Vegan Gluten-Free Gingerbread Men

Jump to Recipe
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
4.88 from 119 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 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


  • 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.


*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Stephanie Ciancio says

    Made these twice now in one week – WOW. We didn’t let the passing of Christmas dampen our enthusiasm for gingerbread. We feel like we could eat them any day, everyday…. which has me wondering if they could be tweaked to be slightly less sugary? Not that they don’t already taste perfect as is, but I’d feel better eating them more often with less sugar. I’ve heard that sugar in baking does more than just sweeten, but has someone had success reducing the brown sugar or (half) subbing in lakanto?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! Thanks so much for the wonderful review! We haven’t tried these with less sugar ourselves, and you’re right that sugar is important for the right texture, as well as sweetness. We’re sure some other readers have some great insight for you!

  2. Sarah says

    This is my first review here. Loved these cookies & am so grateful for all of your wonderful recipes. My young child is allergic to wheat, eggs, milk & some tree nuts so your gf & vegan recipes are so good for us. My grocery store pickup cancelled my xanthan gum SO I used bobs red mill gf pancake mix and the cookies turned out great! Would recommend that sub if you’re missing any of the MB pancake mix ingredients. Used cookie cutters on one roll out & did circles with the rest. Baking with a 2 & 4 year old and didn’t want to keep chilling the dough. Both the shapes & circles turned out so well! Undetectably gf & vegan I’d say. Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad your little one is able to enjoy them, Sarah! Thank you so much for sharing your experience! xo

  3. Adrie says

    I made this tonight, in preparation for Christmas, and they turned out amazing !!
    Gluten free and vegan baking is not always easy, so thank you so much for such a wonderful recipe.

  4. Chloe S says

    I love this recipe! Total fan favourite for non-vegans and gluten eaters too! All my friends have requested I make them again this year but I am now baking for a nut free friend as well.

    Question: Can I sub the almond butter for Tahini?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoy this recipe, Chloe. And that should work, yes.. but it may have a slight tahini taste? You could also try sunflower seed butter!

  5. Jen says

    This is a great recipe! Thank you! I’ve subbed almond flour for almond butter with good results. I changed the process a bit which works well for me. I roll the dough between 2 pieces of parchment without extra flour and then cut them out right on the parchment paper. I find I don’t need to flour my metal cutouts. I leave enough space between shapes and remove the excess. I then put the parchment directly on the cookie sheet to bake. It is more rolling of the dough but saves time of freezing to move the delicate shapes onto the cookie sheet. I keep the shapes similar in size per piece of parchment and found some of the smaller shapes cooked in just 6 minutes.

  6. Neha says

    What kind of vegan butter do you recommend? I usually use Earth Balance but I know some prefer Miyokos (salted or unsalted??). Thanks! Love your recipes and can’t wait to try this!

  7. Eni Susak says

    Hi, I love this recipe, I was only wondering if I can use maple syrup or agave instead of molasses, since I’m celiac, and can’t have it.

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eni, molasses gives it a classic gingerbread flavor, but maple syrup would probably work for texture! Let us know if you try it!

  8. Woan says

    Hello! Just wondering, if I don’t need it gluten free, what can I sub the gluten free pancake mix with? I would make the mix but I don’t have all of the listed ingredients. I have buckwheat flour though. Should I just use wholemeal plain flour? Or?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Woan! We haven’t tried this recipe with regular flour (all purpose or wholemeal) but it should work! 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.

    • candce says

      Do you prefer a flax egg over a chia seed egg? I have both- just wondering what the difference is in cookies.
      You recipes are always solid!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah! Any nut butter would work fairly well here (cashew might be the best option, sunflower seed butter would also work) although peanut butter may impart too strong of a flavor. If you are hoping to avoid nut butters all together, you could possibly try using mashed banana or another “thick liquid” ingredient that will add moisture. Let us know if you give any substitutions a try!

  9. Sarah says

    This recipe is great but it would be even better if I didn’t have to scroll down to the bottom past all those links and endless paragraphs every time I want to look at the recipe.

  10. Sarah says

    These were incredible.

    My substitutions:
    • coconut oil for almond butter
    • panela for molasses
    • vegetable shortening for vegan butter
    • fresh ginger for powdered (STRONGLY RECOMMEND)
    • all-purpose flour for GF blend

    The nutmeg was a great addition, as well as the frosting.

