Vegan Gingerbread Cookies
These Vegan Gingerbread Cookies have a soft texture, crisp edges, and are filled with the comforting flavors of ginger, cinnamon, and allspice. The delightful balance of coconut sugar, molasses, and maple syrup makes them a must-have for the holiday season.
Ingredients
Gingerbread Cookies
- 1.5 cups gluten-free 1-to-1 baking flour , such as Bob's Red Mill. You can also sub with regular all purpose flour if you're not gluten-free.
- 1 tsp baking powder
- 1.5 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ cup coconut sugar , you can also sub with light brown sugar or granulated brown sugar substitute of your choice such as Lakanto golden monk fruit sweetener or Brown Swerve.
- ¼ cup vegan butter , softened. You can also sub with coconut oil, ghee or unsalted butter if you're not dairy-free.
- ¼ cup blackstrap molasses
- ⅛ cup maple syrup , you can also sub with another sticky sweetener of your choice such as vegan honey, date syrup or a lower sugar option such as Lakanto sugar-free maple syrup, allulose or yacon syrup.
- Pinch salt
Icing
- 1/4 cup powdered sweetener or powdered sugar of choice , for a lower sugar option, you can use Lakanto powdered monk fruit sweetener or Swerve Confectioners.
- 1/2 tbsp tapioca starch , you can also use arrowroot starch or corn starch
- 1 tbsp unsweetened almond milk , or milk of choice. Use more as needed to thin out the icing to desired consistency.
Instructions
For the Cookies
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Place all the ingredients in a mixing bowl and mix on high with an electric hand mixer (or place in a stand-mixer bowl) until combined and comes together into a soft cookie dough. You can use your hands to bring it all together as needed, to form a dough.
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Wrap the dough in plastic wrap and place in the fridge for at least 30 mins (you can also leave it overnight).
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Preheat the oven to 350C
Once the dough has firmed up, place the dough on a flat surface into between two sheets of parchment paper (or plastic wrap) so the rolling pin doesn't stick to it.
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Use a rolling pin and roll the dough out to ¼-inch thick and cut out cookies using a cookie cutter. We used a small star and gingerbread man shape.
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Place each cookie about two inches apart on a parchment-lined baking sheet. Bake in the oven for 6-8 minutes, more or less depending if you want them chewier or crispier.
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Allow the cookies to cool before decorating them. Decorate with icing / frosting of your choice and enjoy.
For the Icing
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Sift the powdered sweetener and starch into a bowl. Pour in the milk and whisk until combined and you get preferred icing consistency. Slowly add more milk, only as needed, to thin out the icing.
Transfer the icing to a piping bag and pipe on fun decorations on the gingerbread cookies.
Allow the icing to set before eating or storing.
Recipe Notes
How to store:
Refrigeration: Store the cookies in an airtight bag or container at room temperature for up to 5 days. You can also store them in the fridge for up to 10 days. The unbaked dough can be stored in the fridge for up to a week.
Freezer: For longer-term storage, freeze the dough or baked cookies. Place them in an airtight bag, and freeze them for up to 3 months. Thaw at room temperature or in the fridge before eating. You can also freeze the unbaked gingerbread cookie dough for up to 3 months.