These vegan gingerbread cookies are soft, spiced treats that are perfect for the holidays! Made with warming ginger and a hint of molasses, they fill your kitchen with sweet smells.
They’re so easy to whip up, even I manage not to eat all the dough before baking! Just roll, cut, and bake for a cozy taste of winter. Who doesn’t love a cookie that brings cheer? 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re gluten-free, try a 1:1 gluten-free flour blend. Personally, I’ve used almond flour to add a nutty flavor, but watch the texture as it may vary!
Ground Spices: Ginger, cinnamon, cloves, and nutmeg give these cookies their warm flavor. If you don’t have all the spices, or want a milder taste, you can simply use a pre-made gingerbread spice mix or focus on just ginger and cinnamon.
Coconut Oil: It helps create a nice, chewy texture. You can replace it with vegan butter, but I’ve found coconut oil adds a lovely flavor. If you want a more neutral taste, use vegetable oil instead.
Molasses: This ingredient provides that deep, rich sweetness. If you’re out, you could substitute with maple syrup or agave syrup, but the flavor will be a bit lighter.
Applesauce: Acts as a great egg replacer while keeping moisture. You can use mashed banana or even a flaxseed egg (1 tablespoon flaxseeds mixed with 2.5 tablespoons water) as an alternative.
How Do You Get the Perfect Dough Consistency?
The dough for these cookies should be firm but not too sticky. If it’s sticking to your hands, it may need a bit more flour. Here’s how to get it just right:
- After mixing wet and dry ingredients, check the texture. It should hold together well.
- If too sticky, chill the dough for about 30 minutes. This firms up the fats and makes it easier to handle.
- When rolling out, keep your work surface and rolling pin lightly floured to prevent sticking.
By following these tips, your cookies will turn out with the right shape and texture! Enjoy baking!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
Main Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, solid (or vegan butter)
- 1/2 cup brown sugar, packed
- 1/3 cup unsulphured molasses
- 1/4 cup unsweetened applesauce (acts as egg replacer)
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons almond milk or other plant-based milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare plus 10 minutes to bake. After that, you’ll want to let the cookies cool completely before decorating, which can take about another 30 minutes. In total, expect to spend about 1 hour to bring these lovely gingerbread cookies to life!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until everything is evenly mixed. This is an important step as it ensures the spices are well-distributed throughout your cookies.
2. Prepare the Wet Ingredients:
In a separate bowl, beat the solid coconut oil (or vegan butter) with brown sugar until fluffy. This will take a minute or two. Once fluffy, add the molasses, applesauce, and vanilla extract. Mix everything well until combined. It should be nice and smooth!
3. Combine Both Mixtures:
Gradually add the dry mixture into the wet mixture. Stir with a spatula or wooden spoon until a stiff dough forms. If your dough seems too sticky to handle, don’t worry! Just pop it into the fridge for about 30 minutes to make it easier to work with.
4. Preheat and Roll Out Dough:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking. Once ready, roll out the dough on a lightly floured surface to about 1/4 inch thick. This thickness is perfect for a good bake!
5. Cut Out Shapes:
Use gingerbread man-shaped cookie cutters (or any shape you desire) to cut out pieces from the rolled dough. Carefully place them on the lined baking sheets, spacing them apart slightly.
6. Bake the Cookies:
Bake your cookies in the preheated oven for 8-10 minutes until the edges are set. Remember, they will firm up as they cool, so don’t over-bake!
7. Cool Down:
Once baked, let the cookies cool completely on a wire rack. This is crucial, as it prevents the icing from melting when you decorate them.
8. Make the Icing:
To create the icing, whisk the powdered sugar with almond milk and vanilla extract until it reaches a smooth and pipeable consistency. You can adjust the thickness by adding more powdered sugar or almond milk as needed.
9. Decorate Your Cookies:
Use a piping bag or a ziplock bag with the tip cut off to decorate the cooled cookies with your icing. Get creative and make fun designs like faces, buttons, or any fun patterns you like!
10. Set and Enjoy:
Allow the icing to set at room temperature before serving or storing your cookies. Enjoy your delightful, warm, spiced, vegan gingerbread cookies with family and friends—perfect for holiday celebrations and cozy gatherings!
Can I Use Whole Wheat Flour Instead?
Yes, you can replace all-purpose flour with whole wheat flour, but the texture might be a bit denser. You might need to add a little extra liquid, like almond milk, to help with consistency, especially if the dough feels too dry.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher longer, you can refrigerate them or freeze them for up to 3 months—just make sure they are well-wrapped to avoid freezer burn!
Can I Make These Cookies Gluten-Free?
Absolutely! Use a 1:1 gluten-free baking blend instead of all-purpose flour. Make sure your other ingredients, like baking soda and any added flavors, are also gluten-free to keep the recipe safe for those with gluten sensitivities.
What Can I Use Instead of Coconut Oil?
If you don’t have coconut oil, vegan butter is a great substitute. You can also use neutral oils such as vegetable oil or canola oil, but remember that coconut oil gives a unique flavor that adds to the overall taste of the cookies!
