Vegan Gingerbread Cookies

These vegan gingerbread cookies are just perfect for the holiday season! They’re festive, super easy to make, crispy on the outside, and soft on the inside. And aren’t they insanely cute? 

I love Christmas baking! And gingerbread men are one of my favorites! They’re so much fun to make and they’re perfectly spiced with Christmas spices! And they also make a cute litte homemade gift for family and friends!

What You Need For The Vegan Gingerbread Cookies

The ingredient list for these vegan gingerbread men mostly contains spices and basic ingredients like flour and sugar. You should be able to find all of the ingredients in any regular grocery store.

You need: 

• all-purpose flour
• baking powder
• cinnamon
• ground ginger
• ground cloves
• nutmeg
• salt
• a flax egg (ground flaxseeds soaked in water)
• almond butter
• brown sugar 
• almond or soy milk

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.

 

How To Make Vegan Gingerbread Cookies

This vegan gingerbread cookie recipe is super easy! All you need is two big bowls, a wooden spoon, and your oven. No electric mixer or blender required! 

STEP 1: Prepare the flax egg by combining the ground flaxseeds with water in a small bowl. Let it sit for about 5 minutes. 

STEP 2: In a large bowl, combine the dry ingredients. In another bowl combine the wet ingredients and the brown sugar including the flax egg. 

STEP 3: Mix the dry and wet ingredients with a wooden spoon. Stir well. Then knead the dough with your hands. 

STEP 4: Form a ball and wrap it with plastic wrap. Store it in the fridge for about 1 1 /2 hours. 

STEP 5: Use a rolling pin to roll out the dough. Cut out the gingerbread men with a cookie cutter. I used a smaller and a bigger one. 

STEP 6: Preheat the oven to 350 °F. Line a baking sheet with parchment paper and place the gingerbread men on top. Leave some space in between. 

STEP 7: Bake for 10 minutes. Decorate with royal icing, sprinkles, and candy. 

Vegan Gingerbread Cookies – FAQs: 

Can I Freeze These Gingerbread Cookies? 

Yes, these cookies freeze really well. However, you should freeze them before you decorate them. After baking, make sure to let them cool off completely. Then you can freeze them in a freezer-safe container or in freezer bags. 

You could also freeze the cookie dough for up to 3 months. Let it chill in the fridge first and then transfer it to the freezer in a freezer bag. Don’t forget to label the bag, so you know what kind of cookie dough is in there. 

How Can I Make These Vegan Gingerbread Cookies Gluten-Free? 

I haven’t tried making these cookies gluten-free yet. But I think you could just replace the all-purpose flour with a gluten-free flour blend. I’ve done this with other cookies and it worked quite well. 

Other Vegan Cookie Recipes You Might Like:

I LOVE TO HEAR FROM YOU GUYS!

I hope you like these vegan gingerbread cookies as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Vegan Gingerbread Cookies

These vegan gingerbread cookies are just perfect for the holiday season! They’re festive, super easy to make, crispy on the outside, and soft on the inside. And aren’t they insanely cute? 

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: vegan gingerbread cookies

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 22 cookies

Calories: 88kcal

Author: Sina

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water)
• 1/3 cup almond butter
• 1/2 cup brown sugar
• 1/4 cup almond or soy milk

Instructions

• Prepare the flax egg by combining the ground flaxseeds with water in a small bowl. Let it sit for about 5 minutes. 

• In a large bowl, combine the dry ingredients. In another bowl combine the wet ingredients and the brown sugar including the flax egg. 

• Mix the dry and wet ingredients with a wooden spoon. Stir well. Then knead the dough with your hands. 

• Form a ball and wrap it with plastic wrap. Store it in the fridge for about 1 1 /2 hours. 

• Use a rolling pin to roll out the dough. Cut out the gingerbread men with a cookie cutter. I used a smaller and a bigger one. 

• Preheat the oven to 350 °F. Line a baking sheet with parchment paper and place the gingerbread men on top. Leave some space in between. 

• Bake for 10 minutes. Decorate with royal icing, sprinkles, and candy. 

Notes

• These gingerbread cookies freeze really well. However, you should freeze them before you decorate them. After baking, make sure to let them cool off completely. Then you can freeze them in a freezer-safe container or in freezer bags. You could also freeze the cookie dough for up to 3 months.
• I haven’t tried making these cookies gluten-free yet. But I think you could just replace the all-purpose flour with a gluten-free flour blend. I’ve done this with other cookies and it worked quite well. 
• If you can’t find ground flaxseeds, you can just buy whole flaxseeds and grind them in a highspeed blender.

Nutrition

Calories: 88kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.2% | Vitamin C: 0.2% | Calcium: 3.4% | Iron: 4.3%

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