Gluten Free Vegan Gingerbread Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy gingerbread cookies made with almond and tapioca flours and vegan butter. Spiced and festive, they work for holiday baking and are naturally plant-based and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 4 ½ tablespoons vegan butter (melted, or ghee if not vegan)
- 2 ½ tablespoons molasses
- ¼ cup coconut sugar
- ½ teaspoon vanilla extract
- 2 cups super-fine almond flour
- ¼ cup tapioca flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon all spice
- ⅛ teaspoon cloves
- 2-3 tablespoons milk of choice or water
- ¾ cup confectioners sugar
- 1 tablespoon lemon juice (or milk or water)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 10m
- Sodium
- 24mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 50mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 24MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.