Vegan Gingerbread Cookies are soft and chewy molasses-sweetened cookies that are perfect for Christmas baking.
It is simply not the Christmas season without a Christmas cookie recipe. And, let me tell you, these are some of the best Christmas cookies. Why?
These cookies are
- soft and chewy
- made in one bowl
- perfectly spiced
- all around crowd-pleasers
You will love how easy it is to make these vegan gingerbread cookies. I'm talking one bowl, 15 minutes of active time, and lots of happy cookie eaters.
This recipe is very similar to my all-time favorite cookie recipe, Molasses Crinkles. These vegan gingerbread cookies are basically the same recipe, just without eggs or dairy.
How to make
Step one: Make a flax "egg" by stirring together 1 tablespoon 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.
Recipe tips
- Coconut oil or vegan butter (such as Earth Balance) can be used in this recipe. They will yield the same results.
- 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 your butter or oil is too hard/cold, pop it in the microwave for 15 seconds at a time until softened.
- Freeze cookies in a freezer bag or freezer containers (these are my favorite kind) for up to 3 months.
- 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.
Looking for more vegan baking recipes? Here are a few of my favorite Christmas-approved recipes:
- Vegan Cinnamon Rolls
- Dark Chocolate Peanut Butter Cookies
- Vegan Peanut Butter Brownies
- Vegan Vanilla Wafer Sugar Cookies
Happy baking!
Vegan Gingerbread Cookies
Soft and chewy molasses-sweetened and gingerbread spiced cookies made in one bowl.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ¾ cup white sugar
- ½ cup coconut oil or vegan butter, room temperature
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 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.
Notes
- 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.
- Coconut oil or vegan butter (such as Earth Balance) can be used in this recipe. They will yield the same results.
- 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 your butter or oil is too hard/cold, pop it in the microwave for 15 seconds at a time until softened.
- Freeze cookies in a freezer bag or freezer containers (these are my favorite kind) for up to 3 months.
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Nutrition Information:
Yield: 18 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 107mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
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.