There’s something magical about the holidays. I’m not talking just about the twinkling lights or the festive music but about the warm, comforting feeling that fills the air as soon as you start baking. There’s no better way to get into the holiday mood than baking gingerbread cookies. The spices, sweetness, and irresistible scent filling the house when those cookies are in the oven is pure nostalgia.
But what if I told you you can still enjoy those amazing gingerbread cookies without animal products? Yep, you heard me right—vegan gingerbread cookies are totally a thing, and they’re just as cozy, chewy, and spiced as the traditional kind. I was skeptical the first time I made them, but I quickly realized they’re just as delicious, if not more so!
Whether you’re vegan or just trying to include a few more plant-based treats into your holiday baking, I’m here to show you how easy it is to make these vegan gingerbread cookies. And trust me, you will get the eggs or dairy. So, grab your apron, and let’s get started—these cookies will be your new holiday favorite.
What Makes Vegan Gingerbread Cookies Special?
If you’re like me, you’re probably wondering, “What’s so different about vegan gingerbread cookies, anyway?” Do they taste just as good as the traditional version?
The answer is a resounding yes. Vegan gingerbread cookies are made without eggs, butter, or dairy, which means they’re perfect for everyone—whether vegan, lactose intolerant, or just looking for a lighter option during the holidays. And the best part? They’re just as flavorful, if not more so, than traditional gingerbread cookies.
The secret to vegan gingerbread cookies is all in the ingredients. You’ll be using things like molasses (for that deep, rich flavor), spices like ginger and cinnamon (which make these cookies so aromatic), and vegan butter or coconut oil (for that perfect texture). And trust me, once you’ve tasted these cookies, you won’t even think twice about using animal products in your baking again.
The Essential Ingredients for Vegan Gingerbread Cookies
Okay, now let’s talk about the ingredients. Don’t worry; they’re simple to find, and I bet you already have most of them in your pantry. I promise, nothing complicated here!
- Molasses is the backbone of gingerbread cookies. It gives the cookies that beautiful dark color and rich sweetness. You’ll want to use unsulfured molasses for the best flavor—trust me, it makes a difference.
- Spices: Gingerbread cookies aren’t gingerbread without spices! You’ll need:
- Cinnamon (the warm, comforting spice that makes the holidays feel like they’ve arrived).
- Ground Ginger (this gives the cookies their signature zesty kick).
- Cloves and Nutmeg (these two spices add depth and make everything smell heavenly).
- Vegan Butter or Coconut Oil are substitutes for the traditional butter in gingerbread recipes. I prefer vegan butter because it gives the cookies that soft, chewy texture we all love, but coconut oil works perfectly fine, too, if you’re going for a slightly different flavor.
- Flour: Most recipes call for all-purpose flour, and that’s exactly what you’ll need here. However, if you’re gluten-free, you can easily swap it out with a gluten-free flour blend—make sure it’s one meant for baking.
- Sweeteners: I love using brown SugarSugar for that molasses-like sweetness, but you can also use coconut sugar or even maple syrup if you’re looking for a more natural option.
- Aquafaba: Wait, what? Aquafaba is the liquid from canned chickpeas, and it’s a total game-changer in vegan baking. It works as a substitute for eggs; you won’t taste it in your cookies. Magic, right?
These simple ingredients combine to create the most flavorful, satisfying gingerbread cookies you’ll ever bake.
How to Make Easy Vegan Gingerbread Cookies
Alright, let’s get into the fun part—making the cookies! I promise this recipe is super easy, and once you’ve made it a few times, you’ll be a gingerbread cookie pro.
Preheat Your Oven and Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). While the oven is warming up, place parchment paper on two baking sheets. This is a lifesaver; you must ensure your cookies don’t stick.
Mix Your Dry Ingredients
In a big bowl, mix these dry ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
This spice mix is seriously the key to perfect gingerbread cookies. When you start mixing it, your kitchen will smell amazing.
Mix Your Wet Ingredients
In another bowl, whisk together:
- ½ cup vegan butter (softened)
- ¾ cup brown SugarSugar or coconut sugar
- ½ cup molasses
- 2 tablespoons aquafaba (or a flax egg if you prefer)
- 2 tablespoons non-dairy milk (I like using almond milk, but any plant milk will do)
Mix it all until it’s smooth. The molasses will give your dough a beautiful color, and the aquafaba will help bind everything together, just like eggs.
Combine the Wet and Dry Ingredients
Now, it’s time to mix everything. Gradually add your dry ingredients to the wet ingredients, stirring as you go. The dough will be a little thick, exactly what you want. If it feels too sticky, add a little extra flour—just a tablespoon at a time.
Roll and Cut Your Cookies
Lightly flour your countertop or a large cutting board, and roll your dough to about ¼ inches thick. Here’s where you can get creative! Use cookie cutters to shape your dough into whatever fun designs you like—gingerbread men, stars, trees, whatever your heart desires.
Bake and Cool
Place your cookies on the baking sheets and bake for 8–10 minutes or until the edges are golden brown. Don’t worry if they’re soft when they come out of the oven— they’ll firm up as they cool. Let the cookies cool completely on a wire rack before you start decorating. The smell in your house right now? Pure holiday magic.
