These vegan gingerbread cookies are soft, chewy, and filled with warm spices like ginger and cinnamon. Perfect for holiday baking or any day you crave something sweet!
Baking these cookies always fills my kitchen with the best aroma. I love how they’re great for sharing—just try to save some for your friends! 😄
They’re super easy to make, and you can decorate them with icing or sprinkle some sugar on top. Perfect for getting a little festive while keeping it plant-based!
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can use whole wheat flour for a healthier option. Just keep in mind that it may slightly change the texture.
Coconut Oil: Melted coconut oil gives a nice flavor, but you can substitute it with vegan butter if you prefer a creamier taste.
Brown Sugar: If you want a less intense sweetness, you can replace brown sugar with coconut sugar or maple syrup. Just make sure to adjust the liquid in the recipe when using syrup.
Molasses: Unsulfured molasses contributes to the rich color and flavor. If you don’t have it, agave syrup can be a milder alternative; however, it will change the flavor slightly.
Flax Egg: This vegan substitute for eggs is simple to make. If you’re short on flaxseed, chia seeds can work too—just grind them and follow the same process!
How Can I Get My Cookies to Hold Their Shape?
Chilling the dough is key for perfect gingerbread cookies! By refrigerating the dough, it firms up the fats, allowing the cookies to hold their shape while baking. Here’s how to do it effectively:
- After mixing your dough, divide it into two portions and flatten them into discs.
- Wrap each disc in plastic wrap and refrigerate for at least 1 hour. You can chill it overnight for convenience.
- When rolling the dough, keep the surface and rolling pin lightly floured to prevent sticking.
This will result in cookies that keep their lovely shapes and turn out beautiful and delicious!
Vegan Gingerbread Cookies
Ingredients You’ll Need:
- 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, melted (or vegan butter)
- 1/2 cup brown sugar, packed
- 1/4 cup molasses (unsulfured)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- Optional: powdered sugar and a little plant milk for vegan icing
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, plus at least 1 hour of chilling in the refrigerator to make the dough easier to work with. After that, the baking takes about 8-10 minutes. So, set aside about 1 hour and 30 minutes total to get these delicious cookies ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Also, line your baking sheets with parchment paper so the cookies don’t stick and are easy to remove.
2. Make the Flax Egg:
In a small bowl, combine the ground flaxseed and water. Stir it well and let it sit for about 5 minutes. This will thicken and become your flax egg, which acts as a binder in the cookie dough.
3. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Make sure everything is mixed well!
4. Prepare the Wet Ingredients:
In a large bowl, mix the melted coconut oil and brown sugar until smooth. Then add the molasses, applesauce, vanilla extract, and the prepared flax egg. Stir everything together until it’s well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. It should be quite pliable but not sticky.
6. Chill the Dough:
Divide the dough into two equal portions. Flatten each one into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour. If you prefer, you can refrigerate it overnight for even easier handling!
7. Roll Out the Dough:
When you’re ready to bake, lightly flour a clean surface and roll out one disc of dough to about 1/4 inch thickness. If it starts to stick, add a little more flour.
8. Cut Out Cookie Shapes:
Use your favorite gingerbread cookie cutters to cut out shapes from the dough. Place each cut-out onto the prepared baking sheets, leaving about an inch between each cookie.
9. Bake the Cookies:
Pop the cookies in the preheated oven and bake for 8-10 minutes. Keep an eye on them—the edges should be firm, but the cookies should not get darkened!
10. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Decorate Your Cookies (Optional):
If you want to make them extra festive, prepare their icing by mixing powdered sugar with a little plant milk until it is smooth and pipeable. Use a piping bag or a resealable plastic bag with a corner snipped off to decorate the cookies as you like.
12. Serve and Enjoy:
Once the icing has set, your cookies are ready to be served! They are perfect for sharing or enjoying by yourself. Happy baking!
Enjoy your festive and delicious vegan gingerbread cookies! 🎄✨
Can I Use a Different Type of Sugar?
Yes! If you prefer a less intense sweetness, you can substitute brown sugar with coconut sugar or maple syrup. Just keep in mind that using syrup will change the moisture content, so you might need to adjust other liquid ingredients accordingly.
What Can I Substitute for Flaxseed?
If you don’t have flaxseed on hand, chia seeds can be used instead. Simply grind them up and follow the same method to create a “chia egg.” It works just as well to bind the cookies!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and chill it in the refrigerator for up to 24 hours. If you want to store it longer, wrap it well and place it in the freezer for up to a month. Just thaw it in the fridge overnight before rolling out.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also refrigerate them, although this may change the texture slightly. Enjoy them warmed up or at room temperature!