• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com