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Almond Cow's vegan gingerbread cookies decoration in process

Gingerbread Cookies

Time: 10 minutes active time, 1 hour waiting time, 10-15 minutes baking time

The most popular Christmas cookie re-created into an Almond Cow version! These gingerbread cookies are slightly crisp on the outside, chewy in the center, and made with pecan pulp. Enjoy!

Servings: Makes 12 medium-sized cookies


  • ½ cup vegan butter
  • ¼ cup applesauce
  • ½ cup coconut sugar
  • ¼ cup molasses
  • 2 tbsp arrowroot
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • ⅛ tsp clove
  • pinch black pepper
  • 2 cups all-purpose gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup pecan pulp (from pecan milk)


Step 1

Add the vegan butter, applesauce, coconut sugar, and molasses to a mixing bowl, and mix.

Step 2

Add arrowroot, baking soda, salt, cinnamon, ginger, allspice, nutmeg, clove, and black pepper to the mixture, and mix.

Step 3

Add gluten-free flour, and mix again. Add pecan pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up.

Step 4

Preheat oven to 350F.

Step 5

When ready, roll out the cookie dough onto a piece of parchment paper. Using a gingerbread man cookie cutter, cut dough into cookies, and transfer onto a cookie sheet.

Step 6

Bake on 350F until golden brown. This takes approx. 10-15 minutes.

Step 7

When ready, remove cookies from the oven and allow to cool.

Step 8

Once cooled, decorate however you like! You can use icing, sprinkles, powdered sugar, etc.