Stress-Free Vegan Holiday Gingerbread Cookies

By • December 6, 2012 8 Comments

181 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: One of the most intimiidating parts of going vegan is figuring out how to create baked goods without eggs, butter, and milk. Fortunately, the process is a lot less stressful than it sounds. No recipe proves that better than this one, which requires no substitute egg and uses coconut oil in place of butter. It is inspired by a recipe from Isa Chandra Moskowitz, cookbook writer extraordinaire, webmaster of the Post Punk Kitchen ( and the woman who taught me the art of vegan bakingGena Hamshaw

Makes 25 to 30 small cookies or one small gingerbread house. for a larger house, double the recipe.

  • 2 2/3 cups all-purpose flour (plus extra for rolling)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup melted coconut oil
  • 1/2 cup demerara sugar, coconut sugar, or evaporated cane juice
  • 1/4 cup almond milk, soy milk, or rice milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350° F.
  2. Sift dry ingredients together into a large mixing bowl.
  3. Whisk together the oil, molasses, sugar, milk, and vanilla extract.
  4. Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, until uniform. Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight).
  5. Dust a clean surface with flour. Roll the dough out till it's a scant 1/4 inch thick. Cut into desired shapes.
  6. Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.

More Great Recipes: Cookies|Desserts|Coconut

Topics: Cookies!, Holiday Entertaining, Christmas

💬 View Comments ()

Comments (8) Questions (1)


9 months ago Sandi Keeton Ramirez

I made this up tonight using gluten free baking mix and subbed out the coconut oil for applesauce because we need it nut free too. My dough is not firm it is sticky. if anyone is out there still suggestions to save it? My grand baby wants to make cookies tomorrow


over 1 year ago CAROLINA MEDINA

This recipe is just delicious, I made them for my twin sister last night who is vegan. She absolutely loved them, and we also shared them with neighbors who don't know that their vegan or even what vegan means.
Try them their quick and easy to make.


almost 2 years ago trish

HI. I was wondering if you thought it was possible to make a gingerbread house with this recipe


over 2 years ago Johnny Ringo

The dough tastes delicious, I love that it's vegan so I can just snack on the extra pieces of dough as I cut out the shapes. I can smell the cookies baking, listening to classical Christmas music with my wife. Life just doesn't get any better!


over 2 years ago Johnny Ringo

Making these right now...the dough is really nice and smells fantastic, can't wait to bake them!


over 2 years ago Teresa58

I need to limit my sugar intake. Any chance the sugar can be substituted with Truvia baking blend?


over 1 year ago Hannah

Just use agave, honey, or maple syrup instead of sugar. That is what I did and it worked wonderfully.


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yaaay! You read my mind! I was so hoping you'd post a ginger cookie recipe. And here it is. These will be joyfully included in the holiday-baking-for-sending marathon that begins tonight! Thank you, thank you, thank you. ;o)