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 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.
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-inside ginger cookies I’ve ever had. No joke!
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 amazing
& Begging to be frosted.
I can fix that…
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.
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).
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.
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!
Vegan Gluten-Free Gingerbread Cookies
Ingredients
COOKIES
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1/4 cup vegan butter (softened)
- 3 Tbsp molasses
- 1/4 cup almond butter
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp baking soda
- 1 ¼ – 1 ¾ cups gluten-free baking / pancake mix* (or 1:1 gluten-free flour blend)
ICING (optional)
- 2 cups powdered sugar (ensure vegan-friendly as needed)
- 1 Tbsp melted vegan butter
- 1-2 Tbsp almond milk (or other milk of choice)
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 (or flour) 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.
Video
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.
Lindsey says
I’m going to assume it’s ground ginger for this recipe — otherwise maybe you would have stated grated, or chopped?
Hi Lindsey! We used ground ginger!
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
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!
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!
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!
Cheyenne says
Can I sub the gluten free pancake mix for gluten free flour (bobs redmill all purpose)?
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?
Heather Cumby says
These are amazing. I made them today. Substituted the almond butter for sunflower seed butter.
Kristen says
Hey Dana!
Do you think I could just use any gluten free flour for this recipe?
Thanks!
Kristen
Hi Kirsten! We have not tried, but I think it would work. Report back on how it goes!
Tessa says
Hi, is there actually a vegan option then? The gluten free pancake mix is made with egg!
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!
Elena says
Hi!
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!
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?
Hi MJ! That should work!
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!
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!
Hi Denise! It doesn’t use any milk!
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.
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 ;-)
Hi! That should work!
mirthe schutteman says
Hi
What can be used instead of molasses and pancake mix? Excited to try this recipe!
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 ;)
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?
Hi Christa! It can! Just use my instructions for the cut out shapes! Definitely firm enough :D
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?
Hi Sonia! You can use regular all-purpose flour or whole wheat flour!
stacie says
Gluten free mix, can I use GF all purpose flour?
Hi! That should work!
Debbie says
Hi! Is there a brand of vegan butter you perfer?
Thanks so much!
Hi! We use Earth Balance, but you can use any vegan butter you have on hand!
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!
kathryn says
can you replace the pancake mix with something else? like flower?
Hi Kathryn! I believe so! I didn’t try it but I don’t see why not. Hope that helps!
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?
Hi Mae! Molasses syrup!
Alisha says
Did anyone try using the King Arthur AP gluten-free flour blend? Please advise!!
Alisha says
DISREGARD – I see someone asked this already. Sorry!
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!
Hi Tanisha! You can use it as a direct substitute, no need to add or alter anything!
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.
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!
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!
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.:)
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
xx
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.
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!
Bambi says
btw I used premium gold’s gluten free flour blend and smart balance’s light flax seed oil butter
Liz says
Can the vegan butter be substituted for coconut oil?
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!
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?
Vicki says
Hi. Would coconut oil work instead of butter?
My daughter is very excited! Finally gf vegan gingerbread man!
I haven’t tested it that way. But if you give it a try let me know how it goes!
Christiana says
Can these cookies be made with regular flour? They look adorable and delicious!
I think so! Try unbleached all purpose.
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
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?
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!
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?
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
Has anyone used peanut butter for these? How did it turn out? Dana what do you think?
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
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.
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
Erica says
These look great, can’t wait to try! What is your frosting recipe, please?
I just mixed together almond milk and powdered sugar until thick and pastey!
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?
I’d freeze it up to 1 month!
Amy says
If we do not need these to be gluten free, can we just use plain flour?
that should work!
Amy says
what else would I have to include to make the mix?
Amy says
I am planning to make the Chai Ice Cream Sandwiches. Do you have a vegan gingerbread recipe?
Yes! These ones. I use this recipe paired with my Chai Ice Cream. That should be what’s listed in the Ice Cream Sandwich recipe.
