These gluten free gingerbread chocolate chip cookies are a fun twist on your standard gingerbread cookie recipe. To be honest, I am not a huge fan of standard gingerbread cookies but these are so good. There is something about the spices, molasses and chocolate that is so good. These cookies are both gluten and dairy free so they are perfect for those with dietary restrictions.
I love a good cookie recipe - for more yummy cookie recipes try my banana oatmeal cookies, sweet potato oatmeal cookies or my oat flour chocolate chip cookie.
Why you'll love these dairy free gingerbread cookies
- Warm + cozy flavor. Ginger, cinnamon, nutmeg, and molasses create that classic gingerbread warmth with just the right amount of sweetness.
- Naturally gluten-free + dairy-free. Made with oat and almond flour plus almond butter — perfect for a wide range of dietary needs.
- Easy to make. One bowl, simple ingredients, and a quick bake time make these ideal for effortless holiday baking or last-minute treats.
- Vegan-friendly. A flax egg works seamlessly here, so you can keep the recipe fully plant-based without sacrificing texture.
- Soft + melty texture. Almond butter keeps the centers tender while chocolate chips add gooey pockets in every bite.
Ingredients for gingerbread chocolate chip cookies with oat and almond flour
- egg (or flax egg)
- molasses
- almond butter
- coconut sugar
- oat flour
- vanilla
- chocolate chips
- almond flour
- baking soda
- baking powder
- ginger
- cinnamon
- nutmeg
Instructions
Mix together wet and dry ingredients.
Fold in chocolate chips.
Add cookie dough to a sheet pan and bake.
Let cool and serve.
Substitutions
- Spices - these can be subbed with pumpkin spice.
- Maple syrup - honey is a good sub.
- Egg - a flax egg can work.
- Coconut sugar - brown sugar works as a sub.
- Almond butter - peanut butter or cashew butter works as a sub.
- DO NOT sub out the flours. This will ruin the cookie.
Storage instructions
You can store the extra cookies in a sealed container in your fridge for up to 5 days or you can freeze the cookies for up to 3 months.
Recipe FAQ
Oats are naturally gluten free. If you are concerned about gluten cross contamination you can buy certified gluten free oat flour.
You can make oat flour by blending rolled oats into a powder.
Yes! Just use a flax egg.
Recipe Pro-Tips
Since this recipe is gluten free and vegan the dough will be very sticky - this is okay. Either work quickly with wet hands or use an ice cream scoop.
Other holiday treats to try
If you make these Vegan Gingerbread Chocolate Chip Cookies (oat & almond flour), please leave me a rating and review on this blog post. This is the best way to support me!
Gluten free gingerbread chocolate chip cookies
Equipment
Ingredients
Wet
- 1 egg Can sub flax egg
- ¼ cup molasses
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup almond butter
Dry
- ½ cup + 1 tablespoon oat flour
- ¼ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger in powder form
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup chocolate chips + more for topping off cookies
Instructions
- Preheat oven to 350 degrees.
- Add all of your wet ingredients to a bowl and mix until smooth. Pour in your dry ingredients excluding your chocolate chips. Mix until just combined. Lastly fold in your chocolate chips.
- Form 10-12 evenly sized cookies on a sheet pan lined with parchment paper. The dough is very sticky, I recommend working quickly and with wet hands. Alternatively you can use an ice cream scoop filled ¾ of the way. The dough comes out like little blobs but will melt into a cookie shape in the oven. Optional but recommended - top off each blob with 3-5 chocolate chips so each cookie top has melty sips.
- Bake cookies for 12-14 minutes.
- Let cookies cool for 10-15 minutes and enjoy.
Sophia says
Absolutely delicious! Super quick and easy to make- devoured in minutes!
Kristi says
Thank you Sophia!
Kristi says
These are the best gingerbread cookies I have ever had!