How to Decorate Your Vegan Gingerbread Cookies
Decorating gingerbread cookies is honestly one of the most fun parts! I like to keep it simple, but you can go all out. Here’s how I do it:
Vegan Royal Icing
To make vegan royal icing, all you need is:
- 1 cup powdered sugar sugar
- 2 tablespoons aquafaba
- Just a splash of lemon juice or a hint of vanilla extract.
Whisk it all together until the icing is thick and smooth. If it’s too runny, add more powdered sugar until you get the right consistency.
Decorating Ideas
- Pipe the icing onto your cookies to create patterns or designs—like the buttons on a gingerbread man or a simple border around the edges.
- If you’re feeling festive, sprinkle edible glitter or vegan sprinkles on top of your icing for some sparkle!
- For a fun twist, crush some vegan candy canes and sprinkle them on top for a pepperminty crunch.
Healthier Alternatives for Vegan Gingerbread Cookies
If you’re looking to make your gingerbread cookies even healthier, there are a few swaps you can make:
Lower Sugar: I love using maple syrup or coconut sugar instead of brown Sugar Sugar Sugar to lower the glycemic index and add a more natural sweetness.
Gluten-Free Option: Swap regular flour with a gluten-free blend to make these cookies gluten-friendly! Ensure it’s a baking blend designed for cookies to get the right texture.
No Refined Oils: Instead of vegan butter or coconut oil, try using unsweetened applesauce or mashed bananas to keep things light while keeping your cookies soft and delicious.
These swaps will still give you delicious cookies, just a little lighter and healthier—perfect for guilt-free holiday indulgence!
FAQ Section
How long will gingerbread cookies stay fresh?
Gingerbread cookies can stay fresh for 2-3 weeks if stored properly. To maintain their freshness, put them in a tightly sealed container and keep them in a cool, dry place. You can freeze them for up to 3 months to extend their freshness.
Why are my vegan cookies so crumbly?
Vegan cookies may turn out crumbly due to a lack of binding agents. With eggs, the dough can stay dry. To fix this, use substitutes like flaxseed meal (1 tablespoon flax meal + 2 tablespoons water = 1 egg) or a bit more plant-based milk to add moisture and hold the dough together.
Why do gingerbread cookies spread?
Gingerbread cookies may spread if:
- The butter substitute is too soft or melted.
- The dough wasn’t chilled before baking.
- There’s too much baking soda or baking powder.
- To prevent spreading, carefully chill the dough and measure your leavening agents.
How do you know when gingerbread cookies are done?
Gingerbread cookies are done when the edges are firm and slightly darker in color. They should feel set, but the center might still be soft. As they cool, they’ll gradually become firmer in texture. Generally, 8-10 minutes at 350°F (175°C) is ideal.
Conclusion: Enjoy Your Vegan Gingerbread Cookies!
Now that you’ve got the recipe, tips, and tricks to bake perfect vegan gingerbread cookies, it’s time to dive in! I can’t tell you how satisfying it is to see those cookies come out of the golden brown oven full of cozy, comforting spices. The best part? You get to share them with friends and family, knowing they’re delicious and vegan-friendly.
Whether you’re baking for a holiday party, gifting a batch to a loved one, or just indulging in a little treat for yourself, these vegan gingerbread cookies are sure to become a holiday staple in your kitchen. And remember, baking is all about having fun, so don’t be afraid to experiment with shapes, decorations, and flavors.
I’d love to hear how your gingerbread cookies turn out. Leave a comment below and let me know if you have tried any fun twists on the recipe. Or share your favorite vegan baking tips! Happy baking, and I hope your home smells as magical as mine does right now.
Read more : How to Make Vegan Puff Pastry Croissants – Easy And Simple
Vegan gingerbread cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegan butter softened
- ¾ cup brown sugar or coconut sugar
- ½ cup molasses unsulfured
- 2 tablespoons aquafaba or flax egg
- 2 tablespoons non-dairy milk almond, oat, or soy
Instructions
- Heat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- In a big bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, whisk together the vegan butter, brown sugar, molasses, aquafaba, and non-dairy milk until smooth.
- Slowly mix the dry ingredients into the wet ingredients, stirring until the dough starts to come together. If the dough feels too sticky, just sprinkle in a bit more flour.
- Roll the dough on a lightly floured surface until it reaches a thickness of about ¼ inch. Use cookie cutters to shape your cookies into gingerbread men, stars, or other fun shapes.
- Transfer the cookies to the prepared baking sheets and bake for 8-10 minutes, or until the edges turn a light golden brown. Let the cookies cool on a wire rack before you begin decorating them.
- Optional: Decorate with vegan royal icing or your choice of sprinkles.
Notes
- If the dough feels too sticky to roll, refrigerate it for about 30 minutes before rolling.
- Instead of aquafaba, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it rest for 5 minutes to allow it to thicken.
- Keep your cookies in an airtight container for up to 1 week, or freeze them for up to 3 months.