Name: Vegan Gingerbread Cookies with Maple Syrup Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 cups (240g) spelt flour, or plain/all-purpose flour, plus more for dusting; ¼ cup (55g) vegan butter, chilled block or room temperature spreadable; ½ cup (100g) coconut sugar; ¼ cup (85g) maple syrup; ¼ cup (60g) water, or as needed; 1 tablespoon ground chia or flax seeds; 2-3 teaspoons ground cinnamon, to taste; 2-3 teaspoons ground ginger, to taste; 1 teaspoon ground nutmeg; ½ teaspoon baking soda; Pinch of salt; ½ cup (65g) coconut butter, softened; 1-3 tablespoons dairy-free milk, as needed

I’m so excited to share this Vegan Gingerbread Cookies with Maple Syrup Recipe because it’s one of those treats that just feels like a warm hug in cookie form. Whether you’re a gingerbread fanatic or just looking for a refined sugar-free holiday cookie, you’ll find that these cookies are perfectly spiced, lightly sweetened with maple syrup, and totally satisfying. Plus, they’re dairy-free and vegan, so everyone can join in the fun. Trust me, once you try these, they’ll become your go-to during the festive season — or honestly, any time you need a cozy snack!

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Why You’ll Love This Recipe

Refined Sugar-Free: Sweetened naturally with maple syrup and coconut sugar—no processed sugars here!
Easy to Make: No complicated equipment needed — just mix, chill, roll, and bake.
Perfectly Spiced: Cinnamon, ginger, and nutmeg blend to give these cookies that classic gingerbread warmth.
Vegan and Allergy-Friendly: Made without eggs or dairy, so they’re great for almost any diet.

A white bowl filled with gingerbread cookies is held by two woman's hands at the bottom of the frame. The cookies are shaped like gingerbread people and stars, each decorated with white icing in different patterns such as zigzags, dots, lines, and snowflakes. The gingerbread people have smiling faces and some have buttons or scarves, while the star-shaped cookies feature intricate lace-like icing designs. The bowl sits on a white marbled surface scattered with additional decorated cookies, cinnamon sticks, a metal cookie cutter, and two small glass bottles of milk nearby. The overall color palette includes warm brown and white tones. photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Cookies with Maple Syrup, vegan gingerbread cookies, sugar-free holiday cookies, dairy-free gingerbread, vegan holiday baking

Ingredients You’ll Need

These ingredients come together beautifully to create dough that’s soft to work with and bakes up with just the right texture. Plus, they’re simple pantry staples that you might already have lying around, which is always a win in my book!

Flat lay of a small mound of light brown spelt flour dusted lightly around its edges, a chilled square block of pale yellow vegan butter, a small white ceramic bowl filled with golden maple syrup, another small white bowl containing coarse coconut sugar crystals, a tiny white bowl holding clear water, a neat pile of ground cinnamon powder, a small heap of ground ginger powder, a compact mound of warm brown ground nutmeg, a scattering of tiny dark chia seeds, a pinch of fine white baking soda powder, and a pinch of fine salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gingerbread Cookies with Maple Syrup, vegan gingerbread cookies, sugar-free holiday cookies, dairy-free gingerbread, vegan holiday baking

Spelt flour or all-purpose flour: Spelt adds a lovely nutty flavor and slightly denser texture, but all-purpose works perfectly too—just watch the water amount.
Vegan butter: Adds richness and helps the cookies crisp up beautifully; use chilled or room temp spreadable for easy mixing.
Coconut sugar: Gives sweetness with a subtle caramel note and keeps everything refined sugar-free.
Maple syrup: The star sweetener here! It adds moisture and that unique depth of flavor you won’t get from regular syrup.
Ground chia or flax seeds: Acts as an egg replacer to bind the dough without adding anything artificial.
Ground cinnamon, ginger, nutmeg: The warm spice trio that makes these cookies unmistakably gingerbread.
Baking soda: Helps the cookies rise just enough and gives a nice tender crumb.
Salt: Balances the sweetness and enhances the spices.
Coconut butter and dairy-free milk (for frosting): Natural, creamy ingredients to pipe a pretty, dairy-free icing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with these cookies, and you can easily tweak them to fit your mood or occasion. Don’t hesitate to personalize the spices or swap out the frosting — that’s half the fun of baking!

Molasses swap: I’ve tried replacing maple syrup with molasses for a more traditional gingerbread flavor — it makes the cookies chewier, which I oddly enjoy on a cozy night in.
Spice Level: Sometimes I up the ginger and add a pinch of cloves for an extra festive kick — just be cautious, as the ginger really shines here.
Frosting options: When I want an easier icing, I use powdered sugar mixed with plant milk for a quick sweet glaze that’s less rich but still lovely.

