Gluten-Free Vegan Gingerbread Cookies without Refined Sugars


These gluten-free vegan gingerbread cookies are delicious cut-out treats that aren’t too sweet. They are richly flavored with molasses and spices, and made without refined sugars. They’re pleasant on their own, but also a good backdrop for your favorite dairy-free icing.

The original recipe was shared with us by a company called The Ruby Range. They used to make gluten-free flour mixes, back in the early days of gluten-free product. They usually made these cookies much spicier, with no cinnamon or allspice, and with full 1/2 teaspoon of cloves! You can use whichever spice mix you please. We like them a little mellower.

Gluten-Free Vegan Gingerbread Cookies Recipe - roll and cut gingerbread people - top allergen-free!Photo by Jonathan Taylor.

Special Diet Notes: Gluten-Free Vegan Gingerbread Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, and optionally top allergen-free. Just be sure to pick the flour blend and buttery sticks or shortening that suit your dietary needs.

Gluten-Free Vegan Gingerbread Cookies
Prep time
Cook time
Total time
This recipe keeps it simple, and is void of egg alternatives. Consequently, the results can vary a touch based on the gluten-free baking blend you choose. Please note that the Prep time is hands-on time only. Allow a few hours for the dough to chill.
Recipe type: Dessert
Cuisine: American
Serves: 20 (varies by cookie size)
  • 2½ cups or more all-purpose gluten-free baking flour blend
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (or more if you like spicy cookies)
  • ¼ teaspoon salt
  • ½ cup dairy-free buttery sticks or shortening
  • ½ cup unsulfured molasses
  • ¼ cup agave nectar (can sub honey if not strictly vegan)
  • ¼ cup water
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour blend, ginger, baking powder, cloves, nutmeg, and salt.
  3. In a large mixing bowl, cream the dairy-free buttery sticks or shortening, molasses, and agave or honey together with a hand mixer. Mix in the water and flour blend.
  4. Refrigerate the dough for 2 to 3 hours.
  5. Roll the dough out to ¼ inch thickness on a floured board. Cut with cookie cutters. Reroll and recut as needed.
  6. Bake the cookies for 10 to 12 minutes, or until set.
Chocolate Gingerbread Variation: Whisk ½ cup cocoa into the flour mixture.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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