may be slightly different. You may also need to adjust the amount of flour and liquid in your recipe to achieve the desired consistency. It is always a good idea to do a little bit of experimentation and make adjustments as needed.

What if my vegan gingerbread dough is too sticky?

If your vegan gingerbread dough is too sticky, there are a few things you can try to fix it:

Add more flour: If the dough is too sticky to work with, you can try adding a little bit more flour to it. Start with a tablespoon at a time and mix it in until the cookie dough reaches the desired consistency.

Chill the dough: Chilling the dough in the refrigerator for 15-30 minutes to an hour can help firm it up and make it easier to work with.

Roll the dough between parchment paper: Instead of trying to roll out the cookie dough directly on a surface, you can roll it out between two sheets of parchment paper. This will help prevent the dough from sticking to your rolling pin and work surface.

Use a silicone mat: A silicone mat can be a helpful tool for rolling out sticky dough. Simply place the dough on the mat and roll it out as desired.

Dust the dough with flour: Before rolling out the dough, you can dust it lightly with flour to help prevent it from sticking.

If none of these strategies seem to be working, you can try adding a little bit more oil or dairy free milk to the dough to help make it more pliable. Just be sure to add these ingredients slowly and in small increments to avoid making the dough too wet or sticky.

How to store vegan gingerbread cookies?

Vegan gingerbread cookies can be stored in an airtight container at room temperature for up to a week. Alternatively, you can store them in the refrigerator for up to two weeks or in the freezer for up to three months.

Can I freeze vegan gingerbread cookies?

Yes, you can freeze gingerbread cookies for up to three months. To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag.

Ingredients

Oat flour: Use store brought or make yourself from oats but make sure to blend thoroughly. For gluten free version substitute it with raw buckwheat flour or gluten free oat flour. 

Coconut sugar: I always use it instead of white sugar. It gives a caramelly flavor and doesn’t spike the blood sugar because of a lower GI. You can also substitute with regular brown sugar.

Extra virgin olive oil: The oil is needed to make rolling easier. If you want to make your gingerbread oil-free, definitely add parchment paper on the dough as well to prevent sticking. However, extra virgin olive oil and cold-pressed coconut oil are healthy oils and good for you. Or use vegan butter instead.

Gingerbread spice mix: I used a store-bought mix. If you can’t find it, use pumpkin spice mix or just mix ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves, and/or ground cardamom. The amounts are specific so check out the gingerbread spice mix recipe here.

Water: To make it stick together. You can also substitute with plant milk.

Salt: I use Himalayan or sea salt.

Carob syrup: It’s optional and can be substituted with any molasses. Blackstrap molasses is the most similar to carob syrup. I used it to bring out a stronger gingerbread taste.

Step-by-step instructions

Step 1. Mix all the dry ingredients – oat flour, coconut sugar, and gingerbread spice mix.

Add carob syrup and olive oil.

Step 2. Add water step by step until you have a sticky dough.

Keep the dough in the fridge at least 15min.

Step 3. Preheat the oven to 350°F (180°C)

Add flour to the table.

Take half of the dough and roll it into a ball, adding flour as needed so it doesn’t stick. Or use parchment paper.

Roll out with a rolling pin to around a ¼ inch thick and cut out some gingerbread men or whatever shape you’d like (you can also use a glass as I did).

Move the gingerbread men to a parchment-lined baking tray.

Step 4. Gather the scraps of dough, form into a ball, and roll out again, cutting out more men.

Repeat this process until you have used all the dough.

Step 5. Place into the oven and bake for 10-12 minutes and then remove from the oven and allow to cool. 

Top with your favorite icing.

Optional add-ins

Orange zest: If you’d like to make your gingerbread more special.

Cocoa: If you are a chocolate lover.

Vanilla extract: If you want something special.

Ground hazelnuts: Substitute half of the oat flour with ground hazelnut for more special gingerbread cookies.