Vegan Gingerbread Cookies
Vegan Gingerbread Cookies are a delightful treat that captures the warm, festive spirit of the winter season. With their rich flavor and comforting spices, these cookies are perfect for sharing with family and friends or enjoying during cozy nights in. Easy to make and completely plant-based, these cookies will surely bring joy to everyone around your table!
What You’ll Need for Vegan Gingerbread Cookies
To whip up a batch of these tasty cookies, gather the following ingredients:
- 350 g all-purpose flour (about 2 ¾ cups)
- 10 g baking powder (about 2 tsp)
- 175 g brown sugar (about ¾ cup packed)
- 25 g cocoa powder (about ¼ cup)
- 10 g gingerbread spice mix (about 2 tsp)
- 170 ml plant-based milk (about ¾ cup)
- 30 ml canola oil (about 2 tbsp)
- 200 g chocolate (about 7 oz), for melting and decorating
How to Make Vegan Gingerbread Cookies
Follow these simple steps to create your delicious gingerbread cookies:
- In a large bowl, combine the all-purpose flour, baking powder, brown sugar, cocoa powder, and gingerbread spice mix. Mix them thoroughly until well blended.
- Add the plant-based milk and canola oil to the dry mixture. Knead the ingredients together to form a smooth dough.
- Preheat your oven to 180 °C (350 °F) with both the top and bottom heat settings.
- Prepare a baking sheet by lining it with parchment paper.
- Roll out the dough to about 1 cm thickness on a lightly floured surface. Use cookie cutters to cut out your gingerbread shapes.
- Place the cut-out cookies on the baking sheet and bake in the oven for about 10 to 12 minutes or until firm.
- Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
- While they cool, chop the chocolate into small pieces and melt it in a heatproof bowl set over a pot of simmering water.
- Once melted, drizzle the chocolate over the cooled gingerbread cookies for a delicious decoration.
- Allow the decorated cookies to dry for a few hours before serving.
How to Serve Vegan Gingerbread Cookies
These lovely cookies can be enjoyed in various ways. Serve them on a festive platter, perhaps garnished with a sprinkle of powdered sugar for a touch of elegance. To make your cookies even more special, consider pairing them with a warm cup of plant-based hot chocolate or tea. The cozy flavors blend perfectly!
Recipe Tips & Variations
- Add Nuts or Dried Fruit: For a bit of crunch or chewiness, try adding some chopped walnuts, almonds, or dried cranberries into the dough before rolling it out.
- Use Different Spices: If you want to switch things up, replace the gingerbread spice mix with pumpkin pie spice or your favorite fall spices.
- Make a Gingerbread House: Use the same dough to create a gingerbread house for a fun holiday project with the kids!
Vegan Gingerbread Cookies FAQs
Can I freeze these cookies?
Yes! These cookies freeze well. Just ensure they are completely cooled before placing them in an airtight container or freezer bag.
How long do these cookies last?
When stored in an airtight container, vegan gingerbread cookies can last for about a week at room temperature. They can also be refrigerated for up to two weeks.
Can I use other plant-based milk?
Absolutely! Any plant-based milk will work well, such as almond milk, soy milk, or oat milk. Use your favorite for the best results.
Try making these Vegan Gingerbread Cookies today! They’re not only a fun baking project but also a delicious reminder of the holiday season. Enjoy the sweet spices and festive spirit each bite brings!
Vegan Gingerbread Cookies
Ingredients
Method
- In a large bowl, combine the all-purpose flour, baking powder, brown sugar, cocoa powder, and gingerbread spice mix. Mix them thoroughly until well blended.
- Add the plant-based milk and canola oil to the dry mixture. Knead the ingredients together to form a smooth dough.
- Preheat your oven to 180 °C (350 °F) with both the top and bottom heat settings.
- Prepare a baking sheet by lining it with parchment paper.
- Roll out the dough to about 1 cm thickness on a lightly floured surface. Use cookie cutters to cut out your gingerbread shapes.
- Place the cut-out cookies on the baking sheet and bake in the oven for about 10 to 12 minutes or until firm.
- Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
- While they cool, chop the chocolate into small pieces and melt it in a heatproof bowl set over a pot of simmering water.
- Once melted, drizzle the chocolate over the cooled gingerbread cookies for a delicious decoration.
- Allow the decorated cookies to dry for a few hours before serving.
