cookies. A flax egg. I didn't even ice them because I ran out of powdered sugar while making a different cookie. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. In a large bowl, sift in the flour, baking powder, baking soda, ginger, … These vegan gingerbread cookies are easy to make and irresistible to eat. made these a couple of days ago for our vegan bake sale yesterday in support of Food Not Bombs at Standing Rock in North Dakota! Aww, thanks for trying them recipe!! This will now be my permanent gingerbread recipe for every Christmas! Or real egg if not vegan; Almond milk; Cassava flour; Vanilla, salt, baking soda It was my first attempt at a vegan cookie having just recently turned to a WFPB/vegan lifestyle 4 weeks ago. Ingredients It was so easy to follow the instructions with all of your rolling and baking tips. Notify me of follow-up comments by email. I’ve received lots of requests from people for oil-free treats and these cookies are just perfect for that! Thank you SO much, it's very very appreciated. The dough was easy to work with and the cookies baked perfectly in 10 minutes. These don't need to be decorated, they'd be really lovely just topped with coarse sugar before baking. Christmas Tree Comfort Grip Stainless Steel Cookie Cutter, Gingerbread House Comfort Grip Cookie Cutter, Gingerbread Boy Comfort Grip Cookie Cutter, tutorial for making your own coloured sanding sugar, https://web.archive.org/web/20130508194727/http://www.ilovevegan.com/tutorials/vegan-gingerbread-house/. A non-vegan friend even asked for the recipe! Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for … I prefer to believe it's the latter. So, ready to make some gingerbread cookies? Here are the ingredients you’ll need: Almond flour: Only one flour needed! (This is important to keep your cookie cutter shapes nice and crisp.). Also, it is ginger powder, not actual grated ginger, right? Absolutely! In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and … Could I use agave or honey? But this time I know it's going to happen. These Vegan Gingerbread Cookies are buttery soft, melt-in-your-mouth delicious! The proper molasses to use is the one made from the by-product of the sugar. I rolled one cookie at a time, pressed the cookie cutter in, and cut the dough away from the cutter and then pulled the cutter off. About a week or so Laura. This vegan gingerbread cookie recipe from BBC Good Food projects editor Miriam Nice uses coconut oil instead of butter, chia … I ended up using probably a cup of flour altogether just to get it to roll out. Maybe that is normal for gingerbread? As I’m writing this blog post, the snow is pouring down outside of our kitchen window, the fireplace is roaring and I just took a fresh batch of my Vegan Gingerbread Cookies out of the oven. Hey, like, worryingly soft? You can manipulate the texture to suit your preferences, whether you like them soft or crisp, it's all in how you store the cookies post-baking. They are gluten-free, oil-free and 100% WFPB. It's not the same word use in France, so that's why I was confused. What do you suggest? Thank you! Make sure it's nice a firm before cutting into cookies. , Oh, I linked to it in the post. These were a dream to work with since I used vegan margarine. Easy: Only 30 mins from the pantry to table, plus makes a big batch! Yes the dough will be very stiff just out of the fridge. Can I just combine the measurements for the flour and whole wheat flour? By the next morning, even after keeping them out in the open they were still doughy. Let cool on a wire rack for 2 minutes, then transfer to the rack to cool. parts. Leave to soak for 5-10 mins until gloopy. I appreciate you taking the time to try the recipe and leave a thoughtful comment . (Read our baking tips above for perfectly rolled cookies.) It came together as the best scented gingerbread cookies EVER! Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. I'm going to add ingredient weights for better results. . But since you had trouble rolling out the dough and found them to be sticky, it does sound like there wasn't enough flour. Thanks this looks great. My son has a severe dairy allergy, so I love finding recipes that remind me of my childhood classics, but that he can enjoy too. I'd suggest waiting until you have molasses - it's a key flavour in this recipe. Vegan: Made with coconut oil, these are perfectly spiced, plus only 100 calories each. This could be because I'm a really bad daughter, OR it could be because I make reeeally good cookies. Here you go! Nope, sorry Fernando, the issue was the sub of sunflower oil instead of coconut oil. It gives a soft and chewy texture. After shooting this recipe (a.k.a. I'm glad you were able to get them just right with a little tinkering! Add the corn syrup and continue beating until thick and glossy. They are such a beautiful dark brown color! Hi there. Coconut oil: Use refined coconut oil to avoid the coconut … They were