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Prep time
10 minutes -
Cook time
8 minutes -
makes
25 to 30 small cookies or one small gingerbread house. For a larger house, double the recipe.
Author Notes
One of the most intimidating parts of going vegan is figuring out how to create baked goods without eggs, butter, and milk. Fortunately, the process is a lot less stressful than it sounds. No recipe proves that better than this one, which requires no substitute egg and uses coconut oil in place of butter. It is inspired by a recipe from Isa Chandra Moskowitz, cookbook writer extraordinaire, webmaster of the Post Punk Kitchen, and the woman who taught me the art of vegan baking —Gena Hamshaw
Test Kitchen Notes
Vegan gingerbread cookies may sound like they’d be difficult to pull off or a bit of a project to make, but this recipe will prove all the doubters wrong. You can form them into people shapes or make a whole house out of the dough, whatever you feel up to doing. The possibilities and creativity are endless, and adults and kids will both be into this holiday baking project. You don’t need any fancy ingredients or equipment either, which is always a pleasant surprise, and you can mix up the spices to suit whatever you have in your spice cabinet or your own tastes. This recipe calls for a spicy, savory mixture of ground cinnamon, ground ginger, and ground cloves; feel free to adjust the ratios to your liking. For sweetness, you could use your choice of demerara sugar, coconut sugar, or evaporated cane juice. If the dough is crumbly when you’re rolling, just add a few tablespoons of water or chill in the fridge for a few minutes.
And keep in mind that these cookies are a bit molasses-forward, so if you’re not a fan, you could use less and add more of the spices. Try with candied ginger, stevia, honey, or just lots of freshly ground black pepper if you want more of a kick. Make as much as the dough as you can to build a mansion of a gingerbread house. No one will know these cookies are vegan, and you’ll find yourself going to this recipe again and again whenever the holidays roll around. —The Editors
- Test Kitchen-Approved
Watch This Recipe
Stress-Free Vegan Holiday Gingerbread Cookies
Ingredients
2 2/3 cups
all-purpose flour, plus more for rolling
1 1/2 teaspoons
baking soda
1 teaspoon
ground cinnamon
1 teaspoon
ground ginger
1/2 teaspoon
baking powder
1/2 teaspoon
ground cloves
1/2 teaspoon
kosher salt
1/2 cup
demerara sugar, coconut sugar, or evaporated cane juice
1/2 cup
melted virgin coconut oil
1/2 cup
molasses
1/4 cup
almond milk, soy milk, or rice milk
1 teaspoon
vanilla extract
Directions
- Heat the oven to 350°F.
- Into a large bowl, sift 2⅔ cups of the flour, the baking soda, cinnamon, ginger, baking powder, cloves, and salt.
- In a medium bowl, whisk the sugar, oil, molasses, milk, and vanilla.
- Using a whisk, an electric mixer, or your hands, mix the sugar mixture into the flour mixture until uniform. Flatten the dough into a disk. Wrap in plastic and refrigerate for at least 30 minutes or up to overnight.
- Dust a clean work surface with flour. Roll out the dough out until it’s a scant ¼ inch thick. Cut into desired shapes and arrange on a baking sheet.
- Bake the cookies for 8 minutes, until the edges are just browning. Let cool before serving.
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