These paleo and vegan iced gingerbread cookies have a chewy, oatmeal cookie like texture, the best sweet warm spice blend and are easy to make! Perfect for the holidays or whenever a craving strikes. Gluten free, paleo, vegan.
I was inspired by Sally’s Baking Addiction to make these cookies after seeing her iced gingerbread oatmeal cookies.
These cookies are similar to my grain free and vegan “oatmeal” cookies.
The gingerbread version adds blackstrap molasses and warm spices.
The icing makes them sweeter and perfect for holiday cookie decorating!
Let’s get into the details so you can try them ASAP!
What You Need to Make These Iced Gingerbread Cookies
I use a “flax egg” here to make these cookies vegan. For a non-vegan substitute, a single egg yolk can replace the flax egg.
Here’s everything you’ll need to make these cookies:
- flaxseed meal
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- fine sea salt
- cinnamon
- ginger
- nutmeg
- cloves
- smooth almond butter
- coconut oil
- maple sugar or coconut sugar
- blackstrap molasses
- pure vanilla extract
- organic powdered sugar, or powdered monk fruit
- almond milk
How to Make These Paleo + Vegan Iced Gingerbread Cookies
Mix together the flaxseed meal and water to make the “flax egg” snd set aside for 10 minutes.
Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
In one large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt and spices.
In a separate bowl, whisk together the almond butter, coconut oil, maple or coconut sugar, molasses and vanilla until smooth. Add in the prepare flax egg and whisk to combine.
Add the dry ingredients to the wet and stir to fully combine. Chill the dough for 30 minutes for thicker cookies, and do not chill to get thinner cookies.
Using a medium cookie scoop, scoop the dough 2” apart onto the baking sheets, making 12-14 cookies.
Bake in the preheated oven for 10-12 minutes, until cookies have spread and are soft but set.
Cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks to cool completely.
While the cookies cool, make the icing by whisking all ingredients together in a small bowl until smooth.
Dip the tops of each cookie in the icing, allowing excess to drip off, then transfer to a parchment paper lined cooling rack to harden.
How to Store These Gingerbread Cookies
One the cookies are fully cooled and the icing has hardened, they are ready to serve.
If you don’t plan to serve them right away, keep cookies at room temperature, loosely covered, for the first two days.
After 2 days, store them in a sealed container in the refrigerator to keep for longer. Enjoy!
Iced Gingerbread Cookies {Paleo, Vegan}
Iced Gingerbread Cookies {Paleo, Vegan}
Ingredients
- 1 "flax egg" : 1 tablespoons ground flaxseed mixed with 2.5 tbsp water allowed to sit for 10-15 mins
- 1 1/3 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup smooth almond butter unsalted
- 1/4 cup coconut oil melted and slightly cooled
- 1/3 cup maple sugar or coconut sugar
- 3 tablespoons blackstrap molasses
- 1 teaspoon pure vanilla extract
Icing:
- 1 cup organic powdered sugar or powdered monk fruit
- 1/4 teaspoon pure vanilla extract
- 1.5-2 tablespoons almond milk
Instructions
-
Mix together the flaxseed meal and water to make the “flax egg” snd set aside for 10 minutes.
-
Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
-
In one large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt and spices.
-
In a separate bowl, whisk together the almond butter, coconut oil, maple or coconut sugar, molasses and vanilla until smooth. Add in the prepare flax egg and whisk to combine.
-
Add the dry ingredients to the wet and stir to fully combine. Chill the dough for 30 minutes for thicker cookies, and do not chill to get thinner cookies.
-
Using a medium cookie scoop, scoop the dough 2” apart onto the baking sheets, making 12-14 cookies.
-
Bake in the preheated oven for 10-12 minutes, until cookies have spread and are soft but set.
-
Cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks to cool completely.
-
While the cookies cool, make the icing by whisking all ingredients together in a small bowl until smooth. Dip the tops of each cookie in the icing, allowing excess to drip off, then transfer to a parchment paper lined cooling rack to harden.
-
Keep cookies at room temperature, loosely covered, for the first two days, then store in a sealed container in the refrigerator to keep for longer. Enjoy!
Nutrition
Want More Paleo Christmas Cookies? Try One of These!
Paleo Chocolate Crinkle Cookies
Grain Free Slice and Bake Cookies
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Can I use egg instead of flax egg?
Thats what I want to know, too 😀
She notes, “For a non-vegan substitute, a single egg yolk can replace the flax egg.”
These were good but I keep having issues with the monk fruit sweetener. It stays gritty and doesn’t get smooth. Maybe the brand I’m using?
Great and interesting post. Thanks for sharing this.
I wish I could make this, but I discovered almonds and almond products give me gut issues, and now my DH needs to be nut free. Is there hope for paleo without nuts? I know I can sub soybutter, but the almond flour?
Tigernut flour would probably work!
Sure desire That might fix something, however my DH needs to avoid nuts after I learned that almonds and almond products cause me digestive problems. Is paleo without nuts still a possibility? I am aware that I can substitute soybutter, but what about almond flour?
I want to eat a cookie
This is good for snacks for kids in school and very yummy. http://www.google.com/maps?cid=11840394261829227690
Guau. maravillosa receta. Gracias por Parana escorts compartir esto.
so glad someone has shared a vegan recipe. Thankyou!
A unique combination of ginger and ice. The two things do not go together. But if you eat them while playing geometry dash lite you will be surprised.
good good good thanks
I absolutely love the sound of these iced gingerbread cookies! The combination of paleo, vegan, and gluten-free ingredients with warm spices and blackstrap molasses sounds incredibly delicious.
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I would want to make this for my husband, but I just found out that almonds and almond products cause me to have slope digestive problems. Is the Paleo diet still doable if you avoid nuts? Soybutter is a good stand-in, but almond flour?
I love these cookies…will they freeze well? If so, should I freeze united?