Vegan Gingerbread Cookies
These Vegan Gingerbread Cookies are the simple and delicious festive recipe your holiday season needs! Use cutouts to make Vegan Gingerbread Men or other shapes, or slice and bake the cookies as desired. Bake them crisp and snappy or soft and chewy - you decide!
Servings 36 cookies
Calories 76kcal
Ingredients
- 1 Tablespoon ground flaxseed
- 3 Tablespoons water
- ½ cup vegan butter Or coconut oil
- ½ cup molasses Regular or blackstrap
- 1 Tablespoon ground ginger
- 1 teaspoon baking soda
- ½ cup organic granulated sugar
- ½ teaspoon salt
- 2 ½ cups all purpose flour
Instructions
- First things first, make your flax egg! Simply whisk together 1 Tablespoon of ground flax seeds with 3 Tablespoons of water, and set aside while you're getting the rest of the ingredients ready.
- Then, combine ½ cup of molasses and ½ cup of vegan butter together in a small saucepan. Bring the molasses to a boil, and then remove from the heat and allow the vegan butter to melt.
- Add the molasses mixture, ½ cup sugar, 1 tablespoon ground ginger, 1 teaspoon baking soda, and ½ teaspoon of salt the bowl of your stand mixer, or a large mixing bowl. Whisk this mixture together - it will foam up a little bit.
- Add the flax egg to the wet mixture, and combine well.
- Add 2 ½ cups flour, and mix until the dry ingredients are well combined.
- Turn the dough out onto a piece of plastic wrap, using a spatula to scrape everything from the bowl. Form the dough into a round or a square, flatten, and wrap well. Place it into the fridge to chill for at least one hour, or overnight.
- When you're ready to make your cookies, pre-heat your oven to 180°C / 350°F. Line a baking sheet with parchment paper.
- Dust your counter top with flour and use a rolling pin to roll the dough out on a floured surface. I typically aim for somewhere between ⅛ and ¼ inch thick. Just remember that thicker cookies will be softer and chewier, and thinner cookies will be crisp and snappier.
- Use a cookie cutter to cut out shapes, and transfer to a parchment-lined baking sheet.
- Bake for approximately 8-10 minutes (8 minutes for softer cookies, 10 minutes for crisper cookies) and then transfer to a cooling rack to cool.
- Once the vegan cookies have cooled completely, you can decorate them with icing and decorations of your choice.
Notes
- Nutrition values are an estimate only.
- You can make the dough in advance and keep, tightly wrapped in plastic, in the fridge for up to a week, or in the freezer for up to three months.
- Vegan gingerbread cookies will last about a week stored in an airtight container, or up to three months in the freezer.
- How many cookies does this recipe make? Totally depends on the size of your cookie cutters! I tend to get about 24 large gingerbread cookies, and a handful of smaller ones.
- What's the best icing for decorating gingerbread cookies? I phoned it in and used some store-bought icing that happened to be vegan, but you can make a very simple icing for decorating by mixing powdered sugar with a bit of water or plant-based milk.
Nutrition
Calories: 76kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 85mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg