Stress-Free Vegan Holiday Gingerbread Cookies
Author Notes: One of the most intimidating 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 (www.theppk.com) and the woman who taught me the art of vegan baking —Gena Hamshaw
Makes: 25 to 30 small cookies or one small gingerbread house. for a larger house, double the recipe.
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2 2/3
cups all-purpose flour (plus extra for rolling)
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1 1/2
teaspoons baking soda
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1/2
teaspoon baking powder
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1
teaspoon cinnamon
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1
teaspoon ground ginger
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1/2
teaspoon ground cloves
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1/2
teaspoon salt
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1/2
cup molasses
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1/2
cup melted coconut oil
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1/2
cup demerara sugar, coconut sugar, or evaporated cane juice
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1/4
cup almond milk, soy milk, or rice milk
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1
teaspoon vanilla extract
- Preheat oven to 350° F.
- Sift dry ingredients together into a large mixing bowl.
- Whisk together the oil, molasses, sugar, milk, and vanilla extract.
- 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).
- Dust a clean surface with flour. Roll the dough out till it's a scant 1/4 inch thick. Cut into desired shapes.
- Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.
- This recipe is a Community Pick!
More Great Recipes:
Cookie|Dessert|Vegan|Vegetarian|Winter|Christmas
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This recipe is delicious. Go ahead and use the full amount of sugar and bake for 8 minutes -- I used a little less sugar and they're not as sweet as I'd prefer. I also took them out a little early but I think I should have left them in for at least 8 minutes - I'm going to put them back in again haha! For my own preferences I did 1.5 the ginger and triple the cinnamon - I think next time I'd increase the ginger even more. I should have halved the salt. Those are just my tastes though, it's a fabulous recipe!! Thank you!!
PS (later) my husband said these were one of the very best cookies I’ve ever made! I’ve been baking occasionally for at least 5 years. I guess I’ll make them exactly the same way for him in future! Thank you!!!!! =)
What could I use instead of molasses? I also will try to use stevia instead of sugar :)
Best ever vegan gingerbread cookies. I substituted ground pepper for clove (I had no clove) and I added chopped candied ginger.
These turned out fantastic! They're not too sweet and I sprinkled a little bit of sugar on top before baking for that extra texture.
Can you freeze dough for use later?
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
I know this was a year ago but if you make these again, you could use palm shortening instead of coconut oil. It needs to firm up in the fridge but it won't do that with applesauce.
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.
HI. I was wondering if you thought it was possible to make a gingerbread house with this recipe
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!
Making these right now...the dough is really nice and smells fantastic, can't wait to bake them!
I need to limit my sugar intake. Any chance the sugar can be substituted with Truvia baking blend?
Just use agave, honey, or maple syrup instead of sugar. That is what I did and it worked wonderfully.
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)
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