so good! I was really happy to tell to my family "they are vegan" (because I'm the only vegan in my family) and see how they loved them! Thank you!! Hello, does the coconut oil needs to be melted or solid? I love rolled cookies because I get to use my FAVOURITE cookie cutters, Wilton Comfort Grip Cookies Cutters. These are truly PERFECT vegan gingerbread cookies! I'm sorry you had issues with the recipe! I will definitely be baking these and giving them to friends and family! I substituted Oat flour for the enriched white flour and it worked great. I just tried this recipe for the first time, and adjusted the flours so the cookies would also be gluten free. I rarely bake cookies so I was apprehensive but they came out perfectly on the first try. The dough was very difficult to work with though. I know you mentioned it would be stiff so an I just being paranoid? Flour everything!! Hi, I made this recipe last year and they were so good! Hi Deb! But what if I told you that you can still have all of the holiday flavors you crave without excessive sugar, butter, and heavy gluten? First time making gingerbread cookies so I don't have a non-vegan recipe to compare them with. Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. 1/2 cup coconut oil shouldn't be too much. Thanks for putting your recipe out there - even though it didn't really work out for me I appreciate it that you took the time to share it!! I'm happy to hear that the gluten-free flour worked well in this recipe. Thank you so much for this recipe! You can also sub in vegan butter or shortening, both of those handle varying temperatures MUCH better than coconut oil. Articles The Greenhouse Cookbook by Emma Knight Even after being cooked, the bottoms of them are oily. Meanwhile put the flour into a large mixing bowl and rub in the coconut oil … Also! Set aside. I had some issues making these. I followed the tips, kneaded and then froze the dough after I rolled it but still.. Is there something I did wrong that these were so hard to form shapes without having them come apart? It's hard to say whether you'll be able to salvage the cookies. Here’s what you have to do: Start to whisk together the dry ingredients (flour, baking soda, salt, and spices). How to make Vegan Gingerbread Cookies. My family is weird about me being vegan and trying to "change" all our recipes... ugh. Thanks for commenting, I really appreciate it!! Roll out the dough smoothly and evenly using cookie slats → here's a fantastic tutorial. Absolutely! Required fields are marked *. They’re perfect now. Makes enough to ice 1 large gingerbread house. Thanks for commenting! Remove the butter from the refrigerator and allow it to rest at room temperature for at least 30 minutes before starting. These are the best vegan gingerbread cookies I've ever made + they are super quick and simple to do! Leave them on the pan to cool for a few minutes before transferring them to a cooling rack. You can totally regular flour. Can I make the dough several days in advance, leaving it in the refrigerator? Thank you! Thank you for supporting I Love Vegan! I found the dough easiest to work with divided into 2 The coconut oil should be about room temperature, not melted but not chilled either. I'm so so glad you enjoyed it. time.) Happy Holidays. That wouldn't have been the problem with your dough but your cookies wouldn't have the characteristic depth of a traditional gingerbread cookie. No, I wouldn't omit the molasses. I would think it would be fine since there is nothing to really go bad in them... this is my son’s favorite cookie! Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour. We'd love to see what you do with them so feel free to snap a picture and share it with us @ilovegan on Instagram. Thanks for the flour tip, I think it'll really help other people, especially when the dough starts to get warm and sticky. Foodie Pro & The Genesis Framework, Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too), This post may contain affiliate links. Yes, the recipe refers to dried ginger. Ingredients for vegan gingerbread cookies. Vegan butter or coconut oil: if you’re using coconut oil, it’s important to use the refined version or you’ll add a coconut flavour to the cookies. I'll try again tomorrow with fancy molasses and hope for the best! But, they’re still loaded with plenty of warming, festive spices. Yes. You MAY be able to use coconut oil, but keep in mind that once you pop it in the fridge, the coconut oil will make the dough harden more than vegan butter. Vegan Ginger Molasses Cookie Essentials. I think you'll find that icing them does balance out the sweetness but I bet they'd be great with a touch more sugar too! Coconut oil is sooo pricey here. I'm really happy to hear you enjoyed them and made them just how you like them! Your email address will not be published. Fold in the flax egg with a rubber spatula. Or any nut or seed butter you love (although peanut might be weird here) Coconut sugar; Coconut oil (oil-free option included too!) I'm sorry I didn't get to this right away! The recipe is fixed now, I've included the icing recipe at the bottom of the post. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Everybody loved them. Beat for 1-2 minutes until the mixture is nice and light. These cookies are a wonderful chewy texture , in glad you wrote the part about resisting to bake them longer as they hardened up wonderfully on their own. Vegan Gingerbread cookies without oil. I kept them in an airtight cookie tin and they are perfectly chewy. The Best Vegan Cookies Coconut Oil Recipes on Yummly | Vegan Chocolate Chip Cookies, Vegan Oatmeal Raisin Cookies, Christmas Cookies. Anyway thanks, this was my first e ver gingerbread foray and it worked really well! . I will make these every year now. Taste-wise they are super strong. They were pretty difficult to roll out compared to sugar cookies, but I was able to get the job done. They tasted good in the end, but hoping for less hassle if I was maybe doing something wrong? Happy to hear the rolling was easier than you thought. Thank you and looking forward to making these! These cookie sheets turned out awesome but I had problems with them not firming up. I have been making your gingerbread cookies (and the gingerbread house) for the last several years around Thanksgiving and Christmas and they always turn out perfectly. Let them cool completely before decorating. Seriously. Place onto prepared. I'm glad oat flour worked in place of the white flour. snacking on cookie dough until my stomach hurts), eating most of those cookies, baking and decorating a second batch, and shooting them some more, I think I'm just about gingerbread cookie-d out for remainder of 2014. Sunflower oil is a liquid. I have been searching on pinterest for weeks looking for a good gingerbread recipe that uses a lot of ingredients and dried spices I already have at home, and this was perfect! I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet. Totally perfect. This recipe is absolutely divine. DIY coloured sugars are a great vegan option for decorating, here's a. Thanks for commenting . Or does it not make a difference? They are perfect as a festive treat or edible gift! The former you can't even find in stores. The dough of this gingerbread cookie recipe comes together easily! and my (currently chilling) dough tastes fab but it’s really soft? Hi! I mean it's all coming from the same thing but I don't know if these differences count for something. That's wonderful to hear Katie! Do NOT follow this link or you will be banned from the site! The cookies and coconut butter-based frosting are entirely refined sugar free. Evaporated cane sugar is just a vegan sugar, any granulated sugar will do! Chewy vegan ginger spice cookies. « {Closed} I Love Vegan's Holiday Giveaway, Two-Bite Vegan Baked Potatoes {Loaded & Tex-Mex} ». Hi Olga! We'll skip the frosting but maybe decorate them next year when my toddler is a bit older. . After they've been cooled, decorated, and dried you can store them in an airtight container which results in a perfectly soft chewy molasses cookie texture. I'm not 100% sure what went wrong but here are my thoughts. Thanks for trying them out and providing your feedback! Pop the rolled, uncut cookie dough into the freezer for a couple of minutes to firm up before cutting it into cookies. I cooked them for 11mins. We used to have a gingerbread house tutorial up on the blog using this dough. Keywords: vegan gingerbread cookies, vegan ginger cookies, Tag @ilovegan on Instagram and hashtag it #ilovegan. Did you roll them nice and thick? . Thank you! Before I added the dry ingredients to the wet ingredients, I had serious doubts about how they would turn out, but once I started mixing in the dry ingredients--WOW! I'll warn you right now, the dough is deliciously addictive (cookie dough always is! It's not often that you'll find me in the kitchen baking. Plus they spread out a ton in the oven and turned into a big sheet almost. Add plant milk as needed by the tablespoon. I also doubled the recipe and made 70 cookies (was aiming for oops, but never too many cookies). The dough is so easy to work with. Great recipe thanks - I love ginger so doubled the ginger quantity. Mine turned out quite salty however. Otherwise I just followed the recipe and it was perfect! It's crazy to think my recipe was used in support of Food Not Bombs in Standing Rock - amazing! These ginger molasses cookies are based off my Vegan Snickerdoodle cookies. Thank you Kayla! Yay! Also it took me forever to read all the comments to figure out if coco oil should be melted solid of softened maybe you can add that above in the directions.. just a suggestion . Add vanilla and flax egg, stirring until just combined. Interesting! Put the chia seeds in a small bowl and stir in 3 tbsp water. Does it however taste different From normal full fat gingerbread as I love them but want a healthier alternative. I did find I had to cook them a little longer though, but that could just be my oven, it runs cool. This is every important tip I've learned over the years from my yearly Christmas baking sessions, and one crazy year where we stayed up until 4am baking and decorating dozens of sugar cookies for a craft fair. Did I miss it? Thank you for commenting! I left my dough in the fridge overnight and I've just taken it out to get to room temp for an hour, but it seemed EXTREMELY hard when I took it out Disclosure: This post contains affiliate links. These look amazing! I just finished baking these a few minutes ago and my entire house smells wonderful. Thanks. Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies. If I were to gift these, I think I'd make them a bit sweeter, although maybe with icing it'll balance it out. Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil… Hello! We're Brittany & William from Alberta, Canada. 1-bowl vegan gingerbread cookies are perfect for the holiday season. I haven't found that necessary before, not when the coconut oil is at room temp. Coconut oil is solid at room temp. Baking is not my forte but these were the easiest cookies to make and the dough was extremely easy to work with. They are amazing with a glass of milk shared with loved ones, presented as a gift or as an on-the-go snack. They're so soft and chewy. I gave up and rolled up the rest of the dough into cookies on another pan. As usual William, being the night owl he is, stayed up a little later than I did. I appreciate your comments . Please read my, « Fast & Hearty Kale, Barley and Miso Soup, Pumpkin Blondie Protein Bars {Gluten-Free} ». They’re mainly made from sunflower butter and oat flour , and sweetened with coconut sugar keeping them nut free, gluten free, oil free, flourless and refined sugar free ! I found that sprinkling the counter and the dough with a bit of flour helped quite a bit, and I popped the dough in the freezer for 3-4 minutes between each rolling out . I would consider saving your usual recipe for a time when you have more time to test it. THANKS! Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.) I love baking but I'm intimidated by any recipe that requires rolling. I'm so glad you enjoyed the cookies, and thanks for commenting about the blackstrap molasses. Vegan Keto Sunflower Seed Bread {nut-free, grain-free, oil-free}, Keto Vegan Coconut Flour Bread {oil-free, grain-free}, Keto Almond Flour Bread Rolls {5 ingredients, vegan, oil-free}, 2-Ingredient Cassava Flour Tortillas {oil-free, vegan}, 2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}, 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}. I rolled out a third of the mixture at a time - and make sure you give a bit of space for them to spread. I hope the extra cup of flour worked out okay for recipe. . I hope that helps! I ruined my cookies... they are not gingerbread cookies, they are molasses cookies . Let the cookies cool completely before decorating. At first I found the dough to sticky to work with though, so added another cup of flour. Thank you for commenting, I really appreciate it! Thank you! This clever recipe uses coconut oil in place of butter, chia seeds instead of eggs, and chickpea water to make an egg-free royal icing. , Hi im wondering also, if u can just use all regular unbleached flour, i dont have whole wheat flour I have a l9vely gingerbread cookie recipe but i may just switch out the egg with vegan egg. May I ask if molasses can be substituted for agave syrup? They are some of the EASIEST cookies I have ever made (it just works perfectly every. (I wish to make a few batches, and not roll, cut, bake and decorate for a few days.). And thanks for commenting! Gradually add … Vegan gingerbread cookies are packed molasses which contains vitamins and minerals such as magnesium, iron and potassium. Thanks (: Absolutely delicious gingerbread! I can't recommend them enough, I've had them for 4 years and I couldn't be happier with them. In a small bowl, beat together the powdered sugar and soy milk until smooth. They became my mom's favorite! I had to bake them at a higher temperature and for longer, also they kinda break easy. Molasses; Vegan butter or coconut oil: a note about the coconut oil … Set aside. BTW, what would you suggest as a replacement for coconut oil. Coconut sugar: or regular sugar. ...I hate to have to admit this, but I don't think a batch has made it out to the mailbox yet. Holly, yes you can prep the dough a few days ahead of time! YOUR BIGGEST FRIEND IS FLOUR!!! Again, wondering if I failed to add enough flour when I made them? Thanks for sharing my recipes with your friends , Hey, just made these and they were fantastic! Give these cookies a little room to spread. I hope you have a wonderful holidays and that your friends and family enjoy the cookies too. Thanks for sharing and Happy Holidays! Seal icing in an