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Vegan Gingerbread Cookies

Prep Time10 mins
Cook Time10 mins
Servings: 12
Calories: 102kcal


  • 1 cup almond meal
  • 1/4 cup tapioca starch
  • 1/4 cup molasses
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg powder
  • 1 pinch of kosher salt


  • Preheat the oven to 180C. Place baking paper on the baking tray. Set aside.
  • Now take a mixing bowl. Add almond meal, tapioca starch, baking soda, cinnamon powder, ground ginger, nutmeg powder, and kosher salt in the mixing bowl. Lightly mix all the dry ingredients.
  • Now add melted coconut oil, molasses, vanilla extract, and maple syrup. Stir until they make a dough. You might need to use your hands to knead the dough.
  • Now place the dough between two pieces of baking paper. Roll out the dough to 5 mm thickness with the help of a rolling pin. Now cut out the gingerbread cookies with your favorite shape cookie cutter.
  • Place the cookies on the baking tray. If you want soft cookies, you can bake them for ten minutes. And if you like your cookies to be a little crispy, then bake them for 15 minutes.
  • Decorate your cookies your preferred way. Brighter may be best


Serving: 12g | Calories: 102kcal | Carbohydrates: 10.8g | Protein: 1.7g | Fat: 6.2g | Saturated Fat: 2.3g | Sodium: 107mg | Potassium: 163mg | Fiber: 1g | Sugar: 5.3g | Calcium: 37mg | Iron: 1mg