Go Back
+ servings


Healthy and delicious VEGAN GINGERBREAD MAN COOKIES naturally sweetened, made with whole wheat spelt flour and low-fat + VIDEO RECIPE #VeganChristmas!
Portata Christmas, Cookies, Dessert, Sweets
Cucina Vegan, Whole grain
Keyword applesauce, Christmas, cinnamon, cookies, gingerbread, healthy, spelt flour
Preparazione 8 minuti
Cottura 8 minuti
Applesauce 1 ora
Tempo totale 16 minuti
Porzioni 20 cookies
Calorie 48kcal


  • 1 cup~140g brown whole wheat spelt flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon or more!
  • 1/4 tsp cloves powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt
  • 1/4 cup muscovado brown sugar or coconut sugar
  • 2 tbsp seed oil or coconut oil
  • 1 tbsp molasses
  • 1 tbsp maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp almond milk or other non-dairy milk, if needed
  • 2-3 tbsp brown powdered sugar for the glaze


  • Preheat the oven to 180°C - 350°F.
  • Line a baking sheet with parchment paper.
  • Pour applesauce, oil, molasses, syrup and milk into a tall, narrow container. Add sugar and whisk with an electric mixer until you obtain a well-blended mixture.
  • In a large bowl, sift flour, spices, baking powder and baking soda. Add salt and stir to combine.
  • Pour in the liquid mixture and knead or whisk until fully combined. Stir until a dough forms.
  • Form a ball, cover with cling film and let it rest in the fridge for 10 minutes.
  • Knead the dough a couple of times, then use a rolling pin to roll out the dough (not too thin, about 4mm) between two sheets of parchment paper. Use cookie cutters to cut the dough. Roll the leftover dough into another ball and repeat the rolling and cutting steps until all dough is used.
  • Place the cookies on the prepared baking sheet and bake at 180°C - 350°F for 8-10 minutes.
  • Let it cool completely before decorating. NB: the biscuits will be still soft when you take them out from the oven but will harden when dry.

For the glaze

  • In a small bowl, add powdered sugar and 1 teaspoon milk. Whisk to combine. Pour into a piping bag, or zip bag with a corner cut off.
  • When the cookies are cooled, decorate the cookies however you want with the icing. Enjoy!
  • In a small bowl, add the homemade icing sugar ( simply blend the sugar with a powerful blender) and a few drops of lemon juice or water or vegetable milk. Whisk to combine until you get a very thick cream.
  • Transfer to a piping bag and decorate as desired.


Store in a container with a lid in a cool, dry place for up to 10-14 days, but they won't last 2 days, trust me 😉


Serving: 1cookie | Calorie: 48kcal | Carbohydrates: 8.5g | Proteine: 1g | Colesterolo: 3mg | Zucchero: 3.8g