Vegan Gluten-Free Gingerbread Men

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Partially decorated Vegan Gluten-Free Gingerbread Cookies on a cutting board

I put out a little “SOS” of sorts on Facebook last week asking you guys what type of baked treats you’d like to see on the blog before Christmas. Though I got a lot of replies the most common theme was gingerbread, and specifically to make it gluten-free and vegan. When you talk, I listen! I got to work that same day and perfected a recipe by morning. Friends, I present to you both gluten-free AND vegan gingerbread men!

Using a hand mixer to make Vegan Gluten-Free Gingerbread Cookie batter

Using a rubber spatula to mix the batter for Gluten-Free Vegan Gingerbread Cookies

This batter is seriously decadent looking, no? But it’s deceptive as it actually has plenty of wholesome gluten-free grains like buckwheat, brown rice, and oat flour. It also includes one flax egg and a healthy heaping of molasses, which we all know is good for the soul. A few other basic ingredients and we have 1-bowl magic on our hands. Next? Chill, roll, and stamp – my favorite part.

Cookie dough cut into Gingerbread Men shapes for Christmas cookies

Baking sheet with freshly baked Vegan Gluten-Free Gingerbread

These little guys take a little tender care in the stamping process but once you get them on the tray you’re home free. And the good news is, if you’d rather not mess with cutting them into shapes, you can just roll them into little balls and bake them into some of the BEST, crispy-on-the-outside, tender-on-the-insider ginger cookies I’ve ever had. No joke!

Cutting board with a batch of our Vegan Gluten-Free Gingerbread Men recipe

Tall stack of Vegan Gingerbread Men cookies

Look at that stack of gingerbread goodness. These guys are:

Crispy on the edges
Tender and slightly chewy in the center
Packed with ginger, cinnamon and molasses flavor
Seriously addictive
& Begging to be frosted.

I can fix that…

Undecorated Vegan Gluten-Free Gingerbread on a wood board

Using a squeeze bottle to decorate Gluten-Free Gingerbread Men

For my frosting I went with a simple mix of powdered sugar, melted vegan butter, and a dash of almond milk. This is the perfect and most simple frosting for these little dudes.

OK, I lied. Stamping them out is my SECOND favorite step. Icing them is my first.

Simple Vegan Gluten-Free Gingerbread Cookies on a wood cutting board

Wood cutting board with a batch of our decorated Gingerbread Cookies

I hope you enjoy these cookies! Make them for friends, for yourself, or with the little kiddos in your life. They will have a ball dotting on buttons and faces and tiny gingerbread man shoes. Maybe more fun than you (but I doubt it).

Vegan Gluten-Free Gingerbread Men on a wood cutting board

Gingerbread Man leaning on a stack of his fellow gluten-free vegan cookies

Once they’re all dressed, package them up and send them to far away friends or ones just across the street. These would also be adorable individually wrapped in cellophane and tied onto presents. Just sayin’. Your family would be seriously impressed.

Drizzling icing onto a stack of Vegan Gluten-Free Ginger Snaps

And before I go, can I just say that making them into little rounds is my preferred way to go because although they aren’t as adorable, they taste like gingerbread MAGIC IN THE MOUTH. Get you some. Happy holidays, friends!

Stack of Vegan Gluten-Free Gingerbread Cookies

Vegan Gluten-Free Gingerbread Men

1-bowl gingerbread men that are both vegan and gluten-free! Perfect for rolling out and stamping or rolling into balls for making the most tender, delicious gingersnaps on the planet.
Author Minimalist Baker
Vegan Gluten-Free Gingerbread Cookies on a cutting board topped with red fabric
4.9 from 92 votes
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 30 cookies
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1/2 cup brown sugar
  • 1/4 cup almond butter
  • 3 Tbsp molasses
  • 1/4 cup vegan butter (softened)
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 - 1 3/4 cups gluten-free baking / pancake mix


  • In a large mixing bowl, prepare flax egg by mixing flax and water and letting rest for 5 minutes.
  • Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on low with a mixer, or vigorously whisk.
  • Add gluten free baking mix to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. I found that 1.5 cups (amount as original recipe is written // adjust if altering batch size) was about the perfect amount, but this will depend on your blend.
  • Cover and chill dough for at least one hour (preferably overnight).
  • Once chilled, preheat oven to 350 degrees (176 C). Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
  • Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
  • Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
  • Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
  • Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 Tbsp melted butter, and 1-2 Tbsp almond milk (amounts as original recipe is written // adjust if altering batch size). Just make sure it's on the thicker side so it doesn't run.
  • Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.


*If you don't want to cut them out into shapes (as it is a bit onerous with the dough being so tender), after chilling, simply roll 1 Tbsp amounts of dough into balls, freeze for 5 minutes, then bake for 10-12 minutes.
*Nutrition information is a rough estimate calculated with 1 1/4 cups GF Pancake Mix, without frosting, and for a batch that makes 30 cookies.

Nutrition (1 of 30 servings)

Serving: 1 cookies Calories: 69 Carbohydrates: 10.1 g Protein: 1 g Fat: 2.9 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 112.7 mg Potassium: 68.6 mg Fiber: 0.6 g Sugar: 5.4 g Vitamin A: 0.6 IU Vitamin C: 0 mg Calcium: 20 mg Iron: 0.4 mg

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My Rating:

  1. Heidi Urban says

    this is wonderful, but i find the “one batch ” measurement for the flax egg confusing – how much flax, how much water makes one batch!?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good point! We’ve added that information to the ingredients for clarity. Thanks for the feedback, Heidi!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, are you referring to no refined sugar or would coconut sugar be okay? That would be our closest recommendation.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it that way but it should! Just add a little less at first as AP flour can be more absorbent than GF flours. Let us know how it goes! You can also scan the comments to see if anyone else has tried that successfully.

  2. Marilyn says

    Hi there, my daughter has an egg allergy but can have gluten, dairy etc. can I make this using regular flour and butter? Thanks!

  3. Reni says

    This is a great recipe which results in a delicate and delicious cookie. Make sure to follow all of the advice regarding cooling the dough after rolling and cutting and using rice flour dipped cutters. It will make a huge difference, from impossible to transfer your cut-out to the cookie sheet to effortless. Thanks again, Minimalist Baker!

  4. Charmaine says

    Hello, I would love to make these at the day program I work at. I was wondering if anyone knows if vegan Becel works in replacement of the vegan butter? Or would coconut oil be my best option?

  5. Emily Sorenson says

    The Minimalist Baker never disappoints! We made these using Better Batter GF flour today and they are fantastic. I’m extremely grateful to have such a great resource for finding recipes that are safe for my son (he has multiple food allergies) AND DELICIOUS!

  6. Michelle L says

    me and my 8 year old daughter made these after school. I didnt have ingredients to make the gf mix so we used plain flour. just slightly more than 1 1/4 cups. I also did not have molasses so I used an extra 1/4 cup (roughly) of brown sugar. they were delicious!! these were our Christmas testers. next time will decorate with coloured icing. thanks so much for the recipe. I almost exclusively bake and cook from your website now. NEVER disappointed!
    5 stars!

  7. D says

    What can I use instead of pancake mix or GF flour? I ran out of AP flour and I only have almond, oat, and coconut flour? Which one would work in this recipe? Or what mix of the flours?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried with other flours, so we’re not certain it would work. But your best bet would probably be a combination of almond and oat.

  8. Molly says

    This recipe is absolutely fantastic! It is perfectly delicious and you really can’t tell that they’re gf/vegan! I have made it for a few years now and my kids, husband, grandparents, EVERYONE loves them. Thanks yet again for another awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey, the flax egg is made in a large mixing bowl in step 1 and then everything else is added to that same bowl. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tested it, but it should work! We would recommend our homemade version for best results though.

  9. Maria Graham says

    The most delicious gingerbread cookies ever! I made them for Christmas and everyone loved them ! I did a tinch more ginger and cinnamon and it wasn’t too much.

  10. Lynda says

    We love your recipes! These cookies are better than store bought ones we bought
    this year. We even tried to see if we could buy them from a bakery, but only found
    ginger scones. I do need to buy a gingerbread man cookie cutter though. My way made it harder.



