If you’re craving a cozy, festive treat without the fuss or animal products, you’re going to fall head over heels for this Vegan Gingerbread Cookies Recipe. I absolutely love how these cookies come out — perfectly spiced, with a lovely crisp edge and just the right amount of chewiness inside. Whether you’re making them for holiday celebrations or just to cozy up your afternoon tea, these vegan gingerbread cookies won’t disappoint, and I’ll share all my best tips to help you nail them every time.
Why You’ll Love This Recipe
- Refined Sugar Free: Sweetened naturally with coconut sugar and maple syrup for a healthier holiday treat.
- Easy to Make: Uses pantry staples and simple methods, perfect even if you’re new to vegan baking.
- Customizable Flavors: Adjust the warming spices to suit your taste; I like mine extra gingery!
- Deliciously Festive: These cookies bring all the nostalgia and joy of classic gingerbread, without any animal products.
Ingredients You’ll Need
Every ingredient in this Vegan Gingerbread Cookies Recipe plays a key role in the texture and flavor balance you’ll notice in every bite. Keep an eye out for good quality vegan butter and fresh spices — they really make a difference!
- Spelt or all-purpose flour: Spelt adds a lovely nutty flavor, but all-purpose works fine if you prefer a more neutral base.
- Vegan butter: I like using a chilled block for easy cutting in, but a room temperature spreadable type also works well for mixing.
- Coconut sugar: Gives a deep, caramel-like sweetness without refined sugar’s harshness.
- Maple syrup: Adds moistness and natural sweetness; you can swap for molasses if you want chewier cookies.
- Water: Helps bring the dough together depending on flour choice — add gradually!
- Ground chia or flax seeds: Acts as an egg replacer, giving the cookies structure and binding the dough.
- Ground cinnamon, ginger, nutmeg: The classic trio that fills your kitchen with holiday magic.
- Baking soda: Adds just a touch of lift so cookies aren’t too dense.
- Pinch of salt: Balances the sweetness and enhances the spices.
Variations
I love giving these vegan gingerbread cookies a personal twist depending on the occasion. You can easily customize the flavors or ingredient swaps to make them your own!
- Use Molasses instead of Maple Syrup: I discovered this trick when I wanted that classic molasses flavor but softer cookies — just underbake slightly to avoid chewiness.
- Add Orange Zest: A fresh zing that brightens the spice profile — my family goes crazy for this in winter.
- Swap Flour: Whole wheat or gluten-free blends can work, but you may need to adjust water amounts for pliability.
- Frosting Options: Try a simple powdered sugar glaze for easier decorating, or get fancy with the coconut butter frosting below.
How to Make Vegan Gingerbread Cookies Recipe
Step 1: Mix Your Dough Until It Comes Together
Start by adding all your cookie ingredients into a large bowl. I usually mix everything with a spoon first and then knead gently with my hands — it’s such a satisfying moment when the dough starts to form a soft, pliable ball. Don’t be shy about adding a bit more flour if it feels sticky, or a splash of water if it’s too dry—helpful little adjustments make a big difference.
Step 2: Chill the Dough to Make It Easy to Roll
Pop the dough into an airtight container and refrigerate for at least an hour, or if you’re short on time, 30 minutes in the freezer works well. I learned the hard way that skipping this step makes rolling out much messier—the chill firms up the butter and makes those neat cookie shapes far easier to cut.
Step 3: Roll, Cut, and Bake
Preheat your oven to 180°C (350°F). Dust your surface lightly with flour and roll the dough out to about 8mm thick — I know, it sounds thick, but trust me on this; these cookies keep their shape and get that perfect texture. Use your favorite cookie cutters and transfer the shapes gently to a lined baking tray. Bake for about 10 minutes until the edges just start to turn golden. Let them cool completely on the tray before decorating.
Step 4: Whip Up That Perfect Frosting
Mix the softened coconut butter with a little dairy-free milk to create a thick but spreadable frosting. If it feels too stiff, a splash more milk thins it out—too thin and it’ll run, so add milk gradually. I use a piping bag with a fine tip for decorating, which lets me get creative with patterns and details. If you prefer, a quick powdered sugar glaze is a breeze that still looks festive.
Pro Tips for Making Vegan Gingerbread Cookies Recipe
- Dough Consistency Matters: I always start with less water and add it as needed—too wet means sticky, and that’s a pain to roll out.
- Chill Time is Your Friend: Refrigerating the dough makes cutting shapes crisp and reduces spreading during baking.
- Use Fresh Spices: Ground ginger and cinnamon lose their punch quickly, so fresh jars bring that warm gingerbread aroma alive.
- Don’t Skip Cooling: Decorating hot cookies leads to melting frosting—patience here ensures neat, pretty results.
How to Serve Vegan Gingerbread Cookies Recipe
Garnishes
I usually keep it simple with the coconut butter frosting, but sometimes I add little edible silver balls or colored sugar for that festive sparkle. For a touch of fun, a dusting of powdered sugar over decorated cookies looks like fresh snow — it never fails to impress guests.
Side Dishes
These cookies pair beautifully with a hot mug of chai or spiced almond milk latte. I’ve also served them with a scoop of dairy-free vanilla ice cream during winter parties, which everyone found delightfully surprising!
