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Vegan Oil-Free Gingerbread Cookies (nut-free, grain-free)

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.

white marble counter covers in coconut flour gingerbread cookies

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.

a white plate covered in coconut chia gingerbread cookies.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Nut-free
  • Gluten-free
  • Grain-free
  • Paleo
  • Keto friendly (with sweetener swaps)
  • No chilling (of the dough) required
  • Fast & easy
  • Made in one bowl
  • 37 calories per cookie

Ingredients

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).

ingredients for vegan gingerbread cookies in glass bowls

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Prepare a Baking Sheet

Line a large baking sheet with parchment paper and set aside. Preheat the oven to 350F (180C).

Step Two: Whisk the Dry Ingredients

In a medium bowl, whisk the coconut flour, ground chia seeds (chia flour), coconut sugar, ginger, cinnamon, baking soda, cloves and salt until blended.

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.

4 photo collage of the dough making process for vegan gingerbread cookies

Step Four: Roll Out the Dough

Roll out the dough on a sheet of parchment paper or wax paper to an even 1/8-inch thickness. I know that sounds thin, but it is what works best for these cookies.

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.

gingerbread dough getting rolled out

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.

gingerbread cookies getting cut out with metal cutters

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.

cookie shapes on a parchment lined baking sheet

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

Let the cookies cool on the baking sheet for 2 minutes and then use a spatula to transfer them to a cooling rack and cool completely. The cookies will continue to firm up as they cool.

chia coconut gingerbread cookies on a cooling rack

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).

coconut sugar powdered sugar icing in a small glass bowl

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.

close up of a gingerbread cookie with heart icing

FAQ

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?

Yes, you can most likely substitute flaxseed meal. Keep in mind that I have not tested the recipe with flaxseed meal.

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.

coconut flour chia gingerbread cookies on a plate

Happy Baking!

Related Recipes

white marble counter covers in coconut flour gingerbread cookies

Vegan Oil-Free Gingerbread Cookies (grain-free)

Yield: 2 dozen (2- to 3-inch cookies)
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

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.

Ingredients

  • 1/2 cup (56 g) coconut flour
  • 40 grams ( 1/3 cup, lightly packed) finely ground chia seeds (see notes)
  • 3 tablespoons (27 g) coconut sugar
  • 1 and 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup (118 mL) water
  • 1/4 cup (60 mL) dark molasses
  • Optional icing (see notes)

Instructions

    1. Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper and set aside.
    2. In a medium bowl, whisk the coconut flour, chia flour, coconut sugar, ginger, cinnamon, baking soda, cloves and salt until blended.
    3. Stir in the water and molasses. Stir until completely blended. If the dough seems dry, add a few drops more water.
    4. Roll out the dough on a piece of parchment paper or wax paper to an even 1/8-inch thickness. Using 2- to 3-inch (5 to 7.5 cm) cookie cutters, cut out shapes from the rolled dough. (Note: You can use large or smaller shapes, but do all of one size (no matter the size) per baking sheet for even baking).
    5. Use a metal spatula to 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.
    6. Bake in the preheated oven for 12 to 14 minutes until the surface of the cookies looks dry and the edges look a little bit crisp.
    7. Let the cookies cool on the baking sheet for 2 minutes and then use a spatula to transfer them to a cooling rack. Cool completely. Decorate as desired (see notes for powdered coconut sugar icing), or enjoy plain.

Notes

Keto Option: 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.

Coconut Sugar Substitute: Use an equal amount of brown sugar.

Molasses Substitutes: An equal amount of maple syrup (or honey, if you are not following a vegan diet) can be used in place of the molasses.

Powdered Coconut Sugar Icing: Combine 1/4 cup of my DIY coconut sugar powdered sugar (or powdered sugar of choice) with a few drops of water until thick, drippy consistency. Place in a small zip-top bag, snip a tiny hole in the corner of the bag, and add a few decorative details to the cookies.

Storage: 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.

How to Grind Chia Seeds:

Grind in a small blender or electric coffee mill.
Measure the amount of chia seeds called for in the recipe (in this case, 40 grams, which is about 1 tablespoon + 2 teaspoons whole chia seeds). Depending on the capacity of the device you are using, process all, or a portion of the seeds at a time. I suggest pulsing to grind, and shaking the coffee mill or blender (hold on to the lid!) in between pulses to ensure an even grind. Process until the seeds are a fine flour.

Grind in a blender or food processor.
You will have the best results by grinding more than you need for this recipe. Most regular size blenders need at least 1 and 1/2 cups of ingredients to blend properly. Process the seed until finely ground and measure or weigh the amount needed for the recipe.

If using cups, rather than weights to measure the flour, lightly pack the chia flour into the measuring cup(s) to achieve an accurate measurement.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 40mgCarbohydrates 6gFiber 1gSugar 5gProtein 1g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Dee

Tuesday 24th of October 2023

Can you substitute Maple Syrup for the Dark Molasses?

Camilla

Wednesday 25th of October 2023

Hi Dee, yes, definitely!

Geena

Monday 26th of December 2022

These are a keeper! So easy and unique. I’ll be making these regularly with different flavors. Boyfriend loves them and he does not like most sweets ?

Camilla

Tuesday 3rd of January 2023

Wonderful, Geena! Glad they were a success.

Jen

Monday 19th of December 2022

I love gingerbread, and I’m excited to make these! Could you clarify the amounts of ground Chia seeds? In the recipe it says 1/3 of a cup and in the notes it says 3/4 of a cup. Which amount should I use? Thank you so much! Love all of your recipes I’ve tried!

Camilla

Wednesday 4th of January 2023

apologies for that, Jen. It is 1/3 cup (40 grams). I cut and paste the direction notes from a previous recipe and overlooked that it had a different amount. Thanks for catching that in the notes!

Amelia

Tuesday 13th of December 2022

My kids and I made these last night...delicious!!!! I cannot thank you enough for your recipes, my kiddos have multiple allergies. These are a a godsend!

Camilla

Tuesday 13th of December 2022

Amelia, I am so glad to hear you made these with the kids and that they were a delicious success!

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