Iced Gingerbread Cookies {Paleo, Vegan}

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These paleo and vegan iced gingerbread cookies have a chewy, oatmeal cookie like texture, the best sweet warm spice blend and are easy to make! Perfect for the holidays or whenever a craving strikes. Gluten free, paleo, vegan.

I was inspired by Sally’s Baking Addiction to make these cookies after seeing her iced gingerbread oatmeal cookies.

These cookies are similar to my grain free and vegan “oatmeal” cookies.

The gingerbread version adds blackstrap molasses and warm spices.

The icing makes them sweeter and perfect for holiday cookie decorating!

Let’s get into the details so you can try them ASAP!

What You Need to Make These Iced Gingerbread Cookies

I use a “flax egg” here to make these cookies vegan.  For a non-vegan substitute, a single egg yolk can replace the flax egg.

Here’s everything you’ll need to make these cookies:

flaxseed mealblanched almond flourtapioca flour, or arrowrootbaking sodafine sea saltcinnamongingernutmegclovessmooth almond buttercoconut oilmaple sugar or coconut sugarblackstrap molassespure vanilla extractorganic powdered sugar, or powdered monk fruitalmond milk

How to Make These Paleo + Vegan Iced Gingerbread Cookies

Mix together the flaxseed meal and water to make the “flax egg” snd set aside for 10 minutes.

Preheat your oven to 350°F and line 2 baking sheets with parchment paper.

In one large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt and spices.

In a separate bowl, whisk together the almond butter, coconut oil, maple or coconut sugar, molasses and vanilla until smooth.  Add in the prepare flax egg and whisk to combine.

Add the dry ingredients to the wet and stir to fully combine.  Chill the dough for 30 minutes for thicker cookies, and do not chill to get thinner cookies.

Using a medium cookie scoop, scoop the dough 2” apart onto the baking sheets, making 12-14 cookies.

Bake in the preheated oven for 10-12 minutes, until cookies have spread and are soft but set.

Cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks to cool completely.

While the cookies cool, make the icing by whisking all ingredients together in a small bowl until smooth. 

Dip the tops of each cookie in the icing, allowing excess to drip off, then transfer to a parchment paper lined cooling rack to harden.

How to Store These Gingerbread Cookies

One the cookies are fully cooled and the icing has hardened, they are ready to serve.

If you don’t plan to serve them right away, keep cookies at room temperature, loosely covered, for the first two days.

After 2 days, store them in a sealed container in the refrigerator to keep for longer.  Enjoy!

 

Iced Gingerbread Cookies {Paleo, Vegan}

Iced Gingerbread Cookies {Paleo, Vegan}

These paleo and vegan iced gingerbread cookies have a chewy, oatmeal cookie like texture, the best sweet warm spice blend and are easy to make! Perfect for the holidays or whenever a craving strikes. Gluten free, paleo, vegan.Author: Michele RosenPrep Time: 15 minutesCook Time: 10 minutescooling time: 20 minsCourse:baking, christmas, Cookies, Dessert, HolidayServings: 14 cookiesPrint this RecipeDid you make this recipe?Leave a review5 from 3 votes

Ingredients

1“flax egg”: 1 tablespoons ground flaxseed mixed with 2.5 tbsp water allowed to sit for 10-15 mins1 1/3cupsblanched almond flour1/4cuptapioca flouror arrowroot3/4teaspoonbaking soda1/4teaspoonfine sea salt1teaspooncinnamon1/2teaspoonground ginger1/2teaspoonground nutmeg1/4teaspoonground cloves1/4cupsmooth almond butterunsalted1/4cupcoconut oilmelted and slightly cooled1/3cupmaple sugar or coconut sugar3tablespoonsblackstrap molasses1teaspoonpure vanilla extract

Icing:

1cuporganic powdered sugaror powdered monk fruit1/4teaspoonpure vanilla extract1.5-2tablespoonsalmond milk

Instructions

Mix together the flaxseed meal and water to make the “flax egg” snd set aside for 10 minutes.Preheat your oven to 350°F and line 2 baking sheets with parchment paper.In one large mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda, salt and spices.In a separate bowl, whisk together the almond butter, coconut oil, maple or coconut sugar, molasses and vanilla until smooth. Add in the prepare flax egg and whisk to combine.Add the dry ingredients to the wet and stir to fully combine. Chill the dough for 30 minutes for thicker cookies, and do not chill to get thinner cookies.Using a medium cookie scoop, scoop the dough 2” apart onto the baking sheets, making 12-14 cookies.Bake in the preheated oven for 10-12 minutes, until cookies have spread and are soft but set.Cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks to cool completely.While the cookies cool, make the icing by whisking all ingredients together in a small bowl until smooth. Dip the tops of each cookie in the icing, allowing excess to drip off, then transfer to a parchment paper lined cooling rack to harden.Keep cookies at room temperature, loosely covered, for the first two days, then store in a sealed container in the refrigerator to keep for longer. Enjoy!

Nutrition

Calories: 166kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 105mgPotassium: 120mgFiber: 2gSugar: 9gVitamin A: 1IUVitamin C: 0.01mgCalcium: 57mgIron: 1mg

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