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Vegan Gingerbread Cut-Out Cookies

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Easy Vegan, Gluten-free and Oil-free Gingerbread Men Cut-Out Cookies! Made with wholesome ingredients like almond butter, oat flour, molasses, maple syrup and all the holiday spices. Made with just 8 ingredients and 1 bowl!

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You really didn't think I would only give you 1 recipe using my Homemade Gingerbread Spice Mix, did you? That Gingerbread Cake has, and is, becoming my most popular cake I think I've ever posted. Record amount of remakes in just 5 days with all 5 star ratings, so put it on your holiday Christmas baking day, ok??

I had a large amount of requests for 2 cut-out cookie recipes this holiday season...sugar cookies and gingerbread men. Sadly, due to being a busy mom with so many school activities going on and renovating part of my house this week, I am unable to get a sugar cookie cut-out recipe up before Christmas. Sorry.

And before y'all get all mad at me for posting another dessert...it  is the holidays and almost Christmas. I will be taking a break from desserts for the next several posts though. Besides, you have to admit, these guys got your attention, right? I'm crushing pretty hard on how cute they turned out. Talk about bringing your inner child out to decorate. I used melted chocolate as "glue" and vegan sprinkles and candies I found on Etsy. I'd say Christmas time is the time to break out the extra dazzle in decorations, like sprinkles and stuff.

For this recipe, I used my oat flour and starch combo I came up with almost 3 years ago. It never fails me. These are DELICIOUS. They are vegan, gluten-free, oil-free, made in 1 bowl and just 8 ingredients (+ salt). The dough, just like my Gingerbread Cake, is rather dangerous. I've heard from several of you how you keep eating the batter of that cake before baking. Well, sorry, but you will be eating half of this dough before making cut-outs too, haha.

For this recipe, you will need:

  • oat flour
  • tapioca starch
  • gingerbread spices
  • baking soda
  • coconut sugar
  • roasted almond butter
  • maple syrup
  • molasses

Can we just talk about how ridiculously cute and funny my angry dude is? He's probably mad because I ate his leg. Honorable mentions include "shocked" dude, "crying" dude and "sad" dude. The babies were 50/50 with their moods. So typical.

Many different ones, because again, fun. Mommy, Daddy, teenagers, babies and some star cut-outs and even the very basic, round ones. I put sugar on the stars for extra holiday color and sparkle. Hello, it is the holidays, have fun. Plus, kids want something exciting to look at and these will definitely get their attention. Just ask my daughter who ate a billion of them this week.

These are beyond delicious. Buttery, soft and chewy with slightly crispy edges. SO GOOD. I hope you all love these. Be sure to come back and leave feedback after you make them!
Other Ginger Desserts:



5 from 6 votes
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Vegan Gingerbread Cut-Out Cookies

Easy Vegan, Gluten-free and Oil-free Gingerbread Men Cut-Out Cookies! Made with wholesome ingredients like almond butter, oat flour, molasses, maple syrup and all the holiday spices. Made with just 8 ingredients and 1 bowl!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 -24 cookies using 3 inch gingerbread man cookie cutter

Ingredients

  • 1 cup + 2 tablespoons 144g (superfine oat flour (I use Bob's Red Mill. Superfine is very important here so the dough comes together)
  • 6 tablespoons 48g tapioca starch* (this is what acts as eggs and gluten and gives them structure so they don't fall apart)
  • 2 tablespoons 24g coconut sugar, ground into a fine powder (this will make for a smoother appearance but is certainly optional)
  • 2 teaspoons Gingerbread spice + an extra 1/4 teaspoon ground ginger Use store-bought or my blend OR SEE NOTES at bottom for sub!
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup 160g pure maple syrup
  • 1/4 cup 80g unsulphured regular molasses (not blackstrap, see NOTES)
  • 1 cup 256g roasted really creamy/runny almond butter
  • Optional: Cookie cutters I used several, chocolate chips and sprinkles for decorations

Note: If you cannot find tapioca starch, cornstarch will work as well, they will just be slightly less crispy.

