Vegan Cassava Flour Gingerbread Cut Out Cookies (Grain-Free)

Introducing cassava flour gingerbread cookies with a warmly spiced flavor, crisp edges, and a tender center. The straightforward vegan, gluten-free cut-out cookies require no chilling and hold their shape beautifully as they bake. They are also grain-free, nut-free, seed-free, refined sugar-free, and Paleo-friendly.

Thesegingerbread cassava flour cut-out cookiesbring all the classic holiday flavor—warming spices, rich caramel notes, and a hint of maple—without eggs, dairy, gluten, or grains. The cassava flour creates a smooth, straightforward-to-handle dough that rolls and cuts beautifully, making it reliable for gingerbread people, stars, snowflakes, and other festive shapes.

Reliable of all, there isno need to chill the dough. Simply mix, roll, cut, and bake. The cookies hold their shape in the oven and emerge with lightly crisp edges and tender centers, ready to enjoy plain or decorate with your go-to vegan icing.

Naturally vegan, gluten-free, grain-free, nut-free, seed-free, and refined sugar-free, these straightforward cassava flour gingerbread cookies are a festive option for holiday cookie trays, parties, gifting, and family decorating.

Why You’ll Love These Cookies

• Classic gingerbread flavor:Warmly spiced, lightly sweet, and reliable for the holidays.
• Made for cut-out shapes:The dough is straightforward to roll and holds its shape beautifully as it bakes.
• No chilling required:Mix, roll, cut, and bake—no waiting for the dough to firm up.
• Quick and straightforward:The plain dough comes together with everyday ingredients and minimal preparation.
• Vegan:Completely egg-free and dairy-free.
• Gluten-free and grain-free:Made with cassava flour—no wheat flour or grain-based flour required.
• Allergy-friendly:Naturally nut-free and seed-free.
• Refined sugar-free:Sweetened with coconut sugar and pure maple syrup.

Ingredients for the Cassava Flour Gingerbread Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Ingredients for Gingerbread Cassava Flour Cookies

These gingerbread cut-out cookies are made with plain vegan and gluten-free ingredients. For exact quantities, refer to the recipe card at the bottom of the post.

• Cassava flour:A naturally grain-free and gluten-free flour made from the whole cassava root. Its mild flavor and fine texture make it especially well suited to roll-and-cut cookie dough. For the most accurate results, weigh the flour or measure it carefully using the spoon-and-level method.
• Non-hydrogenated vegetable shortening:Gives the cookies a tender, crisp texture while helping them hold their shape during baking. See the substitution notes for alternative fat options.
• Coconut sugar:Adds sweetness, a warm caramel flavor, and the characteristic deep brown color of gingerbread cookies. Make sure any firm lumps are broken up before mixing.
• Maple syrup:Provides additional sweetness and moisture while complementing the gingerbread spices. Use pure maple syrup rather than pancake syrup.
• Vanilla extract:Rounds out the spices and adds depth to the cookies’ flavor.
• Baking soda:Provides a small amount of lift and helps the cookies brown. Measure carefully so the cookies retain their cut-out shapes.
• Spices:A warming blend of gingerbread spices gives these cookies their classic holiday flavor. Fresh, fragrant ground spices will produce the reliable results.
• Salt:Balances the sweetness and brings the vanilla, maple, and spices into sharper focus.

How to Make Vegan Cassava Flour Gingerbread Cut-Out Cookies

Note that the complete instructions are also in the recipe card below.

Making these cookies is as straightforward (no, make thateasier) than traditional versions. The first steps are familiar.

Step One: Preheat Oven & Prep Baking Sheet

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Whisk the Dry Ingredients

Whisk the cassava flour, baking soda, salt & spices in a medium bowl until blended.

Step Three: Beat the Shortening and Sweeteners

Beat the shortening (I used a non-hydrogenated, organic vegetable shortening; I have options for other fats in the recipe notes) with the coconut sugar, maple syrup and vanilla (I have notes for the sweetener options in the recipe notes, too).

Beat on medium speed, stopping to scrape the bowl once or twice, until light and fluffy.

Step Four: Add Dry Ingredients to Moist Ingredients

Add the flour mixture to the shortening mixture. I like to stir this in by hand, but you can use your mixer, if you like. It will look very dry at first, but will quickly come together into a smooth, soft dough.

No Chilling Required

There is no need to chill the dough! Once mixed, it is ready to be rolled out, cut and baked.

Step Five: Press & Roll the Dough

Using your fingertips, roughly press out half of the dough on a piece of parchment paper or wax paper.

How to Roll the Cookie Dough

Top the dough with a second piece of wax paper or parchment paper and roll out to 1/8-inch thickness.

Notice there is no sprinkling of extra flour needed! It is so much faster and easier to roll out than traditional dough (and no messy clean-up, either).

Plus, because the dough is both grain-free and gluten-free, it can be rolled and re-rolled as much as you like (it will never get tough).

The dough is fast and straightforward to roll (because there is no gluten and no chilling), but that also makes it a little bit harder to transfer the soft cut-outs to the baking sheet.

Step Six: Cut Out Cookie Shapes

Not to worry! I have a method for achieving reliable shapes, with ease:

Cut out a shape but leave the cutter in place. Using your fingers, remove the dough around the edges of the cutter. Slide a metal spatula under the cutter and cut shape and place on a parchment lined baking sheet. Remove the cutter. Done!

Repeat with the remaining dough, spacing the cookies about an inch or so apart on the cookie sheet.

