These vegan gingerbread cookies are soft, spiced, and full of holiday cheer! Made with warm ginger, sweet molasses, and a touch of cinnamon, they’re perfect for snacking or decorating.
Plus, the smell while baking? Pure bliss! I love to dunk them in my favorite plant-based milk. They disappear so quickly, I have to be sneaky to grab a few for myself! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for these cookies. If you’re looking for a gluten-free option, try a 1:1 gluten-free baking mix. I’ve found that the texture remains great with this swap!
Coconut Oil: I love using melted coconut oil for its rich flavor. If you’re not a fan, you can replace it with vegan butter. Just remember to let it soften first for easier mixing!
Brown Sugar: This adds sweetness and moisture. You can substitute it with coconut sugar for a darker, more earthy flavor. It’s a great option if you want a different taste.
Molasses: Unsulphured molasses gives a deep, rich flavor. If you’re out, maple syrup can work, but keep in mind it will result in a lighter taste and texture.
Applesauce: This acts as an egg replacer, keeping the cookies moist. If you don’t have applesauce, try mashed bananas or even silken tofu as alternatives.
How Do I Get the Perfect Cookie Dough Consistency?
Creating the right cookie dough consistency is key to success! If it feels too sticky, chilling the dough in the fridge for about 30 minutes helps firm it up, making it easier to roll out. Less mess is always a win in my kitchen!
- Mix the wet and dry ingredients until just combined—overmixing can lead to tough cookies.
- When rolling out, sprinkle a bit of flour on the surface and your rolling pin to prevent sticking.
- Use various cookie cutters for fun shapes, and remember to space them out on the baking sheet because they spread slightly while baking.
Happy baking! These vegan cookies will fill your home with the best holiday aromas!
How to Make Vegan Gingerbread Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil, melted (or vegan butter)
- 1/2 cup brown sugar, packed
- 1/4 cup unsulphured molasses
- 1/4 cup unsweetened applesauce (acts as egg replacer)
- 1 teaspoon vanilla extract
For Decorating:
- Vegan royal icing or simple glaze (powdered sugar mixed with a little plant milk and vanilla)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10 minutes to bake. Don’t forget to allow some extra time for cooling and decorating the cookies! In total, you should budget about 1 hour for the entire process from start to finish.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by adding the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to a medium bowl. Use a whisk to mix everything together until they are well combined. This is important to ensure even spice distribution in your cookies!
2. Mix the Wet Ingredients:
In a larger bowl, combine the melted coconut oil and brown sugar. Mix them together until the mixture becomes smooth and creamy. It should look shiny and inviting! Then, stir in the molasses, applesauce, and vanilla extract until fully incorporated.
3. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the bowl with the wet mixture. Mix until a soft dough begins to form. If your dough is too sticky to handle, don’t worry; just pop it in the refrigerator for about 30 minutes to chill!
4. Preheat and Prepare the Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. You want to make sure your cookies slide right off!
5. Roll and Cut the Cookies:
Once the dough is chilled, roll it out on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out your favorite shapes (gingerbread men, stars, etc.). Place the cut cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
6. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes. The edges should be firm but avoid overbaking—your cookies should still be soft and slightly chewy in the center!
7. Cool and Decorate:
Let the cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. Once cool, decorate them with vegan royal icing or a simple powdered sugar glaze. Get creative with your designs!
8. Enjoy!
Let the icing set before you serve or store your cookies. These delicious vegan gingerbread cookies are perfect for sharing or enjoying with a warm beverage. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but your cookies may have a denser texture. For the best results, you might want to use a mixture of both or a light whole wheat flour to maintain some softness.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months! Just make sure to separate layers with parchment paper to prevent sticking.
What Can I Use Instead of Applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed banana, silken tofu, or even pumpkin puree! These alternatives will keep the cookies moist and add a unique flavor.
Can I Make the Dough in Advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. Just make sure to let it soften a bit at room temperature before rolling it out if it becomes too firm in the fridge.
