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Eggless Oats Gingerbread Cookie (No Refined Flour) // Vegan Royal Icing

Eggless Oats Gingerbread Cookie (No Refined Flour) // Vegan Royal Icing

Making these gorgeous cookies is more fun than eating them and Christmas holidays are incomplete without baking them. Am I right? These cookies are not just a crowd-pleaser but are adored by kids. Everybody feels confused about whether to eat them or use them as Christmas decorations. But who is stopping to use them as both? 🙂

The cookies are eggless, vegan, and made with whole wheat flour and oats. They have no sugar except for the royal icing. For sweetness, I added jaggery powder and it turned out just perfect and addictive. The royal icing used for decoration is also eggless and vegan which I made using Aquafaba and caster sugar. You don’t need to decorate them with icing. With so many different shapes, they anyway look gorgeous and tempting.

What is a Gingerbread Cookie?

Gingerbread refers to a broad category of goodies that you often make during the Christmas season. The main ingredients for gingerbread include the following:

  1. Ginger Powder
  2. Nutmeg
  3. Cloves
  4. Cinnamon Powder
  5. Brown Sugar & Molasses for sweetness

You can do so many things using these ingredients like the classic Christmas Plum Cake, Gingerbread Cookies, Gingerbread Muffins, Gingerbread Smoothies, Hot Chocolate, etc. Be as creative as you can get.

Tips to bake the cookies perfectly

  1. Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps that are unnoticeable. And it gets difficult to form a smooth dough if they have any lumps.
  2. Room temperature ingredients: Make sure all the ingredients are at room temperature. We do not want extra soft or hard butter for the recipe. Take the butter out of the fridge 30 minutes before baking.
  3. Refrigerating the dough: Butter melts while you mix the dough and roll. That makes the dough extra soft to handle. Refrigerating the dough for 25 to 30 minutes helps in making it firm and easy to roll and shape.

How is the cookie texture?

These cookies are soft but tender enough to hold the shape and take a nice bite. These are not soft and chewy. You take a bite and it just melts in your mouth.

What is Royal Icing?

Royal icing is a mixture of egg whites and powdered sugar. These two ingredients are whisked until they become light, fluffy, and shiny. To make vegan royal icing, we use Aquafaba instead of egg whites. It gives the same texture and shine that you get with egg whites.

It is used to decorate gingerbread cookies. We make two kinds of consistency – outline consistency and flood consistency. Outline consistency is used to make outlines of the cookies that hold the flood consistency of icing when you fill the cookie with it.

Vegan Royal Icing

How to store these cookies?

You can put these cookies in an air-tight container and leave them on the counter for up to 10 days (or more). But it also depends on the temperature of the place you are living in. To make them last longer, you can even put them in the freezer.

Can we freeze the cookie dough?

You can refrigerate the cookie dough for 4 to 5 days.

You can even put it in a zip-lock back and freeze it for up to a month (or more). When you want to bake cookies, put the dough in the refrigerator for a few hours to soften, and then roll and bake cookies.

Is this recipe vegan-friendly?

Yes. All the ingredients used in this recipe are plant-based and vegan.

Gingerbread Cookies

More Christmas Cookies – just as good

  1. Almond and Cranberry Biscotti (Eggless, No Sugar, No Refined Flour)
  2. White Chocolate Filled Butter Cookies
  3. 100% Whole Wheat Gingerbread Cookies
  4. Eggless Peppernut Cookies
  5. “Shaun The Sheep” Chocolate Cookies (Eggless, No Sugar, No Refined Flour)

P.S. All the cookies are eggless.

Now grab all the ingredients because you are ready to make these tempting and gorgeous Christmas cookies at home. It is perfect to make in this festive season and gift to your family and friends. Baking these cookies during the Christmas holidays can be a fun exercise to do with the kids. They are going to enjoy it. Bake an extra batch so that you can gift these cookies to your family and friends too.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Baking.

Love from us


Eggless Oats Gingerbread Cookie (No Refined Flour) // Vegan Royal Icing

Eggless. Beautiful. Festive.

Should we eat them? Or should we use them for our Christmas Tree decoration? Why not use them for both? Try these Oats and Whole Wheat Flour Gingerbread cookies that are buttery soft and just so addictive. Have a holly jolly Christmas!



20 min

Prep Time

30 min

Cook Time

50 min

Total Time




Royal Icing

Optional Decorative Items


  1. Cut butter into pieces and add it to the bowl of the stand mixer. Sift in the rest of the ingredients. 
  2. Mix at medium-high speed using the dough hook attachment until the butter breaks into pieces and everything is well combined. It would form a dough. 
  3. Add some milk if the dough looks dry.
  4. Divide the dough in half. Place one part on the parchment paper and roll it into a ball. Place another piece of parchment paper on top. 
  5. Roll between two sheets of parchment paper until it is 1/2 cm thick. Refrigerate for 30 minutes. Repeat the same with the other half of the dough.
  6. Parchment paper prevents sticking of the dough. Refrigeration firms up the dough and it becomes easier to cut it into different shapes.
  7. Take out the rolled sheet and cut using the cookie cutters. Place them on a lined baking tray keeping some space in between. 
  8. **Prep ahead - Preheat oven to 180°C, top-bottom setting.
  9. Bake for around 10 to 12 minutes or until the edges are slightly brown.
  10. Timing may vary depending on the size of the cookies.
  11. Take them out of the oven and let them rest on the tray for 5 minutes before transferring them to the cooling rack. Cool completely on the cooling rack and meanwhile prepare the royal icing.
Royal Icing
  1. In the stand mixer bowl, add Aquafaba and lemon juice. Whisk using the whisk attachment until it gets frothy (3 to 5 minutes at medium-high speed). Meanwhile, sift the powdered sugar.
  2. Add a pinch of salt, vanilla extract, and sugar. Add sugar gradually. Whisk at high speed until it gets light and fluffy and you get a soft peak (7 to 10 minutes).
  3. To check the consistency - take a spoonful royal icing from the bowl and drop it to the same bowl. Count till 20. If it holds the shape, you got the right outline consistency. If it merges, add more sugar and whisk again.
  4. We need to prepare the outline consistency icing first. Fill a piping cone with some royal icing. Keep it aside while we prepare flood-consistency icing to fill up the cookie space.
  5. Take some icing in a bowl and add some water to it (1 Tsp at a time). Mix well. The consistency should be easily flowing. The icing should not hold the shape. Fill another piping bag with it. 
  6. You can add colour at this stage. Also mark both the piping bags to avoid confusion.
  7. Cut a very small tip of the piping bag. Start decorating your cookies.
  8. You can adjust the tip later if needed.
Decorating Cookies
  1. Outline the cookies with the outline consistency icing. You can create any shape or design. Then fill up the space with flood-consistency icing. 
  2. Add some sprinkles on top while it is still wet. Dust some bronze sparkling spray. Be as creative as you want. 
  3. Let it dry completely. It is best to let them dry overnight. Then share with your friends and family and enjoy. Have a holly jolly Christmas. 
  1. It makes around 25 cookies. But it depends on the shape of your cookie cutters.

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