- Hide menu

Gingerbread Cookies (raw, vegan, gluten-free)

Be Social

FavoriteLoadingAdd to favorites

I dunno, this may sound odd coming from a grown woman who doesn’t have any children… but my all-time favorite movie is Shrek (the first one).  Somehow it became my own little tradition to watch it over and over during the holiday season.   One of my favorite lines is when the little gingerbread man says, “Oh noooo, not my gum drop buttons!!!”  I love saying, hearing and watching it.  haha  So needless to say, I had way to much fun with these cookies.  I must warn you… I got a bit carried away with taking pictures.  :)


Yields 16 gingerbread people

Dry Ingredients:

Wet Ingredients:

  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 tsp fresh ginger
  • 2 Tbsp water
Lemon Buttercream Frosting for decorating



  1. In a food processor, fitted with the “S” blade, break down the cashews, and shredded coconut into a flour – individually.  See photo below for the texture of my cashew flour.
  2. Pulse together the cashew flour, almond meal, coconut flour, shredded coconut, salt, cinnamon, allspice, cloves and black pepper.
  3. Measure out the maple syrup and to that add the vanilla extract, fresh grated ginger and water.  Stir together and pour into the food processor along with the dry ingredients.  Process until it starts sticking together and forms a ball.  The dough is very sticky.
  4. Wrap the dough in plastic wrap and place in the freezer for approx. 40 minutes or until chilled through.  This step is very important.  If you attempt to skip it you will find the dough to sticky to deal with.  You could also place the dough in the fridge overnight if you wanted to do this in phases.
  5. Once chilled, line your surface with plastic wrap and place the chilled dough ball in the center.  Cover with another piece of plastic, then start to roll the dough out to about 1/4″ thick.  Remove the top plastic piece and using cookie cutters, cut out your shape(s) and transfer them to the mesh sheet that comes along with your dehydrator.
  6. Dry at 115 degrees in the dehydrator for approximately 10-16 hours or until desired dryness is reached.
  7. Frost, decorate and eat!

Suggested Sous Chef Substitutions:

  • Cashews ~ use macadamia nuts or almonds with their skins removed
  • Raw coconut flour ~ I don’t recommend substituting.  This flour helps to absorb moisture.  It is unique in that way.
  • Maple syrup ~ raw coconut nectar, raw agave
  • Dehydrating ~ I have not tested baking these in the oven.  So if you are interested in that method, you will need to experiment.

Gingerbread Man on a stick!  he don’t look to happy about that, does he? hehe

Serving idea: fill a bowl with shredded coconut to look like snow and position the cookies in it.

Gift idea: using cardstock paper, place the cookie on it and slide into a plastic bag.
Tie some curling ribbon around it and voila!  On the back of the card stock paper, write
down the name of the cookie and the ingredient list.  It’s always good to inform people that
nuts were used in the recipe.

11 thoughts on “Gingerbread Cookies (raw, vegan, gluten-free)

  1. Jana says:

    What a not so grown up silly girl you are! I LOVE YOU! Don’t ever change!
    The pics are too cute, and oh that Gingerbread man… wow he looks delicious! Haha!

    Shrek 1 is amazing, loving it!

    Glad to see that you enjoy the days before Christmas!

    Miss you!
    Jana X

    • amie-sue says:

      lol Jana… young at heart, young at heart. :) Now if I could just get my body to slow down! All though, a few days ago at a doctors appt. the specialist said that I look very young for my age. I asked her to put that in writing, frame it and mail it to me. haha

      Have a very very Merry Christmas…. love and hugs my friend!

  2. Courtney says:

    Happy Holidays, Amie Sue! I’ve been searching for years for a good ginger bread cook recipe so I can’t wait to try these! I was wondering (not only in this recipe, but others of yours as well) in the list of ingredients when your recipes call for a 1 cup cashew flour (just as an example) but then in the instructions you will say to grind down the cashews into a flour. I was curious as to if your measurement of the cashews is prior or after grinding down the ingredient. I know it doesn’t yield a drastic difference but perhaps enough to change the texture and consultancy. Hope you can help! Again, love your website! You are truly amazing!!! God Bless you and yours this holiday season, Courtney

    • amie-sue says:

      Happy Holidays to you too Courtney. :)

      Thank you for your kind words. They mean a lot. My measurements for the flour tend to be measured out first as the whole nut, then ground. I will work on making that more clear in my recipes, thank you for pointing that out. Consistency in raw recipes can always vary for example when using dry fruits, some have more moisture than others. One day, I might implement using weight measurements as well. This could be helpful.

      Many many blessings, amie sue

  3. Blanka says:

    You are amazing! Thank you – I am going to make them straight away as Gingerbread men are very traditional for me and my own version in raw was not that great…. These look so fabulous!

    Merry Christmas and thank you so very much for all your creations and pictures – true inspiration!

    XX, Blanka

  4. Uli says:

    Hi Amie Sue, I am so excited to try these out but am wondering if I can substitute the cashew flour with almond flour?
    Thanks so much for your awesome recipes.

    • amie-sue says:

      Yes Uli… you sure could. :) I just love gingerbread cookies… it is that time of year again, isn’t it? Have a wonderful evening, amie sue

  5. Idapie says:

    WOWSA! making these now! BUT theres almond meal in the ingredients list but not IN the recipe !!! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *