Is Christmas really Christmas without gingerbread? The smells, the taste, it’s all just Christmas joy! There’s no bigger gingerbread fan than my husband, so every year I make up a batch of gingerbread cookies especially for him.
Confession? They aren’t my favourite, and as much as they fill me with Christmas joy, I’d rather fill my mouth with sugar cookies. But, I did fall in love with this recipe. It’s got that perfect nostalgic flavour, and a nice chew. Most importantly, they are VEGAN and taste like you remember.
Vegan Gingerbread Cookies
This recipe will make about 2 dozen gingerbread men, or 3 dozen little heart shapes. The amount of cookies will vary based on desired thickness and shapes cut. You can refrigerate the dough (or part of it) for later, but make sure to allow the dough to return to room temperature again before rolling out.
Prep time: 2.5 hours (2 hours to rest, and half an hour of active prep).
Cook time: 7-10 minutes
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbs ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 tbs refined coconut oil (must be refined so there is no odour)
- 3/4 cups lightly packed brown sugar
- 1 flax egg (1 tbs ground flax with 3 tbs water)
- 1/2 cup molasses
- 2 tsp vanilla extract
- (optional) 1/2 tsp lemon extract
Prepare the flax egg. Mix ground flax with warm water, beat, and let sit for 5-10 minutes.
In a medium bowl, mix together all dry ingredients.
In a large bowl, cream together the sugar and solid coconut oil. Once the flax egg as congealed, add it to the sugar and oil mix and stir together. Add in the molasses, and extract(s) and mix thoroughly.
Slowly add in the dry ingredients, mixing a bit at a time to thoroughly incorporate.
Once a dough has formed, divide into two, and wrap each ball in plastic wrap (or place in an airtight container) and set aside. The dough should rest for two hours to allow the dough to soften. Do not place the dough in the fridge during this time.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Roll out the dough on a lightly floured surface to a thickness of between 1/4″ and 1/2″, depending on your preference of thickness. (The dough will puff up a bit in the oven.) Cut into shapes and place on baking sheet. Bake for 7-10 minutes and cook on a rack before icing.