Vegan oil-free gingerbread cookies, made with coconut flour and finely ground chia seeds (no chilling)! They are nut-free, grain-free, gluten-free, Paleo-friendly, and can also be made keto with sweetener swaps.
Coconut Flour & Chia Gingerbread Cookies
Christmas isn’t Christmas without gingerbread cookies, so I decided it was time to develop a new version using coconut flour.
In order to make my gingerbread coconut flour cookies work without nuts, eggs, oil/fats, or other flours, I reached for my new favorite ingredient: finely ground chia seeds (also called chia flour; you can grind the seeds yourself, in seconds).
I love the results and hope that you will, too.
- Vegan (egg-free, dairy-free)
- Keto friendly (with sweetener swaps)
- No chilling (of the dough) required
- Fast & easy
- Made in one bowl
- 37 calories per cookie
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Coconut flour
- Chia seeds, finely ground into a flour (“chia flour”–how to is in the recipe card)
- Coconut sugar (options are in the recipe card, below)
- Dark molasses (options are in the recipe card, below)
- Spices: Ground ginger, cinnamon, nutmeg and cloves
- Baking soda
- Optional: DIY Coconut Sugar Powdered Sugar
You will also need a small amount of water and some salt (however, the salt is always optional/adjustable).
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Step One: Prepare a Baking Sheet
Step Two: Whisk the Dry Ingredients
Step Three: Add the Wet Ingredients
Stir in the molasses and water until completely blended. You do not have to worry about over-mixing because there is no gluten in the recipe, so stir away! If the dough seems a touch dry add a few more dribbles of water.
Using your hands, gather the dough into a smooth ball.
Step Four: Roll Out the Dough
The dough is only the slightest bit sticky, so there is no need to add flour to the rolling pin or board while rolling out the dough.
Step Five: Cut Out Shapes
Using 2- to 3-inch (5- to 7.5-cm) cookie cutters, cut out shapes from the rolled dough. You can use large or smaller shapes, but do all of one size (no matter the size) per baking sheet for even baking.
Step Six: Transfer Shapes to a Baking Sheet
Using a metal spatula, transfer the cookie shapes to the prepared baking sheet, spacing two inches apart.
Re-roll the dough and cut out more shapes, repeating until all of the dough has been used.
Step Seven: Bake the Cookies
Bake in the preheated oven for 12 to 14 minutes until the surface of the cookies looks dry and the edges look a bit crispy.
Step Eight: Cool the Cookies
Texture of the Vegan Oil-free Gingerbread Cookies
The cookies are tender with a some crispiness at the edges when first baked. The combination of the chia flour and coconut flour creates a uniquely satisfying texture unlike traditional flour cookies. The cookies remain soft after storage.
Taste of the Cookies
The flavor of the coconut and chia flours is neutral, allowing the bold flavor of the spices and molasses to shine through.
The cookies are lightly sweet–just enough to make them cookies, but minimal enough that you can definitely justify eating a few of these for breakfast or as a pre- or post-workout snack (I have done all three!).
The amount of sweetener (coconut sugar and molasses) may sound like a lot, relative to the amount of flours. Keep in mind, though, that 1/2 cup coconut flour is the equivalent of about 1 and 1/2 cups of almond flour. Together with the chia flour, seven tablespoons of sweetener sounds more than reasonable, yes?
Decorate the Cookies as Desired
You can decorate the cookies any way you like! I made a simple powdered sugar-water icing using my DIY coconut sugar powdered sugar (it is grain-free).
It only took about 1/4 cup of the powdered sugar, plus a few drops of water (add just enough to make a drizzling consistency), to decorate all of the cookies with some minimal decorations (I did not want to add too much more sugar).
Place the icing in a small zip-top bag, snip off the end, and add a few cute details.
How Do I Make the Cookies Keto Friendly?
It’s easy! Replace the coconut sugar with the keto-friendly, measure-for-measure, granulated sweetener of your choice and the molasses with keto-friendly, measure for measure liquid sweetener.
Is there a Substitute for the Coconut Flour?
Alas, no, not for this particular recipe. But you might want to try my Grain-Free Cassava Flour Gingerbread Cookies as an alternative.
How Should I Store the Cookies?
Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to six months.
Can I Double the Recipe?
Yes! You can double the cookie dough to match your needs (sharing, gift-giving, etc.).
Can I Make the Dough Ahead of Time?
Yes! Cover and refrigerate the dough for up to 2 days in advance, tightly wrapped in an airtight container). Bring the dough to room temperature before rolling.
Is There a Substitute for Ground Chia Seeds?
Substitute 40 grams of flaxseed meal, which is about six tablespoons. You may want to consider finely grinding the flaxseed meal, as I do in my 2-ingredient flax bread and 1-ingredient flax tortillas.