    After chilling the dough overnight, like another commenter, I did not require any plastic wrap/parchment nor extra freezing—the dough was easily to roll and cut and bake immediately!

    The results were stunning. A crisp but somewhat chewy cookie with delicious light spice notes. I also used the leftover cut edges to roll into balls for the chewy cookies as described—also amazing, and refreshingly different from the cutouts.

    A light piping of frosting really brought it over the top.

    My new holiday go-to!

  11. Maneesha says

    I’m the kind of baker who only uses what’s in her kitchen, so I sub left and right. I’ve baked these gingerbread cuties many a times and have decided – they must be baked as is, down to the rice flour on the cutouts, because they are truly THAT PERFECT and so worth the search for the right ingredients!! Thanks for this recipe, Dana, you’re truly so talented. These have become a holiday staple for my family xoxo

  12. Megan says

    Wonderful recipe. I substituted regular gingerbread pancake/waffle mix (not GF) for the GF pancake mix (and still added the recommended spices because I love gingerbread). I ended up using the same amount of flour in the substitution- about 1 3/4 cups. A perfect recipe to bake up as we head into Christmas lockdown in Rome. Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Amanda! Unfortunately we don’t think it would, but another nut or seed butter (such as sunflower or cashew) should work in place of almond. We wouldn’t recommend peanut butter or regular butter here.

  13. Laurie says

    These were easy to make and nice and crispy however they don’t taste like gingerbread cookies – the almond butter way overpowers the other flavors. If I were to make these again, I would leave that out and add more ginger and some cloves. I used Bob’s Red Mill GF Baking Flour since I was not able to find any GF pancake mix that did not have milk in it (buttermilk). I ended up making another batch with a similar recipe that did not require the almond butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, molasses gives it a classic gingerbread flavor, so we wouldn’t recommend subbing it. But maple syrup would probably still work for texture.

  14. Sarah says


    I’m so excited to make these cookies! I try to avoid using vegan butter (and I’m also dairy free). I’ve seen other gingerbread recipes that omit the butter entirely. Is that possible with your recipe or can you recommend a substitution for the butter and how much of that substitute should I use for the original recipe (applesauce maybe?). Thanks!!

  15. Sophie K. says

    I’m wondering if there is a problem with this recipe’s tags? I searched “gingerbread men” and “gingerbread cookies” as a general search on your site, and could not find this page. I had to go through the holiday cookie roundup post to get here. Just wanted to leave a note in case there is a problem with more people finding these delicious cookies!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We actually just updated that function last night so it should be working more properly. We just tried that search and it seems to be working now!

  16. Zaina says

    I’ve tried so many gingerbread cookie recipes and none of them came through like this one! I subbed 1/4 cup + 2 Tbsp coconut sugar and 2 Tbsp organic cane sugar for the brown sugar. I also only had regular AP flour on hand so I used 1 cup, still perfect!

  17. Jennifer Baer says

    I adore this recipe. I’m on my 4th batch for Christmas 2020 and it’s only available to be eaten for a few hours before all my kids devour them. Love it!
    I’ve used organic kamut flour with success, only use 1 cup, its denser than all purpose. I’ve also used Trader Joe’s GF flour and that’s my favorite. The Trim Healthy Mama baking blend makes it really dry.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. Leanne says

    These are so delicious! Thank you for all your great recipes! We have nut allergies so I substituted tahini for almond butter. They were maybe a bit stickier but I added a bit more flour and they were totally workable. Will definitely be making these every year!

  19. Jenn says

    Absolutely delicious. We made them together as a family & they turned out perfect. We used the namaste GF flour blend & used 1 1/4c flour plus a little extra (maybe 1 TBSP). For the egg we used Enger G egg replacer & it worked out great!!! We also only added 1/8tsp salt & it worked well. My husband, myself & our 15 month old son love them. I think this is going to be a regular holiday cookie for our family!!

  20. Darby says

    I’ve made this recipe twice in two days! I’m not vegan but I’m celiac so this is perfect. I made it with one egg and regular butter (non-vegan, same amount) and they turned out amazing. Love them both rolled out and not! I dip the round ball in white sugar, freeze for 5 mins., then cook. MMM!

