These egg free gingerbread cookies are one of my favorite holiday treats to make with my littles because they feel festive and special without turning into a sugar overload. Especially when you're trying to feed a baby or young toddler with a older toddler or big kid! These soft, warmly spiced gingerbread cookies are naturally sweetened, easy to make, and perfect for little ones to be part of the process.
Why You’ll Love These Egg Free Gingerbread Cookies
- perfect for holiday baking with kids
- no added sugar
- soft, toddler-friendly texture
- made with almond flour + oat flour for a fiber packed combo
- naturally sweetened with applesauce
- one-bowl, simple ingredients
If you're wanting other nourishing cookie recipes, go check out my pumpkin spice cookies and fruit cookie pizzas that your toddler can help decorate too!
Jump to:
- Why You’ll Love These Egg Free Gingerbread Cookies
- Ingredients You'll Need
- How To Make Your Egg Free Gingerbread Cookies
- Hint For The Best Gingerbread Cookies
- Substitutions
- Variations
- Equipment
- Storing Your Gingerbread Cookies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Egg Free Gingerbread Cookies (no added sugar, toddler-friendly)
Ingredients You'll Need
Here's what you need to make these egg free gingerbread cookies for toddlers:
- almond flour - adds healthy fats and protein while keeping the cookies soft and tender
- oat flour - provides structure and mild sweetness while helping the cookies hold their shape without eggs
- cashew butter - acts as the main binder and fat source, replacing eggs and oil while adding creaminess and staying mild in flavor
- unsweetened applesauce - naturally sweetens the cookies and adds moisture without added sugar
- Tiny Sprouts Brain Booster (or ground flax) - egg-free binder + omega-3s (use code TIFF10 for 10% off your order)
- baking powder - helps the cookies rise slightly so they aren’t dense or gummy
- ground ginger - gives that classic gingerbread warmth without being overpowering for kids
- ground cinnamon - adds cozy holiday flavor and balances the ginger
- ground nutmeg - grounds out the spice profile with warmth
- vanilla extract - enhances sweetness and makes the cookies taste more “cookie-like”
- pinch of salt (optional) - brings all the flavors together, omit if serving to littles under 1yo
See recipe card for quantities.
How To Make Your Egg Free Gingerbread Cookies
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk together almond flour, oat flour, baking powder, spices, and salt.
- Step 2: Stir in cashew butter, applesauce, and vanilla until a soft dough forms.
- Step 3: Scoop or roll dough between parchment paper sheets, use cookie cutters to cut out shapes, and bake for 10-12 minutes until set.
- Step 4: Cool completely to firm up, then decorate however you want.
Hint For The Best Gingerbread Cookies
These gingerbread cookies won’t spread much on their own, so flatten them gently before baking to get that classic gingerbread cookie shape. The thickness you press them to is the thickness they’ll bake at.
Substitutions
These gingerbread cookies are already egg-free, gluten-free, and dairy-free! If you'd like to add an egg versus using the flax egg you totally can.
- nut free - swap cashew butter for sunflower or pumpkin seed butter and almond flour with extra oat flour (½ cup) if wanting a nut-free option
Variations
Decorate these egg free gingerbread cookies however you want! Even cut into different shapes if you want.
- white chocolate chip - add some white chocolate chips in the batter
- gingerbread raisin - mix in some raisins or use as "eyeballs" for the gingerbread men
Equipment
All you need to make egg free gingerbread cookies is a mixing bowl, measuring cups and spoons, and a spatula or spoon are all you need to mix the dough. A baking sheet lined with parchment paper helps prevent sticking and keeps cleanup easy. If you want evenly sized cookies, a small cookie scoop is helpful, but you can also just roll the dough with your hands and gently flatten. No mixer, blender, or milk needed.
Storing Your Gingerbread Cookies
Store your egg free gingerbread cookies in an airtight container at room temperature for 2 days. Refrigerate for up to 5 days. Freeze baked cookies for up to 2 months, thaw at room temp.
Tiff's Dietitian Tip
Holiday treats don’t have to be all-or-nothing. Offering lower added sugar versions alongside traditional favorites helps kids enjoy the season and stay regulated without pressure, restriction, or food rules. These cookies are a great example of nutrition by addition, not subtraction or restriction! Remember, food carries no morals and isn't "good" or "bad."
FAQ
Yes, there’s no refined or added sugar. Sweetness comes from applesauce and cashew butter!
Nope! The spice blend gives plenty of gingerbread flavor without molasses. You can totally add 1-2 tablespoon if you want, but not needed!
Yes, they are great stored in the freezer for 2-3 months!
Yep! If you don't have an egg-free allergy, feel free to add an egg into these.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these egg free gingerbread cookies:
Egg Free Gingerbread Cookies (no added sugar, toddler-friendly)
Ingredients
- 1 cup almond flour
- ½ cup oat flour
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon or more if desired
- pinch of salt optional, but recommended for flavor
- ¼ cup unsweetened applesauce
- ¼ cup cashew or almond butter runny works best, can sub other nut/seed butter
- 1 flax egg 1 tablespoon ground flaxseed or Tiny Sprouts Brain Booster + 3 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. In a small bowl, mix ground flaxseed (or Tiny Sprouts Brain Booster) with water. Let sit 5 minutes to thicken.
- In a medium bowl, whisk together almond flour, oat flour, baking powder, spices, and salt.
- Stir in applesauce, cashew butter, flax egg, and vanilla until a soft dough forms. Chill dough for 10 minutes if sticky.
- Roll dough between parchment paper to about ¼-inch thick. Cut into gingerbread men. Bake at 350°F for 10-12 minutes until set. Cool completely before moving.
Notes
- if wanting to use an egg: replace flax egg + applesauce with 1 egg and reduce applesauce to 2 tbsp
- if you want these sweeter: add 2-4 tablespoon maple syrup (will still be lightly sweet, not traditional sugar cookie sweet)
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