Vegan Gingerbread Cookies with Icing!
These Gingerbread Cookies are soft and chewy. They’re the perfect texture of a gingerbread cookie, and naturally gluten-free! I paired them with a Cashew Icing that you can use to decorate with for a healthier alternative to traditional icing made with powdered sugar. The recipe is quick and simple, and the vanilla cashew cream icing goes great with the spiced gingerbread cookies.
I’ve used almond flour to create the base of these cookies, and the sweetness comes from the molasses and maple syrup. This results in a cookie that is vegan, refined sugar-free, gluten-free, and even grain-free. Even though these cookies are made with wholesome ingredients, they’re soft, chewy, perfectly spiced, and great for the the holidays!
For more healthy holiday baking recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies, Snickerdoodles, or White Chocolate Peppermint Bark.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Gingerbread Cookies with Icing
Ingredients
Gingerbread Cookies:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon dried ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons molasses
- 3 tablespoons maple syrup
- 1/4 cup coconut oil melted
- 1 tablespoon water
Cashew Icing:
- 1/4 cup cashews soaked for at least 2 hours and then drained
- 3 tablespoons water
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
Instructions
- To prepare the gingerbread cookies, add the almond flour, coconut flour, cinnamon, ginger, nutmeg, salt, and baking soda to a large bowl. Stir to combine. Add the molasses, maple syrup, coconut oil, and water. Stir until combined and the mixture forms a sticky ball. Place the dough in the fridge to chill for 15 minutes.
- Preheat your oven to 350 degrees Fahrenheit and line two baking trays with parchment paper.
- Remove the dough from the fridge. Place the dough on your counter lined with parchment paper, for easy clean up. Press the dough into a 1/4 inch thick flat circle using your hands. You may need to add a little extra almond or coconut flour to help with sticking. Cut into your desired shapes. Repeat the process of rolling extra dough and cutting into shapes until you have used all of the dough, you should get about 18 cookies depending on the size of your shapes.
- Bake in the preheated oven for 10-12 minutes, until cookies are firm and golden brown on the bottom. Let cool completely.
- To prepare the cashew icing, add your cashews, water, maple syrup, and vanilla to a small blender. Blend on high until extremely smooth. Add to a piping bag and pipe onto your cooled cookies. If the icing gets too warm you can place it in the fridge to chill and thicken.
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Blair says
So happy to find a healthy icing I can use for my kids. Thanks!!
livesimplyhealthy says
You’re welcome!
Susan H says
These were so chewy and easy to make, thanks!
livesimplyhealthy says
Thank you!