Looking for a healthy holiday treat? These Vegan Gingerbread Cookies are chewy, sweet and full of spice. Have fun with cookie cutters or simply spoon out dough – an activity I share with my toddler. The dough can be prepared in advance or the day of but requires some chill time. Enjoy this festive dessert as is or top with icing!
Serves: 12 large gingerbread cookies
Prep time: 15 minutes
Chill time: 2 hours
Cook time: 10 minutes
1/4 cup melted coconut oil
1/2 cup coconut palm sugar
1 large flax egg (1 1/2 Tbsp ground flax mixed with 5 Tbsp water)
1/3 c molasses (not blackstrap)
2 tsp vanilla
2 1/4 c flour (can also use a gluten-free blend)
1 tsp baking soda
1 tsp baking powder
1 Tbsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
- Mix together ground flax and water and place set aside for about 10 minutes.
- Mix together flour, baking soda, baking powder and spices (ginger, cinnamon, nutmeg and cloves). Set aside.
- In a large bowl, mix palm sugar with melted coconut oil. Add flax egg, vanilla and molasses. Stir until completely blended.
- Add about 1/4 of the dry mixture into the wet mixture and stir. Continue gradually adding the dry to the wet in this manner. You may need to use your hands to work in the last of the dry mixture into the batter. It should not be too oily so add a bit of flour if needed.
- Separate the dough in two and wrap both balls in saran wrap. Place in the fridge for at least two hours. If you refrigerate overnight, allow the dough to come to room temperature before beginning the next step.
- Preheat the oven to 350 degrees.
- Place dough on parchment paper with a sprinkle of flour. Roll it out to about 1/4 inch in thickness and use cookie cutters to create a variety of shapes.
- Bake for 7-10 minutes (I personally like them soft so I cook the cookies for around 7 minutes). Remove from oven and allow the cookies to sit for 5 minutes. Cool completely before decorating with icing.