  11. Joan says

    I used peanut butter bcs I didn’t have almond; it’s a bit peanutty but that’s fine with me. Other substitutions: sunflower oil for vegan butter, & 1/3 c buckwheat flour for part of recipe since its peppery flavor supports cookies’ spiciness. All my various tasters & i loved it. I was also particularly grateful for flax egg as these can now be a gift for my vegan friend. Thanks for this new holiday staple!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Joan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Valerie says

    These are delicious, however, difficult to get on the tray. Ours ended up looking like strange misshapen creatures from the underworld rather than sweet little holiday wreathes and ginger persons. But I think that is probably because I subbed out a few things – peanut butter for almond butter, bobs redmill 1:1, butter for vegan butter and chia egg for flax. Also, I’m not really one for measuring. I prefer weighing ingredients and baking intuitively. I am an experienced baker, but very new to gf/v, so perhaps I added too much or too little of something as the dough was very soft. Will try again with your flour blend and more precision. The taste was incredible and we enjoyed our weird little swamp creature cookies very much! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Valerie, we’re glad you enjoyed them! It does sound like the substitutions or not measuring may have been the culprit. Let us know how it goes next time!

  13. George says

    These are incredibly delicious cookies. I find them immensely addictive too. If there are cookies around when I arise for breakfast, look out. Thank you for a wonderful, creative recipe.

    PS – I am literally shocked that nobody has screamed bloody murder or saught to destroy your website yet on account of calling these “Gingerbread Men” cookies. God forbid! Dana might have to appease the vicious mob by changing the name to ” Gingerbread gender-free cookie persons”, give them their rights and middle up yet another social standard that destroys morality.

  14. Kay says

    Hello Dana,
    How many eggs are in a batch? I wanted to substitute the flax eggs with real ones and I am a bit confused on the exact number that will be needed for a batch.

  15. Grainne says

    I made this with a regular egg and store-bought Bob’s Paleo baking flour mix and they worked out perfectly! Absolutely delicious and perfect for the holidays!!

  16. Gia says

    I’m thinking about making this recipe this week but wanted to know if I could sub the almond butter or compensate it with something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gia, peanut butter or sunflower seed butter might work. Let us know if you give it a try! Also, to see what other readers have done, press “ctrl+f” on a PC or “command+f” on a mac. F find bar should pop up that allows you to search for specific words in the post and comments.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kendra, they will be more dense and wholesome. But if you don’t mind that, then it might work. Maybe start with less since oat flour tends to be quite absorbent. Let us know if you do some experimenting!

  17. Swetha Ramaiah says

    I followed this recipe on a Friday evening and everyone In my family loved it! However I think there was molasses after taste. Is there a way to avoid that taste? Having said this the consistency was great! Couple of things I changed was, I used the all purpose flour and I just cooled it at Room temperature for an hour beefier following the rest of the recipe! Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Swetha, we’re so glad you enjoyed them! Did you use blackstrap molasses or regular? Blackstrap is stronger and could contribute to that aftertaste.

      • Swetha Ramaiah says

        Yes, I used blackstrap molasses :( I wasn’t aware of this difference. Can you please provide the link to what brand of molasses you used in this recipe?
        I used Wholesome sweeteners Organic Molasses Unsulphured.

      • Leila says

        Hi my son really wants to make ginger bread men today but I don’t have molasses at home, could I substitute it with something else?
        Thank you, and btw I live your recipes

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hmm, it’s a pretty key flavor so we’re not sure a substitute would work! Brown sugar has some molasses in it, so that would be our closest guess, but we’d say do a Google search for more alternatives.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, if you click “flax egg” it will take you to the recipe to make one. Essentially, it is just mixing ground flax and water. Hope that helps!

  18. Emily says

    Hi Dana,
    I am wondering what you think about making these with gluten. I need a vegan gingerbread recipe, but they don’t need to be gf, so I am wondering if the dough consistency might be improved with a standard wheat flour (or pancake mix?). What are your thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but we think all purpose or pancake mix would work! Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, coconut oil would be the next best alternative after vegan butter. Shortening might work, but we haven’t tried it and can’t guarantee results! If you end up trying either, let us know how it goes!

  19. Brittany says

    Okay, I just made these in ball form with some the-kids-are-finally-in-bed-and-I’m-losing-steam-but-it’s-December-18th-and-I-haven’t-had-a-single-Christmas-cookie modifications.

    – Used Trader Joe’s Gluten Free Baking Mix + an extra 1/2 tsp baking soda, maybe a shy 1/2 TBSP baking powder, and a shake of corn starch to get it a little closer to the pancake mix suggested for the recipe.
    – Used fresh ginger. Had it in my head that the recipe called for fresh ginger, then I was grating away and realized…probably not. Used about 1/2-3/4 TBSP fresh ginger.
    – My almond butter was crunchy. Whoops. Oh well!

    Even with these modifications – AND only chilling for 45 minutes – these turned out delicious. I didn’t ice because, if you can’t tell, I’m not exactly firing on all cylinders tonight and don’t generally keep sugar in the house, let alone that of the powdered variety.

    I’ve just put away two extremely fluffy, not-too-sweet, could be a little spicier (next time I will use powdered ginger) cookies. And they were delicious. Five stars. Might need to make some more before New Years because they are fast and easy. THANKS.

    • Natalie Dean says

      Haha! Brittany, thanks for the comic relief. Needed it. Unlike you (sounded blissful), I decided to make these with my two girls, 9.5 and 6.5 and within the first 5 minutes, was putting out fires (not literally) and lamenting over how much I sometimes dislike cooking with them. Ha!! We got through it and just put the dough in the fridge. Whew!
      On to sugar cookie cut outs!!

      Thanks for the wonderful recipes!!

  20. Kelsey says

    My dough is chilling now, but I just realized I don’t have rice flour. Is there a substitute I could use when cutting the cookies? Thank you!

  21. Lauren Malec says


    Used 1real egg vs flax.
    Used your other GF flour blend (rice and potato flours vs buckwheat).

    Out of impatience I made about 8 cookies before chilling and by simply rolling into tablespoon balls and flattening slightly. Excellent.

    Waiting overnight to make the rest as instructed. But wanted say even impatience resulted in a delicious cookie!

      • Lauren says

        I cooked up the remaining cookies, after refrigerating overnight, and brought them to a party. Served as dropped (and slightly flattened)… they were half eaten before I even got to icing them. Once guests realized they were gluten free, they were shocked. They ended up going back to these before the other gluten varieties.
        Bonus…. kids that normally wouldn’t have cookies at these kind of parties got to be included. Love that!

        Thanks for the great recipes :)

        If that’s not a compliment… not sure what is!

  22. Ginger says

    These gingerbread cookies came out delicious! I actually forgot to add the flax egg until the very end after everything was mixed, but it still came out great! I made a few cookies right away without chilling the batter and even though they were a bit fragile with moving from surface to baking sheet, they held up fine. I did use real butter in the recipe. I used Bob’s GF baking flour and I used about 1-1/2 cups of flour total. I still have half the dough left. I am going to see if overnight chilled dough makes for easier rolling/cookie cutting. Thanks for a great recipe that my whole family can enjoy this holiday season!

  23. Daisy says

    Hello! Excited to make these cookies for the first time! Would it be ok to just use regular gluten free flour instead of the gluten free pancake mix? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That might work. Though you may need to add baking powder and additional baking soda since our pancake mix already contains those. Let us know if you do some experimenting!

  24. Maria Mann says

    Hi Maria here from Christchurch New Zealand.I am gluten and dairy intolerant and son is plant based hence why I wanted to make these cookies.They turned out brilliantly,I used gluten free flour BP&BS mix.Would post a photo but cant see where I can ;)

  25. Amy says

    I used King Arthur gluten free flour and they turned out amazing. My kids and I’s best friends have celiac disease and have been missing making gingerbread houses so we are going to surprise them with these. Thank you for the recipe!?

  26. Liz says

    Hi Dana, these look wonderful. I noticed in your gluten-free flour pancake mix you were clear to indicate to use buckwheat flour ground from buckwheat groats and not toasted buckwheat – do you know what would happen if it was from the latter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, we find that toasted buckwheat has a stronger and slightly bitter flavor that is not as pleasant.

  27. Ella says

    This is probably the 4th year I’ve made these gingerbread cookies, and they are amazing because I am allergic to egg and dairy and have family members who can’t have gluten. My younger siblings and cousins always love coming over every year to decorate the cut out cookies.
    Also a good tip to make flax egg is with just chia seeds and water, 1 egg = 1 tbsp chia seeds and 2 tbsp of water. It forms a paste after a minute or two which acts as an egg would.
    Thank you so much for this delicious recipe, I dont think I’ve tried better gingerbread before!

