Sweet-spicy cookie men are ready to invade your kitchen! Are you ready for them?
Gingerbread. Just the word sounds like a synonym to Christmas in my head. I would happily eat gingerbread year round, but saving it for the cozy days of Christmas time makes the distinct flavor extra special.
And these flavorful little fellows have a lot of goodness going on inside…
– Two types of spice and three types of sweet.
– A pop of lemon to balance all that
– Oat flour to make them easily gluten-free
– An incredibly soft and moist cookie texture after baking despite their oil-free dough origins
When you make these Vegan Gluten-Free Gingerbread Men, be ready for a bold cookie!
A reader requested a roll-out gingerbread cookie months ago, and I’m so happy to finally share. This one took a bit of experimentation, but I think you will love it! The dough had to be firm enough to roll and cut, but still moist and light after their excursion into the oven. Because dryness is like the Grinch of holiday baking, stealing all the cookie joy.
So here are my gingerbread cut-out cookie secrets…
Dates! They bind. They sweeten. They add moisture. And it seems I can’t make a recipe without them.
Applesauce. Instead of using a liquid (like almond milk), applesauce adds moisture but doesn’t make for a runny batter. Sticky dough?..check!
Chilling. The cookie dough has to chill overnight (or at least 8 hours). This is probably the most important step, I apologize in advance to your patience.
(P.S. Cut out cookies inevitably lead to leftover ragged dough edges. These little morsels are delicious, don’t you dare throw them out. Another bonus of vegan baking!)
Coconut cream instead of buttercream to paint on their personalities. And pomegranate arils to accent because they remind me of red twinkly lights…
And a video…
I would venture as far as to say these are my favorite gingerbread cookies to date. But try them for yourself and let me know what you think!
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Vegan Gluten-Free Gingerbread Men
- Prep Time: 480 minutes
- Cook Time: 13 minutes
- Total Time: 493 minutes
- Yield: 8 cookies 1x
Ingredients
- 10–12 pitted Medjool dates
- 1/4 cup coconut sugar
- 1 1/4 cup oat flour
- 2 tsps lemon juice
- 2 tsps fresh grated ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup molasses
- 1/2 tsp cinnamon
- 1–2 tbsps unsweetened applesauce* (see note)
- TO DECORATE
- Cream from one can of full fat coconut milk (whipped)
- Pomegranate arils.
Instructions
- Put all the ingredients in a food processor. Process until it forms a sticky moist dough.
- Shape into a ball, wrap with plastic wrap, and refrigerate overnight (or at least 6-8 hours).
- The following day, preheat the oven to 350F.
- Roll out the dough until about 1/4 inch thick. Flour your rolling surface very well to avoid sticking.
- Cut out with a cookie cutter. If you have a lot of excess dough, you can re-roll it one more time to cut out more cookies.
- Bake for 12-14 minutes at 350F.
- Let them cool before removing from the pan and decorating.
These are just so cute! It’s funny you mentioned you seem to not be able to make a recipe without dates because when I saw that you posted these I thought to myself “I bet they’re sweetened with dates, that’s such a good idea” heheh.
Lol so you noticed the obsession too! Yes I have a serious love affair going on with dates right now 🙂 Putting them in everything!
O they are so terribly fruity!! (Terribly in a good way…it’s a describing word….don’t take offense!)
I love them…gingerbread men are my childhood favorite….FAVORITE!!!! Now I think we should build them a house 😉 A bachelor pad for the G-Men!
And I love that pop of lemon and well…I love it all…but that’s because gingerbread men are the one type of male that will never leave a girl feeling sad 😉
Of course they’re fruity, what did you expect!? And no worries, I use the word terribly that way too 🙂 My mom and sister are anti gingerbread, so I always had to protest hard to make a gingerbread house instead of a sugar cookie house. I have made some epic gingerbread houses in my years, but men are much easier and quicker to snacking time 😉 That last sentence is marketing gold, If I were a gingerbread business I would buy that from you and trademark it! Thanks dear <3
I think I only made a gingerbread house…ONCE!!!!! And it was at a family friends house and I said “O My God” for the first time about something and the lady yelled at me! (And told my mom) I’ve been traumatized of house building ever since! Hahahahahahah!
Aww that makes me a little sad. Usually by the end of cooke house day I probably cried and yelled at least once too…house decorating is hard and frustrating when you’re 7 ha! But you need to give it another go 🙂
MAKING MAKING MAKING!!! That is all. 🙂
Hehe…enough said 🙂
It’s been foreverrrr since I’ve made gingerbread men cookies! They were one of my favorites to decorate and eat. I love that you used coconut cream in place of the sugary icing! And I’m also loving the sweeteners used. I need to try making these with Willow, I know she would love this! ❤️
Oh I know, I had to dig for a long time to even find that cookie cutter ha! Cookie decorating has been a tradition in my house since forever, Willow would love it! There might be coconut cream everywhere, but it would be so fun and she’s such an artist already 🙂
These are just beautiful and I could easily eat 10 of them Natalie! I love your bright pics and how the red is just popping off the page with these cute little guys! I absolutely LOVE ginger, almost as much as I love cinnamon and these are just perfect and so healthy. I love that you added coconut sugar too, I can handle dates more when there is another sweetener combined. Beautiful recipe!
