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,

28 thoughts on “My favorite gingerbread cookies: vegan and sugar-free

  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.


  3. I’m not vegan or vegetarian but this recipe sounds HEAVENLY now I have to go purchase the ingredients to make this or go mad thinking about it for the next few weeks.


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