  28. Tianna says

    Has anyone subbed sunbutter? The kids are making gingerbread men at school And there is a nut allergy in class. I’m curious how much the flavor would be effected by the change.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tianna, a couple other readers have done so. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  29. Angela says

    This will be our 3rd (or 4th maybe) year making these for the holidays. We love these cookies and are making a double batch this year. My son and I are both GF/DF. We use real eggs and these always turn out amazingly, even at Denver altitude which often changes baking results. My husband and I love the soft centers of the rolled version. My son loves the cut-outs. Thank you for this recipe, it is now a family tradition.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, we’re so glad to hear these cookies are part of your family tradition. Thanks so much for sharing, Angela! xo

  30. Roya says

    Hi! I don’t typically cook or bake according to vegan guidelines. However, I am a special education teacher who enjoys cooking/baking in her classroom with her students. Gingerbread men go hand-in-hand with a Christmas theme.
    However, this year, many of my students deal with dairy and gluten intolerance. So I had to step out on a ledge, for them. I practiced this recipe with my 3-year-old days before and they came out very nice. He loved the taste!
    I did forget to freeze them before baking so they were a little more fragile. Also I think the dough was thicker because my gingerbread men turned into fat gingerbread men after baking! Haha.
    All, in all, I think my kiddos with have fun manipulating the dough and cutting out men tomorrow and then decorating the cookies on Friday. Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Roya! We’re so glad your students will be able to enjoy them! Freezing should help next time =)

  31. Melodie says

    This recipe is amazingly delicious! It tastes JUST like non-vegan gingerbread! You can’t even tell the difference. However, next time I would add even more ginger (I used half a tablespoon), as I like my cookies very ginger-y. Will definitely make again! (BEWARE: They’re addictive!)

  32. Lily says

    These are the bomb! I made them yesterday afternoon for my skeptic all family and they loved them!! They’re lovely and crisp on the outside and soft on the inside. Not overly gingery but a beautiful spicey taste. Make these for sure!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tianna, it might. Though you may need to add baking powder and additional baking soda since our pancake mix already contains those. Let us know if you do some experimenting!

  33. Mary says

    Thanks for this recipe! I made these and used gluten free flour instead of mix with no issue.
    We formed into bear cookies with ½ tablespoon for the belly, 1 teaspoon for head, ¼ teaspoon for the arms and legs and ¼ teaspoon for the ears. We used chocolate minis for eyes, buttons and claws. Only caution is do not use baking stone as the results were not as good. Happy Holidays!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Mary! Your cookies sound adorable and we’re so glad you enjoyed this recipe! xo

  34. Mel says

    Hello-this recipe looks amazing and while I have your attention I’d like to tell you that I enjoy all emails with great recipes!!!!
    Question:what can we use in place of vegan butter? I know you don’t recommend coconut oil…could anything else work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mel, coconut oil would be the next best alternative after vegan butter. Shortening might work, but we haven’t tried it and can’t guarantee results! If you end up trying either, let us know how it goes!

  35. Laura Seutz says

    Hi Dana – I haven’t made these delicious gingerbread cookies yet but they sound awesome! I am confused about one ingredient. Sometimes it is referred to as flour and sometimes as baking/pancake mix. Could you please confirm which I should use? Thank you so much! Laura

  36. George says

    Dana, how do you keep your sanity and patience with SO MANY dumb questions? And this is just ONE recipe!!

    Please! Please people, use your own brain and take a little risk. It’s only gingerbread, not brain surgery. You can’t learn by relying upon “Alexa” or having Dana hand-hold you through every minor dilema. Just use your substitution and see what happens. It won’t blow up or poison your family, I guarantee!!

    Stop being infants and use your adult brain; figure it out yourself. The more you practice and improvise, the wiser you’ll be and the happier Dana will be without wasting time/life on your pathetic questions about subbing this flour for that flour or this sweetener for that sweetener.

    Grow up! It’s only cookies!!! Which, by the way, are fantastic cookies; fragrant, chewy and dense. Such a great recipe. Thank you Dana.

    • Rachel says

      Wow George, I just felt compelled to note what an “infant” you’re being with this pointless tantrum. Congrats on your superior brain and complete cookie making self sufficiency (why even bother with a recipe, with your capabilities?) but some people aren’t baking savants like you obviously are, and want advice before potentially ruining a batch of cookies which costs time and money.

    • M. Jack says

      Wow. Cranky much? The way the website is set up on my phone I can’t see all the comments in a row so I didn’t even see other questions about substitutions I scrolled down substantially.

      Not everyone is a confident baker. Not everyone is familiar with substitutions. Sure, google can help, but recommendations aren’t consistent. Asking the recipe maker helps because they would, in theory, know best.

      For instance, I don’t use xantham gum. It’s in the gluten free pancake mix in the recipe. I don’t know how essential it is to include. I could ask the internet, but what if I want to use almond flour? Ingredients are expensive when you’re doing gluten free.

      So yes, maybe all the questions are onerous. But now instead of asking my question and perhaps using this recipe, I’m left wondering if I should bother if recrimination is the norm.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, the pre-made pancake mix does not contain egg. It is only if making the pre-made mix into pancakes that egg gets added. Hope the clarifies it!

  37. lauren says

    Hi, this recipe looks amazing! I would like to try soon but is wondering if I can use my gingerbreadman cookie stamp/cutter with this recipe. After chilling and flouring would the dough be stampable? Sometimes the stamped faces will disappear after baking. If you have any guess please let me know! thank you!

  38. Nadine says

    Hi Dana!
    I made these cookies to give as Christmas gifts and they turned out to be delicious! My dough was not as elastic and “liquid” as yours so working it with the cookies cutters was a bit more challenging. I guess my (blackstrap) molasses where much much more stocky and dense than the ones you used?
    Despite this consistency they were all delicious and very much appreciated !
    Thank you for the recipe!

  39. Rehna says

    If I need this cookies as normal round type, as u said, 1 tbs of dough then hand press as round shape or keep that as it is ball shape? Once we bake it wil spread as cookie shape?

    Instead of pancake mix, do u have any other option??

  40. Teresa says

    My daughter has been begging me to make gingerbread. We can’t wait to try this! We aren’t gluten free. Can we directly swap the gluten free flour for all purpose white flour?

  41. AJ says

    Tried going through comments to see if this question was answered and it was a lot. Couldn’t find the answer.
    Please help.
    Can I sub the sugar for ‘coconut sugar’?
    Sub gluten free flour for ‘almond flour’ using same amount?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi AJ! You can use sugar in place of coconut sugar at a 1:1 sub. As for gluten-free flour, other readers had success in using it! Good luck!

    • AJ says

      Hi, thank you for your reply. Sorry but I think there is a miscommunication in reading the comments. I would like to use coconut sugar and almond flour.
      So looks like I can use coconut sugar in place of the brown sugar in your recipe?? And can I sub for ‘almond flour’ in place of the gluten free mix that is used in your recipe??

  42. Jillian says

    Hi Dana! Thanks for this recipe. My partner has tons of allergies so in addition to being vegan we also are gluten free (and mostly nut free!). I made the recipe and it didn’t turn out exactly how I was hoping! I did the rounds, but the inside came out a little cakey and dry. I did put a little extra flour into the cookies because I thought they may still be too wet. So perhaps that’s my problem? They also didn’t seem as strongly spiced as I would have hoped. Have you ever bumped up the spices with good results? Ultimately, a good first try, but I feel like it needs something. I also used your gluten free flour mix… Any thoughts? I guess I should also say I used sun flower butter as well. And could it also be that I used blackstrap molasses, which isn’t as sweet?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jillian! Sorry to hear that! It sounds like your dough was too wet which can cause that cakey texture. Next time, feel free to add more spices as well and as long as you increase them evenly (across the board) then you should be all godo.

  43. Kasia says

    Can I make them with not-vegan pancake mix?

    Also, since I found you and made couple recipes, I’m sharing you website with all of my friends. And even not a friends. You are awesome ;).

  44. Laura says

    I love the recipes on this site but it’s so frustrating to have it continually refresh / reorient while I’ve got it up on my iPad. It will randomly refresh or scroll to a different part of the site and then get frozen so you can’t see the recipe anymore without completely reloading it in a different tab. Can something be done to fix this?

  45. Andie says

    I made these and they were awesome! My son’s kindergarten class has a lot of children with allergies, so I made a batch with cashew butter and another batch with sunflower seed butter. They came out so delish, that the teacher asked me to just make them for all of the children (instead of just the kiddos with allergies.). I used Bob’s Red Mill 1:1 and about 1 1/2 cups did the trick. These were tender, flavorful without being too ginger-y and I found them easy to cut out. Thanks for the great recipe!

