Vegan Gingerbread Cookies

December 20, 2015


To be honest, gingerbread cookies were never my favorite. I only have had them a couple times and every time they’ve been hard as rock and lacking flavor. But that wasn’t going to stop me from trying to bake some vegan style!

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3 cups all purpose flour

¼ tsp salt

1 tsp baking soda

1 ½ tbs ground ginger

2 tbs cinnamon

½ tbs nutmeg

½ tbs cloves

½ cup vegan butter

1 ½ tsp egg replacer or flax egg

2/3 cup molasses

¾ cup sugar


Method: Mix dry ingredients in bowl. Make flax egg or egg replacer, set aside. Cream together butter and sugar then add egg replacer and molasses. Mix dry ingredients into wet. Form into ball and chill in refrigerator 2 hours or overnight. Once dough is chilled roll between two pieces of parchment paper for easy cleanup. Once you’ve cut out your shapes, lay on non stick cookie tray or parchment paper. Refrigerate for 5-10 minutes so cookies hold their shape when baking. Bake at 350 degrees for 10 to 15 minutes! And yes, the measurements for the spices are correct. I find that recipes usually skimp on the spices and the cookies lack flavor. If you don’t want yours to be super spice-like then add less!

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