  21. Paul Kerrigan says

    I spent a long time looking at a previous recipe, I kept scrolling through so many similar pictures of the cookies that I became annoyed. I looked at the second link available and it was minimalist baker. I like your recipes. When I got to the site I saw “Jump to recipe” button and felt contentment.

  22. Keira Morgan says

    I made these and they were, in a word, AMAZING! The flavour is fantastic and my hubby couldn’t even tell they were vegan/gf. I ended up refrigerating the dough for several days rather than just overnight and it was very easy to work with, cut, transfer, and bake. I didn’t need to roll it out between two sheets of parchment or transfer it with a thin metal spatula, etc. The extra chilling definitely made a difference in its workability!

    Thank you for such a yummy gingerbread recipe that is truly perfect!

  23. Jen says

    I made 2 batches of these cookies this week and YUM! We are gluten, dairy and egg free and the first batch (made with almond butter) was delicious! The second batch I thought I would try with Sunflower butter instead of almond butter, to make it daycare friendly (using your recipe and it was a hit too! Apparently the kids gobbled them down fast (I may have slipped 2 too and thought they were yum!). They hold their shape and last in the fridge (especially for gluten free!).
    Thanks for a great recipe. It’s going into the school lunch box freezer stash cook up!

  24. Al says

    These cookies are sooooo good, I make them every year. I use bobs red mill gluten free pancake & waffle mix. This recipe is fool proof!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      About 3-4 inches long. If smaller, bake for less time. And if larger, bake for longer. Hope that helps!

  25. Nicole says

    I’ve been making this recipe for years! I think the first time I made it was 6 years ago (back in your mostly vegan recipe days) and they always turned out for me. It seems like you’ve changed the gluten-free flour suggestion as I don’t remember it being a pancake mix or having oats. Oats bother me just as much as gluten and I know this is the case for many gf people. They have a similar component to gluten. I have always loved your recipes because they are fail-safe and always worked for my diet (That’s how I know the flour suggestion has changed).
    I’m going to use Bob’s Redmill 1 to 1 and cross my fingers that they work!

  26. Katy says

    Is this dough strong enough to use for a gingerbread house, or would the walls be too fragile when cut that large? I’m looking for a recipe my mom can have, and am not used to not using egg and gluten as binders.

  27. Joanna says

    Hi there, can you tell me if the following flour blend would work: rice, tapioca, potato, thickener (xanthan gum)?

    Otherwise what if I use almond flour with a little baking powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we aren’t sure that would work if it’s white rice flour. But might work with brown rice flour, tapioca, potato, xanthan gum. Let us know if you try it!

  28. Sha says

    Hi Dana,

    May I know if you know if it’ll work substituting the almond butter with flaxmeal paste?
    I don’t have nut or seed butters or coconut butter. But I have flaxmeal and unprocessed flax seeds.

  29. Shikha says

    I made these last weekend with only one modification – used a regular egg instead of the vegan swap (even took the time to make your flour blend first!) – and they were phenomenal! I made mostly rounds, and a couple gingerbread men. Your tricks for rolling & cutting the dough worked like a charm! Can’t wait to make another batch because the first were devoured immediately :)

  30. Chelsea Friedman says

    Hi! Can’t wait to try these! Do you think using gluten free 1-to-1 baking flour could work instead of the pancake mix?

  31. Sarah says

    Hello! I tried to make this recipe and my stamped shapes became distorted in the Oven. How do you keep the stamped cookie shape intact through the baking process?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, chilling the dough is what helps. If using a more melty vegan butter (such as Miyokos), you may need to work in batches to prevent it from melting too much.

  32. ginger says

    I love your recipes and want to try the gingerbread men but..I can’t have rice, potato, tapioca, etc Is there another flour I can sub for the gf/gf blend? I have oat, almond, cassava and chickpea flours in the pantry.
    Thank you so much for any help you can offer. I have a houseful hoping for some little gingerbread cookies

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ginger, can you have arrowroot? If so, we’d suggest a blend of oat, almond, and arrowroot. We don’t enjoy the taste of chickpea flour in baking. And cassava can be challenging to work with.

