These amazing 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!
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I’m squeezing in one more cookie recipe before Christmas! When I found out how well my 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!
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 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.
Looking for more Christmas dessert recipes? See:
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Vegan Gingerbread Cookies (Oil Free!)
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 or coconut sugar
- ½ cup molasses
- 1 teaspoon vanilla
Dry Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons ground 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
Nutrition calculations are approximate.
