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Easy Vegan Gingerbread Cookies

Rated as 4.33 out of 5 Stars

"Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!"
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2 h 18 m servings 90
Original recipe yields 24 servings (24 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
  3. Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
  4. Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
  5. Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts

Per Serving: 90 calories; 4.6 11.7 0.8 0 73 Full nutrition

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Read all reviews 5
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This was the first time I ever made a vegan cookie! I thought the consistency was great but I will add more spices next time. I couldn’t taste the difference between this and a cookie made with ...

I followed the directions exactly and these cookies were delicious. For me, 1/2" thickness was easier to cut and made cleaner cut cookies. Great recipe!

Really good, wasn't expecting much but ended up loving the cookies (and the dough ??) The third time I made them I forgot to pick up molasses and so substituted it with maple syrup and a few gro...

turned out a little dense but still good

Wonderful! Super easy and tasty. I used daiya soy-free dairy-free "butter" instead of coconut oil.