I usually find red a hard color to work into pics, but this month I’m making use of all the red dishes and dish towels I have ha! I think I’d still have to choose cinnamon, but ginger and cinnamon together are the best. I know 3 different sweeteners sounds like a bit crazy, but the molasses and coconut sugar and dates altogether just make them SO good. I don’t know what I’d do without dates, the fact that you can do so many oil-free desserts without them just baffles me! Can’t wait to see all your cookies 🙂
Gingerbread men are definitely one of my favourite things to make at Christmas. I need to make some of these this year, they look amazing Natalie! I love ginger so much, especially in cookies. I love how you used coconut cream and pomegranate to decorate them. That’s such a great idea!!!
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Christmas definitely has the best cookie flavors, I love ginger in sweets too. I put so much haha! I love them extra spiced 🙂 It’s really a fun challenge to find natural decorations, I usually use dried fruit and nuts but pomegranate is the perfect color. Thanks Harriet!
Who knew gingerbread cookies could be healthy? I am impressed with all the ingredients you used in place of unhealthy ones like dates, applesauce and coconut sugar for added sweetness without the use of white sugar! Coconut cream is the perfect icing for these cuties!! LOve it!
Thank you Bethany! It was so much fun healthifying these, I honestly think that these alternative sweeteners make for a much more delicious cookie than white sugar ever could 🙂
These are so adorable! Love the video (I know… I always say the same stuff…but it’s true). And the pomegranate buttons are so cute and a wonderful idea. I totally agree, pomegranates are so festive! These are healthiest gingerbread men I’ve ever seen… I have to stock up on some molasses!
Thank you dear! I love the pomegranates, if only there were green pomegranates too 😀
How absolutely adorable!!! And they sound so delicious! These are on the menu for the weekend, especially since I already have all the ingredients on hand!!! I’m so excited to make them! And I love the use of coconut whip instead of frosting. Quick question…I’m assuming I can use blackstrap molasses int his recipe? It’s all i have so just checking. Can’t wait!!
Weekend cookie man making, how perfect! Yes blackstrap is fine, I actually prefer it since it has more minerals and stuff but I was at my moms house and she didn’t have any. I can’t wait to hear how they turn out!
This recipe is fabulous. My dough was really sticky though. I admit I don’t make cookies often and was having trouble with the cookie cutter sticking. I just added a lot of flour to make it work. I didn’t roll out with wax paper on top either, I will try next time. Any other suggestions to help with stickiness (dough was in fridge overnight)? thanks!
I’m so sorry for the stickiness issue. Dates are a tricky ingredient in a recipe like this because they can vary so much in size and moisture level. Your 12 dates could be very different than mine. The wax paper helps, but next time maybe leave out the applesauce completely. If your dough already has enough moisture than it might not be necessary. More flour always works too.
What can I use to replace the cream from the coconut. My son is allergic. And to peanut, corn, soy gluten,egg, dairy
The coconut cream is not essential for the recipe, it’s just for decoration. I would suggest decorating them with something else like dried fruit or seeds or sprinkles.
Hi…I’m so glad to have found your gluten-free recipe for gingerbread cookies. Thank you for posting it :).
Instead of dates, I have a pack of date sugar and a jar of date syrup in my pantry. May I use those for this recipe? If so, what would the substitute measurements be?
Thanks a ton and I can’t wait to sink my pearlies into this treat!
I’m so happy you found the recipe too and want to try them! However the actual whole dates are a really important ingredient in here and I wouldn’t suggest substituting them with date sugar or syrup. The whole dates add a lot of moisture and really bind the cookies together since there is no gluten or oil. I’m sorry, I know that’s probably not the answer you wanted to hear 🙁 I actually just ordered some date syrup myself, so hopefully there will be a recipe coming soon that will use that ingredient! Let me know if you give the gingerbread men a try though. -Natalie
Your videos are really well done! And your food is always is so very mouth-watering! ☺
Thank you very much Tiffany, such a sweet comment <3
Another recipe keeper!! I tagged you on Instagram 😉
I did not use the applesauce and found it alright and I used 10 dates. However, I did find it a bit on the sweet side so I think I will use 1/8 cup of coconut sugar next time. But yum!! I made 9 Christmas trees and ate 7 of them *blush*
I saw them this morning, they looked fantastic! Love the trees instead of men, I actually have a tree shaped recipe coming up tomorrow too 🙂 Thanks for the feedback on, it really helps. Happy holidays!
