One of my most popular holiday recipes here is this Vegan Sugar Cookie recipe. It's so perfect for cut-outs because the dough doesn't spread. I love hearing happy bakers' reviews every year, and just got an email from a mom with dairy intolerant children thanking me for the recipe. So I wanted to make you a vegan gingerbread cookie recipe that's made much the same way. Instead of butter, we use coconut oil, and not too much of it. To make these vegan gingerbread cut-outs more natural and wholesome, I use organic whole wheat pastry flour. It's similar to whole wheat flour, but more finely ground, so it's perfect for pastry, as the name implies. To naturally sweeten these gingerbread cookies, I used a mix of coconut sugar (you could use brown sugar if you prefer) and molasses. I recently learned that molasses is one of the most nutritious sweeteners, and it gives these cookies that classic gingerbread flavor.
One of the benefits of making vegan cookies is that without any eggs, you're free to sample the dough without care. And boy did I sample the dough. Have to make sure it's just right, you know. This vegan gingerbread cookie dough is perfect for cut outs. It's easy to roll and cut, and won't spread, so whether you're making gingerbread boys and girls, or any other shape, the edges will remain clean. I always love making snowflake shaped cookies during the holidays, but I really loved the mini bite sized cookies this year. They are the perfect size and so cute. 
We are nibbling a few of these today with our afternoon tea, and will stash the rest in the freezer until Christmas Eve. I tosses in some mini Enjoy Life chocolate chips and uses some more for decorating. They are completely optional, however.
Vegan Gingerbread Cookies
The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 5 tablespoons melted coconut oil
- ¾ cup coconut sugar (or brown sugar)
- ½ cup molasses
- 1 flax egg*
- 2 teaspoons vanilla
- 1/4 cup mini chocolate chips (optional) I used Enjoy Life brand
- 2 tablespoons almond milk, plus more for icing if using
- 1 cup powdered sugar for icing (optional)
Instructions
- In a medium bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In the bowl of a mixer, beat together the coconut oil, coconut sugar, molasses, flax egg, vanilla, and almond milk. On low speed, beat in the dry ingredients until incorporated. If the dough is too dry to come together, add another tablespoon of milk until it can form a ball.
- Flatten dough into a disk and wrap with plastic wrap. Refrigerate for at least two hours or overnight.
- Preheat the oven to 375 degrees F. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into favorite shapes and place on a cookie sheet lined with parchment paper or a silicon mat. Bake for 7-10 minutes and cool. Enjoy your cookies naked or make an icing by whisking together 1 cup of powdered sugar and 1 tablespoon of almond milk at a time until desired consistency. Melted chocolate is also a fun way to decorate your cookies!
Prep Time: 15 mins.
Total time: 22 mins.
*To make a flax egg: Stir together 1 tablespoon flax meal and 3 tablespoons warm water. Let sit for 10 minutes.