How to Make Vegan Gingerbread Cookies with Maple Syrup Recipe

Step 1: Mix and form the dough

Start by adding all your cookie ingredients into a large bowl. I like to use a spoon first, then my hands to bring everything together into a soft, pliable dough. If it feels too sticky, sprinkle in a little more flour; if it’s dry, add a splash of water—but be gentle! The dough should be soft yet easy to handle. Sometimes I use a food processor to speed this part up, especially if I’m making a big batch.

Step 2: Chill the dough

This step is key! Pop the dough in the fridge for at least an hour, or the freezer for 30 minutes. It firms up the dough, making it way easier to roll out and cut without losing those cute shape edges. When I started skipping this, my cookies baked into a blob, so trust me on this one.

Step 3: Roll, cut, and bake

Preheat your oven to 180°C (350°F). Lightly flour your surface and roll out the dough to about 8mm thick—this thickness gives you cookies that are tender inside and slightly crispy edges. Grab your favorite cookie cutters and press out shapes, then carefully transfer them to a lined baking tray. I usually use a flat spatula to move mine, so they keep their shape. Don’t crowd the tray; leave a bit of space between each cookie to let them bake evenly.

Bake for about 10 minutes. Timing can vary depending on your cookie size, so watch the edges: they should turn a gentle golden brown but not burn. Once out of the oven, let them cool on the tray. The cookies firm up as they cool, so resist the urge to nibble immediately, though I definitely won’t judge if you do!

Step 4: Make the frosting and decorate

While your cookies cool, mix the softened coconut butter and dairy-free milk to a thick, pipeable frosting. If it’s too thin, add more coconut butter; too thick, add a bit more milk. I use a fine-tip piping bag to add cute designs, but you can also spread it on with a small spatula. This frosting is a little firmer than traditional sugar icing, but it’s creamy and coconutty—a delicious twist I adore.

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Pro Tips for Making Vegan Gingerbread Cookies with Maple Syrup Recipe

Chill makes all the difference: Don’t rush chilling the dough; it helps prevent spreading and keeps cookie shapes sharp.
Balancing moisture: I learned to add water slowly when using all-purpose flour — a little goes a long way in achieving the right dough texture.
Baking watch: Oven temperatures vary, so start checking your cookies at 8 minutes — golden edges are your sign to pull them out.
Frosting finesse: Coconut butter frosting firms up nicely in cool rooms; store cookies after decorating in a slightly cool place to avoid melting.

How to Serve Vegan Gingerbread Cookies with Maple Syrup Recipe

Vegan Gingerbread Cookies with Maple Syrup Recipe - Serving

Garnishes

I like to keep it simple with the coconut butter frosting, but sometimes I add a sprinkle of crushed candied ginger or a dusting of cinnamon on top for a little extra visual pop and zing. If you’re feeling festive, tiny edible gold stars make these cookies shine at holiday gatherings.

Side Dishes

Pair these with a hot cup of chai tea or your favorite plant-based latte for a cozy combo. They also go wonderfully with a fresh fruit salad or a scoop of vegan vanilla ice cream if you want to get fancy.

Creative Ways to Present

For parties, I’ve placed these cookies in a rustic box lined with parchment and garnished with sprigs of fresh rosemary or thyme — it looks so charming and smells amazing! You can also stack them with little ribbons for an irresistible homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separating layers with parchment paper. They stay fresh and flavorful for about a week. Just make sure your container is well sealed to prevent drying out.

Freezing

These cookies freeze wonderfully! I freeze them un-frosted for up to 3 months, then thaw and decorate before serving. Freezing with frosting isn’t ideal because the coconut butter can change texture, so I usually pipe the icing fresh.

Reheating

If your cookies firm up too much, give them a quick 5-8 second zap in the microwave or pop in a warm (not hot) oven for a couple of minutes — just enough to soften them up without drying them out.

FAQs

Can I substitute maple syrup with another sweetener?

Absolutely! Molasses works well and gives a more traditional gingerbread flavor, though it results in softer, chewier cookies. If you use molasses, try underbaking slightly to keep that chewiness from turning too dense.
What flour works best for these vegan gingerbread cookies?

I personally love spelt flour for the slightly nuttier, heartier taste it gives. But all-purpose flour is perfectly fine—in that case, just go easy on the water since all-purpose absorbs less than spelt.
Can I make these cookies gluten-free?

While this recipe hasn’t been tested gluten-free, you could try a 1:1 gluten-free baking flour blend. Keep in mind texture and dough hydration might differ, so start by adjusting water and flour amounts carefully.
How long do the cookies stay fresh?

Stored in an airtight container, these cookies stay fresh for up to one week at room temperature. After that, they might lose their soft texture but are still great for dunking in your coffee or tea.

Final Thoughts

I absolutely love how these Vegan Gingerbread Cookies with Maple Syrup Recipe come together with wholesome ingredients and just enough sweetness to satisfy those cookie cravings without feeling heavy or artificial. I hope you find the same joy I did baking and sharing them. They’re perfect for holiday gift-giving or a simple treat to brighten your afternoon. Now, grab your rolling pin and have fun—these cookies are waiting to become a new favorite!