Description

These Vegan Gingerbread Cookies are a deliciously spiced holiday treat made without eggs or dairy. Featuring warm spices like ginger, cinnamon, nutmeg, and cloves, these cookies are perfectly chewy or crispy depending on your preferred thickness. Made with gluten-free flour (or regular all-purpose flour if preferred), sweetened with molasses, maple syrup, and brown sugar, and decorated with a smooth vegan or egg-based icing, they are perfect for festive gatherings or cozy winter days.

Ingredients

Scale

Dry Ingredients

2 ¾ cups Bob’s Red Mill Gluten-Free All Purpose 1:1 Baking Flour (can substitute regular all-purpose flour)
2 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
¼ tsp cloves

Wet Ingredients

½ cup refined coconut oil or vegan butter, softened (not melted)
⅓ cup molasses
⅓ cup pure maple syrup
½ cup dark brown sugar

Icing

¼ cup liquid from can of chickpeas (aquafaba) OR 2 egg whites
3 cups sifted powdered sugar
1 tsp vanilla extract
2-3 tsp water, as needed

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Instructions

Combine Wet Ingredients: Beat together the refined coconut oil or vegan butter, molasses, pure maple syrup, and dark brown sugar using an electric mixer until the mixture is well combined and smooth.
Mix Dry Ingredients: Using a wooden spoon, stir in the dry ingredients—gluten-free or all-purpose flour, ground ginger, cinnamon, salt, nutmeg, and cloves—making sure to spoon and level the flour for accuracy.
Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up and allow flavors to meld.
Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
Roll Out Dough: On a lightly floured surface, roll the dough into a thickness between ¼ and ½ inch, depending on your preference for crisp or chewy cookies.
Cut Cookies: Use cookie cutters to cut shapes from the rolled dough. To prevent sticking, lightly oil and flour the cookie cutters. Transfer cut cookies carefully to a parchment-lined baking sheet, leaving space between each cookie.
Bake: Bake the cookies in the preheated oven for 8-11 minutes. They are ready when the cookies have an even color and the centers no longer appear raw. They will be soft coming out but will firm up as they cool.
Prepare Icing: For the icing, beat either ¼ cup aquafaba or 2 egg whites until foamy. Gradually add sifted powdered sugar and vanilla extract, beating until smooth and creamy. Add water 1 teaspoon at a time until the icing reaches a thick but pipeable consistency.
Decorate: Allow the cookies to cool completely before frosting. Use a piping bag or squeeze bottle to decorate as desired.

Notes

Lightly oil and dust cookie cutters with flour to ensure clean shapes and ease of cutting.
If you don’t have cookie cutters, you can shape cookies by hand into flattened circles. For more spreading, add ½ tsp baking soda to the dough.
Measure flour carefully by spooning into the measuring cup and leveling with a knife for best results, especially important for gluten-free baking.
You can substitute regular all-purpose flour if gluten-free is not required; ensure your gluten-free blend contains xanthan gum for structure.

Nutrition

Serving Size: 1 cookie (based on 24 cookies total)
Calories: 130 kcal
Sugar: 11 g
Sodium: 90 mg
Fat: 5 g
Saturated Fat: 3.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg