The Best Soft Gingerbread Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 12 minutesTotal: 27 minutes
Yield: 6 to 8Category: Baking
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My Soft Gingerbread Cookies are the perfect festive bake bursting with flavour when you are looking for a healthier recipe.

I absolutely love desserts flavoured with ginger and these gorgeous soft centred cookies tick all of my boxes. I already have a more traditional chewy Gingerbread recipe which has been popular, (you can find the recipe here), however, I recently had a request for a soft gingerbread biscuit which is how this recipe was born.

The only thing I love more than gingerbread is gingerbread dipped in dark chocolate. I think the two flavours are a match made in heaven which is why I chose to drizzle these cookies in it, however, this is completely optional and you can skip this step or use a dairy free white or milk style chocolate instead.

I generally try to create more nutrient dense bakes and desserts, however, in the run up to Christmas I feel this can go out of the window when it comes to the recipes I come up with. This year I want to try and create festive recipes that are ‘healthier’ as I feel that is more in line with the rest of my bakes which is why I have opted to base these gingerbread cookies on my Healthy Chocolate Chip Oat Cookies. If you struggle to find any coconut sugar you can substitute this ingredient for a light brown sugar instead if needed.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

I usually make six cookies from this recipe but you could make more depending on the size. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray.

If you are not on a gluten free diet you can use regular plain flour and oats in this recipe. These cookies will last up to five days in an airtight container.

If you like my Soft Gingerbread Cookies and are looking for other ‘healthier’ Christmas cookie recipes why not give my Orange, Cranberry & Chocolate Cookies a try. If you are looking for other recipes using ginger why not check out my Gooey Gingerbread Brownies, my No Bake Gingerbread Bites or my Gingerbread Peanut Butter Fudge which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 120g 1 + 1/3 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 55g 1/4 cup + 1 tbsp gluten free plain flour
  • 50g 1/4 cup melted dark chocolate (optional)
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • 2 tsp dried ginger
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp bicarbonate of soda
  • pinch sea salt


  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the flax seed gel. Mix well
  4. Add the oats, plain flour, spices, bicarb and salt to the bowl and mix well using your hands until the mixture comes together and resembles a sticky dough
  5. Use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  6. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 10 to 12 minutes at 175 degrees Celsius
  7. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  8. Once cool drizzle the melted dark chocolate across the top of the cookies and allow to set before enjoying


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