    Instructions

    1. PLEASE READ AND FOLLOW THE DIRECTIONS. If you have time, chill the dough in the FREEZER for 30 minutes. This will make working with the dough a bit easier, but it is not necessary if you are pressed for time. The dough is very easy to work with.
    2. Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
    3. To a large bowl, add the oat flour, tapioca starch, coconut sugar, spices, baking soda and salt and whisk very well making sure it's thoroughly mixed.
    4. Make a well at the bottom of the bowl and add the syrup, molasses and almond butter. Give the liquids a quick stir and then mix it in with the flour, stirring and pressing the mixture together until it is very thick, sticky and no more visible flour remains (see video). You will want to mix and press it for a couple of minutes so it gets really thick.
    5. Place a large piece of parchment paper on the counter and drop about half the dough onto it and form and pat it into a smooth ball shape (see video). If you have time to chill it, fold the paper over the dough to secure it and place in the freezer for just 30 minutes. You don't want to over-freeze it or the dough will be hard to work with. If not freezing the dough, use immediately. It is still fairly easy to work with. It is best to do half the dough at a time so you can roll it out to a consistent thickness and so the dough doesn't get too warm. Place the other half of dough in the fridge or freezer while doing the first batch.
    6. Place another piece of parchment paper over the dough and use a rolling pin on top of the paper to roll it out to 1/4 inch thick, NO LESS or the cookies will be too thin and get too dry. It's better to make them slightly thicker than too thin. When rolling the dough, continually start from the center and roll out in each direction to create a flat even layer of dough. Peak underneath the paper often to make sure you don't roll it less than 1/4 inch.
    7. If using cookie cutters, place the cutter all the way down into the dough and slightly jiggle it side to side. Repeat this with as much of the dough you can use and gently peel away the edges around and in between the shapes. (see video) Gently pick up the cookies by slightly rolling it towards you starting with the head. If wanting to just make round cookies, simply take about 2 tablespoons worth of dough, roll into balls and flatten on the lined pan no less than 1/4 inch thick. Sprinkle decorative sugar on top before baking if desired. With the scraps, form back into a ball and repeat the process. Fill as many as you can on the sheet with them spaced about 2 inches apart, as they will spread.
    8. Bake for 10 minutes. 10 minutes will produce a buttery, chewy cookie with slightly crispy edges. The cookies will be puffed up and VERY soft and seem underbaked at removal, but will flatten back out perfectly and crisp up a TON as they cool, so don't over-bake. Also note that your results will vary if you rolled the dough too thin and can get too crispy. Cool on the pan for just 10 minutes and transfer to cool completely on a rack before decorating.
    9. If wanting to decorate like I have in the photos, just simply melt some chocolate chips, add it to a baggie and cut off a tiny corner. Drizzle onto the cookies for eyes and decorations. Use the chocolate as "glue" for buttons. Allow to cool completely before serving.
    10. These are best the day of, texture-wise, but are still yummy the next day. They are very fast and easy to make, so I recommend making them the day of a party or event, if possible.

    Recipe Notes

    If you can't find the Gingerbread Spice at the store or don't want to make my whole blend, then you can sub with 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves.

    In some countries, people have trouble finding regular molasses, so if you cannot find it, then sub the molasses with 2 tablespoons of blackstrap and 2 tablespoons extra syrup. This will change the flavor and texture somewhat and I have not tested this personally, but think it should work. I believe the cookies will be more delicate with less molasses though.

