These Gluten-Free Vegan Gingerbread Cookies are an easy and healthy recipe made with clean, real food ingredients. They're the perfect holiday cookie that's a one-bowl recipe made in under 30 minutes with no eggs, dairy, or refined sugar!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | Paleo-Friendly | No Refined Sugar | Medical Medium }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the cookies:
Add all ingredients to a medium-size bowl and mix until well combined and the mixture has a slightly wet/crumbly texture. Depending on the consistency of your almond butter, you may need to add additional liquid if the mixture is too dry. Add (1) tablespoon of non-dairy milk at a time until it has a wet/crumbly texture that will hold together well. Add the non-dairy milk only as needed.
Taste and adjust the sweetener and/or spices to your preference.
Take out a spoonful at a time, squeeze it in the palm of your hand then make a fist shape to make it compact.
Using the palms of your hands, flatten it into a disk shape and use your fingers to smooth the edges in a circle shape.
Assembly:
Add the coconut sugar topping to a small bowl and dip the top of each cookie into the coconut sugar.
Place the cookies on the prepared cookie sheet at 350 degrees Fahrenheit for approximately 15-17 minutes, taking care not to over bake because they will burn easily around the edges.
Allow the cookies to cool before handling or removing them from the cookie sheet. They will be soft when they come out of the oven but will firm up after they cool.
Store in an air-tight, BPA-free container.
Notes
*Medical Medium. To keep this recipe 100% Medical Medium compliant, substitute the organic pure vanilla extract with organic vanilla bean powder or alcohol-free vanilla extract.Almond Flour. I haven't tested the recipe using any other type of gluten-free flour. You can experiment if you'd like to try another flour, but I can't guarantee the same results.Almond Butter. Depending on the type of almond butter you use, you may need to add a little extra liquid to the recipe. For example, if your almond butter is on the thick side, add (1) tablespoon of non-dairy milk at a time until the mixture has a wet/crumbly consistency and will hold together when squeezed into a ball shape. However, only add additional liquid as needed.Coconut Sugar. I used coconut sugar to give them a "brown sugar" flavor, but you could try another unrefined sugar if you prefer although I don't know if they'd taste the same.Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor.Vanilla Extract. This can be substituted with organic pure vanilla bean powder in the same amount.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.Baking Time. Since oven times vary, you will need to keep a close eye on the cookies to make sure they don't burn. It's better to take them out a tad bit early and check them at the 15-minute mark than overbake them and have them burn on the edges. In addition, the cookies will be soft right out of the oven so you will need to let them cool completely before handling and removing from the cookie sheet. Serving Size. This recipe will make approximately (14) 2-inch cookies. Nutritional information is calculated for (1) cookie which is (1) serving.