Dec 15, 2013

My Big, Fat, Soft Gingerbread Cookies. Vegan, Gluten-free, Oil-free.


NOTE: This recipe has been recently updated to include a bit more sweetener! Happy Holidays!!!

Christmas Cookies: Day 7.

Oh boy! Is there an adjective that means “Yum to the Nth Degree?” Because that’s what these cookies are. They’re soft and cakey, not too spicy with a deep, mellow molasses flavor. So far, these are my favorite from the 12 Days of Christmas Cookies! Perfect for any holiday festivity or just to curl up with in front of a fire and a cup of hot cocoa.I was planning to make “Molasses Spice” cookies but I did a bunch of searching and found that they seem to be very similar to gingersnaps, which I’ve already made, so I decided on these light and airy “cakies” instead. Okay, gotta go. Dinner and movie at home tonight. The Holiday (one of my all-time fav’s). Have you seen it? And afterwards… these cookies!

My Big, Fat, Soft, Gingerbread Cookies
Yields 2
Amazingly light and fluffy and filled with holiday flavor!
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  1. ~ dry
  2. 2 cups tightly-packed blanched almond flour
  3. ½ cup brown rice flour
  4. ½ cup minimally-processed granulated sugar (I used coconut sugar)
  5. 2 TBS tapioca flour
  6. 1 tsp baking soda
  7. 1 tsp cinnamon
  8. 1 tsp powdered ginger
  9. ½ tsp nutmeg
  10. ¼ tsp ground cloves
  11. ~ wet
  12. 1 TBS ground flax + 3 TBS water
  13. ¼ cup raw almond butter
  14. ¼ cup unsweetened non-dairy milk (I used soy)
  15. ½ cup molasses (I used half sorghum and half blackstrap, but you can use whatever you like or have on hand)
  16. ~ icing (optional)
  17. ½ cup vegan white chocolate chips
  1. Mix the flax meal with the water and set aside.
  2. Preheat oven to 350° F.
  3. Line a cookie sheet with parchment paper.
  4. Combine dry ingredients in a large bowl.
  5. Place all wet ingredients, including the flax mixture, in a small bowl and stir well to combine.
  6. Add the wet ingredients to the dry and mix well.
  7. Drop by about 2 TBS onto the cookie sheet (it’s really best to use an ice cream scoop).
  8. Flatten each cookie just a bit.
  9. Bake for 15-18 minutes. They should be a little brown on the bottom and soft to the touch on top.
  10. Cool completely.
  11. If using icing, melt the chips in a double boiler, whisking until smooth.
  12. Let the mixture cool a bit then scoop it into a plastic sandwich bag. Press it all into one corner. Snip off a TINY piece of the corner and drizzle the cookies.
Helyn's Plant-Based Kitchen
Healthy cookie trails,

18 responses to “My Big, Fat, Soft Gingerbread Cookies. Vegan, Gluten-free, Oil-free.”

  1. yummmmmm…..really can't decide which biscuit (that is what we call cookies in these parts!!) to make first. Now that I have cashew butter do you think it would work ok instead of almond butter in this dish??? I have had limited success with almond butter making forays in the past.

  2. Helyn says:

    Oh yes, the cashew butter should work just fine. Enjoy!!

  3. You are in for a real treat!!! These of all the divine cookies are my favorite!!

  4. When you say "blanched almond flour" – can I grind raw almonds and make my own flour for this recipe? Or should I blanch the almonds first, let them air dry, and then grind into flour? I would rather do the first 😉 but don't want to ruin the recipe!

  5. Helyn says:

    You can purchase blanched almond flour at Honeyville Farms ( online. Or you can easily make you own by purchasing slivered almonds (most supermarkets carry them, especially this time of year). They're already blanched. Make a flour by putting them in a blender and whirling for about 30 seconds. Don't let it blend for too long or you'll have almond butter! 🙂 Hope this helps!

  6. Meagan says:

    OMG these look so good 🙂

  7. Lyubomira L says:

    These cookies sound and look delicious! Definitely trying them out!

  8. Helyn says:

    Thanks for the feedback. I hope you enjoy them as much as we do. They are far and away my favorite cookies of the holiday season! 🙂

  9. Anonymous says:

    Is there any reason raw almonds wouldn't work?

  10. Helyn says:

    Hmm, not sure which ingredient you're referring to for subbing out. The almond flour? Almond butter?

  11. Laura Miller says:

    Where can one find vegan white chocolate chips? I needed them for another recipe as well and unfortunately did not find them at whole foods… thanks!

  12. Helyn says:

    Laura, I get mine on Amazon. Comes in a 4-pack. Just search:

    King David Kosher Vegan Lactose Free White Chocolate Chips 8.8oz (4 Packs)

  13. Gira says:

    Can I grind raw almonds in vitamix with the skins in place of blanched almond flour? Would it change the texture much if the almonds are not blanched first? I will probably try it with raw almonds, because I have 3 lb of almonds in my freezer, and I hate buying new ingredients if I can avoid it! Plus I am lazy and not really picky. I am sure these cookies will be eaten before bedtime!

  14. Helyn says:

    Hi Gira,
    Yes, you can grind the almonds that way if you prefer. It may change the consistency of the cookies a bit, make them a little less soft, but I'm sure they will still be good that way. 🙂

  15. Gira says:

    I made these last night and they were GREAT! Of course the hubby did not think they were sweet enough, and that I should call it a biscuit instead of a cookie because cookies are supposed to be sweet. Anyway he still ate five of them so I call it a success! Thank you so much!

  16. Helyn says:

    YAY! Thanks for the feedback, Gira. So glad you enjoyed them 🙂

  17. stephanie casper says:

    Another winner from Helyn the vegan magician!

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