Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!

Fioa

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Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
2 hrs
total:
2 hrs 18 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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

  • 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.

  • 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.

  • Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts

90 calories; protein 0.8g 2% DV; carbohydrates 11.7g 4% DV; fat 4.6g 7% DV; cholesterol 0mg; sodium 72.7mg 3% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2018
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! Read More
(1)

Most helpful critical review

Rating: 3 stars
12/05/2018
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 butter. Also the 2 hours of chilling time didn t do much in my opinion so next time I will probably only chill if I m having trouble rolling it out. Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/05/2018
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 butter. Also the 2 hours of chilling time didn t do much in my opinion so next time I will probably only chill if I m having trouble rolling it out. Read More
(3)
Rating: 5 stars
11/07/2018
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! Read More
(1)
Rating: 3 stars
11/29/2018
turned out a little dense but still good Read More
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Rating: 5 stars
11/10/2018
Wonderful! Super easy and tasty. I used daiya soy-free dairy-free "butter" instead of coconut oil. Read More
Rating: 5 stars
12/27/2018
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 ground cloves still good. Glad this recipe is so wonderful Read More
Rating: 4 stars
11/24/2019
So I made quite a few substitutions for my dietary needs. First I used bob's mill 1 to 1 flour coconut sugar and blackstrap molasses. The result while making them was a very crumbly dough. But working it with my hands helped soften the coconut oil and make it a very firm dough. Chilling did not help as I couldn't roll it out without it breaking apart so I rolled them into individual balls pressed flat and cookie cut out. The result was a very dark only light sweet and kinda dry cookie. Next time I will add a little more wet ingredient. But for a first try it wasn't bad Read More
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Rating: 5 stars
12/06/2019
We cooked at 9 minutes because I prefer a chewier cookie and they were amazing. Be sure not to roll the dough too thin my men became amputees when I pulled them up from the cut out so I rolled them again and left them chubbier and they kept all their limbs. Read More
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