Description
These Vegan Gingerbread Cookies are a delightful refined sugar-free treat perfect for the holiday season or any cozy occasion. Made with wholesome ingredients like spelt flour, coconut sugar, and warming spices, these cookies offer a soft yet slightly crisp texture. The recipe includes a simple coconut butter frosting that is dairy-free and easy to customize. Ideal for those seeking a healthier, vegan-friendly alternative to traditional gingerbread cookies.
Ingredients
Scale
Gingerbread Cookies
- 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
Frosting
- ½ cup (65g) coconut butter, softened
- 1-3 tablespoons dairy-free milk, as needed
Instructions
- Mix the Dough: Add all the cookie ingredients to a large mixing bowl. Mix thoroughly using a spoon and your hands until the dough comes together. Adjust the texture by adding more flour if too sticky, or more water if too dry. Alternatively, use a food processor or stand mixer to combine.
- Chill the Dough: Place the dough in an airtight container and refrigerate for 1 hour or freeze for 30 minutes until the dough firms up for easier rolling.
- Preheat Oven and Prepare Dough: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the dough to about 8mm (0.3 inch) thickness.
- Cut and Arrange Cookies: Use cookie cutters to cut shapes from the dough. Carefully transfer the cookies onto a lined baking tray spaced slightly apart, using a flat spatula if necessary. Gather any scraps, re-roll, and cut more shapes.
- Bake the Cookies: Bake in the preheated oven for about 10 minutes, or until the edges turn slightly golden brown. The baking time may vary depending on cookie size.
- Cool Completely: Let the cookies cool fully on the baking tray before handling or decorating.
- Prepare Frosting: In a bowl, mix the softened coconut butter with dairy-free milk until a thick, spreadable paste forms. Adjust thickness by adding more coconut butter to thicken or more milk to thin the frosting.
- Decorate Cookies: Use a fine-tipped piping bag to decorate the cooled gingerbread cookies with the frosting as desired.
- Serve and Store: Enjoy the cookies immediately for best texture. Alternatively, store in an airtight container at room temperature for up to 1 week.
Notes
- If using all-purpose flour instead of spelt, start without water and add incrementally until the dough holds together, as less water may be required.
- Molasses can substitute for maple syrup, yielding softer and chewier cookies; slightly underbake if using molasses to prevent excessive chewiness.
- For a conventional sugar frosting, combine 1 cup (200g) powdered sugar with 1-2 tablespoons plant-based milk until runny; adjust thickness by adding more sugar or milk carefully, avoiding too much liquid to prevent spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
