Vegan no-bake gingerbread men with “royal icing”

November 22, 2019 (Last Updated: November 13, 2019)
Vegan no-bake gingerbread men with “royal icing”

Bliss balls get a festive spin in these vegan no-bake gingerbread men. This recipe is also a great alternative to cookie dough if you’re worried about eating raw eggs or flour.

Recipe, styling and photograph  by Katelyn Allegra

Vegan no-bake gingerbread men with “royal icing”

Serves: Makes 24
Total Time: 30 mins



  • 40ml chickpea brine (aquafaba)
  • 90g coconut flour
  • 250g almond butter
  • 45g molasses
  • 45g golden/maple syrup
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp vanilla essence

  • 50g icing sugar, sifted
  • 1 tsp chickpea water (aquafaba)
  • red gel food colouring
  • edible copper balls, to decorate



For the cookie dough, place the 40ml chickpea brine along with the remaining cookie dough ingredients in a large bowl. Mix until well combined.


Roll the dough out between two sheets of baking paper until 0,5cm in thickness.


Use a 5cm gingerbread-man cookie cutter to cut 24 shapes out of the dough. Set aside.


For the “royal icing”, whisk the sifted icing sugar and 1 tsp chickpea brine together until a smooth paste forms. Add a few drops of the gel food colouring and mix until the icing is red throughout.


Transfer the icing to a small piping bag fitted with a plain nozzle. Pipe tiny bow ties onto the gingerbread men. Add 3 copper balls down the centre of each cookie, to create “buttons”.


Store the cookies in an airtight container in the fridge for up to 1 week.

Send this to a friend