Get ready to transform your kitchen into a festive wonderland with these irresistible vegan gingerbread cookies that prove plant-based baking can be just as delicious (if not more!) than traditional recipes. Whether you're a seasoned vegan baker or just looking to impress your friends and family with a guilt-free holiday treat, these cookies are about to become your new seasonal obsession. Packed with warm, aromatic spices and a perfect balance of sweetness, these cookies will have everyone asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup coconut oil, melted
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
- In a separate medium bowl, mix the melted coconut oil, brown sugar, and molasses until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a cohesive dough forms. If the dough seems too dry, add 1-2 tablespoons of plant-based milk.
- Wrap the dough in plastic wrap and refrigerate for 15 minutes to make it easier to handle.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness using a rolling pin.
- Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Decorate with vegan royal icing or powdered sugar once the cookies are fully cooled.
Tips
- Chill the dough: Refrigerating the dough for 15 minutes makes it easier to handle and helps prevent spreading during baking.
- Use fresh spices: Make sure your ginger, cinnamon, and nutmeg are fresh for the most vibrant flavor profile.
- Don't overwork the dough: Mix just until combined to keep the cookies tender and prevent toughness.
- Consistent thickness matters: Roll the dough to an even 1/4 inch thickness for uniform baking.
- Watch the baking time carefully: Gingerbread cookies can quickly go from perfectly golden to overdone, so keep a close eye on them.
- Cooling is crucial: Let the cookies cool completely before decorating to ensure your icing or powdered sugar sets perfectly.
- Storage tip: Store in an airtight container for up to a week, or freeze for longer preservation.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 15g
Protein: 1g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
