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Easy Gluten free Vegan Gingerbread Cookies

Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Dessert
Servings: 20 cookies (more or less)


  • 40 gr gluten free wholemeal buckwheat flour
  • 40 gr gluten free almond flour (or finely ground almonds)
  • 70 gr gluten free potato starch (or other gluten free starch)
  • 30 gr brown sugar
  • pinch of salt
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/3 tsp nutmeg powder
  • 1/2 tsp cream of tartar *
  • 1/2 tsp baking soda *
  • 60 gr margarine / vegan butter
  • 1 tbsp water


  • In a bowl mix well the dry ingredients first
  • Add the margarine/vegan butter and the tbsp of water and start mixing everything with a spoon
  • As soon as big crumbs start to form, start mixing and kneading with your hand untile you will get a solid, compact smooth dough
  • Shape it into a ball, cover it with plastic wrap and refrigerate for at least 1 hour
  • Pre-heat the oven at 320 F / 160 C
  • Ley the dough between two sheets of parchment paper and roll it out until it's more or less half centimeter / 0,2 inches thick
  • Cut the dough into the shapes you want, either using cookie molds or simply a glass/cup and lay them on a baking sheet lined with parchment paper
  • Once you've used up all the dough, bake the cookies for 12 to 15 minutes top (check them at the base and make sure it doesn't get too dark, aka burns!)
  • Once out of the oven, let them cool down before removing them


* You can sub the 1/2 tsp baking soda + 1/2 tsp cream of tartar with  1 tsp of baking powder