airtight container or cover with a damp cloth to prevent the icing from drying out. Can I use golden syrup instead of molasses? I wouldn't substitute golden syrup for molasses, molasses is key for that authentic gingerbread flavour! I've literally never commented on a recipe, but these cookies were too perfect! Blackstrap is going to be much stronger and less sweet so you'll need to decrease the amount of molasses and add more brown sugar. Any granulated sugar will work - white sugar, coconut sugar, organic cane sugar, etc. I also used blackstrap molasses. Whether you prefer your gingerbread soft and chewy or crisp and snappy, this is the recipe for you! Evaporated cane sugar is specifically vegan because the moisture from the cane sugar is evaporated instead of the sugar being processed through bone char. These were delicious! For these vegan ginger cookies, you’ll need only a few key ingredients: Flour: you can use gluten free 1:1 baking flour or all purpose here. Molly, Oh wow, that is SO wonderful to hear Molly! single. Don't bake them any longer than the 10 minutes, once they cool they'll firm up a lot. These are simply a vegan gingerbread cookie, not a low fat or particularly healthy alternative (besides the inclusion of whole wheat flour) so they taste very close to your regular gingerbread cookies! They were a definite hit, and I had so much fun making them! And, they’re vegan! Did the dough feel COLD after chilling for 2 hours? I always work on parchment paper to help move the cookies after I've cut them. I can't really recommend a brand, in Canada I use the store brand or Crosby's. This site uses Akismet to reduce spam. sorry to comment so long after you made the post, i decided to do some 2am baking because a) i can’t get any vegan biscuits round here and b) it’s christmas!! I'm so glad you liked the recipe. Do you recommend the dough to sit in the fridge over night or just for the two hours? If you make a purchase using an affiliate link we will receive a small commission from the sale. Help me I followed it mostly to the letter (used sunflower oil instead of coconut) but my dough ended up reeeally sticky. It sounds like there's a difference in our ovens. I don't understand the meaning of evaporated for the sugar. A simple vegan royal icing recipe. You can bag them individually for personalized stocking stuffers, or bake a whole batch and gift a whole box to your favourite person! This was my first baking experiment since becoming vegan, and this will forever be my gingerbread recipe from here on out. Everyone who has tried them, vegan and non, raved about them. Next time I might try putting in just 1/4 cup of coconut oil and see if that helps. Why these Gingerbread Cookie are so good. Thanks Bianca! These come out of the oven very very soft. I really love them when they're soft and chewy so I usually opt for the airtight container. Blackstrap should work just fine, another commenter used it and really loved the cookies! I tripled the mixture for Christmas presents so had a massive amount of mixture to roll but once I got into the hang of it I loved it. Slowly mix in dry ingredients: all-purpose flour, baking soda, cinnamon, ginger… Add the melted coconut oil molasses, maple syrup, and mix well. Hi Sylvie! This is one of my favorite recipes of yours! If anything, I'd try adding a little more flour and turning it into a drop cookie, not a rolled cookie. I made these gluten free by switching the flour for a gluten free flour and it worked great! Thank you, it was great to try something new! They get their moisture and crispness from the almond butter. Coconut oil (healthy fats) instead of butter and consist of … I only baked the cookies for 8-9 minutes and let them cool to harden up. Oh no! You're totally right about letting them cool all the way on the pans. Separate into bowls and add food colouring if needed. These must be baked at 325F, any hotter and the cookies will puff up and crack. I cooked them for about 25mins on a 200 degree oven to finally get them crunchy. But every December, without fail, I seem to find myself baking and decorating sugar cookies, gingerbread cookies, or some other rolled cookie. I was just listening to Christmas music the other day so you're not alone! Them and made them days later that I can make gingerbread them just how you like them thick. Oil-Free and 100 % sure what went wrong but here are my thoughts antioxidants! Important to keep the dough rolled out to be * very * good and... Be but they came out perfectly on the first time making gingerbread cookies ever not Bombs in Standing Rock amazing! Brand or Crosby 's smaller cookies ( approx use and how thin/thick you roll the dough a few.! Gluten free, oil-free and 100 % WFPB should have mentioned that the recipe for the note on the.. Smells wonderful and crack days later had them for about 25mins on a wire rack for 2 hours cookies they... 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