Vegan Gingerbread Cookies

We are so ready for Christmas. We’ve bought a small Christmas tree for our equally small apartment and decorated it with cheesy lights and glittery stuff; We’ve been drinking mulled wine; We’ve attended the first of many Christmas parties; And we’ve baked these wonderful vegan gingerbread cookies!

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Christmas food and treats are often bound by strong traditions with no room for creativity or change of recipes. This is a mentality that sits really bad with our approach to food, so we tend to experiment a bit with the old classics. And in this case, the experiment turned out pretty well. Why? Well, while this vegan version of the classic gingerbread cookie may consist of ingredients such as almond butter, buckwheat flour, coconut oil and muscovado sugar, these cookies still pack the crunchiness and sweet flavours that takes you right back to all those nice Christmas memories of family gatherings, presents and good times.


Vegan Gingerbread Cookies

(Makes approx. 20 cookies)

125 g / 1 cup buckwheat flour
50 g / 1/2 cup oats, ground (use gluten-free for a gluten-free version)
50 g muscovado sugar
125 g runny honey (or date syrup if you don’t want to use honey)
125 g almond butter
2 tbsp coconut oil, room temperature
40 g almonds, finely chopped
1 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger

Combine all the ingredients in a large bowl. Knead until the dough is smooth. Add a tsp almond milk or water if the dough is too dry – the dough’s consistency may vary a bit depending on the consistency of the honey and almond butter.

Wrap the dough in cling film and leave in the fridge for 30 minutes.

Preheat the oven to 180 C / 350 F.

Roll the dough out between two pieces of baking paper. Make sure not to roll them out too thin – it should be around 3 mm. Using cutters, cut the gingerbread cookies. We used a 7 cm width heart-shaped cutter. From our experience, you shouldn’t use a cutter bigger than this.

Place the gingerbread cookies on a baking paper lined baking tray and bake for 8-10 minutes until golden brown. Let the cookies cool for a few minutes until transferring them to a cooling rack.

Tip: Store the gingerbread cookies in an airtight container at room temperature for the best result.


  • ashley o
    8. December 2014 at 0:23

    These look so wonderful, equally so I think they would be divine crushed and used as a crust for a cheesecake! Brilliant xx ~Ashley

    • Blueberry Tales
      8. December 2014 at 9:46

      Thanks, Ashley! Mmmh, Cheesecake ๐Ÿ™‚ I’m absolutely sure they would work great. Make sure to tell us if you try.Happy baking ๐Ÿ™‚
      Camilla x

  • Ksenia @ At the Immigrant's Table
    19. December 2014 at 14:02

    Hello! I just included these in my cookie recipe round-up. I’m always looking for new vegan cookies for my collection, and I love the thin, toasted look of these. Thanks for sharing!


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