Vegan Gingerbread Cookies
These vegan gingerbread cookies are spiced to perfection and have that ideal snap. Perfect for holiday gatherings or a treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar or your choice of sweetener
- 1/2 cup coconut oil melted
- 1/4 cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons almond milk or other plant-based milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and spices.
- In another bowl, mix coconut oil, coconut sugar, molasses, almond milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough out on a floured surface to about 1/4-inch thick.
- Cut into your favorite shapes with cookie cutters or just make circles.
- Bake for 12-15 minutes until slightly golden around the edges.
- Cool on a rack and store in an airtight container.
Notes
Nutritional Values (Per Serving)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 1%
- Vitamin C: 0%
- Calcium: 2%
- Iron: 4%
- Magnesium: 3%
Additional Notes & Tips to Enhance Flavor
- Want a softer cookie? Chill the dough for 30 minutes before rolling out.
- Spice it up! Add a pinch of nutmeg or cardamom for extra holiday vibes.
- These cookies are perfect for decorating, so get your frosting ready for some creative fun!
- Need a gluten-free version? Swap in your favorite gluten-free flour blend, and voilà.
- These make fantastic gifts—wrap them up with a cute bow, and you’ll be everyone's favorite person.