Amy says
I’m sorry to keep bugging you. I just don’t know what to use instead of the pancake mix?
Carrie says
Can I make these with a regular egg instead of flax egg? How long do they stay good at room temp? Cheers!
I think that should work! They should keep up to 3-4 days.
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.
Adriane says
What is the ratio for the frosting ingredients? Thank you!
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
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!
Dorothy says
I’m wondering…will blackstrap molasses do, instead of regular molasses? Blackstrap is what I have. Thanks!
That should work!
Catina says
Hi,
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!
Julia says
Could this be used to make vegan gingerbread houses? Any alterations we’d need to make to the recipie for that?
Hi there! I do think that could work. I can’t think of any alterations…
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?
Thanks!
So kind! Yeah, that should work! It will definitely affect the flavor but texturally should be fine.
Baking925 says
Would coconut oil work in place of vegan butter?
I haven’t tried it but let me know if you do!
Donna says
What gf flour mix do you use. I can’t seem to find it on the page for the gf vegan gingerbread cookies
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.
I think that would work!
Dominique says
Is there anyway to make this recipe peanut free?
Alex W says
Can I make these with regular white flour? I figured I’d ask if they’d be to dry out not dry enough.
Hi there! I haven’t tried that yet but if you do, let me know how it goes! I think it should work.
Sarah says
Would this work with coconut oil and sunflower butter?
Hmm, it’s worth a shot!
Alena says
Would this recipe work with regular egg and butter?
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!
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
~Kristen
Hi there! Can you do sunflower butter? Hopefully so. that would be the best sub. Good luck!
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 :)
Hani says
Will it be fine to use coconut oil instead of vegan butter?
In my experience the two aren’t always interchangeable, especially in cookies. But it’s worth a shot!
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.
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?
Dana says
It’s mentioned to use ginger snaps (with a link to these) in your recipe for vegan pumpkin swirl cheesecake.
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!
Todd says
is their any substitute I can use for vegan butter, say shortening or coconut oil?
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!
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!
Sara
Karina says
Are these wheat free too? I’m cooking for a vegan with wheat and gluten intolerance! Thanks :)
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
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! :)
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 :-)
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?
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.
Isabella Fons says
Just made a batch today! Making these every Christmas Eve has now become a tradition!
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 :)
I’m not able to say whether it works with other GF mixes as I haven’t tried it, but I would guess most would work. Let me know if you give it a try!!
Jillian says
It worked just fine! Thanks!
stephanie says
Hello! Would subbing coconut oil for butter work or would not recommend doing this? Thanks!
I think that should work, but I haven’t tried it myself. Let us know how it goes!
Bronwyn says
These look wonderful! Can I substitute maple syrup for the molasses? Thanks!
It’ll affect the texture and flavor, but it’s worth a shot!
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
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
That should work!
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?
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 :)
Cheers!
Matt
mishka says
I just made these with Bob’s Red Mill 1:1 GF Baking Flour and they are great! Thanks so much for the recipe!
Wonderful! Thanks for sharing, Mishka! Beautiful name, btw ;D
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!
Thanks for sharing, emily!
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!
Yes, I think so! Let me know if you give it a try, Kalya!
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
Yes! See our sharing guidelines on the about page.
Vici says
Hi, Can I use flour instead of the pancake mix?
I think so, but I haven’t tried it that way. Let me know if you give that a try!
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.
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.
Alicia says
Can you use any gf all purpose baking mix or does it have to be homemade?
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
Ahntara says
You lost me at …sugar…
Anneka says
I’m dying to try out this recipe!!! Would it be possible to use just regular flour in place of the pancake mix??
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
Donna says
I am also looking for the flour mix do you have it?
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!
Yes, try a GF blend! It should work fine.
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
Dorota says
Hi,
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!
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.
Lydia says
Hi. I’m making these right now and only have regular baking flour; will this work?
Sabrina says
Can I use any store bought, vegan pancake mix instead?
That should work!