Gingerbread Cream Cheese Cookies (Vegan Gluten-Free)

These Gingerbread Cream Cheese Cookies are chewy, golden and packed with real gingerbread before being spread with a healthier luscious spiced cream cheese frosting – they’re fully vegan, gluten-free and egg-free.

I have made some delicious cookies over the last few months so it was about time to make gingerbread inspired cookies and these ones are amazing. They are made with wholesome ingredients like oats, nut butter and coconut sugar and are spread with the best gingerbread cream cheese and yoghurt frosting that is so silky smooth. Add on a real gingerbread to make these cookies a fun little showstopper treat that the whole family will love.

A few Gingerbread Cream Cheese Cookies on a metal tray
Gingerbread Cream Cheese Cookies

Why will I love these cookies?

These cookies are delicious

  • Gingery, spiced and cosy
  • Chewy, golden and tender inside
  • Made with wholesome, real ingredients
  • Naturally egg-free, dairy-free and vegan
  • Gluten-free and easily nut-free
  • Great to make with little ones
  • Ideal for Christmas baking and holiday cookie boxes
  • Easy and quick to make
  • Requires zero chill time
  • Comes together in one bowl
  • Topped with healthier yoghurt based frosting
  • Decorated with real gingerbread and sprinkles

If you already love the sound of these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and you can see the weight sin the recipe card and see my favourites in the “shop the recipe” section below.

For the cookies:

  • Smooth runny almond butter: the base of these cookies relies on almond butter as opposed to regular butter and it makes the cookie dough so amazing. Make sure the almond butter is smooth and runny, or try peanut or cashew butter or choose sunflower seed butter or tahini for a nut-free cookie.
  • Coconut sugar: for sweetness. I love the caramel-like flavour and colour of coconut sugar but you can also use golden or regular caster sugar or light brown sugar.
  • Plant-based milk: use any dairy-free milk here like oat, almond, soya or coconut (from the carton).
  • Vanilla essence: for flavour.
  • Oat flour: this makes the cookies naturally high in fibre, as well as being wholesome and gluten-free. blend whole oats in a blender until a fine flour texture.
  • Vegan vanilla protein powder: this adds a protein boost as well as thickening the cookie dough, adding real vanilla flavour and sweetness. I use the Form vanilla protein or you could try salted caramel, too. If you’d rather not bake with protein powder, use more oat flour.
  • Spices: ground ginger and cinnamon is all we need to make this cookie dough really Christmassy.
  • Raising agents and salt: for the rise and flavour.
  • Crystallised ginger: I love adding these pieces to cookies and bakes, as they are fiery, sweet and so ginger-y.

For the frosting and decoration:

  • Thick coconut yoghurt: this is essential for a creamy, smooth frosting.
  • Vegan cream cheese: to make the frosting tangy, creamy and delicious. I use the NUSH or Cocos brands which are amazing and have simple ingredients.
  • Vegan vanilla protein powder: this makes the frosting really thick, luscious and naturally sweet which is perfect for frosting without adding icing sugar. If you’d rather make a buttercream, see my vanilla or gingerbread buttercreams here, or use whipped oat or coconut cream.
  • Spices: ginger and cinnamon.
  • Plant-based milk: to thin out the frosting, if needed.
  • Maple syrup: to make the frosting silky smooth. You can use other syrups like agave.
  • Gingerbread cookies: I use homemade cookies on top to make these really special but you can also use shop-bought. Try my vegan and gluten-free, easy gingerbread here.
  • Sprinkles: if you want to go all-out!

Are these gluten-free and nut-free?

These are naturally gluten-free, as long as your oats are certified gluten-free and to make these nut-free, swap the almond butter for sunflower seed butter or tahini. Check your other ingredients like yoghurt, cream cheese and protein powder, too.

How do I make them?

These are simple to make in a few steps:

  • Whisk together the wet ingredients: until smooth.
  • Add in all the dry ingredients: and fold in the ginger.
  • Scoop into balls: and press onto the baking trays.
  • Bake for 10 minutes: until golden and chewy.
  • Allow to cool fully: on the trays.
  • Whisk together the frosting ingredients: until luscious.
  • Spread the cookies with the frosting: and decorate with a gingerbread cookie and sprinkles.

How long will they last?

These cookies will keep for 3-5 days in the fridge in a sealed container, or freeze the cookies for 1 month (ideally without the frosting but it’s OK with the frosting, too).

Two Gingerbread Cream Cheese Cookies
Gingerbread Cream Cheese Cookies

What else can I try?

For more festive goodness, how about:

A stack of Gingerbread Cream Cheese Cookies

Gingerbread Cream Cheese Cookies (Vegan GF)

Yield: 10-12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These Gingerbread Cream Cheese Cookies are chewy, golden and packed with real gingerbread before being spread with a healthier luscious spiced cream cheese frosting – they’re fully vegan, gluten-free and egg-free.


For the Cookies:

  • 120g smooth, runny almond butter
  • 120g coconut sugar
  • 90ml plant-based milk
  • 1 tsp vanilla essence
  • 150g oat flour
  • 60g vegan vanilla protein powder
  • Spices: 1 tsp cinnamon, 1 tsp ground ginger
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 40g crystallised ginger, chopped small

For the Frosting:

  • 100g thick coconut yoghurt
  • 100g vegan cream cheese
  • 30g vegan vanilla protein powder
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • 1 tbsp plant-based milk
  • 1 tbsp maple syrup
  • 10-12 gingerbread cookies
  • Sprinkles


  1. Preheat the oven to 160Fan/180ºC and line two large baking trays with parchment paper.
  2. For the cookie dough: whisk together the almond butter, sugar, milk and vanilla in a large bowl until smooth. Add in the oat flour, protein powder, cinnamon, ginger, baking powder, bicarbonate of soda and salt and stir to a sticky cookie dough. Fold in the chopped ginger.
  3. To bake: divide the mix into 10 to 12 balls (about 40-50g) and lightly flatten onto the trays. Shape into rounds with your hands. Place in the middle of the oven for 5 minutes, turn the trays around and bake for another 4-5 minutes, until crispy and golden at the edges.
  4. Allow the cookies to cool fully.
  5. For the frosting: whisk together all the ingredients apart from the cookies and sprinkles, until smooth.
  6. To decorate: spread the cookies with the frosting and decorate with a gingerbread cookie and sprinkles.
  7. Eat straight away or keep in a sealed container for 3-5 days in the fridge, or for 1 month (without the frosting) in the freezer, wrapped well. Allow to defrost before decorating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Gingerbread Cream Cheese Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With gingerbread cookies love x

  1. Sophie says:

    Made these and 100% recommend! They are soft and have warming spices perfect for winter!

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