Vegan Gingerbread Cookies
A vegan gingerbread cookie recipe you’re going to want in your recipe book. These cookies are perfectly crispy on the outside, with a soft interior. Spiced with ginger, nutmeg and coconut sugar. They are heaven
Servings Prep Time
16cookies 1 hr + 30 minutes(30 mins. active prep)
Cook Time Total Time
6-8minutes 1 hour 40minutes
Servings Prep Time
16cookies 1 hr + 30 minutes(30 mins. active prep)
Cook Time Total Time
6-8minutes 1 hour 40minutes
Ingredients
  • 1tbsp chia seeds
  • 3tbsp (45ml) water
  • 1/2 cup (65g) coconut sugar
  • 1/4cup (60ml) almond butter
  • 1tbsp (15ml) organic blackstrap molasses
  • 2tbsp (30ml) maple syrup
  • 1/4cup (45g) vegan butter(I used Vita’Coco margarine)
  • 3/4tsp ground ginger
  • 1/2tsp cinnamon
  • 1/4tsp nutmeg
  • 1/4tsp sea salt, finely ground
  • 1/2tsp baking soda
  • 1 1/2cups (200g) + 2 tbsp (15g) white wheat flour(all purpose flour)
Instructions
  1. Add 1 tbsp chia seeds to 3 tbsp water and let absorb for at least 10 minutes to form chia egg.
  2. In a large mixing bowl add chia egg, coconut sugar, almond butter, blackstrap molasses, maple syrup, coconut butter, ginger, cinnamon, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.
  3. In batches add white wheat flour and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry. 1 1/2 cups + 2 tbsp was the perfect amount for me. Cover and chill the dough overnight in the fridge, or for at least one hour.
  4. Once chilled, preheat oven to 350F/175C. Line your work station with parchment paper and generously sprinkle the bottom with flour before rolling. With a rolling pin, carefully roll out dough to be a little thicker than 1/8 inch. You don’t want it too thin or they’ll be too crunchy. (Add a little flour to the rolling pin if needed to stop the dough from sticking).
  5. Working quickly, dip your cookie cutter in flour and cut out shapes. Gently transfer the cookie cutouts to a paper lined baking sheet using a lightly floured spatula. Leave 2 inches between the cookies for spreading.
  6. Quickly roll any of the remaining dough back into a ball and roll it out again to be a little thicker than 1/8 inch. Try to work quickly, and not to overwork the dough, to avoid it from getting too warm and soft. Dip your cookie cutters in flour again, and cut out shapes. Gently transfer remaining cookie cutouts to a paper lined baking sheet using a lightly floured spatula.
  7. Bake cookies in oven for 6-8 minutes, or until they appear only slightly browned on the edges. They’ll continue firming up as they sit on the pan. (Feel free to rotate the baking trays half way between cooking for an even bake). When cooked let the cookies rest on the pan for 2-3 minutes, then transfer to a cooling rack.
Recipe Notes

Serve fresh, or store covered at room temperature for several days until ready to serve. Freeze for longer term storage.

To ensure the cookies are soft in the inside you want to roll out to the dough no thiner than 1/8th inch. Between 1/8 inch and 1/4 inch is optimal.

Recipe adapted from Minimalist Baker.