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The Gluten Free Vegan Gingerbread Recipe You Need To Try

The Gluten Free Vegan Gingerbread Recipe You Need To Try

If you love sweets, but you're gluten free, gingerbread is a a great option that you can bake gluten free and without that much sugar! This is the gluten free vegan gingerbread recipe you need to try!

Just because Christmas has passed, doesn’t mean you can’t enjoy some divine gingerbread! I like to use jars of it as thank you gifts, or make funny presents for my friends by decorating a gingerbread person to look exactly like them. It’s a pretty affordable way to give gifts, since a lot of these ingredients are probably already in your cupboard (cough, or your parents, cough). The decorating part is also a super fun activity to do with young siblings or if you’re babysitting. Of course, you could always just eat it all yourself as a study snack and tell yourself it’s healthy because it’s gluten free and vegan… I won’t judge. Here is the gluten free vegan gingerbread recipe you need to try!

Make sure you follow the recipe exactly. It’s pretty easy, but cutting out the cookies is time consuming. So make sure you’ve set aside an afternoon for procrastibaking!


You Will Need:

  • 2 ¼ Cups Plain Gluten Free Flour * + extra for when rolling the dough!
    *I recommend the HAS NO… brand from Aldi. It’s cheap and does the job.
  • 1 Teaspoon Bi-Carb Soda
  • 2 Teaspoons Ground Ginger
  • 3 Teaspoons Cinnamon
  • 2 Teaspoons Mixed Spice
  • ¼ Teaspoon Salt
  • 1 Cup packed Brown Sugar
  • ½ Cup Nuttelex (or other dairy free butter/margarine)
  • ¼ Cup Golden Syrup
  • ¼ Cup Soy Milk (at room temperature)
  • 1 Teaspoon Vanilla Extract
  • Cookie Cutters
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  1. Sift the flour, bi-carb soda, spices and salt into a large bowl (YES, the sifting part is important, so don’t be lazy!). Stir to combine.
  2. In a separate smaller bowl, beat the Nuttelex and brown sugar with an electric mixer until fluffy. No need to melt the Nuttelex before this, just make sure it’s been out of the fridge long enough to have softened.
  3. Add golden syrup, milk and vanilla extract to this smaller bowl, and continue beating until combined.
  4. Add the wet ingredients to the dry ingredients and mix with large spoon. As you do this, the mixture will begin to form a dough. Once it’s one big, sticky ball of dough, separate it into two and wrap each ball in glad wrap. Put them both in the fridge for 1 hour.
  5. Use this hour to work on your over-due essay. Or not…

  1. Pre-heat oven to 180 degrees.
  2. You will need a large, flat, clean surface to roll your dough on. A non-stick pastry mat is ideal (call and ask mum!), but if that’s not possible than a placemat or big sheet of baking paper will do.
  3. Cover your surface and rolling pin with flour, then roll out the dough evenly until it’s roughly 0.5 cm thick.
  4. Cut out your shapes using cookie cutters. Any shape you like, depending on the occasion!
  5. Place each cookie on a tray (with baking paper!) and when you have a full tray, pop in the oven for 6-8 minutes. You’ll need to figure out what the perfect amount of time is for your oven! Start with 6 and work your way up if needed.
  6. Keep repeating steps 4-6 until all your dough is used!


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Optional: Icing and Decorating


These are your cookies that you put your blood, sweat and tears into (ok, hopefully not…) so you can leave them plain or decorate them any way you damn like! To make icing, just mix icing sugar with a little bit of warm water until a perfect thick consistency is achieved. Add food dye for different colours. Then go crazy with sprinkles, choc-chips, lollies or anything else you like!


Are you going to try this gluten free vegan gingerbread recipe? Let me know down below!
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