Dec 5, 2017 (Last updated Jan 8, 2023) by Hannah Sunderani
Hiya friends! I am SO excited to share this classic vegan gingerbread cookie recipe with you! These vegan gingerbread cookies are perfectly crisp on the outside, every so soft on the inside – with the perfect amount of ginger.
I make these gingerbreads every year and love them just the same! Not only are they so festive and the cut-outs so fun, but I find these gingerbreads taste even better as the days past – making them the perfect cookie to gift through-out the holiday season.
Not only are these cookies vegan, but these gingerbread cookies are refined sugar free – taking a healthier spin using ingredients like coconut sugar and maple syrup to sweeten! They can also be made gluten-free! I’ve recipe tested these cookies using gluten-free flour and they come out delicious.
So, without further ado, let me tell you how to make these tasty vegan gingerbread cookies!
Bake these cookies with me on my YouTube cooking show: Vegan Afternoon with Two Spoons.
Most gingerbread cookie recipes call for regular unsulphured molasses, but these vegan gingerbread cookies are made with organic blackstrap molasses. Blackstrap molasses is molasses that has been boiled 3 times instead of twice.
This triple boiling process makes blackstrap molasses more nutrient dense. It’s rich in antioxidants and a great source of vitamins and minerals including iron, calcium, magnesium, and potassium. There is a reason it is often referred to as the healthiest molasses!
Start by combining the ground chia and water in a small bowl. Set aside for 10 minutes to thicken and become gelatinous. Next add the chia egg, coconut sugar, almond butter, molasses, maple syrup, vegan butter, ginger, cinnamon, nutmeg, salt and baking soda to a large mixing bowl. Using an electric hand mixer (or stand mixer), beat together on a low speed until combined.
In batches, add flour and continue to mix on low speed until just combined. When the dough is ready, it should hold together when pressed together, but not feel dry.
Turn the cookie dough out onto a work surface and form a disk. Tightly wrap in plastic wrap or reusable vegan wrap, and refrigerate for a minimum of 1 hour, or overnight. The next day, or after 1 hour of chilling, generously sprinkle a clean work surface with flour then roll the gingerbread dough out until it is about ¼” thick.
Dip your cookie cutters in flour and cut out shapes. I chose the classic gingerbread men, but you can make your gingerbread cookies any holiday shape you’d like. Christmas trees, snowmen, or snowflakes would be so cute! After cutting shapes, roll the leftover dough back into a ball and roll out again, cutting additional shapes. Repeat the process until all dough is used.
Transfer the cut out gingerbread cookies to a baking sheet using a lightly floured spatula. These cookies should not spread much, but leave 1” between each to prevent any touching.
Bake the vegan gingerbread cookies for 6-8 minutes, or until slightly browned and golden on the edges. Keep in mind the cookies will continue to firm up as they cool.
Allow the baked cookies to cool for about 2-3 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
If you’d like to decorate your gingerbread cookies, make my pipable vegan icing from my Vegan Sugar Cookies recipe. You may even want to bake up both cookie recipes at once!
For easy decorating, I recommend using a piping bag with a small piping tip. If you do not have a reusable piping bag, simply fill a large plastic zip top with the icing and snip the corner off of one side.
The icing can be prepped up to 1 week in advance. Allow it to warm to room temperature for 5-10 minutes before using it for easy icing.
Vegan gingerbread cookies will keep in an airtight container at room temperature for up to 7 days or in the freezer for up to 2 months.
If you are decorating the cookies with royal icing, allow them to dry completely before stacking to prevent any smearing (about 1 day). If freezing, baked sugar cookies will freeze best without icing.
You may also freeze this cookie dough before baking. Follow recipe steps 1 through 3, then tightly wrap the gingerbread cookie dough disc tightly in plastic wrap. Place in a freezer safe bag or airtight container and freeze for up to 1 month.
When ready to bake, place the cookie dough into the fridge until soft enough to roll out and resume recipe with step 4.
It’s possible the dough was rolled too thin or the cookies were baked too long. As with most cookies, they will continue to firm up after being removed from the oven, so if they look slightly underbaked after the recommended time, this is actually a good thing! This is the secret to making chewier cookies!
Before baking. Cutting the cookies after baking would create a lot of wasted dough and be much more difficult.
If you do not have any molasses, substitute it with 2 1/2 teaspoons of dark brown sugar and 1/2 teaspoon of water. Mix these together to create a similar syrup!
Swap the coconut sugar with brown sugar.
Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend.
Be sure to check out my Vegan Christmas Cookie Recipes for more holiday themed cookies to add to your cookie box this year!
If you’re planning your holiday feast coming up, you may also love my Vegan Christmas Dinner Menu. It will take all the guesswork out of your holiday menu and planning and is the best 7 recipe plan the whole family will love.
I hope you love these vegan gingerbread cookies as much as we do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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