Soft Gingerbread Cookies (gf + df)


Christmastime means cookies on cookies on cookies for me. I make the same types every year, but every now and then I try out a new recipe.This year’s experiment was a soft gingerbread cookie and it was a hit! This is a super easy, one-bowl recipe that’s both dairy free and gluten free. It has a little spice and that classic molasses flavor that we all love in a ginger bread.

Happy Holidays and happy baking!!

xoxo The Secret GF


3 medjool dates

3 tbsp molasses

3 tbsp agave

⅓ cup Earth Balance vegan butter (it’s ok to sub dairy butter too!)

1 tsp vanilla extract

1 egg

1 cup GF flour blend

1 tsp xanthan gum (omit if your flour blend contains this in the ingredient list)

1 tsp ginger

½ tsp cinnamon

1 tsp baking powder

½ tsp salt


  1. In a blender or food processor, blend the dates,molasses, agave, Earth Balance, and vanilla extract until smooth and there are no large chunks of dates.

  2. Add the egg, flour, xanthan gum, ginger, cinnamon,baking powder and salt. Blend until everything is combined and a dough forms.

  3. Refrigerate the dough for 30 minutes.

  4. When ready to bake, preheat the oven to 350⁰F.

  5. Roll the dough into balls using your hands and flatten into the shape you want the cookies to be (they won’t spread much during baking). Place cookies on a parchment-lined baking sheet.

  6. Bake for 15-20 minutes.

  7. Let cool and frost with your favorite frosting(I used Simple Mills vanilla frosting!).