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 (oat & almond flour) are perfect for Christmas.
Why you'll love this recipe
- It is vegan, gluten free and refined sugar free.
- Since it is made in one bowl it requires minimal clean up.
- These cookies could not be easier to make.
- It is made with healthier ingredients while still tasting indulgent.
- flax seeds
- almond butter
- coconut sugar
- oat flour
- chocolate chips
- almond flour
- baking soda
- baking powder
Mix together wet and dry ingredients.
Fold in chocolate chips.
Add cookie dough to a sheet pan and bake.
Let cool and serve.
- Spices - these can be subbed with pumpkin spice.
- Maple syrup - honey is a good sub.
- Flax egg - I have not tested this but I do believe a real egg would work.
- DO NOT sub out the flours. This will ruin the cookie.
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.
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.
A flax egg is a vegan egg substitute made from ground flax seeds and water. I prefer to bake with flax eggs because eggs are expensive!
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 vegan 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!
Vegan Gingerbread Chocolate Chip Cookies (oat & almond flour)
- 1 flax egg 1 tablespoon ground flax + 2.5 tablespoon water
- ¼ cup molasses
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup almond butter
- ⅔ cup + 2 tbsps oat flour
- ⅓ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger in powder form
- 1 teaspoon cinnamon
- ½ teaspoon 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. Alternatively you can use an ice cream scoop filled ¾ of the way. The cookies firm up in the oven.
- Bake cookies for 12-14 minutes.
- Let cookies cool for 10-15 minutes and enjoy.