Recipe: Vegan, Gluten-free Gingerbread Cookies

Did you hear? Santa went vegan this year, and his reindeer are gluten-free! Leave him a plate of these cute cookies made with Toasted Quinoa Flakes and a tall glass of almond milk and you're sure to make the "nice" list.


Makes about a dozen gingerbread people or two dozen circular cookies.


  • 1 1/2 cups almond meal
  • 1 1/2 cups I Heart Keenwah Toasted Quinoa Flakes
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 2 tsp baking powder
  • sprinkling of sea salt
  • 1/2 cup coconut oil
  • 1/2 cup molasses
  • 2 Tbs maple syrup
  • 2 tsp vanilla extract
  • powdered sugar (optional)


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
  2. Add all ingredients together in a food processor and grind until fully combined. Scrape down sides of food processor and continue to grind as needed.
  3. Cover dough with plastic wrap in a bowl and refrigerate for 30 minutes. This will make the dough easier to roll out.
  4. Roll dough flat on granite or marble board. Use festive cookie tins to make shapes (e.g., gingerbread people). Alternatively, roll the dough into 1 inch-diameter balls and press flat to make circular cookies.
  5. Arrange on prepared baking sheet and bake for 15 minutes.
  6. Cool on cooling wrack.
  7. Garnish with powdered sugar (optional).

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