Crunchy Vegan Gingerbread Cookies (Nut Free!)

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These Vegan Gingerbread Cookies are Crunchy, Fragrant, and Nut Free! The perfect holiday cookie to share with family and friends.
This Post is Sponsored by SunButter.

Is there any holiday cookie that’s cuter than a little gingerbread man? I think not!

Luckily for all of us, these Crunchy Vegan Gingerbread cookies are just as tasty as they are adorable!
5 u 5 comfortCrunchy Vegan Gingerbread Cookies - Nut Free and Healthy Holiday Recipe

As most of you probably know, I loooove spicy food. This normally applies just to the savory domain of cuisine, but when I have the opportunity to throw some extra zing into a baked good, I’m all for it! I think that’s why Gingerbread and I get along so well.

However, Gingerbread and I did have one little issue – oil. I personally don’t use oil in my own cooking, and like the recipes on my site to reflect that as well. As much as it adds moisture, applesauce just doesn’t make a crunchy cookie.

I needed a healthy fat to replace the standard butter or shortening, and luckily nut / seed butters (with a few modifications) often do the trick!

I chose to use SunButter’s Organic Spread because it is free of sugar, salt, and hydrogenated oils. Only the good stuff in here, friends 😉 Plus, because it’s made with sunflower seeds, it’s very allergen friendly! Some of my closest friends growing up had nut allergies, and I think it’s especially important that we all be aware of this around the holidays a.k.a food sharing time.

Sunflower Butter does have a strong taste to it, but I actually think it complements these cookies very well. Plus, there’s already so many different spices in the dough that the taste becomes very subtle. All of my recipe testers told me they would never have guessed it was the secret ingredient!

Whether you’re a Vegan, plant-curious, or just plain lookin’ for a healthier Gingerbread recipe, these dudes sure will satisfy. I hope you love them as much as I do!

A Few Final Thoughts:
  • As this gingerbread dough will be sticky, it is really important to keep it chilled / cool during the cookie cutting process! I suggest storing it in the freezer when you are not using it for maximum chill.
  • I decorated my cookies with a simple Vegan Icing, which I will also put in the recipe notes below. Feel free to get a little more festive, or even dip them in chocolate!
  • These cookies will get more crunchy with time, which in my opinion, is a good thing! Store them at room temperature in a container with loose-fitting lid for best results.

If you’re looking for more cookie recipes, you’ll also love my Cashew Butter Snickerdoodles and Double Chocolate Chip Cookies!

Finally, if you make this recipe and decide to share on Instagram or Facebook, be sure to tag me @FromMyBowl + #FromMyBowl! I love seeing your yummy (and festive!) recreations 🙂


Crunchy Vegan Gingerbread Cookies

These Vegan Gingerbread Cookies are Crunchy, Fragrant, and Nut Free! The perfect holiday cookie to share with family and friends.

  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 3 dozen, depending on cookie cutter size 1x


  • 2 cup Spelt Flour (All Purpose will work too)
  • 1/2 tsp Baking Powder
  • 1 tsp Powdered Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tbsp Ground Flax + 3 tbsp Water
  • 1/3 cup SunButter Organic Sunflower Seed Butter
  • 1/3 cup Molasses
  • 1/3 cup Organic Cane Sugar
  • 1/4 cup Unsweetened Plant Milk


  1. Prepare your Flax Egg by mixing 1 tbsp of Ground Flax with 3 tbsp water in a small bowl and let sit for 5 or so minutes, until thickened. 
  2. In a medium bowl, whisk the Flour, Baking Powder, Dry Spices, and Salt together until evenly combined.
  3. In a large bowl, add the Flax Egg, Molasses, Sunflower Seed Butter, Cane Sugar, and Plant Milk together and use a whisk to combine. If you’d like to use an electric hand mixer to make sure the sugar really dissolves, be my guest! 
  4. Slowly add the dry mix into the wet and continue to mix / stir until a dough forms — it should be slightly sticky.
  5. Divide the dough in half, and put eat half in between two large ( baking tray-sized) pieces of parchment paper. Use a rolling pin to roll out the cookie dough until it is about 1/4″ thick. Repeat with the other dough half.
  6. Place the cookie dough in the fridge for about 2 hours to chill, or in the freezer for around 30 minutes. Close to the end of this time period, preheat your oven to 350F.
  7. Taking out one piece of flattened dough at a time, remove the top layer of parchment paper, and use a cookie cutter of your choosing to form gingerbread men. Place each “man” onto a baking sheet that is either greased or lined with a silicone mat. Repeat until all dough is gone.
    A Few Tips for this Step: Make sure your dough is as cold as possible, and store it in the freezer if you are not working with it. Don’t forget that you can re-roll out your dough and pop it in the freezer for a bit to squeeze out even more cookies! Finally, if the dough starts to stick to your cookie cutter, make sure it is clean. You can either wash it off with a little water, or grease it with some oil. 
  8. Bake for 10-11 minutes. The cookies will be soft when they come out of the oven, but will harden with time. Let sit on the baking tray for at least 5 minutes before removing to a cooling rack.
  9. Once cooled completely, enjoy as-is, or top as desired! See the recipe notes for a quick frosting recipe. These will last at room temperature in a container with a loose-fitting lid for about a week, but if you stick them in the fridge, they will last even longer.


I used SunButter’s Organic Spread to make these cookies and would totally recommend it! If you do not have a nut allergy you can substitute with any other nut or seed butter with your choice. Please keep in mind that this will affect the overall flavor, though.

Ground Flax may be substituted for Ground Chia Seeds.

To keep this Refined Sugar Free, Coconut Sugar may be substituted for Cane Sugar. 

I have not tested this recipe with any Gluten Free flour blends, and thus do not recommend them.

*To create an easy Vegan Icing, simply mix 1/2 cup of Powdered Sugar with 2-3 tsp of Plant Based Milk. Start with 1 tsp of Milk and build from there, the frosting forms faster than you think! 

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5 u 5 comfortCrunchy Vegan Gingerbread Cookies - Nut Free and Healthy Holiday Recipe Crunchy Vegan Gingerbread Cookies - Nut Free and Healthy Holiday Recipe

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. The molasses is really what makes a gingerbread cookie have its flavor! What store do you typically shop at? It can sometimes be found in the baking section, but some stores may store it in a not so convenient spot.

  1. I LOVE this recipe, and so does my (non-vegan) family! I brought these cookies for a Christmas family gathering last year and everybody loved them so much that I had to make them again this year! Great recipe, and very easy to do

    1. Sure, if you would like the molasses taste to be less strong. I used blackstrap molasses in this recipe as well x

  2. 5 stars
    I loove gingerbread cookies so good !! And so cute !! Often the ones on the market are just incompatible with my food allergies ( peanuts, almonds, Haselnut, walnut, pistachio, eggs, shrimps ?well that’s ok !). I love your recipe, thank you so much. Happy holidays sweetie ?????

  3. These turned out great! I used almond butter instead of sun butter and the flavor was still very nice. Thank you for the wonderful recipe!