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    Home » Recipes » Desserts

    Vegan Gingerbread Cookies

    Published: Dec 15, 2019 · Modified: Dec 1, 2022 by Cassidy Reeser · This post may contain affiliate links.

    2.0K shares
    jump to recipe

    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!

    Stack of four gingerbread cookies on a wire baking rack.

    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!

    Jump to:
    • Ingredients
    • How to make
    • Tips for success
    • Storage tips
    • Looking for more vegan baking recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    Cookie dough being mixed in a blue-speckled bowl.

    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.

    Flour and spices in a blue-speckled bowl.

    Step four: Slowly mix in dry ingredients: all-purpose flour, spices (ginger, cinnamon, cloves, nutmeg), baking soda, salt.

    Wooden spoon lifting up a portion of cookie dough.

    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. 

    Twelve cookie balls on a parchment-paper lined baking sheet.

    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.

    Gingerbread cookies on a green 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.
    Pan of gingerbread cookies next to blue-speckled bowl of cookie dough.

    Looking for more vegan baking recipes?

    • Oil Based Vegan Cinnamon Rolls
    • Vegan Chocolate Peanut Butter Cookies
    • Vegan Vanilla Wafer Cookies
    • Vegan Lemon Poppy Seed Cookies

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    Close up of texture of stacked gingerbread cookies
    Print Recipe
    4.80 from 5 votes

    Vegan Gingerbread Cookies

    Soft and chewy molasses-sweetened and gingerbread spiced cookies made in one bowl.
    Prep Time15 mins
    Cook Time8 mins
    Additional Time30 mins
    Total Time53 mins
    Servings: 18 cookies
    Author: Cassidy Reeser, MS, RD
    • Silicon Baking Mat
    • Parchment Paper
    • My Favorite Mixing Bowls

    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

    1. 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.
    2. 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. 
    3. 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.
    4. 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.

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    Serving: 1cookieCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 2mgSodium: 107mgFiber: 1gSugar: 12g

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    2.0K shares

    Reader Interactions

    Comments

    1. Nicole

      September 07, 2020 at 11:44 pm

      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!

      Reply
      • Cassidy Reeser

        September 08, 2020 at 7:40 am

        Thank you Nicole! So glad that you like them.

        Reply
    2. ces

      December 15, 2019 at 9:31 pm

      can i use egg replacer instead of the flax egg?

      thanks

      Reply
      • Cassidy Reeser, RDN, LD

        December 15, 2019 at 10:30 pm

        I think that should work as long as you use the same amount of liquid.

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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