  46. Mia says

    Really good recipe – so quick and easy to do! I used normal plain flour instead of your gf blend and it turned out perfect (if a little on the thick side, so really make those cookies thin!). Thanks so much :))

  47. Amber says

    I put these together last night and baked a small batch this morning and they turned out odd… my fault to an extent. I used peanut butter and coconut oil instead of the suggested almond butter and vegan butter. The texture is ok but the flavor is weird (PB trumps a spice profile, I learned) and mainly I was concerned that after I rolled the dough into balls for basic cookies, they did not spread out in the oven, they stayed in tight balls… so my improvisation with what I had on hand was a no-go.
    My questions for you are: What is the purpose of nut butter in this recipe (there are a few others like it on the net) and what book/s would you recommend to understand the ‘science’ behind gluten free baking?
    Thanks and happy holidays!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nut butter provides structure and helps bind. I wouldn’t recommend peanut butter in this instance because of the strong flavor.

      And coconut oil acts very differently than vegan butter (I find it makes things more dense/less fluffy), especially in cookies. So that’s likely what went wrong.

      Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure, but if you experiment with the recipe, report back on how it goes!

  48. Kevin Andreas Ehrenberg says

    Really good! I added pepper, which gave them more of an edge, for those how like that. The consistency was perfect! Thanks!

  49. Claire Asghar-Stevens says

    These were very good. I used a ready made gf flour and treacle. I also chucked in a bit more ginger at the end as I think they benefited from the extra boost. I will make these again for sure. Thanks Dana.

  50. Kiki says

    I am trying to cut back the time and expense of making this recipe. I was curious if you could substitute the homemade gluten free flour for gluten free all purpose flour?

  51. Valentina says

    I made these and they came out perfectly!
    These are the changes I had to make.
    Instead of molasses (cannot find that where I live), I used honey.
    Instead of almond butter: I used a combination of apple sauce, peanut butter and coconut oil ( I didn’t have enough of either peanut butter and coconut oil). I live in a small town in the pyrenees in Spain, so it is hard for me to easily get some ingredients.
    I did increase the amount of spices too, after reading some of the comments.
    They are the perfect texture and delicious. thank you!

  52. Veganmeister says

    This recipe crushes all gingerbread recipes I have tried in the past.
    I doubled the recipe (yesssss!) and used a mixture of sorghum flour, coconut flour, banana flour with a little of Bob’s Red Mill unmodified potato starch
    The cookies are crispy with a good chew when rolled out; gingerbread balls are with a slight crispy bite to the outside with a tender, moist crumb to the inside. And seriously over the top when iced!
    Thank you!

  53. Henrike says

    Would this recipe be sturdy enough to make a the parts of a gingerbread house out of it? Sorry for the unusual question. Love all your recipes!

  54. George says

    These are seriously some of the best cookies I’ve ever made or ate. I made both gingerbread men shapes and drop cookies. The rolled out, cut out gingerbread men version was a bit firmer and crispy, while the ball drops came out chewy and perfectly tender. Just for clarification, I used Bob’s Red Mill 1-to-1 flour. I used a chia egg as I had no flax seed. I used all organic cane sugar, as I had no brown sugar. And, I substituted peanut butter for the almond butter.

    The icing takes these over-the-top! I made it thick and gooey and added some vanilla baking liquid. OMG!


  55. moleena says

    Hi Dana,

    I would love to try this recipe. One question I have is can I use honey instead of sugar as I am avoiding refined sugar? If so, how much honey will be required and whether other alterations to the other ingredients will be required.


  56. Carol Shaw says

    This recipe is awesome!!! I subbed psyllium for the flax and I used the other Minimalist Baker all purpose gluten free flour blend because I always have it on hand, and I used coconut sugar, the cookies are crisp and fantastic!! We needed a hardy cookie dough we could shape easily and this one worked a treat! Thank you so much!!!!

  57. tony says

    Can you please make a video of this recipe? or just the round ginger cookie. Your videos make it so much easier.

  58. Rumeysa says

    Hi Dana! I don’t gave access to the ingredients for the gluten-free baking / pancake mix. Could I use gluten-free flour or a mix of whole wheat and all-purpose flour instead? Can’t wait to make these!

  59. Daniel Soileau says

    A friend’s child has but allergies, but I would like to make these cookies for him. Can you suggest a nut butter alternate? Thanks!

  60. Becky N says

    Just an fyi…I subbed coconut oil and used spelt flour with good results. Maybe a little light on ginger, but that is easily remedied. I did find that rolling and using the cookie cutter was as you mentioned a little more work. Plus rolling them, pushing down and baking produced a better texture/flavor. But it’s for the kids, so…

  61. Rachel says

    I made this using 1 cup spelt flour instead of the gf baking mix suggested and they came out perfect. I rolled mine into a log shape and chilled overnight. Then I just cut thin with a sharp knife and made 28 cookies. I love them!

  62. Lindsey says

    I’m going to assume it’s ground ginger for this recipe — otherwise maybe you would have stated grated, or chopped?

  63. Aimee says

    This is my second year making this recipe for Christmas, along with the sugar cookie recipe (which I also made gf this year around and worked wonderfully) last year when I made them I wanted to do it refined sugar free so I swapped out the sugar for coconut sugar and it worked perfect! This year I wanted to make it oil free too so I used apple sauce instead of butter and you can’t eve tell !! Thanks for the awesome recipes happy holidays

  64. Emily says

    Made these last week and they were delicious! I substituted coconut oil and added almost double the amount of spices based off of suggestions in the comments and they tasted so soft,warm,and perfect for the holidays:) I made them into the rounds too and they’re so nice and thick!

  65. Megan says

    We make these EVERY YEAR at Christmas and they disappear. Must make a triple batch this year!! One question: Do you have an icing recipe you recommend? (Something low sugar or sugar alternative??). Thanks! Love your stuff!

  66. Cécile says

    Hi, do you think we can use something “simpler” than the pancake mix? Maybe just one kind of gluten free flour, baking powder, baking soda, granulated sugar and yellow cornmeal? I live in France and it’s pretty hard to find everything when you don’t live in a big city!!!
    Thanks for your answer!

  67. Jay says

    Going to try this recipe – question in using the baking/pancake mix. For these cookies would I be using the pancake mix recipe as a whole, with the sugar, salt, and lever included. Or is it just the flours that should be used?

  68. Sara says

    These turned out great! Vegans and non-vegans equally enjoyed these little guys. I used your DIY Gluten free blend instead of the pancake mix and it was perfect. I let the dough sit over night, which I think made it easier to handle. Making these will be a new holiday tradition in my household!

  69. Elena says

    I’m curious if when you call for the GF baking mix you provide a link to, do you intend for the mix to be used that is listed for the pancake recipe?… complete with the sugar, baking powder, and baking soda?
    The recipe already calls for baking soda, so I would assume not, but its not specified.
    Thanks! I’d like to make this recipe today but don’t want to screw it up!

  70. MJ says

    I made this recipe so many times last year, and everyone loved it. Every year we make a gingerbread house but the boxed one from Trader Joe’s has no taste at all! Would this work well for a gingerbread house?

  71. Kristen Dauler says

    Excited to make these, thank you! Can you buy the “gluten-free baking/pancake mix?” If so, is there a brand/specific one you recommend? Thank you!

  72. Denise kass says

    Good morning from NY.. My little one is lactose intolerant so I am planning to use regular flour and just use earth balance butter. I forgot if your recipe calls for milk and if so can I just substitute almond milk ? Thank you for your recipes. You are a gem!

  73. Heidi says

    I made this and after chilling the dough in the refrigerator it was too crumbly. It wouldn’t roll out and just crumbled all over the place. I had to add water to roll it out and cut shapes and even then hd to have the dough thick so it would stay together. Any idea what I did wrong? I followed the recipe to a t except didn’t use your flour mixture. I used a premade flour mix with almost the same ingredients.

  74. georgiette says

    i want to make these cookies for family at Christmas, but i’m feeling a little overwhelmed by your pancake mix recipe. as someone who doesn’t have gluten allergies, i don’t want to purchase lots of obscure items that will probably go to waste in my pantry after the season is up. would buying a GF pancake mix in stores be an adequate substitute? this is an old post but i’m holding out for a response! thanks ;-)

  75. Rahu says

    These have been my favorite cookie since 2013… I’ve lost count of how many times I’ve made them. The texture (of the round cookies, at least) is to die for… slightly crunchy on the outside, fudgy on the inside. These taste the best with Earth Balance vs regular butter… might be that artificial butter flavor, lol.
    Thanks so much for sharing this recipe! Maybe one day I’ll actually make gingerbread men ;)

  76. Christa says

    These look amazing… on my Christmas baking list for sure. Would the recipe and texture stand up to being used to make a gingerbread house?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christa! It can! Just use my instructions for the cut out shapes! Definitely firm enough :D

  77. Sonia says

    I’m excited to finally try my luck at baking ginger bread men cookies. What would you recommend for a non gluten free version of this recipe?

