Vegan Gingerbread Cookies are downright delicious, soft, and chewy molasses-sweetened cookies. They require just 15 minutes of active time and are perfect for Christmas baking!
It is simply not the Christmas season without a Christmas cookie recipe. Unlike gingerbread man cookies which are on the harder side, these gingerbread cookies are soft and tender.
Molasses cookies are perfectly spiced and warming, making them perfect for winter and the holiday season. All you need is one bowl, 15 minutes of active time, and a handful of pantry staples to make them.
If you love molasses crinkles but are looking for a dairy-free and egg-free version, these vegan gingerbread cookies are it!
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Ingredients
- Molasses is what makes gingerbread cookies different from regular cookies. Choose regular molasses, not blackstrap molasses. Use leftover molasses in gingerbread overnight oats or vegan gingerbread.
- All-purpose flour, baking soda, and salt are classic baking staples. I have not tested these molasses cookies with gluten-free flour, but I do think an all-purpose gluten-free flour blend should work.
- Spices: Cinnamon, cloves, ginger, and nutmeg make up the warming spice blend.
- White sugar gives these cookies a classic sugar cookie flavor. Choose a certified vegan or organic sugar to ensure the sugar is vegan.
- Butter: Coconut oil or vegan butter (such as Earth Balance) can be used in this recipe. They will yield very similar results.
- Flax egg: Ground flaxseed and water combine to make the egg replacement. Chia seeds work in place of flaxseed but will give a speckled appearance to the gingerbread cookies.
How to make
Step one: Make a flax "egg" by stirring together 1 tablespoon of ground flaxseed with 3 tablespoons water. Let rest for 5 minutes before using.
Step two: Using a mixer or wooden spoon, cream together the vegan butter or coconut oil, sugar and molasses until smooth and cohesive.
Step three: Add vanilla and flax egg, stirring until just combined.
Step four: Slowly mix in dry ingredients: all-purpose flour, spices (ginger, cinnamon, cloves, nutmeg), baking soda, salt.
Step five: Mix with your stand mixer or wooden spoon until a cohesive cookie dough forms. Cover the mixing bowl and place in the fridge to chill for 30 minutes.
Step six: Fill a small bowl with ½ cup white sugar (you can add more as needed). Use a tablespoon to scoop out cookie dough, rolling each scoop into roughly ping-pong-sized balls. Coat cookie dough ball in sugar. Place on a parchment paper-lined baking sheet.
Step eight: Bake at 350 degrees for 8-10 minutes. Eight minutes will yield very soft cookies and ten minutes will yield harder cookies. After removing from the oven let cool on a cooling rack.
Tips for success
- Chill time: While it is not required, chilling the cookie dough for at least 30 minutes yields fluffier cookies. The cookies are more likely to spread and flatten if not chilled.
- Use room-temperature vegan butter or coconut oil. It should be soft enough to easily cream into the sugar, but not completely melted. If the butter or oil is too hard/cold, heat it in the microwave for 15 seconds at a time until softened.
- Measuring flour: For best results, use the spoon and level method to measure out the flour. Use a spoon to fill a one cup measure until overflowing. Wipe off excess flour using the back of a knife. Don't shake or pat down the flour.
Storage tips
- Storage: Store cookies in a closed container at room temperature for up to 4 days. Place a slice of bread in the container to keep the cookies moist and tender.
- Freezing instructions: Freeze cookies in a freezer bag or freezer containers (these are my favorite kind) for up to 3 months. Let cookies cool completely before freezing.
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📖 Recipe
Vegan Gingerbread Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ¾ cup white sugar
- ½ cup coconut oil or vegan butter room temperature; see note #1
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour see note #2
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup white sugar plus more as needed
Instructions
- Make a flax "egg" by stirring together 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest for 5 minutes before using
- Using a mixer or wooden spoon, cream together the sugar, vegan butter or coconut oil and molasses in a medium mixing bowl until smooth and cohesive.
- Add vanilla and flax egg, stirring until just combined.
- Slowly mix in dry ingredients: all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt. Mix with your stand mixer or wooden spoon until a cohesive cookie dough forms. Cover the mixing bowl and place in the fridge to chill for 30 minutes.
- Fill a small bowl with ½ cup white sugar. Use a tablespoon to scoop out cookie dough. Use clean hands to roll each cookie dough scoop into roughly ping-pong sized balls. Coat cookie dough ball in sugar. Place cookie dough at least 2 inches apart on a parchment paper-lined baking sheet.
- Bake at 350 degrees for 8-10 minutes. After removing from the oven let cool on a cooling rack. Store cookies in a closed container at room temperature for up to 4 days.
Video
Notes
- Butter: Coconut oil or vegan butter (such as Earth Balance) can be used in this recipe. They will yield the same results. Use room temperature vegan butter or coconut oil. It should be soft enough to easily cream into the sugar, but not completely melted. If your butter or oil is too hard/cold, pop it in the microwave for 15 seconds at a time until softened.
- Flour: For best results, use the spoon and level method to measure out the flour. Use a spoon to fill a one-cup measure until overflowing. Wipe off excess flour using the back of a knife. Don't shake or pat down the flour.
- Chill time: While it is not required, chilling the cookie dough for at least 30 minutes yields fluffier cookies. The cookies are more likely to spread and flatten if not chilled.
- Freezing instructions: Let cookies cool to room temp before freezing. Freeze cookies in a freezer bag or freezer containers (these are my favorite kind) for up to 3 months.
Nicole
Loooove these cookies. I baked them last year for the holidays and they’re a crowd pleaser for sure. Can’t wait to bake these again!
Cassidy Reeser
Thank you Nicole! So glad that you like them.
ces
can i use egg replacer instead of the flax egg?
thanks
Cassidy Reeser, RDN, LD
I think that should work as long as you use the same amount of liquid.