Thank you!! I need to invest in a Gingerbread Man stencil or a Snowman one for the Christmas holidays next year!!
Cannot wait to see your tree-shaped recipe. Waiting 😉
Merry Christmas and Happy Holidays to you too, Natalie 😀
This recipe looks great. You say the resulting cookies are soft and moist, but I just want to make sure — do they come out such that they hold together well and don’t flop or break easily? I’m hoping to make these and then dip parts of them in chocolate 🙂 So I want to make sure they’ll hold up when I do that.
Thanks!
I have another question 🙂 I just want to make sure. In the video, you say 1.5 tsp baking powder and 1 tsp baking soda. But that’s different from what’s listed in the written out recipe for both the baking powder and the baking soda… so which exactly is correct? The measurements from the video or in the recipe?
Thanks!
Sorry for the confusion, I often make minor tweaks when writing the recipe out and didn’t realize they didn’t match up. They were a little fluffier than I wanted, that’s why i decreased the amount of baking powder and soda from the video. And yes they are very soft so I’m not sure they are ideal for dipping in chocolate. For that I would usually opt for a crunchy cookie, which these aren’t at all since there is no oil in them. If you do want to go for it anyways, then I would definitely recommend leaving out the applesauce, you won’t need that added moisture.
Do you use blackstrap or regular molasses?
I just use the regular stuff.
I just finished making the dough (and I must admit that I’ve probably eaten about 3 cookies worth of it! But that’s okay because I doubled the recipe :)) I don’t have a food processor so I made it in my blender which didn’t work all that well but I will do it differently next time and just blend the dates and applesauce and stir it all together after. I had to add more applesauce to get the dates to blend so I really have a gooey mess. I’m wondering if I should bake it like a cake or just add lots of flour…or just eat it raw? hehe
Hi Wendy! Well the eat it raw option always appeals to me, but for the sake of having some actual cookies too I would add flour until you have a more manageable dough (it can still be somewhat sticky) and then refrigerate it for a couple of hours so it will get even more firm. Then you may be better off going with drop cookies as opposed to trying to roll them out since it’s so gooey but just shape them into little cookies on the pan and bake! And yes, blending the wet ingredients and adding the dry by hand works a lot better if you don’t have a food processor 🙂
So excited to try this recipe today for a Christmas get-together this weekend! Do you think I could substitute regular date for the medjool? I have not had luck finding them in my rural area. If so, would I need to change the amount of dates?
Thanks in advance for your help!!
Sure, regular dates will be fine! I can’t tell you an exact number, but you will need about 1 heaping cup. And pack them in tight, a few extra never hurt 🙂 I hope the cookies turn out perfect for your get together, Candace!
Great! Thanks so much Natalie!! ☺️??
I’m getting a large food processor for Christmas (YAY) and these are going to be one of the the first things I make in them. I cannot wait! A couple questions though. To make these just a tad more crisp, would adding a tablespoon or so of coconut oil help or not since they are made with dates? And do you think they’d still turn out moist if I substituted pumpkin puree for the applesauce? Or maybe just throw an extra date or so into the batter? Thanks for sharing all your amazing recipies ❤
A food processor–ahhh how exciting!!! So many new things to make with it 🙂 As for the cookies, a bit of coconut oil will probably make for slightly crispier edges, but they will still be basically a chewy cookie because of the large amount of dates. And yes, pumpkin will be absolute fine in place of the applesauce, possibly better even! No need for other changes with that substitution. Enjoy!!
Do these freeze well?
I want to make them for Christmas but am going to be in a time crunch! If I make them early though, I can share the delicious magic with the fam!
Thanks!
Since they are oil-free, I’m afraid they will be quite dry if you freeze and then defrost them. Sorry. Ahh I know Christmas is coming so fast! I did just post a quicker/easier ginger cookie recipe today if that helps though!
Oh okay, awesome! Thanks for letting me know!!
For these ones still, how many days would they last in the fridge in an airtight container?
3-4 days would be my recommendation in the fridge in an airtight container for the best texture/moisture. And frost them right before serving of course 🙂
Amazing, thank you SO much!! 🙂
Just letting anyone know that sees this, I only make oil-free cookies and I have definitely frozen them in the past. I can’t recall them ever being too dry but I’m not too fussed on the texture so perhaps I didn’t notice! Worth a try in any case!
Hooray! I made these cookies last night but i used my homemade gluten free flour and i only needed to use 7 medjool dates.It turned out better than i thought it would! Love your recipes Natalie 🙂 Recipe Request Time! Hawaiian! Please,please make some tropical baked goods.Pineapple cupcakes,Mango bars I dont know,anything really! If anyone can do it,you can.Maybe banana free… i dont like bananas 😛
YAY!!!! That is fantastic to hear, I am so glad they worked for you! And good to know they were sweet enough with less dates too 🙂 Oooh tropical treats–I love that idea!! I will definitely start brainstorming on those flavors, they are some of my favorites as well. And no bananas, I will keep that in mind too 🙂 Thank you so much for the feedback Renae!
