Ginger Molasses Cutout Cookies (Vegan/Gluten Free)

This Easter definitely feels a little different for most people, as do most things in life these days. So in my attempt to feel a little festive, I decided to make some Easter-themed treats, and these cookies both satisfied my sweet tooth and fulfilled my craving for a creative afternoon project.

It still feels pretty wintery where I live, so I’m desperate for anything that makes it feel like spring. After finding some cute spring themed cookie cutouts in my mom’s kitchen, I decided that decorating cookies would be the perfect way to pass some time. I wasn’t in the mood for sugar cookies, maybe because I associate decorating them with Christmas, and I wanted something different. In the end, I decided to make a gingerbread dough, which is also kind of Christmass-y, but whatever – they’re delicious.


The recipe I followed can be found here – I followed it pretty closely, with a few simple changes in ingredients and of course making them cutouts rather than traditional cookies. If I didn’t make them myself, I honestly would never know that they are gluten free! I feel like I’m slowly getting the hang of all these different flour proportions. These cookies are so flavourful and chewy – I already can’t wait to try making them again, even as regular round cookies.

If you’re looking for a delicious treat to make this Easter weekend (and to have fun making it), look no further!


Ginger Molases Cutout Cookies (Vegan/Gluten-Free)

Yields: 15-20 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes



  • 1 cup almond flour
  • ¾ cup all-purpose gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp solid coconut oil
  • 2 tbsp vegan margarine
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 3 tbsp blackstrap molasses
  • 1 tsp pure vanilla extract
  • 1 tbsp plant milk


  • Icing:
    • 1½ cups powdered sugar
    • ½ tsp vanilla extract
    • 1 tbsp corn syrup
    • 1½ tbsp plant milk
    • food colouring



  • Preheat oven to 350º F. Line a baking sheet with parchment paper or a reusable silicone baking mat.
  • In a bowl, mix together almond flour, all-purpose gluten free flour, baking soda, baking powder, ginger, cinnamon, and salt.
  • In a stand mixer (or bowl if you have a hand mixer), add solid coconut oil, sugar, vanilla, molasses, and plant milk. Cream on medium speed for about a minute.
  • Slowly add in dry ingredients and mix on low speed, for about 30 seconds until the dough is fully mixed. Use a spatula to scrape the sides if needed.
  • Sprinkle your counter surface with a small amount of gluten free flour, and place the ball of dough in the centre. Using a rolling pin, roll out the dough until it is about ¼ inch thin, or slightly thinner. If the dough is too soft, put it in the fridge for awhile before rolling!
  • Use your Easter-themed cookie cutouts to cut out your cookies, using a spatula to scoop them onto the lined baking sheet. They don’t spread much, but I recommend leaving an inch between each cookie! My batch made 19 cookies, but it depends on how big your cutouts are and how thin you roll your dough!
  • Bake your cookies for about 8 minutes. When you take them out, they will look and feel undercooked, but they will firm up but still be nice and chewy as they cool! If you prefer for them to be more crispy, bake for an extra couple minutes.
  • Make the icing – mix powdered sugar, vanilla, corn syrup, and plant milk. divide into bowls for each colour, and add food colouring. Use a piping bag and tip to decorate! The icing will harden and get shiny as it dries!


Happy Easter!


With love and lattes,


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