Vegan Gingerbread Cookies Recipe
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Are you craving the cozy taste of a sweet Vegan Gingerbread Cookies Recipe? Perfect for the holiday season, this vegan version of gingerbread cookies is sure to bring happy smiles and cheers from family and friends alike!
More Cookies? Check out ‘Perfect’ Vegan Chocolate Chip Cookies, 20 Best Vegan Chocolate Chip Cookies and these Easy Vegan Peanut Butter Cookies!
‘Tis the season for gingerbread! But what if you want to make a vegan version of the traditional holiday favorite? Not to worry — a delicious vegan gingerbread cookie can be just as tasty and satisfying as its classic counterpart!
What We Love About this Gingerbread Recipe
- Easy to make and they are vegan! Decorate them with an easy frosting and accessorize as you wish!
- No chilling the dough, so you get cookies faster into thy mouth!
- Has just the right amount of cozy spices you love in gingerbread cookies! The special combination of spices and the chewy texture make them especially yummy.
- Gingerbread cookies are popular because of their delicious flavor and interesting texture.
- They smell amazing when they bake! We love the Christmas-y aroma!
- Kids will want to help! Get the hot chocolate out!
Vegan Benefits
As a vegan alternative to traditional gingerbread cookies, these treats can be enjoyed by everyone, regardless of dietary restrictions. Vegan gingerbread cookies also offer the added health benefits of reduced saturated fats, more fiber, and fewer calories.
Whether you are vegan or not, experiment by trying new recipes and incorporating seasonal flavors. After all, the best part of baking vegan gingerbread cookies is not only being able to enjoy the delicious treats, but also the joy of sharing them with loved ones.
Ingredients for Vegan Gingerbread Cookies Recipe
Gingerbread Cookies
- vegan butter
- organic brown sugar
- unsulphured molasses
- 1 flax egg – 1 tablespoon ground flaxseed meal + 3 tablespoons hot water
- vanilla extract
- all purpose flour
- baking soda
- salt
- ground ginger
- ground cinnamon
- ground nutmeg or allspice
- ground cloves
+ 3 tablespoons hot waterDecorating Frosting
- organic powdered sugar
- vanilla extract
- almond milk
- vegan candies, cinnamon candies, sprinkles
, sprinkles
How to Make Vegan Gingerbread Cookies Recipe
- Preheat the oven to 350°F (180°C) Line baking sheets with parchment paper and set aside.
- In a medium-sized bowl, sift the flour, baking soda, salt and spices and then mix together, set aside.
- In a large bowl, using mixer, mix together the vegan butter and brown sugar.
- Mix 1 tablespoon of flaxseed meal with 3 tablespoons of hot water. Wait a minute for your flax egg to be ready.
- Add the molasses, vanilla, and flax egg to the butter/sugar mixture and mix together until combined.
- Add the dry ingredients to the wet ingredients. Mix everything together until you get a thick batter.
- Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Place the cookie dough on the baking surface and shape it into a ball. Add more flour if it starts to stick.
- Cover your surface and hands with flour. Take a rolling pin and roll out the dough until it is around ¼ inch thick. Then, use a cookie cutter to cut out gingerbread men shapes. Make sure you dip the cookie cutter in flour before each cut so the dough won’t stick. After cutting out the men, move them to a baking tray lined with parchment paper.
- Gather the leftover pieces of dough, shape them into a ball and then roll it out flat. Cut out more shapes. Repeat this process until you have used all the dough.
- Don’t be afraid to use more flour. The dough may be sticky, so adding flour helps make it easier to roll. Any extra flour left on the cookies will burn off in the oven.
- Bake cookies for 10 to 12 minutes. Then take it out. Let it cool down before you add the decorations.
- When you’re ready to decorate, mix the ingredients for the frosting. The frosting will be thick. Place the frosting in a ziploc bag, snip the end or use a pastry bag with small hole tip to pipe frosting onto your cookies and decorate with cinnamon candies or whatever you wish to make them cute for the holidays!
Tip: If your dough is too crumbly, add a small amount of non-dairy milk.
Storing Vegan Gingerbread Cookies
- Baked cookies will store well in an airtight container at room temperature for up to a week.
More Delish Vegan Delights?
- Best Vegan Double Chocolate Cookies
- Classic No-Bake Cookies
- Soft & Sublime Vegan Lemon Cookies With Lemon Icing
- Soft Vegan Sugar Cookies
- Vegan Peppermint Sugar Cookies
Vegan Gingerbread Cookies
Servings: 15 Cookies
Ingredients
Vegan Gingerbread Cookies
- ¼ cup vegan butter
- ½ cup organic brown sugar
- ⅓ cup unsulphured molasses
- 1 flax egg 1 tablespoon ground flaxseed meal + 3 tablespoon hot water
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
Decorating Frosting
- 1 cup organic powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon almond milk
- add cinnamon candies, sprinkles or whatever else you want to decorate with
Instructions
Vegan Gingerbread Cookies
- Preheat the oven to 350°F (180°C) Line baking sheets with parchment paper and set aside.
- In a medium-sized bowl, sift the flour, baking soda, salt and spices and then mix together, set aside.
- In a large bowl, using mixer, mix together the vegan butter and brown sugar.
- Mix 1 tablespoon of flaxseed meal with 3 tablespoons of hot water. Wait a minute for your flax egg to be ready.
- Add the molasses, vanilla, and flax egg to the butter/sugar mixture and mix together until combined.
- Add the dry ingredients to the wet ingredients. Mix everything together until you get a thick batter.
- Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Place the cookie dough on the baking surface and shape it into a ball. Add more flour if it starts to stick.
- Cover your surface and hands with flour. Take a rolling pin and roll out the dough until it is around ¼ inch thick. Then, use a cookie cutter to cut out gingerbread men shapes. Make sure you dip the cookie cutter in flour before each cut so the dough won't stick. After cutting out the men, move them to a baking tray lined with parchment paper.
- Gather the leftover pieces of dough, shape them into a ball and then roll it out flat. Cut out more shapes. Repeat this process until you have used all the dough.
- Don't be afraid to use more flour. The dough may be sticky, so adding flour helps make it easier to roll. Any extra flour left on the cookies will burn off in the oven.
- Bake cookies for 10 to 12 minutes. Then take it out. Let it cool down before you add the decorations.
Decorating Frosting
- When you're ready to decorate, mix the ingredients for the frosting. The frosting will be thick. Place the frosting in a ziploc bag, snip the end or use a pastry bag with small hole tip to pipe frosting onto your cookies and decorate with candies or whatever you wish to make them cute for the holidays!
- Baked cookies will store well in an airtight container at room temperature for up to a week.
Notes
Tip: If you put in too much flour, or used vegan butter with a low water content, your dough might be too crumbly. To fix this, add a small amount of non-dairy milk.
Recipe from Loving it Vegan
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