I just made these and they are heavenly!! I’ve literally been on a binge these past few months- binging on your recipes, that is- and I love ’em. Every single one has been phenomenal, and I’m sucker for whole-food sweets. If anyone’s curious, I had to leave out the molasses despite it being a near-key ingredient, but maple syrup added its own flavor profile. Keep doing what you’re doing and I’m glad you’re so successful!
Riley
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YAY!! I am so happy to hear it Riley, and good to know they still taste good with maple syrup instead. Aww that means a lot to me that you are trying and enjoying the recipes, thank your for the the wonderful feedback and ongoing support 🙂
You’re welcome Natalie! Sorry I’m just seeing this. I’m glad to help make you feel that way :). We all gotta support one another!
I’m curious- have you ever considered using brown rice flour? I’ve used it spontaneously in some recipes and I really like the texture and taste. It might fit your gluten-free, whole-food sweet agenda 😉
Riley
I have used brown rice flour a few times, like in these cookies: https://www.feastingonfruit.com/chocolate-vanilla-marble-cookies/ In my experience it usually needs another flour or starch to work with it since it isn’t very binding on it’s own, but I really like the flavor and texture with it too!
Haha yes I see the dramatic lead up: no oat flour!
Thanks 🙂
Riley
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Very much like I was wanting in my head, just hadn’t gotten to it yet. Now I don’t have to! Too much time to do rolling out, I just dropped ’em. Deeeeelish! & easy. Thanks so much.
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I am so happy you liked these Wendy! Now you have me craving gingerbread already and it’s not even thanksgiving yet 😀 I love making these as drop cookies too–the quicker we can get to the eating part, the better. Thanks for the feedback!
Hey Natalie,
any substitute for molasses??
Maple syrup would work! It won’t have as deep and rich a flavor, but still yummy🙂
I know it says to add more flour to keep the dough from sticking, but i also found it helped to add some fat to the dough. Coconut oil worked well for me.
Yep that works too! This recipe is a bit older back when I tried to keep my recipes super low fat, but nowadays I’d do the same. So happy it worked, and enjoy!
i have tried them and loved it! first time used molasses and loved it, sooo xmassy:) i literally post this recipe everywhere where ppl ask for xmas cookies, hahaha! im your walking add in Europe:) brilliant job, love your blog and SOS free sweets are the best! There are many vegan blogs with sweets but most of them use in their recipes ridiculous amounts of oil or sugar and here i know i will always find a really healthy alternative. Thank you very very much!
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Hi Agnieszka!! Omg you are the best haha, thank you for being my cookie advocate across the ocean and I am so so happy you love them! First time trying molasses? Wow! Isn’t it so deep and delicious though? It really adds something else to baking that I need to remember the other 11 months of the year. I try to keep it oil free and too-much-sugar free around here, so thanks for the feedback. Enjoy the rest of these and whatever other yummy xmas baking you get up to 🙂
Hi, I don’t like cookies too sweet and don’t use coconut sugar – do you think they would still be sweet enough without the sugar, and with just the dates and applesauce and molasses (that seems like a lot already and I usually just sub whole dates for any sugar in recipes!)
Just don’t want them to taste like cardboard though! Been looking for an oil-free “shape-able”cookie recipe for a while so I hope these work out!
Haven’t tried it personally, but yes I think they will be fine without the coconut sugar! Honestly this is an older recipe and I’m not really sure why I felt the need to use all three haha🤔 But 10-12 dates + 1/4 cup molasses sounds like plenty to me and definitely not at risk of turning into cardboard cookies😂 Happy baking!
Hi Natalie! Id really like to make these with my kids. Of course as always I have a few questions before I jump in! 😉
First, can I substitute dried ginger? And second, once decorated, how do these store? Does the coconut cream harden up enough to stack, or do you have any recommendations in that area? Thanks Natalie! I’m not a baker or a crafty person so i so appreciate your tips!
Yes dried ginger will work, I recommend 1-2 tsps depending on how strong you like it. And if you refrigerate them the coconut cream will harden enough to stack (gently), yes. But at room temp I don’t recommend stacking them. Hope that helps and your cookies come out perfect🤗
Looks great! Can’t wait to bake this with my little one! Have you tried using maple syrup instead of molasses? Molasses is a byproduct of brown sugar, which is unfortunately not heathy for us. Pure Maple syrup (With no sneaky natural flavors, etc) is all goodness!
Maple syrup will work too! I personally prefer the taste with a little molasses in there, but totally respect your desire to skip it😊 Hope you enjoy!