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    Easy Vegan Gingerbread Cookies!

    Published: Dated: December 7, 2018 Modified: Last Modified: September 3, 2020 Christine Galvani 2 Comments This post may contain affiliate links ·

    Home » Cookies » Easy Vegan Gingerbread Cookies!

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    Getting in the holiday mood with vegan gingerbread cookies!  Adapted from my vegan dairy-free sugar cookies recipe, and simple to make.  Just a few ingredients needed for these grain-free, gluten-free, Paleo-friendly and dairy-free cookies!

    decorated gingerbread cookies on parchment lined baking sheet.

     

    Perfectly flavored with traditional gingerbread spices, you’ll love these festive cookies.

    While I was writing this post, the photos had me craving these cookies.  I paused, went to find them and had a few with tea before the writing resumed.

    How To Make Gingerbread Cookies:

    Step 1 – Gather and measure the ingredients.  Preheat oven to 350 degrees F.

    ingredients for vegan gingerbread cookies on counter.

    Step 2 – Add all ingredients to a mixing bowl and stir to combine.

    Tip:  This will take a few minutes and I find my hands to be the best mixing tools for this dough.

    ingredients for vegan gingerbread cookies in mixing bowl with spatula.

    Photo of the dough below:

    dough in mixing bowl.

    Step 3 – Roll the dough between two pieces of parchment paper and cut-out cookies.  Gather excess dough in a ball, roll out again, cut cookies, repeat.

    The best cookie cutters for this recipe.

    dough rolled out ready for cookie cutters.

    Step 4 – Place cookies on a parchment-lined baking sheet (cookie sheet pan).  Choose your favorite cookie cutter shapes.

    vegan gingerbread cookies on baking sheet ready for oven.

    Step 5 – Bake for 8-10 minutes until cookies are firm.  Cool completely before icing.

    baked cookies on cooling rack.

    Step 6 – When cookies are cool, decorate cookies using icing.  My favorite is to use organic confectioners sugar + unsweetened almond milk.  Add some confectioners sugar to a bowl, add a few drops of unsweetened almond milk and mix until the icing comes together.

    For the smaller cookies, I baked for about 5 minutes, then removed from the oven.

    Gingerbread Cookie Icing:

    • An easy icing is confectioners sugar + unsweetened dairy-free milk (for white icing).
    • Add about a cup of confectioners sugar to a bowl.  Then add small amounts (start with 1/2 teaspoon) of dairy-free milk (water will also work), and whisk together until the right consistency for icing.
    • To make green icing, I added a bit of green matcha powder to the white icing.  To make red/pink, I added a bit of raspberry juice (from a frozen raspberry).  The reindeer eyes are melted chocolate.

    Decorating Gingerbread Cookies:

    • Completely cool cookies before icing.
    • Mix up icing and colors and have ready prior to icing cookies.
    • After decorating, place cookies in the refrigerator for a few hours so the cookies and icing set and hardens.  

    Decorated gingerbread cookies on cooling rack and plate.

     

    Baking Tips/Notes:

    • I made my cookies on the thin side, but you could also make thicker chewier cookies.
    • Completely cool cookies before icing.
    • Use light-colored molasses for lighter cookies.  I used blackstrap molasses which yields a darker cookie.
    • Check smaller and thinner cookies prior to 8 minutes, say at 5 minutes so you avoid burning the cookies.

    Gingerbread Cookie Dough:

    1. Can you make gingerbread dough in advance?  Yes, up to a day or 2, kept stored in the fridge sealed in plastic wrap.
    2. Do you have to refrigerate gingerbread dough?  No, it’s ready as soon as you make the dough.
    3. How do you know when the cookie dough is ready?  The ingredients will be thoroughly combined, smooth uniform color, easy to work with and roll out.
    4. Should my cookie dough be sticky?  No, but if it is, keep mixing the dough, and also add a pinch more almond flour.
    5. How long should I mix my cookie dough? It usually takes a few minutes.

