Gingerbread Cookies – Super Soft, Vegan and Gluten-free

therawberry vegan and glutenfree soft gingerbread cookies_3719

Gingerbread Cookies but vegan

For me, gingerbread is simply part of Christmas! Ever since I can remember, there are always some at Christmas. Whether filled with jam, classic, or simply with chocolate. I love them all!

Since I with vegan diet I have also seen more and more vegan alternatives. Especially at the DM there is also this year again vegan mini gingerbread with chocolate. There I am pleased always three times. Because have you ever read the back of such cookies? Skim milk powder, milk protein and whole egg powder – WHO needs something like that? We don’t even bake at home with ingredients like that. Even if it wasn’t vegan.

Additives? Rather bake gingerbread yourself!

From all the past years of baking and cooking experience has shown me: Less is more! You don’t need so many ingredients to make it taste so good. And there again, it’s also so great when you take a little time at home and bake it yourself. My recipes are always designed to get the best flavor out in as little time as possible. Vegan baking can also be really easy and these vegan gingerbread cookies are whipped up in just 10 minutes! And of course perfect for Christmas! Let it taste to you.

By the way…

Did I mention that these soft gingerbread cookies are not only vegan, but also gluten-free and completely no-bake? I think now everything is said. You have a lot of fun trying them out!

Gingerbread Cookies – Super Soft, Vegan and Gluten-free
Prep Time
5 mins
Total Time
10 mins

Super easy vegan and gluten-free gingerbread cookies. Completely without baking and zatzfatz conjured. HERE's the recipe 🎉

Course: Cookies
Keywords: 10 minutes, christmas, christmas cookies, easy recipe, rawvegan, Recipe, therawberry, vegan, vegan baking
Servings: 10 Cookies
Marie Dorfschmidt – therawberry: therawberry
  • 150 g pitted dates
  • 100 g pecan nuts
  • 2 tbsp cacao powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/3 tsp cloves
  • Cacao nibs ∣ for the topping
  • Edible round wafer paper ∣ for the topping
  • 1 bar vegan chocolate ∣ for the topping
  1. Mix/pulse for about 20 seconds in your food processor. Then shape about 10 cookies. Flatten them a bit and freeze for 10 min.
  2. Melt chocolate and cover the cookies with chocolate. Put each on a wafer and sprinkle with cacao nibs.
  3. Store in an airtight container in your fridge. Holds up to two weeks. Enjoy 💫
  4. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

I have the full gingerbread cookie recipe video here for you:

You’ll find more vegan Christmas recipes here:

And find more inspiration on my Instagram Channel:

Thanks so much for stopping by! I hope you found what you were looking for. Feel free to leave me a comment below this post, or tag me @therawberry on Instagram.

Until next time,

Yours Marie

Author: Marie Dorfschmidt



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