These vegan gingerbread cookies are soft, spicy, and perfect for the holidays! With warm flavors of ginger, cinnamon, and molasses, they are both tasty and festive.
Who can resist the smell of gingerbread baking? I like to decorate mine with icing—but let’s be real, they taste amazing even without! 🎄
Making these cookies is a breeze! Just mix, roll, and bake. They are great for sharing or enjoying with a warm drink. Trust me, they won’t last long!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, you can substitute it with a gluten-free flour blend. Just make sure it has xanthan gum for proper texture.
Ginger: Fresh ginger can be substituted for ground ginger if you’re up for grating! You could also explore using other warm spices like cardamom for an interesting twist.
Coconut Oil: I love using melted coconut oil for its richness, but you can also opt for vegetable oil or even applesauce for lower fat content.
Molasses: Unsulfured molasses gives that classic gingerbread flavor. If you’re out, maple syrup or agave nectar can work, although they are milder in taste.
Applesauce: This acts as an egg replacer here. If you don’t have applesauce, you can use mashed bananas or a flaxseed meal mixed with water (1 tbsp flaxseed meal + 2.5 tbsp water).
What’s the Best Way to Roll Out Gingerbread Dough?
Rolling out dough can be tricky! Here’s how to make it easier:
- Keep your surface lightly floured, but don’t overdo it; too much flour can dry out the cookies.
- Chilling the dough is key. It firms up and makes rolling much simpler.
- Roll between two sheets of parchment paper if you find your dough is sticking!
- Try to keep the dough about 1/4 inch thick for even baking—this helps the cookies stay soft.
With these tips, you’ll roll out beautifully shaped gingerbread men ready for decorating. Happy baking!
How to Make Vegan Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup coconut oil, melted (or you can use vegetable oil)
- 1/2 cup brown sugar, packed
- 1/4 cup unsulfured molasses
- 1/4 cup unsweetened applesauce (to replace egg)
- 1 tsp vanilla extract
For the Vegan Icing:
- 1 cup powdered sugar
- 1-2 tbsp plant-based milk (such as almond, soy, oat, etc.)
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and an additional 10 minutes for baking. Plus, you’ll want to chill the dough for at least 1 hour, so plan ahead for a total time of about 1 hour and 40 minutes. But trust me, the deliciousness is worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). Don’t forget to line your baking sheets with parchment paper to prevent sticking and make cleanup easier!
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will ensure your spices are evenly distributed throughout the dough.
3. Mix Wet Ingredients:
In a large bowl, mix the melted coconut oil with the brown sugar using a whisk until well combined. Then add the molasses, applesauce, and vanilla extract, whisking until the mixture is smooth and creamy.
4. Combine Wet and Dry:
Gradually add the dry ingredient mixture into the wet mixture, stirring with a spatula until a firm dough forms. If it’s too sticky, just sprinkle in a bit more flour, one tablespoon at a time, until it reaches the right consistency.
5. Chill Dough:
Wrap your dough in plastic wrap and pop it in the fridge for at least one hour. Chilling helps the cookies hold their shape while they bake and makes rolling easier!
6. Roll and Cut Shapes:
On a lightly floured surface, roll the dough out to about 1/4 inch thick. Use your gingerbread man cookie cutter to cut out fun shapes, and place them on the prepared baking sheets about 1 inch apart.
7. Bake:
Bake your cookies for 8-10 minutes. They should be firm around the edges but still soft in the middle to keep that chewy texture. Keep an eye on them to avoid overbaking!
8. Cool:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps them firm up and makes them easier to decorate.
9. Prepare Icing:
In a small bowl, mix the powdered sugar, plant-based milk, and vanilla extract. Stir until you have a smooth icing. If it’s too thick, add a bit more milk until it reaches your desired consistency.
10. Decorate:
Once your cookies are fully cooled, it’s time to get creative! Use a piping bag or a zip-top bag with a tiny corner snipped off to drizzle icing onto your cookies. Let the icing set before enjoying your festive treats!
Enjoy your wonderful, chewy vegan gingerbread cookies! They are perfect for sharing or enjoying by yourself during the holiday season!
Can I Use Gluten-Free Flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture and binding!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them! Just layer them between parchment paper in a freezer-safe container and they’ll last up to 3 months.
Can I Make These Cookies without Molasses?
If you don’t have molasses, you can use maple syrup or agave syrup as alternatives. However, keep in mind that your cookies will have a milder flavor without the distinct taste of molasses.
How Do I Get My Icing to the Right Consistency?
If your icing is too thick, slowly add an extra tablespoon of plant-based milk until it’s smooth and pipeable. If it’s too runny, add more powdered sugar a couple of tablespoons at a time until you achieve the desired consistency for decorating!