    FAQ’s – Gingerbread Cookie Recipe:

    1. How long do gingerbread cookies last?  About a week in the pantry, two weeks in the fridge and a few months in the freezer.  Tip:  Best to freeze before you decorate.
    2. How do you keep gingerbread cookies fresh?  Store in an airtight container.
    3. How do you know when gingerbread cookies are done?  They will be firm to the touch and slightly golden at edges.  Tip:  start checking at 5 minutes bake time just to be sure!

    Vegan Gingerbread House:

    • This dough can also be used to make your favorite gingerbread house.

    Easy Christmas Cookie Recipes:

    • Vegan Sugar Cookies (Cut-out)
    • Chocolate Fudge Cookies

    Gluten-Free Cookie Recipes:

    • Coconut Flour Chocolate Chip Cookies
    • Paleo Chocolate Chip Cookies
    • Coconut Flour Cut-out Cookies
    • Gluten-Free Chocolate Chip Cookies

    Vegan Cookie Recipes:

    • Gluten-Free Vegan Chocolate Chip Cookies
    • Almond Butter Cookies

    Vegan Holiday Recipes:

    • Vegan Eggnog
    • Dairy-Free Eggnog

     

    ★Did you make this recipe? Please give it a star rating below!★

     

    decorated gingerbread cookies on parchment lined baking sheet.
    Print
    Easy Vegan Gingerbread Cookies!
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Easy vegan gingerbread cookies that require only a few ingredients are easy to roll out, and taste scrumptious!  Grain-free, gluten-free and dairy-free.  Icing recipes included.

    Course: Cookie, Dessert
    Cuisine: American, Cookies, Dessert
    Servings: 8
    Calories: 199 kcal
    Author: Christine Galvani
    Ingredients
    • 2 cups blanched almond flour
    • 1 tbsp tapioca flour
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground ginger
    • 1/2 teaspoon allspice
    • 2 tbsp molasses
    • 3 tbsp maple syrup
    • 1/8 teaspoon fine sea salt
    Instructions
    1. Preheat oven to 350 degrees F.

    2. Gather and measure ingredients.

    3. Place all the dry ingredients in a mixing bowl and whisk to combine intentionally trying to eliminate any lumps.

    4. Add the rest of the ingredients and stir until combined.  Using hands is an easy way to mix the dough.

    5. Roll dough between two pieces of parchment paper.

    6. Cut out cookies and place them on a parchment-lined baking sheet.

    7. Bake for 5-10 minutes until firm to the touch. *See tips/notes below.  It depends on the size and thickness of cookies.

    8. Let completely cool before icing.  Icing recipes in the post.

    9. Store in an airtight container for up to a week.

    Recipe Notes

    Baking Tips/Notes:

    • I made my cookies on the thin side, but you could also make thicker chewier cookies.
    • Completely cool cookies before icing.
    • Use light-colored molasses for lighter cookies.  I used blackstrap molasses which yields a darker cookie.
    • Check smaller and thinner cookies prior to 8 minutes, say at 5 minutes so you avoid burning the cookies.
    Nutrition Facts
    Easy Vegan Gingerbread Cookies!
    Amount Per Serving
    Calories 199 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Sodium 39mg2%
    Potassium 145mg4%
    Carbohydrates 16g5%
    Fiber 3g12%
    Sugar 9g10%
    Protein 5g10%
    Calcium 104mg10%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Resource:  How To Decorate Cookies: A Step By Step Guide

     

     

     

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    Filed Under: Cookies, Dairy Free, Dessert, Gluten Free, Grain Free, Seasonal and Holidays, Vegan Tagged With: christmas, cookies, gluten-free, holidays, vegan

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Kristine

      December 7, 2019 at 5:58 pm

      Can you use oat flour instead of almond?

      Reply
      • Christine Galvani

        December 9, 2019 at 9:29 am

        Hi Kristine, I have not made this recipe with oat flour so I’m not sure if it will work.

        Reply

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    About Christine Galvani

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