Vegan Gingerbread Cookies
The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients. These not-too-sweet gingerbread cookies are perfect for decorating, snacking, or leaving for Santa.
Santa is coming in less the two weeks! Our Elf on the Shelf is busy getting into mischief, and we are busy finishing up school for the year and getting gifts. Baking cookies for Santa is one of our favorite family holiday traditions. The kids are still in that magical stage where they are filled with excitement at the thought of Santa coming and eating their cookies. And what could be more fun than a sweet edible art project?
One of my most popular holiday recipes here is this Vegan Sugar Cookie recipe. It’s so perfect for cut-outs because the dough doesn’t spread. I love hearing happy bakers’ reviews every year, and just got an email from a mom with dairy intolerant children thanking me for the recipe. So I wanted to make you a vegan gingerbread cookie recipe that’s made much the same way. Instead of butter, we use coconut oil, and not too much of it. To make these vegan gingerbread cut-outs more natural and wholesome, I use organic whole wheat pastry flour. It’s similar to whole wheat flour, but more finely ground, so it’s perfect for pastry, as the name implies. To naturally sweeten these gingerbread cookies, I used a mix of coconut sugar (you could use brown sugar if you prefer) and molasses. I recently learned that molasses is one of the most nutritious sweeteners, and it gives these cookies that classic gingerbread flavor.
One of the benefits of making vegan cookies is that without any eggs, you’re free to sample the dough without care. And boy did I sample the dough. Have to make sure it’s just right, you know. This vegan gingerbread cookie dough is perfect for cut outs. It’s easy to roll and cut, and won’t spread, so whether you’re making gingerbread boys and girls, or any other shape, the edges will remain clean. I always love making snowflake shaped cookies during the holidays, but I really loved the mini bite sized cookies this year. They are the perfect size and so cute.
We are nibbling a few of these today with our afternoon tea, and will stash the rest in the freezer until Christmas Eve. I tosses in some mini Enjoy Life chocolate chips and uses some more for decorating. They are completely optional, however.
Happy holidays to you!
Update: You may also want to check out these Gluten-Free Paleo Gingerbread cookies made with almond flour! They’re vegan too.
The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients. *To make a flax egg: Stir together 1 tablespoon flax meal and 3 tablespoons warm water. Let sit for 10 minutes.
Vegan Gingerbread Cookies
Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 152mgCarbohydrates: 39gFiber: 2gSugar: 19gProtein: 4g
The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients.
*To make a flax egg: Stir together 1 tablespoon flax meal and 3 tablespoons warm water. Let sit for 10 minutes.
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thank you so much.
one question: can i replace mollasses with something else?
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my some is allergic to flax seeds and eggs. What do you recommend as a substitute ? Thanks 🙂
Have you tried Bob’s Red Mill egg replacer? I think it’s the best. P.S., you are doing a great job, Mama! Dietary restrictions can be hard.
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This is the second year in a row that I have been using this recipe for my christmas baking. It is truly an excellent recipe and by far the best vegan gingerbread recipe I’ve ever tried. Thank you so much 🙂
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what do I need to change if I’m Baking at 5000 ft of elevation?
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Can I make this dough a week ahead and freeze it? I want to do this with my Girl Scout troop but 1 meeting is not enough time to make the dough, cut out, bake and decorate. I was thinking we could make the dough the prior week and freeze it. Thanks!
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