vegan gingerbread cookies

Festive and fun vegan gingerbread cookies. These gingerbread men are crisp on the outside, soft and chewy on the inside and packed with ginger, cinnamon and brown sugar flavor.

Vegan Gingerbread Cookies

Vegan Butter ((56 grams))

Light Brown Sugar ((100 grams))

Unsulphured Molasses ((100 grams))

Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)

tsp Vanilla Extract

All Purpose Flour ((250 grams))

tsp Baking Soda

Salt

tsp Ground Ginger

tsp Ground Cinnamon

tsp Allspice

tsp Ground Cloves

Powdered Sugar ((120 grams))

Tbsp Soy Milk

Preheat the oven to 350°F (180°C)

Add the vegan butter and brown sugar to an electric mixing bowl and cream together.

Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.

Add the molasses, vanilla and flax egg to the electric mixer and beat together with the vegan butter and brown sugar.

Sift the flour into a bowl and add the baking soda, salt, ginger, cinnamon, allspice and cloves and mix together.

Add all the dry ingredients into the mixing bowl containing the wet ingredients and mix into a thick batter.

Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn't stick.

Roll out with a rolling pin to around a 1/4 inch thick and cut out some gingerbread men. Dip your cookie cutter in flour each time so it doesn't stick. Move the gingerbread men to a parchment lined baking tray.

Gather the scraps of dough, form into a ball and roll out again, cutting out more men.

Don't be shy to add more flour each time, this dough can be quite sticky and you need it not to be as you roll it, so add flour as needed. Any excess flour on the gingerbread cookies will bake off.

Repeat this process until you have used all the dough.

Place into the oven and bake for 10-12 minutes and then remove from the oven and allow to cool completely before decorating.

When you're ready to decorate, mix the decorating frosting ingredients together. It should be quite thick, but when you stir it into a peak, it should hold it's shape for a bit before melting back down and should be quite sticky.

https://embed.mediavine.com/videos/x4gl6kttxdrlnsacco5z

Vegan Gingerbread Cookies - Loving It Vegan. Festive and fun vegan gingerbread cookies. These gingerbread men are crisp on the outside, soft and chewy on the inside and packed with ginger, cinnamon and brown sugar flavor.

Vegan Gingerbread Cookies - Loving It Vegan

The Best Easy Vegan, Gluten-free and Oil-free Gingerbread Men Cut-Out Cookies! Made with wholesome ingredients like almond butter, oat flour, molasses, maple syrup and all the holiday spices. Made with just 8 ingredients and 1 bowl!

Vegan Gluten-free Gingerbread Cookies (The Best!)

(48 grams) tapioca starch*

(24 grams) coconut sugar,

Gingerbread spice

baking soda

fine sea salt

(160 grams) pure maple syrup

(80 grams) unsulphured regular molasses (not blackstrap, see NOTES)

(256 grams) roasted really creamy/runny almond butter

Cookie cutters, chocolate chips, sprinkles for decorating

scale.

PLEASE READ AND FOLLOW THE DIRECTIONS. If you have time, chill the dough in the FREEZER for 30 minutes. This will make working with the dough a bit easier, but it is not necessary if you are pressed for time. The dough is very easy to work with.

Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.

To a large bowl, add the oat flour, tapioca starch, coconut sugar, spices, baking soda and salt and whisk very well making sure it's thoroughly mixed.

Make a well at the bottom of the bowl and add the syrup, molasses and almond butter. Give the liquids a quick stir and then mix it in with the flour, stirring and pressing the mixture together until it is very thick, sticky and no more visible flour remains (see video). You will want to mix and press it for a couple of minutes so it gets really thick.

Place a large piece of parchment paper on the counter and drop about half the dough onto it and form and pat it into a smooth ball shape (see video). If you have time to chill it, fold the paper over the dough to secure it and place in the freezer for just 30 minutes. You don&#039;t want to over-freeze it or the dough will be hard to work with. If not freezing the dough, use immediately. It is still fairly easy to work with. It is best to do half the dough at a time so you can roll it out to a consistent thickness and so the dough doesn&#039;t get too warm. Place the other half of dough in the fridge while doing the first batch.

Place another piece of parchment paper over the dough and use a rolling pin on top of the paper to roll it out to 1/4 inch thick, NO LESS or the cookies will be too thin and get too dry.

