Vegan Gingerbread Cookies
Delightful and cozy plant-based cookies with warm spices, perfect for the holiday season or any day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, mix the brown sugar, molasses, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the dough for about 30 minutes before rolling it out.
- Roll out the dough on a floured surface to 1/4 inch thick.
- Cut out shapes using cookie cutters.
- Place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until edges are golden.
- Let them cool before decorating.
Notes
These cookies can be enjoyed plain or decorated with vegan icing. Store in an airtight container for up to a week or freeze for up to three months.