These gingerbread cut out cookies are perfect for your holiday baking! Cut into any shape and decorate with icing or powdered sugar, dip in a warm drink and feel festive. Made without eggs, dairy, grains or refined sugar but no one will know! They won't spread, and they taste
just like classic gingerbread cookies.
INGREDIENTS IN VEGAN CUT OUT GINGERBREAD COOKIES
Ground Ginger
Ground Cinnamon
Ground Cloves
Sea Salt
Blackstrap Molasses
Maple Syrup or Honey (if not vegan)
INGREDIENT SUBSTITUTIONS + SWAPS
1. Almond flour may not be swapped in this recipe! No other flours have been tested.
2. Tapioca starch may be swapped with arrowroot starch. Tapioca starch and tapioca flour are the asme thing!
3. Ground cloves may be subbed for all spice.
4. Non dairy butter should be able to be swapped with refined coconut oil. Unrefined coconut oil will make your cookies have a coconut flavor.
5. Blackstrap molasses is rich in iron and minerals, and has a rich dark flavor. It is my go-to, but any molasses should work here!
6. I use a small amount of maple syrup in this recipe, but you can swap for any other sticky sweetener such as agave or honey. Just keep in mind the flavor will change a little.
HEALTHY GINGERBREAD CUT OUT COOKIES ARE MADE VEGAN, PALEO, GLUTEN FREE AND DAIRY FREE WITH NO REFINED SUGAR. THEY ARE ALSO LOW FODMAP FRIENDLY.
BUT NO ONE WILL KNOW! Honestly! These are undetectably healthy gingerbread cookies. Blackstrap molasses is high in iron and minerals, ginger is great for digestion, and just a touch of pure maple syrup for sweetness. Almond flour is high in protein and healthy fats. Blackstrap molasses is low FODMAP in 1/2 tablespoon servings per Monash University findings, so this means you can eat plenty at a low FODMAP serving!
HOW TO MAKE GLUTEN FREE GINGERBREAD CUT OUT COOKIES IN THESE EASY STEPS:
(see recipe card below for full ingredients and detailed steps)
Mix together all the dry ingredients into a bowl until combined. Then combine the wet ingredients together in a separate bowl. Mix together until a dough forms.
Refrigerate the dough for 30 minutes.
Roll out the dough between two pieces of parchment paper until desired thickness. Thicker will be soft in the middle and thinner will be crunchy!
Using a cookie cutter or stamp of choice, cut or stamp cookies. They will not spread! I used this snowflake stamp from William Sonoma.
Bake for 8-10 minutes for a smaller cookie, 10-12 minutes for a larger cookie.
Let cool and decorate with icing or dust with powdered sugar!
See video for rolling and cutting the cookies
FAQ
Help, my dough is too sticky!
Roll the dough in some tapioca starch or fine flour of choice before rolling out between the parchment paper, which you can dust the dough with flour as well. If it's still too sticky to cut out, refrigerate for an hour or more until completely chilled. If still too sticky once chilled, your measurements may be off. You can try adding more almond flour to the dough. But I had no issue with this dough being sticky!
Can I make gluten free gingerbread cut out cookies nut free?
Unfortunately there is no sub for the almond flour in this recipe. The almond flour gives them a crispy edge and the fat content is needed to help bind without an egg. You can try to replace both almond and tapioca for equal amounts of all purpose gluten free flour but it has not been tried and they may be dry or delicate. If you want to try another nut flour, like hazelnut flour, that should work.
Are vegan gingerbread cookies also low FODMAP friendly?
The only higher FODMAP ingredient in these cookies in molasses. Blackstrap molasses is low FODMAP in 1/2 tablespoon servings per Monash University findings. The recipe only calls for 1 Tbsp, so this means you can eat plenty at a low FODMAP serving!
Can I make the dough ahead of time?
Yes! I do this all the time. Make the dough and wrap it tightly before putting in the fridge to prevent air getting in and drying it out. It should be good for up to 5 days before you roll and bake.
What cookie cutters did you use?
These vegan gingerbread cookies will not spread! You can use any stamp or cookie cutter, the dough is not too sticky so is workable for most cookie cutters and stamps. I used this snowflake stamp from William Sonoma.
Any other questions? Ask me in the comment box below!
If you love holiday baking, you'll love these other recipes!
If you make paleo and vegan cut out gingerbread cookies, leave me comments or ratings below! I love to hear from you and be sure to tag me on Instagram @gutsy_baker of your beautiful holiday creations.