      • Debbie says

        Thanks, im gonna use coconut oil. I saw the ingrediants on earth balance and i had to pass. First tme hearing the word vegan butter haha!

  78. Mae says

    We have made these cookies a few times & they are delicious but we were curious to know whether you use Molasses sugar or syrup?

  79. Tanisha says

    If I want to use just a gluten free flour blend instead of gluten free pancake mix, what do I need to add/alter in your recipe! Wanting to make tonight, look so yummy! Thanks!

      • Tanisha says

        Oh really? Ok great Thanks! Just to be clear – my flour blend is NOT a baking mix/blend. It has no baking powder or xanthan, etc. That’s perfectly fine? It’s just gluten free flour.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Tanisha! We haven’t tried it, but others have and had success with it! If you are worried you can read the other comments above!

  80. Libby says

    It may be 90 degrees outside here in south Florida, but it is fall inside my kitchen with these AMAZING gingerbread cookies! My 3 year old daughter and I made these together and I think this will become a tradition!
    Thanks for such a great recipe!

  81. Christina Nuncio says

    I made these they were so good! I used peanut butter instead of almond buttress though because I had a lot of peanut butter and almond butter is expensive. Also I didn’t make it gluten free. Thanks.:)

  82. Sarah says

    Another great recipe – thanks Dana! I made both the round cookies and the gingerbread men and preferred the round cookies (softer). This is going to be a staple recipe.
    Keep up the awesome work!!
    From North East England

  83. joann agoglia says

    we made the dough on Christmas Eve then had hot chocolate and ginger bread cookies for Christmas morning. This recipe was DELICIOUS! The best ginger bread cookies I ever had.

  84. Bambi says

    great recipe thank you so much!!! I used 1-1/4 cups of the gluten free flour and I added a little extra ginger and nutmeg the second time around they were DELICIOUS. love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t tested this recipe with coconut oil instead of vegan butter, but if you give it a try, do let me know how it goes!

  85. Nick says

    I don’t eat any of the Vegan butters because they have soy in them. Do you think that coconut oil would be an OK substitute?

  86. Jenn says

    Hi Dana…I’m hoping you can tell me what I did wrong. Although the taste is delicious my cookies ended up flat as pancakes and hard as a rock. I tried making the round version as I love a softer gingerbread cookie and at point they looked good just nowhere near fully cooked, a few moments later they spread out flat and cracked. I want to try again but not sure what to do differently. Thank you xo

  87. Genae says

    Sad to say this is the first recipe of yours that didn’t turn out the way I expected. These tasted like almond butter cookies and not enough like gingerbread. I don’t know what else could have been done? Maybe adding more ginger?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, interesting. I haven’t heard that from anyone else. I assume you added all of the ingredients called for? Next time try adding more spices!

  88. Cathy says

    I made these and they came out too salty. Was I supposed to use the addition baking soda in his recipe as well as the baking soda and powder in the pancake mix? Did you use salted or unsealed vegan butter or almond butter?

  89. Raina says

    My daughter is gluten free but she also can’t have potato starch or buckwheat so we can’t use gluten-free baking/pancake mix. How can I make my own. She can have rice, corn and tapioca.

    • Jess says

      Oops I had missed the comment about the peanut flavor being too strong. Will try sunflower butter. Making these for a group that includes vegan, gluten free, and tree nut free needs! :-O

  90. Ann says

    I tried this recipe. Though the flavor is nice, the dough is difficult and impossible to work with. We are gf in my household and was hoping for an easy gingerbread recipe to try. Is there a way to make the dough more workable? I followed directions exactly and added more flour but the workability was still miserable. There has to be a better dough. I will most likely not use the recipe again unless the workability of the dough is improved.

  91. Candis says

    I made these today, but I substituted the flax egg with egg replacer, the vegan butter with unsweetened apple sauce (equal parts) and the gluten-free flour with all purpose flour. They worked perfectly! Could have used a touch more spices, and they required less baking time (5.5 – 6 minutes). I chilled the dough overnight but did not use parchment paper to roll the dough. Instead I just rolled the dough out over flour and cut out the cookies and placed them on a baking sheet and baked them directly without chilling. Cookies are crispy on the outside and tender in the middle, which is perfect! Great recipe :D

  92. Jen says

    I made these tonight and they were amazing. I had the dough sit in the fridge for 2 days because i didn’t have time to make them yesterday and they were super easy to cut with a cookie cutter. I made mostly men, but a few rounds and you are totally right, the rounds were so good! I might just have to make a whole batch of them. They were delicious!!

    I have some leftover icing that I don’t want to go to waste. Do you have a recommendation on how to store it?

  93. Judy says

    Made these as large gingerbread men for a new tradition to replace our former gingerbread decorating tradition. All of the scraps were rolled into balls for round cookies. Everyone, including the gluten and non gluten eaters and the 3 year olds to the adults, LOVED the cookies.

    Used King Arthur Gluten Free All-Purpose Baking Mix and substituted sun butter for the almond butter.

    These are amazing! THANK YOU for helping us to keep our traditions and even make them better, as we adjust to the gf lifestyle.

  94. Lily says

    Hello, I’ve been looking for something to make as small presents for Christmas and this looks perfect! Am planning to make them at the weekend.

    Just a couple of questions: I live in the UK and I’ve never seen hard vegan butter on sale here – would soft vegan margarine like sunflower or soya work too?

    Also I don’t need to make these gluten free on this occasion; can I just substitute regular wheat flour for the GF baking mix?

    Thanks! xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      As for the softened margarine, yes that should work! And yes, you can sub wheat flour but I would recommend white whole wheat or whole wheat pastry for best results. Good luck!

  95. Catina says

    I will be making these this weekend. I was wondering if I could substitute the flax egg for chickpea brine. I plan to keep my cookies round. I love all your recipes!

    Thank you!

  96. Julia says

    Could this be used to make vegan gingerbread houses? Any alterations we’d need to make to the recipie for that?

  97. Christa says

    Hey! I love all of your recipes and just recently did a minimalist baker Thanksgiving :)

    Just wondering if one could sub maple syrup for the molasses?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Yeah, that should work! It will definitely affect the flavor but texturally should be fine.

  98. TK says

    Has anyone tried these using regular white or spelt flour? They look perfect and I can’t find a non-gluten free recipe that looks as appealing as these.

  99. Gabriella says

    I just made this since this holiday season is coming up. It came out AMAZING! The recipe is so simple and easy to follow! I’m so thankful I can have gingerbread cookies this Christmas and not feel left out! I used applesauce and agave nectar instead of sugar, no vegan butter, and oat flour. But it still turned out GREAT!

  100. Kristen says

    Hi Dana,

    I made these beauties last Christmas and I loved them (so did my family). My youngest son is now in preschool and I’ve been asked to make a vegan gingerbread cookie for their holiday party. Being that it’s a school, the almond butter is a no go. Any ideas on how to make this school safe? I usually sub roasted sunflower seed butter, just wondering if you’ve tried that or have a better suggestion.
    I’d love to see more vegan and school safe snacks!

    Thanks a million

  101. Erica says

    I made this last winter and they were a hit with all my family and friends. I will definitely make these in the future! I used fresh grated ginger and always like to add more to the recipe that what is listed since I love ginger :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In my experience the two aren’t always interchangeable, especially in cookies. But it’s worth a shot!

  102. Adam says

    I made this as a crust for a pumpkin cheesecake for Canadian Thanksgiving. It was DELISH! I will definitely be using this recipe again come Christmas.

  103. Dana says

    I’d like to use this recipe to make a pie crust. If I use the amount of ingredients listed how many crusts will it make?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It depends on the size of your pie dish! I would guess it would make 2 crusts for a 9″ pan, but that’s a pretty rough estimate! Let us know how it turns out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Shortening might work, but we haven’t tried it and can’t guarantee results! If you end up trying it, let us know how it goes!

  104. Sara says

    Hi Dana!
    I absolutely love your recipes! The black bean brownies are my go-to dessert and are always a big hit!
    I want to make these ginger cookies but I have an almond allergy. I looked through the comments and FAQ but couldn’t find a substitution.
    What would you recommend I use instead of almond butter?

