Vegan Gingerbread Cookies
These easy vegan gingerbread cookies are warmly spiced, dairy-free and eggless, and ready in about 30 minutes. Perfect for the holidays and simple to decorate with a naturally sweet glaze.
Ingredients
Dry ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ⅓ tsp ground anise
- ½ tsp nutmeg
- ½ tsp ground cardamom
- ¼ tsp sea salt
Wet ingredients:
- ¼ cup vegan butter or coconut oil, at room temperature
- ½ cup coconut sugar
- ⅓ cup molasses
- 1 flax egg 1 Tbsp flax meal + 3 Tbsp hot water
- ½ tsp vanilla extract
For the frosting:
- 1 cup powdered sugar
- 1 tbsp coconut milk or another milk of your choice
- 1 tsp natural vanilla extract
Instructions
- Prepare your flax egg by mixing 1 Tbsp flax seed meal with 3 Tbsp hot water and letting it sit for a minute or two.
- In a medium mixing bowl, add the dry ingredients and stir well to combine.
- In a large mixing bowl, cream together the butter and the sugar. Mix for 1-2 minutes using a hand mixer until the mixture is nice and light.
- Add the rest of the wet ingredients and mix for one more minute to incorporate.
- Gradually add the dry ingredients to the wet ingredients, mixing continuously to combine.
- Refrigerate the gingerbread dough for at least two hours, or overnight if possible. This helps the dough become firmer and easier to cut into shapes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut shapes using cookie cutters.
- Place on cookie sheets and bake for 10 minutes, or until done.
- In a small bowl, whisk together the frosting ingredients until smooth, then decorate the cookies once they are completely cooled.
Notes
Whisk the glaze ingredients until smooth and spreadable, then decorate the cookies once they are completely cooled. For the best aroma, use fresh, fragrant spices. Store in an airtight container at room temperature for up to 1 week.