Easy Vegan Gingerbread Cookies

Name: Easy Vegan Gingerbread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tsp baking soda; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 1/2 cup coconut oil (softened); 3/4 cup dark brown sugar (packed); 1/4 cup molasses; 1/4 cup non-dairy milk

60 min 24 cookies Easy

All Recipes

These easy vegan gingerbread cookies are perfectly spiced and ideal for holiday baking. They're simple to make and delightfully chewy.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Easy

Gingerbread cookies are a festive favourite, especially during the holiday season. This easy vegan version captures all the warm, spicy flavours of traditional gingerbread without the use of any animal products, making it suitable for vegans and those with dairy or egg allergies. Our vegan gingerbread cookies are chewy and flavourful, thanks to a perfect blend of spices and a hint of molasses. They're easy to make and ideal for decorating with icing or enjoying plain. Perfect for holiday cookie exchanges or a cozy afternoon treat.

Instructions

Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.

Pro tip: Ensure spices are fresh for the best flavour.

Combine wet ingredients

In a large bowl, beat together the softened coconut oil and brown sugar until creamy. Mix in the molasses and non-dairy milk until smooth.

Pro tip: Use a hand mixer for a smoother texture.

Form the dough

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It should be slightly sticky.

Pro tip: Do not overmix to keep the cookies tender.

Chill the dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.

Pro tip: Chilling helps retain cookie shapes during baking.

Preheat the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll and cut cookies

On a floured surface, roll out the dough to about 0.5 cm (1/4 inch) thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.

Pro tip: Dip cutters in flour to prevent sticking.

Bake the cookies

Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies have slightly puffed.

Pro tip: Cookies will firm up as they cool.

Cool and decorate

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.

Pro tip: Use vegan icing for decoration.

💡

Tips & Tricks

Use room temperature coconut oil for easier mixing.
Chill the dough for easier cutting and better shape retention.
Roll dough between parchment to prevent sticking.

Frequently Asked Questions

Are gingerbread cookies vegan?

Traditional gingerbread cookies are not vegan, but this recipe is made vegan by using coconut oil and non-dairy milk.

How long do vegan gingerbread cookies last?

These cookies can last up to a week when stored in an airtight container at room temperature.

Can I freeze vegan gingerbread cookie dough?

Yes, you can freeze the dough for up to three months. Thaw in the refrigerator before rolling and baking.

How many calories are in a vegan gingerbread cookie?

Each vegan gingerbread cookie contains approximately 110 calories.

What is a substitute for molasses in gingerbread cookies?

If you don't have molasses, you can use maple syrup or agave nectar, but the flavour will be slightly different.

Serving Suggestions

Serve these vegan gingerbread cookies with a warm cup of tea or hot chocolate for a comforting treat. They also pair beautifully with a glass of almond or oat milk. You can prepare the dough in advance and freeze it for up to three months. Once baked, store the cookies in an airtight container at room temperature for up to a week to maintain their freshness.

Nutrition per serving

110

Calories

Protein

Fat

16g

Carbs

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