    Thanks so much and keep up the good work!

  105. Amy says

    These are delicious!

    Here are my substitutions:
    4 Tbsp molasses
    1/4 cup tahini (instead of vegan butter)
    1 1/2 cup whole wheat pastry flour
    1 Tbsp water (if dough seems dry)

    Roll into balls, dip top of ball into raw sugar (if desired) and flatten slightly

  106. Rosie says

    These were alright. Although, not very ginger-y (other recipes call for twice as much ginger). We used Sunbutter because of a nut allergy, and they mostly taste like sunbutter cookies. Also, to keep things easy, after the dough all came together, I put it on a baking sheet lined with parchment, patted the dough flat (as if it had been rolled out) and covered it and put it in the fridge. Then when it was time to cut out the cookies, they were already “rolled” and all I had to do was cut them and put them on a cookie sheet. Easy peasy! They turned out nice, and my kids like them, so that’s what counts! :)

  107. Gabrielle says

    Hi! Just tried these; had some difficulty, the batter seemed really dry so I just added another flax egg, then when I was baking them they stayed in the ball shape and never flattened into cookies. Any idea what I did wrong? Either way, they taste great and are now cute frosted cinnamon balls so :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure why the batter was dry. But adding the flax add may have made it too firm. Perhaps adding almond milk would’ve been a better moistener?

  108. alexandra says

    I made these yesterday and they were fantastic! As a celiac who is also allergic to dairy, these were a lovely treat, even my gluten-loving family members devoured them! Thanks for a great recipe.

  109. Jillian says

    Hi there! Is it possible to cook these with ANY GF baking mix or just the one you make? Not that I wont try it later but I already have some at home that is store bought! Please let me know :)

  110. KB says

    I came across your recipe and wow! I baked these for a Christmas party and they were a huge hit, best gingerbread cookies I’ve ever had :D Thanks for sharing! <3

  111. Amanda says

    How long in advance can I make the dough? If I made the dough tonight could I cook them Friday and be ok? Please let me know. Thanks

  112. dani says

    I made these this past weekend and were really good. i had mixed reviews my sister said they tasted like double chocolate and all i could taste is almond. Dont get me wrong they taste good but they are VERY ALMONDY. not quite as gingerbready as i would have liked. any thoughts on a milder tasting nut? cashew perhaps?

  113. Matt Killy says

    Hey Dana,

    Great article as always! I will definitely try it but like you said: rolling into balls so they can be crispy outside and tender inside :)


  114. emily says

    FYI – they turned out very good but I don’t recommend subbing peanut butter for almond butter – the peanut flavor is too strong – not enough like gingerbread!

  115. Kayla says

    I haven’t made gingerbread cookies in years and now that I’m vegan, I’m looking forward to finally getting to make gingerbread cookies. I LOVE your recipes and your pumpkin sugar cookies were a hit with my coworkers, especially when I added chocolate chip cookies. ;)

    I wanted to ask if I could use all-purpose flour or whole wheat pastry flour for this recipe? :)
    Thank you!

  116. Francesca says

    Good morning Dana, I am going to link to this super cute recipe from my 50 Epic Vegan Christmas recipes roundup, is it ok if I republish one of the pictues (with credits)?
    thank you

  117. Aimee says

    I just made these but subbed out vegan butter for coconut oil and sugar for coconut sugar to make it refined sugar free ! They turned out so amazing. You would never know they are gluten free and especially not vegan/refined sugar free too. I love pretty much every vegan recipe you have and this just made it to the top of the list ! Thanks a million.

  118. Becca says

    Just tried these – realized about half way through baking that I didn’t add any xanthan gum to my flour mix… word of warning, it’s not pretty. Make sure that, if you plan to make these, you follow the recipe exactly. I’ll be trying again tomorrow night with the right ingredients.

  119. Yvette says

    Thank you so much for this recipe! This is the first Christmas that my 9 year old daughter is celebrating with a rare disease that has caused her to eliminate the top 8 allergens. It has been so difficult finding recipes that keep with our normal holiday traditions. We followed your recipe but used whole wheat pastry flour and all purpose flour because we are not gluten free. We were able to make a small ginger bread house and a couple of ginger bread men. Everyone loved this recipe.

    • Kayla says

      I’m so glad it worked with all purpose flour and whole wheat pastry flour. I was wondering if it would. :)
      Thank you for sharing the info! Now, I can definitely make this recipe for my family for Christmas. I haven’t made gingerbread cookies in years and now that I’m vegan, I’m so glad to find a gingerbread cookie recipe that is. :D

  120. Crystal says

    I have looked all over and I don’t see your flour mixture – can you please let me know what you used and how much?

    Thank you

  121. Maha says

    Hi i was just wondering if i had to use the pancake mix? would it turn out differently if i didn’t use it. They look so good!

  122. Liz says

    This recipe looks amazing. I have a flour blend I love, but it may weigh in differently than yours. Can you give the flour equivalents in grams so I can use my flour blend, which may hav

  123. Dorota says


    Loved the recipe and made these last night. Similarly to other commenters had some doubts about the baking soda in the gluten free mix and then adding it again in the recipe – same with sugar. Ended up following both recipes but the cookies – made half as balls and half as cut outs – came out tasting of soda. It’s such a disappointment as they look lovely. I think that perhaps the recipe needs a bit of clarification around the baking soda and sugar being used twice. Thanks!

  124. Diana says

    It says these are dairy free but I have yet to find a pancake mix that is egg/dairy free which I need……any suggestions? Also, we have an almond allergy so any suggestions on substituting the almond butter. I could use the regular vegan butter but I’m assuming you added that for flavor since the other butter is already listed. Please let me know.

  125. Amber K says

    I’ve made these twice now and they’re so amazing! I’ll actually be using this recipe for ginger bread houses as the cookie is really firm but still has a great chew! I used King Arthurs gluten free pancake mix in place of your pancake mix and it turned out great.

  126. Michelle says

    These are the BEST!!!!! We’ve been GF over 5 years and I’ve tried many many recipes – this is by far our favorite! Could I freeze the dough after rolling it between two pieces of wax paper and thaw later for cutting and baking?

  127. Monica says

    These look amazing! I am baking a batch for my child’s class. If I only need gluten-free, can I get away with using the gluten-free flour and substituting regular butter and egg in the same amounts, or would I need to adjust anything? Thanks!

  128. Jaime says

    Hi there! I’m excited to try this recipe this year. Your gluten free flour mix already contains baking soda and baking powder. Should we add more when making the dough for this cookie recipe. Thanks!

  129. Jasmine says

    I’ve tried every highly rated gingerbread cookie recipe online in the last two weeks, and this one is the BEST. I’m mostly vegan (the only exception being tasting my own baked goods), so I might be biased, but even my omnivore boyfriend agrees. These are hands down the best out there– vegan/gf or not!

  130. Vv says

    I just baked these bad boys and they were a complete SUCCESS! First time baking ginger cookies and I was so damn happy. Some came out a bit soft because they were thicker and the other others were rather crispy but not too much. I switched almond butter for pumpkin pie puree and used unrefined ap flour and a few spoons of sweet potato flour, softened coconut oil instead of vegan butter and less sugar (a mix of coconut/brown sugar. Around 1/4 cup + 2 tsp.). The ginger-y taste is strong but not overpowering and you could hardly taste the pumpkin pie in it. Will DEF’ make again! Kudos from Dominican Rep.!

  131. Bella says

    Just popped by to look for a really good recipe for gingerbread men to giveaway this Christmas and loved this one but I have a question for you: can I substitute molasses for rice syrup?
    Kisses from Portugal! :*

  132. Eliana says

    I can’t wait to try out this recipe, but would it be possible to use it to make gingerbread house? Just roll out with thicker width for sturdiness? Any suggestions? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, that should work great! No suggestions, just roll out and cut into the shapes you want! Good luck!

