Vegan Gingerbread Recipe: Easy, Delicious Holiday Treat

The holiday season isn’t complete without the warm, spicy aroma of gingerbread wafting through your kitchen. If you’re looking to enjoy this classic treat while keeping it 100% plant-based, you’re in the right place!

This vegan gingerbread recipe is not only delicious but also simple to make, combining traditional flavors with wholesome, cruelty-free ingredients. Whether you’re vegan, have dietary restrictions, or just want to try a fresh twist on an old favorite, this recipe will satisfy your festive cravings without compromising on taste or texture.

Rich in spices like ginger and cinnamon, and sweetened naturally with molasses and maple syrup, these gingerbread cookies are chewy, fragrant, and perfect for decorating with your loved ones. Plus, they’re free from eggs and dairy, making them a thoughtful choice for allergy-friendly holiday baking.

So grab your apron, and let’s dive into making these delightful vegan gingerbread treats that will surely become a holiday staple!

Why You’ll Love This Recipe

This vegan gingerbread recipe offers a perfect blend of traditional holiday flavors while being entirely plant-based and allergy-friendly. The use of molasses provides that signature deep, rich sweetness and chewiness that gingerbread lovers adore.

Plus, the combination of warming spices like ground ginger, cinnamon, cloves, and nutmeg creates an irresistible aroma and taste that instantly evokes holiday cheer.

The dough is easy to work with, rolling out smoothly and holding its shape well, making it ideal for cookie cutters and festive shapes. Best of all, the recipe avoids common allergens like eggs and dairy, making it accessible for a wide range of dietary needs.

Whether you want a quick batch of cookies to enjoy with tea or a fun activity for the family, this gingerbread recipe is sure to impress!

Ingredients

• 2 1/4 cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut oil, melted (or vegan butter)
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Rolling pin
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie cutters (optional, for shaping)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This ensures the spices are evenly distributed throughout the dough.
3. In a separate bowl, combine the melted coconut oil, brown sugar, molasses, maple syrup, almond milk, and vanilla extract. Whisk until smooth and well blended.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a dough forms. If the dough feels too sticky, refrigerate it for 30 minutes to firm up.
5. Lightly flour your work surface and rolling pin, then roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
6. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
7. Bake for 10-12 minutes, or until the edges are firm but the centers remain slightly soft. Avoid overbaking to maintain chewiness.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. If desired, decorate with vegan icing or enjoy plain with a warm cup of tea or plant-based milk.

Tips & Variations

“Chilling the dough before rolling makes it easier to handle and enhances the flavors!”

• Make it gluten-free: Use a 1:1 gluten-free flour blend to keep the cookies soft and flavorful.
• Spice it up: Add a pinch of black pepper or cardamom for a unique twist on traditional gingerbread.
• Sweetener swaps: Maple syrup can be replaced with agave nectar or brown rice syrup if preferred.
• Decorate creatively: Use vegan royal icing, powdered sugar glaze, or melted dark chocolate for festive designs.
• Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

These gingerbread cookies pair beautifully with a variety of warm beverages. Try them alongside a steaming cup of vegan hot chocolate or your favorite spiced tea for a cozy holiday experience.

For a more indulgent treat, serve them with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

They’re also perfect for gifting—wrap a batch in festive tins or cellophane bags tied with ribbons for a thoughtful homemade gift. You can even use these cookies as edible decorations on your holiday table or tree, adding charm and deliciousness to your celebrations.

For more delicious plant-based dessert recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore our collection of Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.

Conclusion

This vegan gingerbread recipe is a wonderful way to enjoy the festive flavors of the holidays without compromising on your dietary preferences. With its perfect balance of spices and natural sweetness, it captures the essence of traditional gingerbread while being kind to animals and the planet.

The dough’s ease of handling and delightful texture make it an ideal choice for bakers of all skill levels.

Whether you’re baking for yourself, your family, or as gifts for friends, these gingerbread cookies offer warmth, joy, and a touch of nostalgia in every bite. Don’t forget to experiment with variations and share your creations with loved ones to spread holiday cheer far and wide.

For more easy and tasty vegan recipes to complement your holiday baking, explore our Vegan Bread Machine Recipe for Soft, Delicious Loaves and keep the festive spirit alive all season long!

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