  33. Sally says

    My daughter and I made two batches to send to my son for Christmas. My husband ate the broken leftovers and pronounced them, “awesome”. I used Bob’s Red Mill egg replacer and mixed it into the flour then added the extra water in with the wet ingredients. No lumps! The dough is delicate, so we rolled them on parchment paper, removed the extra around the gingerbread men then carefully slid them onto the pan. Thanks for another great recipe :)

  34. Nicole says

    Another fantastic recipe! I really like that it makes a small amount of cookies ’cause it’s kinda risky for me to have too many cookies around…;)
    With an expetant litte person around, I couldn’t wait even an hour to chill the dough as recommended. Instead I flattened it into a 1″ disk and chilled it in the freezer for about 10 minutes. I followed the rest of the directions and the cookies weren’t at all hard to remove from the parchment. They’re delicious and have just the right amount of crispness on the edges while being softer in the middle.
    I subbed coconut sugar for the brown sugar and I was happy to find they weren’t too sweet.
    This recipe is definitely a keeper!

  35. Betty-Anne Van Rees says

    This is my go-to site for recipes! I’ve never been disappointed and this recipe has fully lived up to my expectations. I don’t love the kitchen so a failure is not optional. If I’m giving time to cooking/baking, it HAS to work. So grateful I stumbled onto you. Thanks for making my time investment fruitful and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Betty-Anne! We’re so glad you enjoy our recipes! xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Fred, 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.

  36. 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.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Some other commenters have had success with subbing maple syrup. But I wouldn’t suggest it because molasses is the primary flavor component besides ginger. Let us know if you try!

  37. 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!

  38. 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!

  39. 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?

  40. 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!

  41. 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!

  42. 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.

  43. 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.

  44. 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.

  45. 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.



  46. 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

  47. 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!

  48. 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.

  49. 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.

  50. 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!!

  51. 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!

  52. 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.

          • Malaïka says

            I made these cookies and they came out perfect! I used Bob’s Red Mill GF baking blend 1:1 and I used the Becel stick-style vegan butter. I baked half the cookies after the dough was in the fridge for just two hours, putting everything in the freezer before getting the shapes out like the directions say. The other half stayed in the fridge two days and I didn’t even do the freezer part because the dough was so easy to work. I’m keeping some to decorate the Christmas make. The other ones were eaten very fast :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Amazing! Thanks so much for the lovely review and for sharing your modifications, Malaïka!

    • 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!

  53. 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!

  54. 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!!

  55. 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!

  56. 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!

  57. 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!

  58. 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!

  59. 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 ;)

  60. 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!?

  61. 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.

  62. 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!

  63. 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.

  64. 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

  65. 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 =)

  66. 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!)

  67. 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!

  68. 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

  69. 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!

  70. 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

  71. 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!

  72. 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!

  73. 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!

  74. 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??

  75. 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?

  76. 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??

  77. 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.

  78. 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 ;).

  79. 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?

  80. 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!

  81. 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 :))

  82. 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!

  83. 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!

  84. 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.

  85. 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?

  86. 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!

  87. 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!

  88. 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!

  89. 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!


  90. 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.


  91. 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!!!!

  92. tony says

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

  93. 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!

  94. 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!

  95. 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…

  96. 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!

  97. Lindsey says

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

  98. 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

  99. 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!

  100. 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!

  101. 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!

  102. 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?

  103. 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!

  104. 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!

  105. 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?

  106. 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!

  107. 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!

  108. 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.

  109. 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 ;-)

  110. 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 ;)

  111. 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

  112. 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!

  113. 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?

  114. 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!

  115. 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!

  116. 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.:)

  117. 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

  118. 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.

  119. 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!

  120. 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?

  121. 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

  122. 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!

  123. 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?

  124. 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

  125. 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.

  126. 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

  127. 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?

  128. 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.

  129. 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!

  130. 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!

  131. Julia says

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

  132. 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.

  133. 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.

  134. 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!

  135. 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

  136. 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!

  137. 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.

  138. 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!

  139. 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!

  140. 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

  141. 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! :)

  142. 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?

  143. 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.

  144. 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 :)

  145. 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

  146. 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

  147. 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?

  148. 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 :)


  149. 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!

  150. 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!

  151. 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

  152. 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.

  153. 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.

  154. 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

  155. 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

  156. 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!

  157. 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

  158. 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!

  159. 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.

  160. 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.

  161. 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?

  162. 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!

  163. 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!

  164. 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!