Vegan Gingerbread Cookies
This Vegan Gingerbread Cookies Recipe is the perfect holiday treat and makes a delicious homemade Christmas gift for kids and adults alike! They’re soft and chewy on the inside, crisp on the outside and perfectly spiced with cinnamon, ginger, and molasses.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 79 kcal | Sugar | 6 g |
| Carbs | 15 g | Cholesterol | – |
| Protein | 1 g | Sodium | 94 mg |
| Fat | 2 g | Fiber | – |
| Sugar | 6 g | ||
| Cholesterol | – | ||
| Sodium | 94 mg | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 10 min Total Time: 30 min
Ingredients
2 cups all-purpose flour (or sub gluten-free flour blend)
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup vegan butter (softened (or sub coconut oil))
½ cup coconut sugar (or sub brown sugar)
⅓ cup molasses
1 flax-egg (*see instructions (or sub 4 tbsp applesauce))
powdered sugar (optional for dusting)
Instructions
*Note: Feel free to watch the recipe video above!
Make the flax-egg: In a small cup, mix 1 tbsp ground flax seeds and 3 tbsp hot water. Set aside for 5 minutes to thicken.
In a mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
In a separate mixing bowl, beat together the soft vegan butter and coconut sugar until combined. Add in the molasses and the prepared flax-egg (or applesauce), continue to beat until completely combined.
In batches add the all-purpose flour and stir with a wooden spoon until a sticky dough forms. (If the dough is very sticky, you might add a little more flour). Divide the dough into two portions. Form each portion into a disc, wrap tightly in foil and chill for at least one hour.
Once chilled, preheat oven to 350°F (175°C). Dust your work surface generously with flour.
Use a dusted rolling pin, carefully roll out one portion of the dough to be about ⅕-inch thick. Dip your favorite cookie cutter in flour and cut out cookies. Then use a spatula to gently transfer the cookies to a baking sheet lined with parchment paper, leaving about 2-inches between the cookies. Re-roll remaining dough out to cut out more cookies. Then repeat this process with the other portion of dough.
Bake the gingerbread cookies for about 8-10 minutes, or until they are crisp and slightly browned on the edges.
Allow to cool for 5 minutes on the sheet while they continue firming up. Then transfer to a cooling rack and let cool completely.
Dust with powdered sugar or decorate as desired. Enjoy!