My favorite gingerbread cookies: vegan and sugar-free

Hello friends! This post was inspired by a very good-looking 500 calories gingerbread cookie I saw in one of the coffee shops in Austin. I am always down for cookies this holiday season. There is nothing like delicious treats this time of the year without the annoying calories. Today I am sharing with you my favorite Gingerbread cookie recipe. It took me several attempts to finally come up with a recipe of the cookies that would be vegan, and sugar-free, but sweet, crispy on the outside and moist inside.

1 cup Bob’s Red Mill Whole Wheat Flour
1 cup Bob’s Red Mill Super-Fine Almond Flour
2-3 tbsp Ground Ginger
1/2 tsp baking powder
2 flax egg
1/3 cups Molasses
1/4 cup Vegan Butter
3 tbsp honey or maple syrup
1/2 tsp Vanilla Extract 


  1. In 2 separate bowls combine dry ingredients and wet ingredients.
  2. In a large bowl stir in the pre-sifted dry ingredients until combined. The dough will come out a little sticky.
    ** I used Kitchen Aid Mixer Stand Mixer to combine the ingredients.
  3. Roll the dough into small balls. You can use a little bit of water or extra flour on your hands if the dough is too sticky.
  4. Bake the cookies for 10-12 minutes at 400 on greased cookie sheet. Let the cookies sit in the oven for another 5 minutes before serving.       P.S. if you are a really sweet tooth, I would recommend serving cookies with orange marmalade.

I hope you have delicious holidays! 

If you would like to know how I manage to stay fit and eat everything I want this time of the year, read this post.

Ho Ho Ho,

  1. Oh these look amazing! I wish I had more free time to make goodies like that. But being a SAHM and caregiver to my husband and mom, I find it difficult to find some extra time to do what I want to do – bake!


  2. These looks so good! And recipe sounds simple enough to follow – will try! Which coffee shop was it btw, I’m heading down to Austin soon and I’d love to check it out.


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