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+ servings

Almond Gingerbread Cookies

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Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Course: Snack
Keywords: vegan, cookies, almond, gingerbread
Yield: 12
Author: Kayla


  • 125 grams vegan butter
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1 tablespoon flax meal
  • 2.5 tablespoons water
  • 2 cups flour*
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  • 2 cups icing sugar
  • 2 tablespoons plant-based milk
  • Pre-heat the oven to 180°C (355°F) and line a baking tray with parchment paper.
  • Make a flax-egg by whisking the flax meal with the water and letting it sit for 5 minutes to become thick. Use an electric whisk to combine the butter, sugar and maple syrup until creamy.
  • Gently fold in the flour, almond meal, baking soda and spices until a dough ball has formed.
  • Flour a clean surface and use a lightly floured rolling pin to roll the dough about 3-cm thick. Use your cookie cutters to cut the cookie shapes and transfer to your baking tray.
  • Roll the remaining dough again and repeat the last step until you’ve used it all up.
  • Bake the cookies for approximately 20 minutes or until lightly golden. Let them cool completely before icing them.
  • To prepare the icing, mix the icing sugar and plant milk until smooth, let cool for 10 minutes and transfer to a piping bag.
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