    Nutrition per cookie (based on 20): 88 calories | 1.7g fat | 1.4g protein | 17.3g carbs | 1g fiber | 8.4g sugar | 50mg sodium

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    Comments

    2. Can we please go back in time and do like a Freaky Friday swap between me and Olivia? Because I am MAJORLY jealous of her job as taste tester and those billion cookies you mentioned–lucky lucky girl. The oat/tapioca combo strikes again! The texture and those lightly browned edges look just perfect. I’m really loving this triple combo of sweeteners too. I have been enjoying the molasses + coconut sugar combo, but I imagine the maple syrup in the mix too makes them extra good. And I am so happy you didn’t skimp on the AB, I bet these babies are as MOIST and buttery as can be inside haha. But perfect cookie itself aside, your decorations are everything omg! I want to make more now and just completely ditch the cute/classic look and have fun with it, plus chocolate + gingerbread is deeeeeeelish. I will happily risk the dough devouring danger for these cuties. Oh can the holidays just never end please, I am loving this dessert streak you are on too much 🙂

      Reply

      • Hahaha, I know right?! She has the best job ever. We’ve eaten so dang many gingerbread men and cookies around here, it is quite scary. Yes, I knew I wanted maple syrup in them because of my coconut butter gingersnaps I use syrup in it and it is heavenly with the spices, but I wanted to get that brown sugar taste in the cookie like the classic ones, so using the maple, molasses and coconut sugar really gave so much depth of flavor and surprisingly, not too sweet, even though it probably sounds like it, lol. You know how bland and dry oat flour is, well they simply need more sweetness and fat so they weren’t dry as a bone. I tested them with much less almond butter at first and less sweetener and I was NOT happy and didn’t even enjoy one cookie, so I had to definitely change the recipe up, haha. My original gingersnaps were a jumping off point but I didn’t want to use coconut butter again for these and that stuff makes things WAY more buttery than almond butter so that is definitely why I needed more. I have to say I love, love the fudgy buttery interior of these from the almond butter and molasses. I seriously could not get enough. Haha, I know…I am really sad Christmas is about to end, booooo!!

        Reply


    3. Ok, question..can I just roll out the dough and not even bother baking??? Just eat it right then??? I personally love just eating the dough straight out of the bowl!! Yummy!!

      Reply


    5. I made these with my six year old. They are ridiculously good and the recipe is so easy to follow. We will absolutely be making them again…and again. I used cornstarch and made my own oat flour in a regular Vitamix – no issues with either. Yum! Thanks for yet another stellar reciipe.

      Reply

      • Thank you so much Bromley for taking the time to leave such a wonderful review! The pic of your daughter helping was so adorable on IG. I’m so happy you both enjoyed the recipe so much, thank you again for the feedback!

        Reply

    7. OMG yes these look adorable and they look delicious. I am so conflicted haha how can I want to eat something so cute? I must be evil 😛 I absolutely love that you gave them different expressions. The shocked dude is just fabulous I think I would feel the most guilty for eating him. Haha Girl I swear I want to get to your baking recipes but I don’t know how people find time to bake. I wanted to make your oatmeal cookies for work and I ran out of time. So I was like ok I will do it on Christmas day, nope no time. Now my last hope is New Years day (crossing my fingers) but now I want to make these too so maybe I will do 2 batches of these and two batches of oatmeal, time willing.

      Reply


    10. We made these for Christmas. They are hands down the best gingerbread cookies we have ever eaten (vegan or not)! The dough is pretty darn irresistible, too. We topped these with a cashew/date frosting that paired perfectly.

      Reply

    15. What etsy site did you get the sprinkles and candies from? I’m having a hard time finding vegan and dye free options. Also, making this soon for omni hubby. Praying he likes. He likes indulgent things and I like healthy things so I can eat more. We try to find balance.

      Reply

      • I don’t know, I don’t ever use arrowroot for my baking since I find that it leaves an overly starchy taste. You can always try it, I just can’t guarantee the results.

        Reply

    17. I have always made my own oat flour in my ninja blender. It does come out super fine and powdery, but because I have never bought it packaged before I don’t know how different it might be from what packaged regular oat flour versus superfine might be. Do you think a blender can grind it up fine enough for this purpose?

      Reply

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