- Quick and easy to make
- Great as a healthy snack or a healthy sweet treat
- Delicious nutty flavor and a crispy texture
- Dietary requirements: vegan, gluten-free, and soy-free.
Notes on ingredients
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods. It has a fairly neutral taste and it is a great source of dietary fiber. It’s naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. Although it’s naturally gluten-free, if you have celiac disease or gluten sensitivity, always make sure you buy certified gluten-free to avoid any cross-contamination issues.
- Finely ground almonds: Raw almonds are finely ground into an almond meal to act as the flour in this recipe.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Coconut sugar: It can be subbed with brown sugar, date sugar or regular white sugar (for a less healthy version).
- Coconut oil: It provides a rich taste and more flavor overall.
- Aquafaba: Aquafaba is the thick liquid that remains after boiling chickpeas. You can get it by draining a can of chickpeas and reserving the liquid. Or by cooking your own chickpeas and reserving the leftover cooking liquid. If you are a beginner, stick to aquafaba from canned chickpeas. If you don’t have aquafaba, try subbing it with soy milk.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.
Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
Roll the cookie mixture into 12 balls (don’t flatten the balls).
Place the balls on the baking sheet, leaving a bit of space between each ball for them to spread. Bake for approx. 20-22 minutes.
Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
If you want, you can sprinkle cookies with powdered xylitol.
Store leftover cookies in an airtight container.
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Gingerbread Cookies
- 70 g white rice flour
- 70 g oat flour
- 70 g finely ground almonds
- 20 g potato starch
- 60-70 g coconut sugar
- 1 teaspoon gingerbread spice mix
- 1 heaped teaspoon baking powder
- 60 ml coconut oil
- 50 ml aquafaba you can sub it with 40 ml soy milk
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine white rice flour, oat flour, ground almonds, potato starch, coconut sugar, gingerbread spice mix (optional), and baking powder.
- Mix in melted coconut oil and aquafaba. Use a hand mixer and mix briefly (10-15 seconds) until all is well combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
- Roll the cookie mixture into 12 balls (don't flatten the balls).
- Place the balls on the baking sheet, leaving a bit of space between each cookie for them to spread. Bake for approx. 20-22 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
- If you want, you can sprinkle the cookies with powdered xylitol.
- Store leftover cookies in an airtight container.
* The nutritional information provided is calculated automatically and should be used as an estimate.
Your recipes always look and sound wonderful. I live in California and am challenged by your measurements (grams/ml) and oven temperatures. Love to see recipes in cups and Farenheit etc. (like in parenthesis). Thanks so much
Hi, Joy! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result. As for the oven temperature, I will add Farenheit in parenthesis.