These Easy Vegan Gingerbread Cookies are the perfect holiday treat! Full of warm, cozy spices like ginger, cinnamon, and cloves, they’re soft, fragrant, and perfectly sweetened with molasses and maple syrup. The dough is simple to make, and the cookies come together quickly, with a delicious balance of spiciness and sweetness. These vegan cookies are just as festive and flavorful as the traditional version, and they’re perfect for decorating with icing, enjoying on their own, or sharing with loved ones. A must-try for anyone looking to enjoy plant-based holiday baking!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup coconut oil, at room temperature
- ⅓ cup molasses
- ¼ cup white sugar
- 1 teaspoon vanilla extract
Instructions
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
- Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
- Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
