Easing into the holiday spirit with these Vegan Gingerbread Cookies! How cute are they as little foxes?! These ginger cookies are perfect for the holidays. They’re wonderfully spiced, with a crunchy exterior and soft interior. What more can we ask for in a gingerbread cookie recipe?
I’ll start by saying that if you don’t have a fox cookie cut-out don’t fret, because these vegan gingerbread cookies are delicious in all shapes and sizes. In fact, it’s not the first time I’ve shared this holiday gingerbread cookie recipe. Last year I used the recipe to make little ginger bread men, holly, and candy canes. So I can safely say that the cookie dough works for all shapes and sizes. It certainly tastes delicious in every form! Even if you don’t have cookie cutouts, you could roll the dough into balls and flatten them into round cookies. I’d recommend sprinkling with coarse sugar, or powdered sugar, to look extra pretty and festive.
There is really no better way to jump into the holiday spirit than this. The smell of these cookies baking in your oven is sure to get you in the festive mood. I mean, what better scent than sweet ginger, cinnamon, and nutmeg? Your neighbours will be knocking at your door just to take in the delicious scent. (Be sure that they at least sing you a Christmas carol first before you hand over the goods!).
Suffice to say this has become my go to Christmas cookie recipe around the holidays. But there are a few tips I want to share to acing the perfect vegan gingerbread cookie:
What determines a stellar gingerbread cookie from an average one is the ability to make the outside crunchy, while still remaining soft and moist on the inside. To get this style cookie you want to avoid rolling the dough too thin. Keep the dough 1/8-1/4 inch thick when rolling. If the dough is too thin the cookies will cook quickly, and have the same consistency throughout resulting in a crunchy ginger bread cookie. Don’t get me wrong, it’s still good, but I’m not making homemade vegan gingerbread for someone to confuse it for store bought. Keeping the dough a minimum of 1/8-inch thick will allow for the interior to remain more moist and wet. So that you get the best of both worlds.
I do hope this recipe will help ease your way into the holiday spirit. And if you’re already there (which I’m sure many of you are), feel free to go straight to holiday cookie cutter form! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Gingerbread Cookies
- 1 tbsp chia seeds , ground (or ground flax)
- 3 tbsp water
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 1 tbsp molasses
- 2 tbsp maple syrup
- 1/4 cup vegan butter
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt , finely ground
- 1/2 tsp baking soda
- 1 1/2 cups + 2 tbsp all purpose flour
- Add 1 tbsp ground chia seeds to 3 tbsp water and let absorb for at least 10 minutes to form chia egg.
- In a large mixing bowl add chia egg, coconut sugar, almond butter, molasses, maple syrup, vegan butter, ginger, cinnamon, nutmeg, salt and baking soda. Beat with a hand mixer on low to combine.
- In batches add all purpose flour and stir with wooden spoon 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 of flour for me. You might need a little less or a little more). Cover and chill the dough for at least one hour.
- 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 the 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).
- Working quickly, dip your cookie cutter in flour and cut out shapes. Gently transfer the cookie cutouts to a paper lined baking sheet. Leave 2 inches between the cookies for spreading.
- 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. Transfer to a paper lined baking sheet.
- Bake cookies in oven for 6-8 minutes, or until they are 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.
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE