Vegan Gluten Free Tea Cookies

I needed to make some vegan gluten free cookies for a girlfriends trip and while I RARELY ever bake vegan let alone gluten free. Thankfully for the internet because it sure did deliver! I was so very pleasantly surprised by the recipe from Minimalist Baker since it was not only delicious but all didn't miss the egg, butter or gluten whatsoever. 

I did adapt the recipe since I didn't want to make loads of my own gluten free flour mix. The best substitute I found was actually from Arrowhead Mills using their Gluten Free Organic Pancake & Waffle mix. This provided a great base for the cookie then I just played with my own spice proportions for flavoring. I was also inspired by my dear fellow baker and friend from The Great American Baking Show and the spices he had in his Showstopper gingerbread cookie tree. (Thanks Jeremiah!) 

Vegan Gluten Free Tea Cookies
Adapted from Minimalist Baker & spices inspired by Jeremiah Bills' Gingerbread from The Great American Baking Show
Makes about 24-30 2 to 3 inch cookies


  • 1 tablespoon finely grounded flaxseed meal
  • 2.5 tablespoons water 
  • 1/2 cup light brown sugar, tightly packed 
  • 1/4 cup almond butter
  • 3 tablespoons molasses 
  • 1/4 cup vegan butter, room temp  
  • 3/4 teaspoon ground ginger 
  • 1/2 teaspoon cinnamon 
  • 1/8 teaspoon mace 
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon cloves
  • 1/4 teaspoon kosher salt 
  • 1/2 teaspoon baking soda 
  • 1 1/2 cups gluten free pancake / waffle mix (brand: Arrowhead Mills) 

1. In a small bowl, mix together flaxseed meal and water. Let it sit for 5 minutes and stir occasionally. This will get very thick almost like an egg white consistency. 

2. In a medium bowl or stand mixer bowl, add brown sugar, molasses, almond butter, vegan butter, all spices, salt and baking soda. Begin to mix with a whisk attachment on medium until all ingredients are creamed together. Turn off mixer and scrape down the sides of the bowl. Turn mixer back on and add flaxseed mixture. Mix until incorporated. 

3. Remove bowl and add in gluten free pancake/waffle mix. Mix together with a wooden spoon. If the dough is not coming together then add another tablespoon of the flour mixture. Do not over add since it will be too dry and grainy. You want your dough to be thick enough to form a ball. Once dough is ready wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight. 

4. Preheat oven to 350 degrees F. 

5. Prepare one sheet of parchment paper on your countertop and lightly dust with your flour mix. Place cookie dough on the parchment paper and press down the disc a bit. Dust the top of it with a little more of the flour mix and then place another parchment paper over it. You're going to roll out dough between these two pieces of parchment paper till it's about 1/4 of an inch thick. Don't go too thin or cookies might burn in the oven. 

6. At this point if your kitchen is too hot or dough is too soft, transfer the parchment papers to a cookie sheet and place into the freezer for about 5 minutes to re-chill. Or, you can go straight into cutting. 

7. Transfer cut cookies on a parchment lined baking sheet. Remember, this dough is VERY SOFT so it can break easily. Use light floured spatulas to move them around or just make sure you work quickly. Place cookies about 1.5 inches apart since they will spread slightly in the oven. 

8. Once cut and laid out, put them back into the freezer again for 5 minutes to harden up and reduce spreading when baked. 

9. Bake in heated oven for 8-11 minutes. The edges of the cookies should look slightly browner and feel stiff. Cool on the cookie sheet for at least 3 minutes before moving since they will feel very soft. 

10. Once they are a bit firmer, move them on a cooling rack to continue cooling to room temp. Enjoy now or store in an air-tight container for 5-7 days.