Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

It’s Christmas week! Yay!

So… we still haven’t put up that tree, but I’ve been doing a whole bunch of baking to make up for it (for Christmas and also for other upcoming holidays).

These cookies are so good that I’ve made them quite a few times this month. We (ahem, Jack) kept eating them before actually getting around to taking photos of them. Since no one needs a January gingerbread cookie, we made them again this past weekend. Better late than never! Here we go – these spicy little guys are ready to share:

Vegan Gingerbread Cookies Vegan Gingerbread Cookies

The cookies are naturally sweetened with coconut sugar and molasses which makes them sweet but not too sweet. They’re spiced with ginger, cinnamon and (a surprise spice) cardamom, which gives a nice warm flavor. I mixed in a little almond butter, which makes these so delicious that I couldn’t stop eating little pieces of the dough while I was mixing it together.

Vegan Gingerbread Cookies Vegan Gingerbread Cookies Vegan Gingerbread Cookies

You could definitely decorate these if you like – I took a more minimal approach because these are really tasty on their own, and also my decorating skills aren’t really so hot. (Remember these?)

Vegan Gingerbread Cookies

Make these cookies into your favorite cut-out shapes, OR take the easy (but still very delicious) way out and roll them into balls to make soft, chewy ginger cookies like these:

Vegan Gingerbread Cookies

5.0 from 4 reviews
Vegan Gingerbread Cookies
 
Serves: about 20 cookies
Ingredients
  • 1 tablespoon ground flaxseed meal
  • 3 tablespoons warm water
  • 2¼ cups spelt flour (or white/wheat mix)
  • 2 teaspoons ground ginger (3 for a stronger ginger flavor)
  • 2 teaspoons cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup melted coconut oil
  • ¾ cup coconut sugar
  • ¼ cup almond butter
  • ¼ cup unsulphured molasses (I used this one from Wholesome)
Instructions
  1. In a large bowl, combine the flaxseed and water. Stir and set aside to thicken.
  2. In a medium bowl, combine the flour, ginger, cinnamon, cardamom, baking soda and salt.
  3. Give the flax mixture another stir, and then add the melted coconut oil, coconut sugar, almond butter and molasses. Whisk until smooth. Add the dry mixture and stir to combine. When the dough gets thick, use your hands to lightly knead the dough to form a thick disk. Wrap it in plastic wrap and chill for 30 minutes.
  4. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
  5. Remove the disk from the fridge. Place it between 2 sheets of parchment paper and roll the dough until ¼“ thick. (If your dough is too sticky, you can add a little bit of flour). Use cookie cutters to cut out desired shapes and carefully place them on the baking sheet. Re-roll any remaining dough.*
  6. Bake for 10 to 12 minutes or until the edges are lightly browned (although this is hard to see since the cookies are dark). Remove from the oven and let sit for 10 minutes on the hot baking sheet without touching them before transferring to a wire rack to cool.
  7. *Optional: Instead of re-rolling any extra dough, form the remainder into soft ginger cookies. Place ¼ cup cane sugar into a small bowl. Roll the dough into 1½“ balls, and then roll them in the cane sugar. Place the balls on a cookie sheet and press down on them lightly to flatten. Bake 10 to 12 minutes.
Notes
Note: do not cut back on the amount of coconut oil or your cookies will be dry.

Vegan Gingerbread Cookies


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

26 comments

  1. jacquie on said:

    the cookies look wonderful!

    but i’m confused since when has there been a rule against having molasses or ginger cookies all year round? please say it isn’t so….

    • Ha, I guess not, I just thought gingerbread men wouldn’t be as popular after the holidays!

  2. Sarah on said:

    Hi Jeanine! This looks amazing, but any suggestions for replacing the spelt flour? I am avoiding gluten! I love your site and all of your recipes that I’ve used have turned out successful!

    xxSarah

    • Stephanie on said:

      Sarah, I bet you can use a G-F flour blend with no problems. Spelt tends to act a bit more like G-F than like wheat–a little bit crumbly when cooked–so it will be a good swap.
      Depending on why you’re avoiding, you might want to try spelt. I get migraines from wheat, but not from spelt 🙂

  3. Between the Christmas tree comments and decorating abilities, this post made me laugh and was quite entertaining to read. 😉 I’m not a big gingerbread cookie fan but your recipe is convincing me to embrace them with the additions of cardamom and almond butter. Now to find molasses here in Madrid?!

  4. leti on said:

    I am so happy I found your recipe!
    🎄🎁🌈🌲⛄️
    I’m gathering all the ingredients right now!
    I’ll need now are some cookie cutters 🎉👏🏾
    Yippeee!
    Thank you!
    ✨🙏🏽✨

  5. Susan on said:

    Can I substitute olive oil for the coconut oil?

    • Hi Susan, I haven’t tried it so I can’t say for sure. It may (or may not) affect how the cookies spread in the oven.

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  7. Maria CONSTANTINIDES on said:

    Hi Jeanine – I would really like to try making these, can I use light muscovado sugar instead of coconut sugar? Any suggestions for substituting Almond butter?
    Many thanks 🙂

    • Hi Maria, yep the sugar swap should work. The almond butter helps these stay together so I’m not sure how to skip that one.

      • Maria CONSTANTINIDES on said:

        OK cool – I will go fetch a jar of Almond butter first thing & get started on Gingerbread 🙂 can’t wait to try this recipe!
        Thanks again Jeanine 🙂

  8. Erika on said:

    I just ate one of my cooled gingerbread men and they turned out sooo good! I haven’t made a recipe of yours yet that hasn’t been delicious 🙂

  9. Kristin & Ryan on said:

    We made these today!! The entire apartment smells magical. Thanks so much for the recipe!

  10. Elsie on said:

    Hey, love how this recipe looks but wondering if it’s necessary to use molasses or would I be able to use maple syrup as a substitute? Or anything else? (:

    • Hi Elsie – I tried these with maple syrup and they were ok, but they are really so much more wonderful with the molasses. The texture of (especially the cutout cookies) is overall better and the dough is so much easier to work with. Sorry, that’s not helpful!

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  15. linda on said:

    Any suggestions for a (healthier) icing recipe? I love your recipes and can’t wait to try these out.

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