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Soft and Chewy Gingerbread Cookies, Vegan + Gluten-Free

Is there anything better than the smell of cookies baking in the oven? It’s pretty much my dream to have my apartment smell like freshly baked cookies at all times- especially around the holidays.

On a cold and  rainy day here in New York City I decided to warm up my house with today’s recipe, Vegan, Gluten-Free Soft and Chewy Gingerbread Cookies. Nicely sweet and a tiny bit spicy, these cookies practically scream holiday cheer.

Their soft and chewy secret ingredient is sweet potato puree, which makes their texture cake-like instead of crunchy like a typical gingersnap. The recipe calls for an egg replacer. I used a Neat Egg (which I highly recommend!) but if you don’t have any on hand you can make a simple egg replacer by combining 1 tbs ground flax seed with 3 tbs warm water.


Soft and Chewy Gingerbread Cookies, Vegan + Gluten-Free
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 12
  • 1 cup all purpose gluten-free flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • dash of salt
  • ½ cup sweet potato puree (1 small sweet potato)
  • 1 egg replacer (see above)
  • 1 tsp vanilla extract
  • 2 tbs coconut oil, softened
  • ¼ cup molasses
  • 2 tbs agave
  • 3 tbs non-dairy milk
  • optional toppings- coconut butter and candied ginger
  1. Preheat oven to 350°. Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, combine flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt.
  3. In a small bowl, stir together sweet potato, egg replacer, vanilla, coconut oil, molasses, agave and milk. Add contents of small bowl to large and stir until thoroughly combined (you may want to use your hands to knead the batter together).
  4. Form batter into balls about 1.5" thick. Place balls on baking sheet and use a fork to press down, creating a criss-cross shape.
  5. Bake for about 18 minutes (until edges are firm). Drizzle coconut butter over cookies and top with candied ginger.




New Year square 2


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13 Responses to Soft and Chewy Gingerbread Cookies, Vegan + Gluten-Free

  1. So I tried to make these yesterday and followed the ingredient amounts and directions exactly. Unfortunately it made a batter rather than a dough, and I had to make mini muffins with it. Is 1 cup of flour correct?

    • I’m sorry your cookies turned into muffins! That’s very strange, I haven’t had any problems using the ratios in the recipe and 1 cup of flour is the correct measurement. I hope the muffins still tasted good :).

  2. Hey!
    Just made these and had the same problem as Beth. After mixing both wet and dry ingredients it was more like a gooey mixture. I was adding more flour when I was shaping each ball separately. In the oven now. Hope it will turn out great :)

    • I would say the batter is a little more gooey than normal cookie dough (because of the sweet potato) but the cookies should turn out just fine! :)

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