Vegan Gluten-Free Gingerbread Men

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

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

Using a hand mixer to make Vegan Gluten-Free Gingerbread Cookie batter
Using a rubber spatula to mix the batter for Gluten-Free Vegan Gingerbread Cookies

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

Cookie dough cut into Gingerbread Men shapes for Christmas cookies
Baking sheet with freshly baked Vegan Gluten-Free Gingerbread

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

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

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

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

I can fix that…

Undecorated Vegan Gluten-Free Gingerbread on a wood board
Using a squeeze bottle to decorate Gluten-Free Gingerbread Men

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

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

Simple Vegan Gluten-Free Gingerbread Cookies on a wood cutting board
Wood cutting board with a batch of our decorated Gingerbread Cookies

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

Vegan Gluten-Free Gingerbread Men on a wood cutting board
Gingerbread Man leaning on a stack of his fellow gluten-free vegan cookies

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

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

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

Stack of Vegan Gluten-Free Gingerbread Cookies

Vegan Gluten-Free Gingerbread Men

1-bowl gingerbread men that are both vegan and gluten-free! Perfect for rolling out and stamping or rolling into balls for making the most tender, delicious gingersnaps on the planet.
Author Minimalist Baker
Print
Vegan Gluten-Free Gingerbread Cookies on a cutting board topped with red fabric
4.88 from 126 votes
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Servings 30 cookies
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1/2 cup packed brown sugar
  • 1/4 cup almond butter
  • 3 Tbsp molasses
  • 1/4 cup vegan butter (softened)
  • 3/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 1/4 – 1 3/4 cups gluten-free baking / pancake mix

Instructions

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

Notes

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

Nutrition (1 of 30 servings)

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

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  1. Lindsey says

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

  2. 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

  3. 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!

  4. 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!

  5. 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!

  6. 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?

  7. 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!

  8. 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!

  9. 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?

  10. 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!

  11. 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!

  12. 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.

  13. 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 ;-)

  14. 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 ;)

  15. 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

  16. 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!

  17. 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?

  18. 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!

  19. 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!

  20. 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.:)

  21. 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

  22. 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.

  23. 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!

  24. 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?

  25. 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

  26. 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!

  27. 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?

  28. 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

  29. 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.

  30. 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

  31. 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?

  32. 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.

  33. 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!

  34. 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!

  35. Julia says

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

  36. 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!

    • 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.

  37. 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.

  38. 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!

  39. 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

  40. 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!

  41. 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.

  42. 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!

  43. 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

  44. 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

  45. 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! :)

  46. 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?

  47. 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.

  48. 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 :)

  49. 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

  50. 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

  51. 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?

  52. 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

  53. 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!

  54. 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!

  55. 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

  56. 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.

  57. 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.

  58. 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

  59. 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

  60. 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!

  61. 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

  62. 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!

  63. 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.