Oh, the joy of holiday baking! There’s just something magical about filling your kitchen with the warm, spicy aromas of gingerbread cookies during the festive season. I can still remember the first time I made vegan gingerbread cookies for my family. They were skeptical at first, but the moment they took a bite, their eyes lit up with delight! These cookies are not only scrumptious but also cruelty-free, so everyone can enjoy them guilt-free. Trust me, you won’t even miss the eggs or dairy! With the perfect blend of spices and a chewy texture, these vegan gingerbread cookies are bound to become a cherished tradition in your home, just like they are in mine!
Ingredients for Vegan Gingerbread Cookies
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1/4 cup melted coconut oil
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup almond milk
How to Prepare Vegan Gingerbread Cookies
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly. No one likes a cookie that’s burnt on the outside and doughy on the inside, right? So, go ahead and set your oven to the right temperature while you prepare the dough!
Mix the Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of baking soda, and your wonderful spices: 2 tsp of ground ginger, 1 tsp of ground cinnamon, 1/2 tsp of ground cloves, and 1/4 tsp of salt. I love how the spices instantly fill the air with that warm, cozy vibe! Make sure to whisk everything together until it’s well blended. This step is crucial because it ensures the spices and leavening agent are evenly distributed throughout your cookies.
Combine Wet Ingredients
In another bowl, mix together 1/2 cup packed brown sugar, 1/2 cup molasses, and 1/4 cup of melted coconut oil. Trust me, the melted coconut oil adds a lovely richness to these cookies! Stir until everything’s combined and smooth. You should see that beautiful dark color from the molasses—it’s just begging to be mixed with the dry ingredients!
Form the Dough
Now, it’s time to bring it all together! Slowly add your dry mixture to the wet mixture, stirring gently until combined. Then, pour in 1/4 cup of almond milk and mix until a dough forms. It should be soft and slightly sticky, but don’t worry if it feels too wet; just let it rest for a few minutes to thicken up.
Shape and Bake
Lightly flour your surface and roll out the dough to about 1/4 inch thick. Use cookie cutters to cut your favorite shapes—gingerbread men, stars, you name it! Place the cookies on a lined baking sheet and bake them for 10-12 minutes. Keep an eye on them, as they’ll be done when they puff up a bit and the edges start to look set. You’ll know they’re ready when you can smell that irresistible gingerbread aroma wafting through your kitchen!
Cooling and Serving
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling step is super important! It allows them to firm up so they can hold their shape. And here’s a fun idea: once they’re completely cool, grab some vegan icing and have fun decorating! You can make them as festive as you like!
Tips for Success
To make sure your vegan gingerbread cookies turn out perfectly, here are a few handy tips! First, make sure your coconut oil is melted but not too hot; it should be warm to the touch, not sizzling! This helps integrate it smoothly with the other ingredients. Also, don’t skip the resting time after mixing in the almond milk—it allows the dough to firm up, making it easier to roll out. And remember, every oven is a little different, so keep an eye on your cookies as they bake. If you want them extra chewy, take them out when they’re just starting to set; they’ll continue cooking a bit as they cool. Enjoy the process and happy baking!
Nutritional Information
It’s always good to know what you’re munching on, right? Just keep in mind that nutrition information can vary based on the brands of ingredients you use or how you tweak the recipe. Here’s a typical breakdown per cookie:
- Calories: 100
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 5g
- Protein: 1g
- Sodium: 50mg
- Cholesterol: 0mg
These vegan gingerbread cookies are a delightful treat that won’t weigh you down, making them perfect for enjoying during the holidays or any time you need a sweet pick-me-up!
FAQ About Vegan Gingerbread Cookies
Can I substitute the coconut oil? Absolutely! If you don’t have coconut oil on hand, you can use any neutral oil like vegetable or canola oil. Just make sure it’s in liquid form when you mix it with the other wet ingredients.
What if I don’t have almond milk? No problem at all! You can use any plant-based milk you like, such as soy milk or oat milk. Even water works in a pinch, but it won’t add that lovely creaminess.
How do I store my gingerbread cookies? Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just make sure they’re well wrapped to prevent freezer burn.
Can I make the dough ahead of time? Definitely! You can prepare the dough a day in advance and keep it wrapped in the fridge. Just let it sit at room temperature for a few minutes before rolling it out to make it easier to work with.
How can I make my cookies more flavorful? If you want to amp up the flavor, try adding a pinch of black pepper or a splash of vanilla extract to the wet ingredients. It’ll give your gingerbread cookies an extra layer of deliciousness!
Why You’ll Love This Recipe
- Quick and easy to whip up—perfect for busy holiday schedules!
- Full of warm, spicy flavors that bring the festive spirit to life.
- Made with simple, wholesome ingredients that everyone can enjoy.
- Customizable shapes and decorations make them fun for the whole family.
- These vegan gingerbread cookies are a guilt-free treat for any occasion!
Storage & Reheating Instructions
Once you’ve baked these delightful vegan gingerbread cookies, you’ll want to savor them for as long as possible! To store leftovers, simply place them in an airtight container at room temperature. They’ll stay fresh for about a week—if they last that long! Trust me, they’ll be a hit!
If you’d like to keep them longer, you can freeze the cookies. Just wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They’ll stay delicious for up to two months! To enjoy them again, just let the cookies thaw in the fridge overnight. No reheating is necessary—enjoy them straight from the fridge for a delightful chewy treat!
However, if you prefer a warm, just-baked experience, you can pop them in the oven for a few minutes at 300°F (150°C) to warm them up. This will revive their texture and make the spices come alive again. Yum!
Print
Vegan Gingerbread Cookies: 5 Steps to Pure Holiday Joy
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan gingerbread cookies perfect for the holidays.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup coconut oil
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, spices, and salt.
- In another bowl, combine brown sugar, molasses, and melted coconut oil.
- Add the dry ingredients to the wet ingredients.
- Mix in almond milk until dough forms.
- Roll out dough and cut into shapes.
- Place cookies on a baking sheet.
- Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies can be decorated with vegan icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan gingerbread cookies