Classic Vegan Gingerbread Cookies Recipe

Step 1

Make the chia egg: in a small bowl combine the ground chia and water. Let sit for at least 10 minutes.

Step 2

In a large mixing bowl add chia egg, coconut sugar, almond butter, molasses, maple syrup, vegan butter, ginger, cinnamon, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.

Step 3

In batches add the flour and mix on low speed until well combined. Your dough should hold its shape when pressed, but not feel dry. (1 1/2 cups of flour was perfect for me, you might need a little more or less). Turn the cookie dough onto work surface and bring into a dough ball, form a disk and chill the dough for 1 hour, or overnight.

Step 4

Preheat oven to 350F/175C. Line 2 large baking sheets with parchment paper. Generously sprinkle work station with flour before rolling. With a rolling pin, carefully roll out dough to be about 1/4 inch.

Step 5

Dip your cookie cutters in flour and cut out shapes. Gently transfer the cookie cutouts to the baking sheet using a lightly floured spatula. (Leave 1 inch between the cookies for spreading).

Step 6

Quickly roll any of the remaining dough back into a ball and roll it out again, 1/4 inch thick. Sprinkle work surface with flour to avoid sticking as the dough warms with additional rolls. Cut out shapes and transfer cookies to sheet with a spatula.

Step 7

Bake the cookies in oven for 6-8 minutes, or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let cool for 2-3 minutes, then transfer to a cooling rack.