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Vegan Gingerbread Cookies

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Vegan Gingerbread Cookies are warmly spiced, chewy-centered treats with crisp edges—perfect for holiday baking and decorating. Made without eggs or dairy, they’re rich in molasses and festive flavor while using simple plant-based ingredients.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup molasses
  • 1/3 cup melted coconut oil or vegan butter
  • 1/4 cup plant-based milk (almond, oat, or soy)
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  2. In another bowl, combine brown sugar, melted coconut oil, molasses, plant milk, and vanilla extract. Mix until smooth.
  3. Pour wet ingredients into dry and stir until a soft dough forms. If too sticky, add more flour a tablespoon at a time.
  4. Shape dough into a disc, wrap in plastic, and chill in the fridge for at least 1 hour.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Roll out dough to 1/4-inch thickness on a floured surface. Cut into shapes using cookie cutters.
  7. Place cookies on baking sheets and bake for 8–10 minutes, depending on size.
  8. Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
  9. Decorate with vegan icing if desired or enjoy plain.

Notes

  • Add a pinch of black pepper for extra warmth.
  • Use vegan butter for a more traditional cookie flavor.
  • Add orange zest to the dough for a citrusy twist.
  • For gluten-free, use a 1:1 gluten-free flour blend.
  • Store in an airtight container or freeze for later use.

Nutrition

Find it online: https://recipesbyliza.com/vegan-gingerbread-cookies/