Creative Ways to Present
If you’re hosting, I love arranging these cookies on a wooden board alongside fresh cranberries, cinnamon sticks, and sprigs of rosemary — it doubles as a beautiful centerpiece. Gift them in cute little tins or packages tied with twine for instant holiday cheer.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature; they stay fresh for up to a week. Just be sure to place a slice of apple or a piece of bread in the container to keep them from drying out. It’s a little trick I picked up from baking enthusiasts and it really works!
Freezing
These cookies freeze wonderfully. I freeze them un-frosted in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When ready to enjoy, just thaw at room temperature and decorate if you want fresh frosting.
Reheating
If you like your cookies a little warm, pop them in a preheated oven at 160°C (320°F) for about 5 minutes. Avoid microwaving as they can get tough quickly. Warming just brings back that delightful freshly baked feeling.
FAQs
-
Can I use gluten-free flour for this Vegan Gingerbread Cookies Recipe?
Absolutely! You can swap in a gluten-free baking blend, but note that the dough consistency might need adjustments — add a little more water or coconut oil for pliability. Also, gluten-free flours can sometimes make cookies crumbly, so handle the dough gently and chill it well before rolling.
-
What’s the best way to store these cookies so they stay fresh?
Keep them in an airtight container at room temperature, and for extra moisture retention, add a slice of apple or a piece of bread to the container. This simple trick keeps them soft and tasty for up to a week.
-
Can I make the frosting ahead of time?
Yes! Make the coconut butter frosting up to 3 days in advance and store it covered in the fridge. Bring it back to room temperature and stir before piping to make it smooth again.
-
Why are my cookies spreading too much?
This usually happens if your dough is too warm or you skipped chilling it long enough. Make sure the dough is firm, and avoid rolling it too thin. Also, avoid too much vegan butter in your recipe as it can cause excess spreading.
-
What’s the secret to getting these cookies crispy yet chewy?
Rolling the dough to about 8mm thick and baking just until the edges turn golden creates that perfect balance. Also, using coconut sugar and maple syrup helps achieve a tender chew while the edges stay delightfully crisp.
Final Thoughts
This Vegan Gingerbread Cookies Recipe is close to my heart because it combines all the nostalgia and warmth of traditional holiday treats with thoughtful, plant-based ingredients. I love sharing these with friends and family, knowing they’re delicious but also kinder for us and the planet. I genuinely hope you enjoy making (and eating!) these as much as I do — they’re perfect for gifting, celebrations, or curling up with a cozy drink on a chilly day.
Print
Vegan Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious and refined sugar-free vegan gingerbread cookies made with wholesome ingredients like spelt flour, coconut sugar, and maple syrup. These soft and flavorful cookies are perfect for the holiday season and come with a simple coconut butter frosting option. Easy to make and suitable for vegan diets, these cookies offer a healthy twist on a classic favorite.
Ingredients
Gingerbread Cookies
- 2 cups (240g) spelt flour, or plain/all-purpose flour, plus more for dusting
- ¼ cup (55g) vegan butter, chilled block or room temperature spreadable
- ½ cup (100g) coconut sugar
- ¼ cup (85g) maple syrup
- ¼ cup (60g) water, or as needed
- 1 tablespoon ground chia or flax seeds
- 2-3 teaspoons ground cinnamon, to taste
- 2-3 teaspoons ground ginger, to taste
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- Pinch of salt
Frosting
- ½ cup (65g) coconut butter, softened
- 1-3 tbsp dairy-free milk, as needed
Instructions
- Prepare Dough: Add all the cookie ingredients to a large mixing bowl. Mix thoroughly with a spoon and your hands until the dough comes together. Adjust the consistency by adding more flour or water if necessary; the dough should be soft and pliable. Alternatively, use a food processor or stand mixer for mixing.
- Chill Dough: Place the dough in an airtight container and chill in the refrigerator for 1 hour or in the freezer for 30 minutes until firm.
- Preheat Oven: When ready, preheat your oven to 180°C (350°F).
- Roll and Cut Cookies: Lightly flour your work surface and roll out the dough to about 8mm (0.3 inch) thickness. Use cookie cutters to cut shapes and carefully transfer them onto a lined baking tray, spacing them evenly. Re-roll leftover dough and repeat cutting.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes. The edges should turn slightly golden brown when done. Let the cookies cool completely on the baking tray.
- Make Frosting: Combine the coconut butter and dairy-free milk in a bowl and mix until a thick paste forms. Adjust thickness by adding more coconut butter or milk as needed.
- Decorate Cookies: Use a fine-tipped piping bag to decorate the cooled cookies with the frosting as desired.
- Serve and Store: Enjoy the cookies immediately for best taste. Store leftovers in an airtight container for up to 1 week.
Notes
- If using all-purpose flour, start without water and gradually add a small amount as needed to help the dough come together.
- Molasses can be substituted for maple syrup but will yield softer and chewier cookies. For molasses use, slightly underbake the cookies to avoid excessive chewiness.
- For an easier frosting option, mix 1 cup (200g) powdered sugar with 1-2 tablespoons plant-based milk until just runny. Adjust thickness by adding more sugar or milk carefully. Avoid adding too much liquid to prevent the frosting from spreading.
Nutrition
- Serving Size: 1 large cookie
- Calories: 150
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
