Gingerbread  Cookies from Naturally Sweet Vegan Treats

Gingerbread  Cookies from Naturally Sweet Vegan Treats
I have fond memories of gingerbread cookies. As a youngster, my kindergarten class learned how to make gingerbread men cookies, and then they mysteriously took off on an adventure through the school!

​We went on a scavenger hunt throughout the school looking for them using the clues they left behind at each stop. It took us all day to find them, their sweet scent just out of reach each time. But finally…they stayed put for more than a few minutes (a.k.a. the teachers became tired of hiding them and leaving notes) and they were ours to devour! 

I might not take them on a scavenger hunt throughout my home, but these gingerbread cookies from Naturally Sweet Vegan Treat by Marisa Alvarsson will definitely be making an appearance in my kitchen this holiday season! 

Gingerbread  Cookies
Grain-  and  gluten-free  |  Makes  20–36  cookies
Christmas  in  Scandinavia  would  not  be  the  same  without  the  baking  and  eating  of  gingerbread  cookies,  or  pepparkakor,  as  they  are  known  in  Sweden.  All  things  deemed  to  be  cozy  are  employed  to  infuse  our  chilly,  often  snow-dusted  Decembers  with  warmth  and  festivity.  And  the  Advent  period  is  decidedly  cinnamon,  allspice,  saffron  and  ginger  scented,  as  a  result  of  ovens  across  the  country  working  overtime.  Pepparkakor  are  the  baked  goods  most  likely  to  be  made  with  the  help  of  children—who  are  also  known  to  dress  as  gingerbread  people  at  this  time  of  year.  This  easy-to-make  recipe  produces  a  crisp,  subtly  sweet  and  lightly  spiced  version  of  the  classic  treat.  Swedish  tradition  has  it  that  eating  gingerbread  cookies  will  make  you  kinder.  Regardless  of  whether  or  not  this  statement  is  true,  these  cookies  will  certainly  add  a  little  low-sugar  sweetness  to  your  day.  Rolling  pins  at  the  ready!

  • 1 cup  (95  g)  almond  flour
  • ½ cup  (60  g)  buckwheat  flour  +  extra  for  rolling  out  dough 
  • 1 tbsp  (9  g)  arrowroot  flour
  • ¼ tsp  baking  soda
  • 2 tsp  (5  g)  ground  ginger
  • 1½ tsp  (4  g)  ground  cinnamon
  • Pinch  of  ground  cloves
  • Pinch  of  salt
  • 2 tbsp  (15  ml)  coconut  oil,  melted
  • ¼ cup  (60  ml)  maple  syrup
  • 1 tsp–1  tbsp  (5–15  ml)  water,  as  needed

​For  decorating

  • Coconut  flour,  for  sprinkling,  optional
  • Melted  chocolate,  optional

Preheat  the  oven  to  350°F  (180°C)  and  line  a  baking  tray  with  parchment 
In  a  large  mixing  bowl,  combine  the  flours,  baking  soda,  ginger, 
cinnamon,  cloves  and  salt.  Add  the  oil  and  syrup  and  mix  until  the  dough 
comes  together,  adding  a  touch  of  water  if  necessary.  If  your  dough  feels 
particularly  tacky/sticky,  place  it  in  the  fridge  for  30  minutes  or  so  to 
firm  up  a  little,  otherwise  place  it  directly  on  a  sheet  of  parchment  paper 
and  dust  it  with  a  little  buckwheat  flour.
Roll  the  dough  out  flat  with  a  rolling  pin  to  ¼  inch  (6  mm)  thickness. 
Cut  out  as  many  gingerbread  cookie  shapes  from  the  sheet  of  dough  as 
you  can.  Re-form,  re-dust  and  re-roll  the  excess  dough  to  cut  out  extra 
cookie  shapes.
Arrange  the  cookies  on  the  prepared  baking  tray.  They  won’t  spread, 
so  they  don’t  require  more  than  a  ½-inch  (13-mm)  space  between  each 
other.  Bake  the  cookies  for  about  6  minutes  or  until  golden  and  set  in 
the  middle.
Once  done,  remove  the  cookies  from  the  baking  tray  and  allow  them  to 
cool  completely  on  a  wire  rack  before  decorating.

Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018. Photo credit: Marisa Alvarsson.

(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post, and all the opinions are truly my own.)

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