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Iced gingerbread Cookies (vegan version)

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  • Author: Lila Ruth
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x


  • 1 1/2 cups almond flour (Bob’s Red Mill)
  • 3/4 cup potato starch (not potato flour)
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon guar gum
  • 1/8 teaspoon baking soda
  • 1/4 cup Earth Balance Spread, melted
  • 2 tablespoons almond milk
  • 1 tablespoon molasses
  • 1/2 tablespoon vanilla extract
  • 3 cups powdered sugar (Wholesome! brand is grain-free)
  • 1/2 cup Earth Balance Spread
  • 2 1/2 tablespoons almond milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • (Royal Icing alternative in the “Tips” section in post above).


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, potato starch, sugar, spice, guar gum and baking soda.
  3. Add vegan butter, molasses, almond milk + vanilla extract and work through until dough forms. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet.
  6. Bake at 350 degrees for 12-15 minutes–you want them to be a little soft. Let them cool on the baking sheet, they will firm up a bit during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Frost and decorate as desired. Store leftovers in an airtight container. Enjoy!
  • Prep Time: 30 min
  • Cook Time: 15