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    Home » Recipes » Cutout Cookies

    Ginger Thins

    Published: Jan 12, 2015 · Modified: May 15, 2019 by Audrey · This post may contain affiliate links · 20 Comments

    Jump to Recipe

    Vegan Gluten-Free Ginger Thins {Refined Sugar-Free}

    {Gluten-Free, Vegan, Refined Sugar-Free}

    Vegan Gluten-Free Ginger Thins {Refined Sugar-Free}

    Ginger thins are amongst my favorite cookies -- Swedish Pepparkakor, Shasha's Ginger Snaps {I miss those!}, or any other thin ginger-spiced bite size cookie has a special place in my heart this time of year {especially with a warm cup of coffee or tea in hand :) }. So this weekend I've been enjoying these bite-size vegan and gluten-free ginger thins and I thought you might like to make some too ;)

    Vegan Gluten-Free Ginger Thins {Refined Sugar-Free}

    This recipe is really quick and simple and the cookies can be made from beginning to end within 20 - 30 mins, so it's easy to whip up a fresh batch any time. They are also a perfect gifting and sharing cookie by the way -- they look absolutely adorable in a cookie jar and hold their shape and flavor very well, and most importantly, they look so cute they're guaranteed to elicit some smiles! ;)

    Vegan Gluten-Free Ginger Thins {Refined Sugar-Free}

    Print

    Ginger Thins

    Print Recipe

    ★★★★★

    5 from 2 reviews

    Sweet, crunchy gluten-free ginger cookies make the perfect afternoon snack, or treat to have with a cuppa. Refined sugar-free, no dairy.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 minutes
    • Cook Time: 6 minutes
    • Total Time: 21 minutes
    • Yield: approx 60 1" cookies {1 cookie sheet's worth}
    • Category: Cookies
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    • ¼ cup non-dairy butter, at room temperature OR coconut oil, softened
    • ¼ cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 cup + 2 tbsp gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: ½ cup brown rice flour, 6 tablespoon tapioca starch, ¼ cup sweet rice flour, ¼ teaspoon guar gum}
    • 1 tsp ground ginger {add an extra ½ teaspoon for a stronger ginger flavor}
    • 1 tsp cinnamon {add an extra ½ teaspoon if you like your cookies more spiced}
    • ¼ tsp ground cardamom {optional}
    • ¼ tsp nutmeg
    • ⅛ tsp ground black pepper
    • ⅛ tsp cloves
    • dash of salt

    Instructions

    1. Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie small cutter handy.
    2. Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener and vanilla extract and mix to combine. Add in all remaining ingredients and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
    3. Roll out one of the dough balls between two sheets of parchment paper to ⅛" thickness {the thinner you roll them out, the crispier they'll be; just don't make them so thin you can't transfer them ;) }. Use a cookie cutter to cut out the cookies. Carefully transfer to a prepared cookie sheets, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
    4. Bake in a pre-heated oven for approximately 6-8 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 5 minutes and enjoy!

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    Reader Interactions

    Comments

    1. Emma says

      December 12, 2022 at 8:54 pm

      Very good recipe! It kind of tastes like card board, but that's normal for gluten free things! Very yummy!

      ★★★★★

      Reply
      • Audrey says

        December 15, 2022 at 1:32 pm

        Hi Emma. Thanks! Glad you enjoyed these :)

        Reply
    2. Raia says

      January 22, 2015 at 11:21 am

      Hey Audrey! Just stopping by to let you know I'm featuring these cookies at this weekend's Savoring Saturdays! Can't wait to see what deliciousness you share this weekend! ;)

      Reply
      • Audrey says

        January 22, 2015 at 12:10 pm

        Sweet! Thanks Raia :) I do have some new goodies up my sleeve to share this week too -- see you there!

        Reply
    3. Jillian Hudson says

      January 20, 2015 at 10:55 am

      This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/

      Reply
      • Audrey says

        January 21, 2015 at 2:27 pm

        Thanks Jillian! I'll be sure to check it out.

        Reply
    4. Raia says

      January 17, 2015 at 5:56 pm

      Ooh, I think I have all the ingredients for these (though I'll have to use regular ol' butter). I bet my kiddos are gonna love them... if I share. ;)

      Thanks for sharing this at Savoring Saturdays, Audrey!

      Reply
      • Audrey says

        January 17, 2015 at 10:53 pm

        Haha. Sharing is caring, Raia ;) . Enjoy them -- real butter and all!

        Reply
    5. Debra @ Worth Cooking says

      January 17, 2015 at 10:20 am

      I have never heard of Ginger Thins before. These look great! And yes, adorable.

      Reply
      • Audrey says

        January 27, 2015 at 12:02 am

        Thank you, Debra! Ginger thins are great -- I hope you get to try some out sometime. I'm sure you'll love them! There's a reason they're a classic in so many countries ;)

        P.S. So sorry for the super delayed response here. I just discovered my site has been throwing a ton of genuine comments into the spam folder and I just noticed them all in there today, yours included! : /

        Reply
    6. Elise @frugalfarmwife.com says

      January 17, 2015 at 9:58 am

      Your recipes always look so amazing, my kids would love these!

      Thanks for Sharing at Waste Not Want not Wednesday. I've pinned your recipe to our board!

      Reply
      • Audrey says

        January 17, 2015 at 10:49 pm

        Thank you, Elise! I hope your kids get to try these out sometime :)

        Reply
    7. Sophie says

      January 15, 2015 at 4:10 am

      I also made them & used my different cook cutters! I have more than 150!
      They were just stunning & fab even! x

      ★★★★★

      Reply
      • Audrey says

        January 15, 2015 at 12:46 pm

        Oh, wow -- 150? That's a lot! Then again, I've never heard anyone complain about having too many cookies yet ;) So glad to hear they turned out well for you! :)

        Reply
        • sophie says

          January 21, 2015 at 1:43 pm

          yess, but I meant, I have a collection of 150 not 150 cookies! X

          Reply
          • Audrey says

            January 21, 2015 at 2:26 pm

            Oh, I see -- that makes a lot more sense :)

            150 cookie cutters is an impressive collection!

            Reply
    8. Gingi says

      January 14, 2015 at 6:35 pm

      Oh my!! I may just need to make these too!! STOP MAKING YUMMY FOOD!! hehehe!! <3 - http://www.domesticgeekgirl.com

      Reply
      • Audrey says

        January 21, 2015 at 2:24 pm

        Thanks Gingi :) Enjoy them!

        Reply
    9. Thalia @ butter and brioche says

      January 12, 2015 at 4:53 pm

      These are the cutest little ginger thin cookies ever.. I love how they are vegan and gluten free too!

      Reply
      • Audrey says

        January 26, 2015 at 11:55 pm

        Thanks, Thalia. I think I loved them for that reason more than anything else too -- too cute to resist :)

        Reply

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