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


  • 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 below 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, chocolate chips, sprinkles for decorating


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


  • I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
  • I use this scale.


  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