Easy Vegan Gingerbread Cookies


These vegan gingerbread cookies, made with coconut oil, molasses, allspice, ginger, and cinnamon, are easy to make and bake — perfect for vegan Christmas treats!

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
2 dozen

These vegan gingerbread cookies are made without eggs or dairy products, but they're just as delicious as any gingerbread cookie you've ever tried!

Vegan Gingerbread Cookies Ingredients

These are the ingredients you'll need to make this flavorful vegan gingerbread cookie recipe:

· Flour: These easy vegan gingerbread cookies start with all-purpose flour.
· Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise.
· Spices: These festive cookies are spiced with cinnamon, ginger, and allspice. A pinch of salt enhances the overall flavor, but won't make your cookies taste salty.
· Coconut oil: Since this recipe is vegan, it calls for coconut oil instead of butter or shortening.
· Molasses: Use molasses to deepen the spicy flavor of these vegan gingerbread cookies.
· Sugar: White sugar sweetens things up a bit, balancing out the deeper flavors from the molasses and spices.
· Vanilla: A dash of vanilla extract adds complexity and enhances the flavor.

How to Make Vegan Gingerbread Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these vegan gingerbread cookies:

1. Make and chill the dough: Sift the dry ingredients together. Beat the wet ingredients in a separate bowl. Gradually add the dry mixture to the wet mixture to make dough. Wrap the dough in storage wrap and refrigerate for two hours.
2. Roll and cut the dough: Roll the chilled dough out onto a floured surface. Use a floured cookie cutter to cut the dough into your desired shapes.
3. Bake the cookies: Place the cut cookie dough on lined baking sheets. Bake in a preheated oven until firm and cool completely on wire racks.

Tip: If you plan to decorate your cookies, check out our Dairy-Free Vanilla Icing recipe!

How to Store Vegan Gingerbread Cookies

Store your leftover vegan gingerbread cookies in an airtight container at room temperature for up to four days.

Can You Freeze Vegan Gingerbread Cookies?

Yes! You can freeze baked or unbaked vegan gingerbread cookies.

· Arrange the (uniced) baked cookies on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to one month. Thaw in the refrigerator, then decorate as desired.
· To freeze cookie dough, arrange the dough balls on a baking sheet and freeze them for a few hours or up to overnight. When they're frozen solid, transfer them to an airtight container or zip-top bag. Freeze for up to two months. Follow the recipe when you're ready to eat them, but add a few minutes to the bake time to account for the frozen temperature.

Allrecipes Community Tips and Praise

"Wonderful," raves Riley. "Super easy and tasty. I used soy-free, dairy-free 'butter' instead of coconut oil."

"We cooked [the dough] for 9 minutes because I prefer a chewier cookie and they were amazing," says Sarah Driscoll. "Be sure not to roll the dough too thin."

"I followed the directions exactly and these cookies were delicious," according to Sara Baird. "For me, ½-inch thickness was easier to cut and made cleaner cut cookies."

Editorial contributions by Corey Williams


  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon ground ginger

  • ½ teaspoon ground allspice

  • ¼ teaspoon salt

  • ½ cup coconut oil, at room temperature

  • cup molasses

  • ¼ cup white sugar

  • 1 teaspoon vanilla extract


  1. Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.

  2. Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.

  3. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  4. Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.

  5. Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

Nutrition Facts (per serving)

90 Calories
5g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 90
% Daily Value *
Total Fat 5g 6%
Saturated Fat 4g 20%
Sodium 73mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g
Calcium 23mg 2%
Iron 1mg 3%
Potassium 77mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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