If using cookie cutters, place the cutter all the way down into the dough and slightly jiggle it side to side. Repeat this with as much of the dough you can use and gently peel away the edges around and in between the shapes. (see video) Gently pick up the cookies by slightly rolling it towards you starting with the head. If wanting to just make round cookies, simply take about 2 tablespoons worth of dough, roll into balls and flatten on the lined pan no less than 1/4 inch thick. Sprinkle decorative sugar on top before baking if desired. With the scraps, form back into a ball and repeat the process. Fill as many as you can on the sheet with them spaced about 2 inches apart, as they will spread.

Bake for 9-10 minutes. They should be slightly puffed up and starting to look golden brown on the edges. Please note that the size of your cookies will vary a minute or so in cooking time. Small gingerbread men can cook faster 8-9 minutes and burn quicker, so keep an eye on them. Cool on the pan for 10 minutes and transfer to cool completely on a rack before decorating. They will crisp up considerably as they cool.

If wanting to decorate like I have in the photos, just simply melt some chocolate chips, add it to a baggie and cut off a tiny corner. Drizzle onto the cookies for eyes and decorations. Use the chocolate as "glue" for buttons. Allow to cool completely before serving.

These are best the day of, texture-wise, but are still yummy the next day. They are very fast and easy to make, so I recommend making them the day of a party or event, if possible.

These vegan molasses cookies are made with coconut oil and have the best ginger-molasses flavor with hints of cinnamon. These cookies are so chewy and soft and they have no butter in them! They are sweetened with applesauce for an extra moist texture and are absolutely perfect for the holiday season.

Vegan Molasses Cookies

whole wheat pastry flour (or white whole wheat flour)

baking powder

ginger

salt

coconut sugar

coconut oil (solid)

applesauce

vanilla extract

cinnamon (or ginger)

Preheat oven and grease pan.

Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet with non-stick cooking spray or line with parchment paper.

Whisk dry ingredients.

In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.

Cream oil and sugar.

In a large bowl, use an electric mixer to cream together the coconut oil, coconut sugar, applesauce, and vanilla extract until smooth and creamy.

Add dry ingredients to wet ingredients and combine.

Add the dry ingredients to the wet ingredients in small increments and mix on low speed until combined. Don&#39;t overmix! Scrape down the sides of the bowl as necessary. A dough will form.

Stir sugar and cinnamon topping.

In a small bowl, stir together the coconut sugar and ground cinnamon for rolling the cookies.

Scoop cookie dough and roll in sugar.

Use a small cookie scoop to scoop out cookie dough into balls. Roll them in the cinnamon sugar topping and place on the baking sheet 2 inches apart.

Gently flatten cookies.

Use your hands or the back of a spatula to gently flatten the cookies on the baking sheet. This will help them spread while baking.

Bake cookies and let cool.

Bake the cookies for 15-16 minutes or until the tops have started to crack and the edges are set. Let them cool on the baking sheet for 10 minutes before moving to a cooling rack. This helps them set up.

If you want, sprinkle some extra cinnamon sugar on top of the cookies while they&#39;re still warm to give them a sparkly sugar texture.

These Vegan Ginger Cookies are soft and chewy inside, with perfectly crispy edges...and full of warm spices! Everyone&#39;s favorite holiday cookies are easy to make, super delish and perfect for cookie swaps.

Vegan Ginger Cookies

all purpose flour

tsp baking soda

tsp baking powder

cloves

tsp sea salt

tahini

molasses (unsulphured)

maple syrup

tsp vanilla extract

dark chocolate (finely chopped)

Preheat oven to 350 and line a rimmed baking sheet with unbleached parchment paper.

Finely chop chocolate and set aside in a shallow bowl.

Combine flour, baking soda, baking powder, ginger, cinnamon, cloves and salt in a medium sized bowl. Mix thoroughly. You&#39;ll want to make sure baking powder is evenly distributed throughout.

In a small bowl, mix together wet ingredients (tahini, molasses, maple syrup and vanilla) until well combined.

Pour wet ingredients into the dry and mix until just combined.

Portion out cookies: Scoop* 1-2 Tablespoons of dough out and drop into bowl of chopped chocolate. Turn cookie over so chocolate is on top and place on prepared cookie sheet, leaving 2-3&quot; between cookies so they have room to spread.

Bake in preheated oven for 10 minutes.

Let cookies cool for 5 minutes on tray, so chocolate isn&#39;t so gooey, and then transfer to a wire rack and allow cool completely before storing.

Cookies will stay good at room temperature for up to a week, or in the freezer for 3 months.

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Top 4 vegan gingerbread cookies recipes from across the web

The most viewed vegan gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Gingerbread Cookies

Vegan Gluten-free Gingerbread Cooki...

Vegan Molasses Cookies

Vegan Ginger Cookies

The most viewed vegan gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine