Vegan Gingerbread Cookies
Here's how to make vegan gingerbread cookies at home! The recipe is very easy to follow and the result will be perfect every time! :)
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 clove powder
- ⅓ tsp anise powder
- ½ tsp nutmeg
- ½ tsp cardamon powder
- 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 Tbsps hot water
- ½ tsp vanilla extract
For the frosting:
- 1 cup sugar powder
- 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 allowing it to sit for a minute or two.
- In a medium mixing bowl, add the dry ingredients, 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 will help the cookie dough to become firmer and it will become easy to cut into shapes.
- Pre-heat the oven to 375 F.
- Roll out the dough onto a floured surface and cutting shapes using cookie cutters.
- Place on cookie sheets and bake for 10 minutes or until done.
- In a small bowl, combine the frosting ingredients and start decorating after cookies are completely cooled.