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
Print
Vegan Gluten-Free Gingerbread Cookies on a cutting board topped with red fabric
4.88 from 120 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

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1/2 cup packed 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

Instructions

  • In a large mixing bowl, prepare flax egg by mixing flaxseed meal and water and let 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.

Notes

*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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  1. 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.

  2. 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?

  3. 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!

  4. 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!

  5. 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!

  6. 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.!

  7. Bella says

    Hi!
    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! :*

  8. 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!

  9. 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 :)

  10. 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 ;-)

  11. 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 :)

  12. 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 :)

  13. 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.

  14. 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.

  15. 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.

    Thanks!

    • 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!

  16. 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.

  17. 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.

  18. 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!

  19. 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! :)

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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?

  25. 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

  26. 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 :)

  27. 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. :-)

  28. 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?

  29. 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 :)

  30. 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

  31. 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.

  32. 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!

    Thanks!

  33. 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 :-)
    Michelle

  34. 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,
    Simona

  35. 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!

  36. 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.

  37. 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!

  38. 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

  39. 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.

  40. 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!

  41. 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!

  42. 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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  44. 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!

  45. Clementine Buttercup says

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

    clementinebuttercup.blogspot.co.uk

  46. 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.

  47. 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.

  48. 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! :)

  49. 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!

  50. Diana says

    Hi,
    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,
    D

    • 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.

  51. Emma says

    Hi!
    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!

  52. 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!

  53. renata says

    Hello!
    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 :)

  54. 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?

  55. 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?

  56. 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 ;)

  57. 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!

  58. 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.

  59. 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!

  60. 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!

  61. 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.

  62. 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!!

  63. 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.
    pinning!

  64. 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 ;) )

  65. 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!

  66. Tara@pnwrunner says

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

  67. 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!

  68. Shannon @ moveeatcreate.com 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!

  69. 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!!

  70. 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!