The best part about the holidays is all of the holiday baking. I love coming up with inventive, healthy and vegan twists on the standard holiday cookies and baked goods. Gingerbread cookies are standard at christmas, so I knew I needed to make my own version. These vegan gingerbread chocolate chip cookies are perfect for Christmas.
These vegan gingerbread chocolate chip cookies are both gluten free and refined sugar free. Almond and oat flour keep this recipe gluten free and also add healthy fats and fiber to this recipe. Almond butter serves as a butter substitute and also adds more healthy fats to balance out the sugar. Molasses and maple syrup are the sweeteners in this recipe. Molasses is standard to gingerbread recipes but it needs to be balanced out with another sweetener to balance out the bitterness. Spices like cinnamon, nutmeg and ginger add more gingerbread flavor.
Like all of my baking recipes, these cookies are extremely easy to make and made in one bowl. One important note is that this recipe has very sticky dough. It does not feel like your standard cookie dough and seems like it could use more flour. I recommend working with wet hands so it is easier to work with.
What ingredients do I need for vegan gingerbread chocolate chip cookies?
- flax seeds
- almond butter
- maple syrup
- coconut sugar
- oat flour
- chocolate chips
- almond flour
- baking soda
- baking powder
Other vegan holiday baked goods 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!Print
Vegan Gingerbread Chocolate Chip Cookies (oat & almond flour)
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water)
- ¼ cup molasses
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup almond butter
- ⅔ cup + 1 tbsp oat flour
- ⅓ cup almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger (in powder form)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup chocolate chips (adjust the amount to your preference)
- Make your flax eggs by mixing flax seeds and water. Let sit refrigerated for 10 minutes.
- 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 lined sheet pan. The dough is very sticky, I recommend working quickly and with wet hands. The cookies firm up in the oven.
- Bake cookies for 12-14 minutes.
- Let cookies cool for 10-15 minutes and enjoy.