You can use any size or style of cookie cutter, but bake shapes that are all similar in size. I was able to get exactly two dozen cookies using a ginger person cutter measuring about 3 inches (7.5 cm) long and 2 inches (5 cm) wide.

Step Seven: Bake the Cookies

Bake the cookies in the preheated oven for 9 to 10 minutes (for medium cookies; more or less time, depending on size). The cookies will be light golden brown and just set (the surfaces should look dry).

Cool the cookies on the cookie sheet for 3 minutes before transferring to a wire cooling rack.

The cookies are somewhat delicate while still warm, but will firm up to a crisp-tender texture once completely cooled.

These are SOOOOOO good!!!

Enjoy decorating the cookies, or keep them perfectly plain.

These are going to make many holiday dreams come true, I guarantee it!

Storage for Vegan Cassava Flour Gingerbread Cut-Out Cookies

Store the cooled gingerbread cookies in an airtight container at room temperature for 5 days or the freezer for up to 6 months.

Ingredient Substitutions

• Cassava flour:I do not recommend substituting another gluten-free flour in this recipe. Cassava flour has unique absorption and binding properties, so replacing it may significantly change the texture and handling of the dough.
• Coconut sugar:Replace the coconut sugar with an equal amount of light or dark brown sugar. Cane sugar can also be used, although the cookies will be lighter in color and have a less pronounced caramel flavor. For the smoothest dough, break up any lumps before measuring and mixing.
• Maple syrup:Replace the maple syrup with an equal amount of agave nectar, date syrup, or mild-flavored molasses. Molasses will produce darker cookies with a stronger, more traditional gingerbread flavor. Avoid thick or crystallized liquid sweeteners, which may make the dough more difficult to roll.
• Gingerbread spices:Feel free to adapt the spice blend to what you have on hand. Ground ginger and cinnamon provide the essential gingerbread flavor; the remaining spices can be omitted, reduced, or replaced with favorites such as cloves, nutmeg, allspice, or cardamom. You can also use a prepared gingerbread spice blend.
• Vegetable shortening:Use the shortening alternative listed in the recipe notes. For reliable results, choose a firm fat, such as stick style vegan butter, rather than a liquid oil, which may cause the cookies to spread and make the dough harder to roll.

Expert Tips for Success

• Weigh the cassava flour if possible.Cassava flour is very absorbent, and using too much can produce dry, crumbly dough. If you do not have a scale, lightly spoon the flour into the measuring cup and level it with a straight edge. Do not scoop it directly from the bag or pack it down.
• Use softened, not melted, shortening.The shortening should be straightforward to mix but still solid. Melted or very warm shortening can make the dough greasy and cause the cookies to spread.
• Give the dough a brief rest.Letting it stand for a minute or two after mixing allows the cassava flour to absorb the liquid evenly.
• Adjust the dough gradually.If it is crumbly, add liquid 1 teaspoon at a time. If it is sticky, wait a few minutes before adding more flour. Small adjustments make a significant difference with cassava flour.
• Roll the dough evenly.Cookies of a uniform thickness will bake at the same rate. Rolling between two sheets of parchment paper can prevent sticking without requiring a large amount of extra flour.
• Dip intricate cutters in cassava flour.A very light coating helps detailed shapes release cleanly. Brush away any visible excess flour before baking.
• Keep the baking sheet cool.Placing dough on a warm sheet can soften the shortening and encourage spreading. Allow the pan to cool completely between batches.
• Watch the cookies closely near the end.Gingerbread cookies can be difficult to judge by color because the dough is already brown. Look for set surfaces and lightly firm edges rather than waiting for significant browning.
• Do not overbake.The cookies continue to firm as they cool. Baking them too long can make cassava flour cookies dry or hard.
• Cool before moving or decorating.Let the cookies rest on the baking sheet briefly before transferring them to a cooling rack. Wait until they are completely cool before adding icing.

Frequently Asked Questions

No. This cassava flour cookie dough is designed to be rolled and cut immediately after mixing. If your kitchen is especially warm or the dough becomes soft while you work, refrigerate it for 10 to 15 minutes to make it easier to handle.

No. Cassava flour has a mild, neutral flavor that allows the maple syrup, vanilla, and warming gingerbread spices to shine.

Cassava flour is highly absorbent, and absorption can vary slightly between brands. First, mix the dough thoroughly and let it stand for a minute so the ingredients can hydrate. If it remains crumbly, add maple syrup or water, 1 teaspoon at a time, until the dough holds together.

If the dough feels sticky, let it rest for a few minutes so the cassava flour can absorb more moisture. You can also refrigerate it briefly or work in a small amount of additional cassava flour. Add flour sparingly to prevent dry cookies.

Yes. The dough is formulated to hold its shape during baking. Roll it to an even thickness, transfer the shapes carefully, and avoid placing cookie dough on a warm baking sheet.

Yes. Wrap the dough tightly and refrigerate it until needed. Let it soften briefly at room temperature before rolling if it becomes too firm.

Absolutely. Allow the cookies to cool completely before decorating them with your go-to vegan icing. Keep in mind that the cookies will no longer be refined sugar-free or Paleo-friendly if you use a conventional powdered-sugar icing.

Store the cooled cookies in an airtight container at room temperature. If decorated, allow the icing to set completely before stacking them, placing parchment paper between the layers if needed.

Yes. Freeze the baked, completely cooled cookies in an airtight container, preferably before decorating. You can also freeze the tightly wrapped dough and thaw it in the refrigerator before rolling.

Happy baking!

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