The Best Vegan Gingerbread Cookies Recipe
By Vgn Bites
🔪Prep Time: 20 mins
👩🍳Cook Time: 12 mins
¼ cup (56g) Vegan Butter
½ cup (100g) Brown Sugar
⅓ cup (100g) Unsulphured Molasses *
½ tsp Vanilla Extract
1 Flax Egg **
2 cups (250g) All Purpose Flour *****
1 tsp Baking Soda
¼ tsp Salt
2 tsp Ground Ginger ***
2 tsp Ground Cinnamon
¼ tsp Allspice
¼ tsp Ground Cloves
1 cup (120g) Powdered (Icing) Sugar
½ tsp Vanilla Extract
1 Tbsp Soy Milk
1Preheat the oven to 350°F (180°C)
2Add the vegan butter and brown sugar to an electric mixing bowl and cream together
3Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
4Add the molasses, vanilla and flax egg to the electric mixer and beat together with the vegan butter and brown sugar.
5Sift the flour into a bowl and add the baking soda, salt, ginger, cinnamon, allspice and cloves and mix together.
6Add all the dry ingredients into the mixing bowl containing the wet ingredients and mix into a thick batter.
7Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn’t stick.
8Roll out with a rolling pin to around a 1/4 inch thick and cut out some gingerbread men. Dip your cookie cutter in flour each time so it doesn’t stick. Move the gingerbread men to a parchment lined baking tray.
9Gather the scraps of dough, form into a ball and roll out again, cutting out more men.
10Don’t be shy to add more flour each time, this dough can be quite sticky and you need it not to be as you roll it, so add flour as needed. Any excess flour on the gingerbread cookies will bake off.
11Repeat this process until you have used all the dough.
12Place into the oven and bake for 10-12 minutes and then remove from the oven and allow to cool completely before decorating.
13When you’re ready to decorate, mix the decorating frosting ingredients together. It should be quite thick, but when you stir it into a peak, it should hold it’s shape for a bit before melting back down and should be quite sticky.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.