One-Bowl Gingerbread Cookies (Vegan, Gluten Free)
The holidays wouldn’t be complete without some gingerbread cookies and this easy recipe is my absolute favorite! These One-Bowl Gingerbread Cookies are naturally vegan and gluten free and make the PERFECT soft and chewy cookie! I also love to use cookie cutters with this recipe for some extra festive cookies during the holidays.
These One-Bowl Gingerbread Cookies (vegan, gluten free) are made with almond flour, making them higher in protein. They’re also made with all wholesome ingredients, which easily makes them the best guilt-free festive treat!
Ingredients for One-Bowl Gingerbread Cookies (Vegan, Gluten Free)
- Almond Flour
- Ground Ginger
- Cinnamon
- Nutmeg
- Clove (optional)
- Fine Sea Salt
- Baking Soda
- Olive Oil (use code: TAYLOR10 for 10% off)
- Maple Syrup
- Molasses
- Coconut Sugar (optional, for coating)
Tips for One-Bowl Gingerbread Cookies
- Can wet hands/fingers if dough becomes too sticky when rolling into balls.
- This recipe is great with cookie cutters for gingerbread men.
- Can dust finished cookies with powdered sugar (optional).
- For room temperature storage – store in container for up to 3 days (cookies will get soft if stored in an airtight container).
- For refrigerator storage – store in an airtight container for up to 2 weeks.
- For freezer storage – store in a sealed freezer bag or container for up to 3 months.
- Use code: TAYLOR10 for 10% off olive oil
Looking for more holiday recipes? Here are a few ideas
- The Best Soft Pumpkin Chocolate Chip Cookies (Vegan, Gluten-Free)
- Easy Vegan and Gluten-Free Thumbprint Cookies Filled with Apple Butter
One-Bowl Gingerbread Cookies (Vegan, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 16 cookies 1x
- Category: Baking
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
Description
Easy one-bowl gingerbread cookie recipe that’s naturally vegan and gluten free. It makes the perfect soft and chewy cookie!
Ingredients
- 1 1/2 cups almond flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Dash of clove (optional)
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 tablespoon molasses
- 2 to 3 tablespoons coconut sugar (optional, for coating)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine almond flour, ginger, cinnamon, salt, and baking soda. Mix well.
- Next, add the olive oil, maple syrup, and molasses. Mix until a thick batter forms.
- Use a cookie scoop (I use a 1 tablespoon scoop) to scoop dough, then roll it between your hands to form a ball. OR use cookie cutters to cut into shapes. Can roll the balls in coconut sugar, if desired.
- Arrange the balls on prepared baking sheet. The cookies won’t spread much, so flatten cookies to desired thickness.
- Bake for about 10-12 minutes (until cookies lightly puff up). Allow cookies to cool completely before serving.
Notes
- Can wet hands/fingers if dough becomes too sticky when rolling into balls.
- This recipe is great with cookie cutters for gingerbread men.
- Can dust finished cookies with powdered sugar (optional).
- For room temperature storage – store in container for up to 3 days (cookies will get soft if stored in an airtight container).
- For refrigerator storage – store in an airtight container for up to 2 weeks.
- For freezer storage – store in a sealed freezer bag or container for up to 3 months.
- Use code: TAYLOR10 for 10% off olive oil
Nutrition
- Serving Size: 1 Cookie
- Calories: 124
- Sugar: 5.8 g
- Sodium: 45.3 mg
- Fat: 4.9 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 8.6 g
- Fiber: 0.7 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: quick, easy, healthy cookies, gingerbread, gingerbread cookies, vegan cookies, gluten-free cookies, holiday cookies, christmas cookies