  133. Jacqui says

    Hi I’m going to be giving these ago for xmas this year for my sis and friend who are are gluten free, I’m not sure about the last ingredient is it gluten free baking flour or pancake mix? also can i just use normal butter ad they are ok with having dairy, looking forward to making they look amazing :)

  134. Kim says

    Hello I am so sorry to be “that person” but I am living overseas in a military community and wanted to make these for our homeschool community’s Christmas Party. There are several children with gluten allergies so I thought it would be nice to go gluten free for the party so not only can the kids decorate but they can eat them too. Fist I want to say that I am not familiar with gluten free baking and this recipe by far looks the easiest and most cost effective for a very large group. Not to mention yummy!! Anyways, I was wondering if I could use a regular egg instead of Flax egg? I can get the flax it’s just a bit of a drive (and kinda expensive here) and I most likely wouldn’t use it for anything else. I know, its very healthy and I can sprinkle it into my food but my family hates it and refuses to eat it. Thank you so much for creating this recipe and sharing it! It is going to make a bunch of kids really happy in a few weeks ;-)

  135. catherine says

    This is the best gingerbread cookies recipe ever! I made them for the first time this year today and I know I’ll make some more soon-they will disapear in no time :)

  136. Shae says

    Hey Dana, those gingerbread men look so cute! I was wanting to keep my gingerbread house tradition going this year and was wondering if this recipe would be suitable? Thanks :)

  137. Toni says

    These were awesome. I used bob mill gluten free flour and soy free earth balance for the vegan butter. I thought they were maybe a little too sweet but lately everything has been too sweet for me so I think it’s just me. Also – there was a hint of an aftertaste that I notice with gluten free flours – but almost not noticeable and dipped in sugar free cashew milk who cares – it also could have been the nutmeg I used. I do prefer to use an all purpose GF flour as it’s just easier. But really good cookies I can’t stop eating them. I rolled them into balls and dipped in sugar after chilling for an hour and baked for 11 minutes. I saved some dough and just baked some now for 13 minutes – I did not freeze it at all and they were just fine. Flattened but not too much and were chewy on the inside and crisp on the outside.

  138. Lauren says

    Hi! These look great. Any way to modify them to use honey instead of brown sugar? I’m looking for recipes that will work with a very specific diet and processed sugars are out.

  139. gretchen says

    Hi! Do you think that I could sub coconut oil in for the vegan butter? I try to reduce the amount of soy in my diet.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that should work but can’t guarantee the results as I haven’t tried it myself. Let me know it goes if you decide to give it a try!

  140. Amber says

    Hi! It seems when I am searching for how to make something that is gluten-free and plant-based you have a relatively easy recipe for it, so thank you! :) I’ve made these numerous times and they are great, I wanted to share that last night I used sunflower butter and chia instead of flax for “egg” and they came out great! My flour mix was a blend of mostly brown rice, and a bit of of buckwheat and tapioca.

  141. Joy says

    I’ve read and re-read the post, and I guess after you roll them into balls, you don’t have to smush them out so that they are flatter? Do they flatten on their own? Thank you! I can’t wait to make these!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can bake them as is or smash them down a little. Feel free to use a fork to smash them down a little.

  142. Sally says

    Yummy cookies loved by my now gluten-free husband. I used an actual egg rather than a flax egg. Also, the prep time should really be 1 hour 38 mins because the dough needs to be refrigderated at least an hour before baking. Happy 2015!

  143. Tarka says

    I made these for Thanksgiving and they went over great. I want to make them again tomorrow but I have no flax & no eggs…can I sub applesauce or banana?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would recommend subbing 3 Tbsp applesauce OR pumpkin puree if you have it. Good luck! Otherwise, a chia egg would do.

      • Tarka says

        Thanks! I actually did use egg & sweet potato puree. The dough was more sticky & they came out more cakey but still delicious! :)

  144. Katie says

    I just made these and am THRILLED at how well they turned out! Your instructions are clear and helpful, and made the process a breeze! I used a regular egg and subbed the homemade GF flour for Bob’s Red Mill 1 to 1 Baking Flour, and they are picture perfect! Thank you!

  145. Tina says

    Thanks for the recipe, Dana! I just made them and they turned out great! I rolled the dough out between two sheets of wax paper dusted with quinoa flour and had no problem getting them off the paper with a lightly floured spatula. Unfortunately I only got about 22 cookies out of the dough, but that’s probably because a couple of them turned out a bit chubby ;-)

    Thanks again and merry Christmas from Holland!

  146. Delfina says

    Absolutely love this recipe! I was planning to make them for my dad but he’s allergic to nuts, could I replace the almond butter for honey or avocado? Thanks!

  147. Jordana says

    Do you imagine it would work to substitute a regular egg for the flax egg? I am GF but not vegan. Thank you – and Happy Holidays!

  148. effy says

    Hello I was hoping to not make these gluten free. Would I just sub in all purpose flour or would another form of flour be better?

  149. Maggie says

    Hi Dana! My husband and I are celebrating our first Christmas in our first home together and this is my first time making Christmas cookies. I’ve chosen the chewy gingerbread cookie as one of my 5 Christmas cookies I make this year. If I’m going with the chewy version can you let me know how long they should bake? Is it the same as the thin version? Thanks for your help! I can’t wait to taste them :)

    • Micheline says

      Everyone loves the photos and are excited to try to make these, has anyone tried? No luck rolling out the dough, cookies would not come away from the wax paper, even after using flour and the freezing trick. I ended up rolling them into the little balls. They were yummy.

      Baking gluten free takes some time to get good at…..I used Pamela’s Gluten Free Flour.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be about the same baking time! Just watch closely and take them out just BEFORE they look done! They’ll continue baking on the pan :D

  150. Karlyna says

    I am so excited to make these, we used the Bobs red mill gf pancake mix with only 1/4 cup water. hoping it turns out the same, texture looks pretty good. thank you I love your blog :)

  151. Dina says

    These look and sound delicious. I will be making them for a class activity at my sons school, which is nut free. Can I leave the almond butter out altogether? I believe that soy is also to be avoided. So fat every recipe of yours that I have made has been amazing, so I can’t wait to try these. :-)

  152. Monica says

    i’m going to make these :) i read all the comments and i think substituting the gluten free flour for whole wheat would work out just fine except i have bleached whole wheat flour. any recommendations to make the dough darker to look like yours?

  153. Jodie says

    I just made these and they turned out great. Gluten isn’t an issue for me so I used a combination of spelt and whole wheat pastry flour because I do prefer whole grains over all-purpose flour. I formed the dough into a log and chilled for about 3 hours. Then I sliced and baked; no freezing, no flouring of the dough needed. I’ll be making again soon as I only got 20 cookies and they’re for my sister. She’ll want more than that :)

  154. lisa says

    Looks so delicious!
    I was just wondering if you could sub the GF mix with any other flour (like just buckwheat or almond flour)? And in what quantities? Because some of the GF ingredients seen impossible to find here :(

    Love your recipes :D

  155. Kathryn says

    Thanks for posting this amazing recipe Dana! I ended up making a version with all purpose flour (not gluten free) and added a little bit of green cardamom instead of ginger. Delish! Thanks again for the inspiration.

  156. Christine says

    These look divine! I must make these this year!

    Is there a store bought gluten free baking mix I could use to substitute? The holidays are just so busy so something convenient would be great!


  157. Michelle says

    Hi Dana

    I really want to give this recipe a go as gifts for my sister this Christmas as she is Vegan and her little boy is Gluten free, I’m not Vegan but eat very little dairy and use Nuttlex brand, just wondering if I could substitute the Vegan butter for this? And with the Gluten free pancake mix, could I use GF selfraising or plain flour instead?
    Thanks :-)

  158. Simona says

    Hello Dana!

    Gingermen cookies look amazing! I just wanted to ask you at this point – I read the instructions 3 times but couldn’t find where about you put the ginger into it. Is it with wet ingredients?
    Sorry I don’t bake very often, but want to perfect these for the Christmas so I have some sweets to indulge as a vegan in a non vegan family celebration :)

    Many thanks,

  159. Jodie says

    I need to make gingerbread cookies for my sister and want to make them vegan. I’d like to try this recipe, based on your reviews, but am wondering if it’s blackstrap molasses you used? I hate that stuff! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jodie, as far as I know it’s just regular molasses – but the sugar and spices seem to pair well with any kind of molasses. Hope that helps!

  160. Jordan says

    Oh, also, I used Bob’s Red Mill all-purpose baking flour mix (garbanzo/potato/tapioca/sorghum) and it was the perfect substitution because I didn’t have those other fours on hand. You just have to add 1 3/4 (the maximum amount of flour) because the dough needs the extra sturdiness.

  161. Jordan says

    I just made these and they are absolutely delicious!! I substituted sunflower butter (sunbutter) because I’m allergic to nuts and they came out just perfectly! I also put orange juice and zest into my icing instead of milk/almond milk to give the rolled cookies a hint of citrus. I think these are the perfect holiday cookie!

  162. Tami says

    These look great, wonderful pictures. Do you have a suggestion on replacing the vegan butter? I do not use any form of vegan butter, mayo or the such and I am vegan.

