Gingerbread Cookies (Gluten Free, Dairy Free, Vegan) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 8 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 8 Tbsp. Wholesome Sweeteners Organic Zero
  • 2 tsp. organic ground cinnamon
  • ½ tsp. SweetLeaf® Stevia Extract
  • 1 c. ground organic almond flour
  • 1 tsp. non-aluminum baking powder
  • ½ tsp. ground cloves
  • ½ c. organic unsweetened applesauce
  • 1 tsp. lemon zest
  • 1 tsp. baking soda
  • 3 Tbsp. organic flax seed meal
  • 1 Tbsp. organic apple cider vinegar
  • ½ tsp. Celtic sea salt
  • 4 Tbsp. organic virgin coconut oil, melted
  • 1 Tbsp. organic vanilla extract
  • 2 tsp. organic ginger powder
  • ½ tsp. Bob's Red Mill Guar Gum
  1. Preheat oven to 350 degrees F.
  2. Powder erythritol: Add erythritol to a Magic Bullet or blender and pulse to a powder consistency.
  3. In a medium bowl, add applesauce, flax meal, vinegar, stevia, powdered erythritol, vanilla, salt, coconut oil, lemon zest and spices. Mix with an electric mixer to combine.
  4. In a small bowl whisk together the almond flour, coconut flour, baking powder and baking soda. Add to wet ingredients. Mix to combine.
  5. Dust work surface with coconut flour. Place dough on surface and roll out to ¼ to ⅛ inch thickness. Cut out with cookie cutters.
  6. Bake on unbleached parchment paper lined cookie sheet for 12-15 minutes depending on thickness.
Recipe by Healing Gourmet at