Vegan Gingerbread Cookies

If you check out the date this post is released, you may be a little confused. Yes, I did post a gingerbread recipe in April, but I have no shame. Sometimes you just need a little reminder of the happy holiday time when you’re sitting at your office counting down the days until your next break or day off. The desserts around Christmas time truly bring me the most joy, so I hope that these do the same for you, even though it may be the end of April… These are gluten free, dairy free, vegan, grain free, and refined sugar free so they’re perfect for anyone with food sensitives or just for anyone with a healthy sweet tooth. Let me know if you have any questions about the recipe! Happy baking


  • 1 and 1/2 cup almond flour

  • 2 tbsp arrowroot starch

  • 2 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp ginger

  • 1/2 tsp sea salt

  • 4 tbsp applesauce

  • 3 tbsp date honey (or honey/maple syrup)

  • 1/2 tbsp vanilla

  • 1 crushed chocolate bar


  1. Combine together the dry ingredients first and mix well to break apart the seasoning and ensure it’s well combined (leave out chocolate for now)

  2. Add in the wet and stir. This is a thick dough so use a fork or your hands to mix it well

  3. Add in the chocolate chunks and evenly mix them in

  4. Use an ice cream scooper or just roll the dough into balls to create the cookie shapes. If you roll them into balls, press them flat to make the cookie shape. The dough will not rise or spread in the oven, so make the shape before it bakes

  5. Place the cookies on a non stick baking sheet and bake at 350 for about 15 minutes or until the tops are golden brown. These are best a little under baked because they’re nice and soft on the inside

  6. Let them cool, drizzle with extra chocolate and a pinch of sea salt, and enjoy!