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!
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
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:
Vegan Gingerbread Cut-Out Cookies
- 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.
- 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.
- Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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