Gluten-free Vegan Gingerbread Cookies
Serves: 30 cookies
  • 50g ground almonds, walnuts or hazelnuts (1/2 cup)
  • 70g buckwheat flour (1/2 cup)
  • 70g brown rice flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • ¼tsp bicarbonate of soda
  • 2tsp ginger
  • 1tsp cinnamon
  • ¼tsp cloves
  • ⅛tsp nutmeg
  • ⅛tsp allspice
  • pinch sea salt
  • 1tbsp blackstrap molasses
  • 60ml maple syrup (1/4 cup)
  • 60ml melted coconut oil (1/4 cup)
  • 1-3tsp water as needed
  • Decoration:
  • vegan white chocolate
  • edible gold lustre powder
  1. Preheat the oven to 180°C (350F)
  2. In a large bowl whisk together ground nuts, buckwheat flour, brown rice flour, tapioca flour, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, allspice and salt.
  3. Add molasses, maple syrup and melted coconut oil and with a fork stir the mixture until it starts coming together. Mix in 1tsp of water at a time and using your hands bring it into a smooth soft dough. You can use food processor if you prefer.
  4. Roll out the dough between two sheets of baking paper until about 5mm thickness. Use Christmas cookie cutters to cut out cookies and place them onto lined baking sheet.
  5. Bake for about 10 minutes.
  6. Remove from the oven and leave to cool down.
  7. If you like to decorate them, gently melt the white chocolate and dip each cookie in chocolate just to cover the top. Place onto a baking sheet, sprinkle with little gold powder and leave to set.
  8. Enjoy!
Recipe by Nirvana Cakery at