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Stress-Free Vegan Holiday Gingerbread Cookies

December 6, 2012
17 Reviews

Test Kitchen-Approved

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.

Ingredients

  • 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
In This Recipe

Directions

  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.

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Reviews (17) Questions (1)

17 Reviews

Martin December 2, 2018
It hasn't been said, but you will not like these if you don't like molasses. Also, mine were much darker than the ones in the picture. Mine look black, like chocolate.
 
jen M. November 30, 2018
Just made these tonight, and they were sooooo good! One of our kiddos has a lot of food allergies, so I followed this recipe exactly except for using Gluten Free One-for-One Flour rather than all purpose wheat flour. They turned out so great! I was worried the dough was too sticky, but after refrigerating for an hour it was very firm and easy to roll/cut. We will be making more batches of these all through the winter season and will probably freeze several dozen to have on hand as an allergen-free treat! Thanks!
 
Green T. December 21, 2017
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!!
 
Green T. December 23, 2017
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!!!!! =)
 
Sara D. November 2, 2016
What could I use instead of molasses? I also will try to use stevia instead of sugar :)
 
Alice March 2, 2016
Best ever vegan gingerbread cookies. I substituted ground pepper for clove (I had no clove) and I added chopped candied ginger.
 
christina December 25, 2015
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.
 
Christina D. December 13, 2015
Can you freeze dough for use later?
 
Sandi K. December 22, 2014
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
 
christina December 25, 2015
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.
 
CAROLINA M. December 18, 2013
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.<br />Try them their quick and easy to make.
 
trish November 14, 2013
HI. I was wondering if you thought it was possible to make a gingerbread house with this recipe
 
Johnny R. December 23, 2012
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!
 
Johnny R. December 23, 2012
Making these right now...the dough is really nice and smells fantastic, can't wait to bake them!
 
Teresa58 December 19, 2012
I need to limit my sugar intake. Any chance the sugar can be substituted with Truvia baking blend?
 
Hannah December 17, 2013
Just use agave, honey, or maple syrup instead of sugar. That is what I did and it worked wonderfully.
 
AntoniaJames December 7, 2012
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)