    Thank you

  163. M says

    Hi! Can I make these non-vegan buy using an egg in replacement of the flax egg and butter in place of the vegan butter? Will it still turn out well? i’m not much of a baker.

  164. Karley says

    Made these yesterday and they were a major hit! Sent them to a dinner party and they were quickly polished off! Even my husband who isn’t GF or vegan ate the crap out of them! We didn’t even bother putting icing on…. Serious keeper of a recipe!

  165. claire says

    I used spelt flour and they turned out great. I’d like to make them gluten free, but was unsure about the mix – do I add the b.powder, soda and sugar to the mix recipe as well as the sugar and soda in this recipe? I’ve just never seen those additions in a flour mix.

    • Demia says

      I have this same question! We add the leveners and sugars to the GF mix per the pancake recipe, plus the levener and sugar in this gingerbread cookie mix? Thanks!

  166. Annie says

    Hi there!

    those look stunning! Would they work with normal wheat flour as well? Would I have to change the measurements?

    Thanks so much for your help :)

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  168. Brittany says

    Help! I’m in a pinch – do you see any harm in using a *prepackaged gluten free flour mix* rather than following your mix recipe? (I’d use a Schar baking mix)

    Thank you so much – this is already the best looking recipe I’ve found. Minimalist indeed! Just what I need!

  169. Clementine Buttercup says

    Wow! So excited to see this recipe. Will try out with the littlies after school.

  170. Sandy says

    These looks sooo good. I am not vegan but allergic to eggs and sugar. I want to try to make it without the brown sugar and with reg. organic flour.

  171. Darcy says

    I’m making these for the first time for my son who has food allergies, but I don’t see the flour combo that you used. It just says gluten free baking /pancake mix.

  172. Caro S says

    Oh. My. God. These are amazing. I made these for an old people’s home I was visiting the next day but honestly, I really had to restrain myself from eating them by myself!
    I altered the recipe a bit because I didn’t have almond butter in the house so I simply used 1/2 a cup soy butter and I also substituted the flax egg with cornstarch and water, but it still worked out perfectly.
    I’ve been vegan for only a month so I was a bit skeptical concerning baking but this recipe blew all my doubts away.

    Thank you so much for the recipe! :)

  173. Tammy Sellarfndyh says

    Holy christmas balls I’m excited me and my four year old son are currently whipping these up I think we are gonna add orange juice to the icing and a bit of beet juice to half for some pinky red icing without the chemicals :) thank you!

  174. Diana says

    In your article you said you used buckwheat, brown rice and oat flours but the recipe did not include that combo. Can you please tell me what proportions of these three flours you used. I prefer using these flours instead of all the starches found in the other GF flour blend. My kid has celiac disease and I’ve been trying to find a great gingerbread recipe for this holiday season.

    Many thanks,

    • Pamela says

      I’m wondering this also! Buckwheat and oats sounded great, but I don’t see them in the recipe! Would love to know how to incorporate them. Also wondering if coconut sugar would work in place of brown sugar?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Updated! Sorry about that. As for the coconut sugar, I believe it would. Just add a little extra molasses if the coconut sugar dries it out.

  175. Emma says

    What can I use as a replacement for the xanthan gum in the flour blend for this recipe? I have found many replacements online, but what do you suggest?

    They look delicious!

    – Emma

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Maybe cornstarch? You can just try it without since there’s a lot of tackiness going on from the almond butter and molasses. Let me know how it goes!

  176. Alyssa R says

    I had the same question as Renata. Can I swap whole wheat flour or even white flour instead of the GF flour? Since I don’t have a gluten allergy, it would make them simpler and easier for me to make.

    Thanks for the great recipes!

  177. renata says

    This gingerbread men look sooo amazing!

    It will be my first baking as a vegan, so I’m really excited!
    One question, can I use just whole wheat flour instead of the mix? Or it could ruin the cookies?

    thank you :)

  178. Kahley says

    These look fantastic!! I LOVE gingerbread cookies, but since I went vegan, I haven’t been able to eat my favorite sweets :( I will try these soon! Also, what does the almond butter do in the recipe?

  179. Kahley says

    These look amazing!! I LOVE gingerbread men, but being vegan has eliminated many sweets I used to enjoy. Can’t wait to try these! What purpose does the almond butter serve in the recipe?

  180. Om Chef says

    I’m so glad I found your recipe, I will be trying these today and hope they are firm enough for cutter as well as embossing with cookie stamps……thank you and I will give you an update with results later ;)

  181. kati says

    This is my fourth batch. My kids love it and I swap half of butter for coconut oil and pumpkin butter instead of almond butter (more iron!) so I don’t need to leave in the fridge at all. So Yummy!

  182. Dana says

    Yummm!!! These were a special treat for my gluten intolerant friends that went on vacay with us vegasaurs. I made the recipe before I even noticed your blurb at the top about you cooking and John making the jokes…that’s exactly how it works in our house and we’re Dana and John as well! Matches made in heaven. Thanks so much for the post.

  183. Alanna says

    These look absolutely perfect! I never would have thought to add almond butter to ginger cookies – I bet it makes them taste rich and delicious, and gives them amazing texture. Sold!

  184. rachel says

    These turned out fabulous! I have a love/hate relationship for gingerbread, and these are definitely on the love side of things. For the holidays, I made gingerbread men, stars, forest creatures, etc….and they looked great and tasted delicious!

  185. Cassi says

    Wow. These were great! Best by far.
    ( Make sure to follow the flour mix though, because with GF baking if you use a different flour combo you get a totally different product! )
    It trippled just fine.
    I made my ginger bread men a tiny bit thicker and just punched them out on parchment paper the size of my pan, then peeled off the scraps! No tricky transferring! My kids were thrilled! Crispy and chewy, they held there own and didn’t crumble intonbits :) thanks so much.

  186. Sarah says

    I just made these and they’re absolutely perfect!! I’ve been a vegan for almost 4 years and I haven’t had gingerbread cookies in SO long. I was so happy when I came across your recipe. I followed it exactly as you said (except I used regular whole wheat flour instead of gluten-free) and they turned out so well. Thank you!!

  187. Abbie @ Needs Salt says

    These gingerbread men are so cute! And they look so delicious. I usually fail miserably at frosting gingerbread men – but you made these so adorable! I love them.

  188. Gail says

    Thank you for this recipe! I’m definitely going to make these for Christmas. My daughter (4) is allergic to nuts and seeds. Substituting the flax seeds shouldn’t be a problem, but the almond butter might be difficult. Do you think I can sub the almond butter by pumpkin puree? (Would also be a nice way to get her to eat more veg ;) )

  189. Nicole @ Quest for Balance says

    I’m so excited! I’ve been patiently waiting for this recipe since you posted the teaser on twitter a few weeks ago. I now know what I’ll be doing on Sunday and I watch Christmas movies. Thanks for sharing!

  190. Tara@pnwrunner says

    These look perfect for my family/friends holiday party! Gingerbread cookies always make me think about the holidays!

  191. Katherine says

    I WANT TO MAKE THESE. No, need. They may need to accompany my traditional iced Christmas sugar cookies (now vegan-style, of course) this year. And beautiful photos.. as always!

  192. Shannon @ says

    I’m so excited to make a batch of these! I think I’m all for rolling them up into balls and having that softer center. Yum!

  193. Donna says

    Oscar-worthy “phood photography”….presentation & plating….images STUN. Bravo…and the recipe looks like what the taste buds “need”/crave at this special time of year…cannot wait to attempt both “riffs”!!..

    If they should remain soft in the center…should I prefer the round version? If I wanted to impress my Swedish grandmother with a crisp “Pepparkakor” vegan-style…could these be rolled extremely thin and “crisped”…or would it ruin the flavor?….Thanks so much for so much culinary energy during this joyful, yet energy-sapping time of year!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Donna, you flatter us, so! Thanks so much for the kind words :D

      As for the cookies, yes, if wanting a softer center go for the round version. They’re my fave. And for a more crisp cookie, roll them out. BUT, don’t go too thin or they will really be too crisp! Hope that helps :D

      • Adrienne says

        Hi! Do you think this recipe would work to make a gingerbread house? Wondering if it’s pretty sturdy once it’s cooked? Thanks so much! LOVE your recipies!!

  194. Sarah | The Sugar Hit says

    These little dudes are so cute! And this looks like perfect gingerbread – gluten free, vegan or otherwise.

    • Shannon says

      I am dairy and gluten free and ran across your recipe. I made the traditional recipe and this one with my children. They did a taste test and loved this version hands down more than the other recipe that we have been using for years! Needless to say we are going to throw out the old recipe and make this one from now on! Bravo!