Print

Healthy Gingerbread Cookies (No Eggs, No Refined Sugar)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These healthy gingerbread cookies are soft, warmly spiced, and made without eggs or refined sugar. Perfect for festive decorating and completely plant-based, they’re a wholesome treat for the holidays.

  • Author: Sophia
  • Prep Time: 15 minutes (plus 1–2 hours chilling)
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes to 2 hours
  • Yield: 20–24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1/3 cup dairy-free butter, softened
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup
  • 3 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour, plus extra for dusting
  • 2 teaspoons flaxseed meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice

Instructions

  1. In a stand mixer, beat the softened dairy-free butter, coconut sugar, and maple syrup for about 1 minute until smooth.
  2. Add almond milk, flaxseed meal, and vanilla. Mix until slightly separated.
  3. Add flour, baking soda, salt, ginger, cinnamon, and allspice. Mix on low speed until a soft dough forms. Add a splash of milk if too dry.
  4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 1–2 hours or overnight.
  5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  6. Flour a surface and roll one dough disc to 1/4-inch thickness. Cut into shapes.
  7. Place cookies on prepared sheets, spaced slightly apart.
  8. Bake for 9–11 minutes, or 6–8 minutes for smaller cookies. For softer cookies, bake less; for crisp cookies, bake slightly longer.
  9. Cool on the tray for 5 minutes, then transfer to a rack to cool completely before decorating.

Notes

  • Roll dough evenly and chill thoroughly for best results.
  • Swap almond milk with oat, soy, or cashew milk if needed.
  • Add orange zest or extra spice for a flavor boost.
  • Use a gluten-free flour blend for a gluten-free version.
  • Store in an airtight container for up to 4 days or freeze for 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/healthy-gingerbread-cookies-no-eggs-no-refined-sugar/