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Oil-Free Vegan Gingerbread Cookies

5 from 4 votes

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These amazing Oil-Free Vegan Gingerbread Cookies are a healthier version of this classic cookie. You won’t believe there’s no butter or oil! Made with whole grain flour, molasses, and the perfect amount of spices – you’re going to love them!

White plate of Oil-Free Vegan Gingerbread cookies, cut into snowflake shapes. Fir branches and red and gold Christmas ornaments surround the plate.

I’m squeezing in one more cookie recipe before Christmas! When I found out how well my Oil-Free Vegan Sugar Cookies worked, I just knew I could come up with an oil-free gingerbread cookie as well. I’ve always loved gingerbread cookies. The combination of sweetness and spice is so yummy!

These cookies are absolute perfection! They have the perfect amount of gingerbread spices. And even without butter or oil, they have a wonderful texture. If you like gingerbread, you HAVE to make these cookies!

White plate of Oil-Free Vegan Gingerbread cookies, cut into snowflake shapes. Fir branches and red and gold Christmas ornaments surround the plate. Lit Christmas tree branches in background.

These cookies do contain cashew butter and a bit of brown sugar, so they’re not a health food. But they are definitely a healthier version of this classic cookie. And at Christmas time, I think we can indulge just a bit.

While cashew butter is not fat free, it is a whole food fat, with all the fiber and nutrients of the whole cashews. I made my own cashew butter for these cookies using this recipe from The Vegan 8. You can purchase raw cashew butter, but it is more expensive than making your own.

How to Make These Oil-Free Vegan Gingerbread Cookies

Make a flax egg by mixing together one tablespoon of ground flax seed with 3 tablespoons of warm water. Let this sit for a few minutes, until the mixture becomes gelatinous.

In a medium bowl, combine the dry ingredients and mix together well. In another medium bowl, with an electric mixer, mix together the wet ingredients.

Stir the dry ingredients into the wet ingredients. The mixture will be quite sticky, and will seem hard to mix. But keep stirring and the flour mixture will eventually mix in. Divide the cookie dough into two parts, wrap each in plastic wrap, and refrigerate for a couple of hours or overnight.

When you’re ready to bake the cookies, roll the dough out on a floured surface and cut into desired shapes with cookie cutters. Bake the cookies on cookie sheets lined with parchment paper or a silicone baking sheet for 7 minutes at 350° F.

Allow the cookies to cool on a cooling rack, and decorate as desired.

White plate of Oil-Free Vegan Gingerbread cookies, cut into snowflake shapes. Fir branches and red and gold Christmas ornaments surround the plate. Lit Christmas tree branches in background.

Looking for more Christmas dessert recipes? See:

Oil Free Vegan Sugar Cookies

Cutting board with Oil-free Vegan Sugar Cookies decorated for Christmas

Vegan Peppermint Ice Cream

Two glass dessert dishes with Vegan Peppermint Ice Cream, with two candy canes sitting next to them

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And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

White plate of Oil-Free Vegan Gingerbread cookies, cut into snowflake shapes. Fir branches and red and gold Christmas ornaments surround the plate.
Print Recipe
5 from 4 votes

Oil-Free Vegan Gingerbread Cookies

These amazing Oil-Free Vegan Gingerbread Cookies are a healthier version of this classic cookie. You won't believe there's no butter or oil! Made with whole grain flour, molasses, and the perfect amount of spices – you're going to love them!
Prep Time20 mins
Cook Time7 mins
Dough Chilling2 hrs
Total Time2 hrs 27 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, Cookies, Oil Free, Vegan
Servings: 20
Calories: 125.3kcal
Author: Teresa Sklenicka

Ingredients

Wet Ingredients

  • 1 flax egg (1 Tablespoon flax seed meal with 3 tablspoons hot water)
  • ½ cup raw cashew butter
  • ½ cup organic brown sugar
  • ½ cup molasses
  • 1 teaspoon vanilla

Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice

Icing

  • 1 cup organic powdered sugar
  • 1 tablespoon non-dairy milk
  • ½ teaspoon vanilla extract

Instructions

  • Make a flax egg by mixing together one tablespoon of ground flax seed with 3 tablespoons of warm water. Let this sit for a few minutes, until the mixture becomes gelatinous.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Mix these ingredients together well.
  • In another medium bowl, with an electric mixer, mix together the cashew butter, molasses, brown sugar, vanilla, and flax egg.
  • Stir the dry ingredients into the wet ingredients. The mixture will be quite sticky, and will seem hard to mix. But keep stirring and the flour mixture will eventually mix in. Divide the cookie dough into two parts, wrap each in plastic wrap, and refrigerate for a couple of hours or overnight.
  • When you’re ready to bake the cookies, roll the dough to about 1/3 inch thickness on a floured surface and cut with cookie cutters. Bake the cookies on cookie sheets lined with parchment paper or a silicone baking sheet for 7 minutes at 350° F.
  • Allow the cookies to cool on a cooling rack. Decorate as desired.

Nutrition

Calories: 125.3kcal | Carbohydrates: 27g | Protein: 2.4g | Fat: 1.3g | Sodium: 54.1mg | Fiber: 2.7g | Sugar: 10.8g | Vitamin A: 1.14IU | Vitamin C: 0.03mg | Calcium: 24.02mg | Iron: 0.91mg

Nutrition calculations are approximate.

By on December 16th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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7 thoughts on “Oil-Free Vegan Gingerbread Cookies”

    • I’ve never done that, but it sounds like a wonderful idea. These cookies do spread a little bit, so keep that in mind when designing your gingerbread house! I’d love to see it when it’s done.

      Reply
  1. 5 stars
    Love this recipe! We used tahini instead of cashew butter (for a nut-free cookie) and they turned out beautifully! This recipe is a keeper.

    Reply

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