Gingerbread has a special place in my heart…perhaps it’s the German in me, or the fact that I never really had the western variety growing up. Lebkuchen, or German gingerbread, was found aplenty in our home during the holidays, and while it’s delicious on it’s own, I prefer North American gingerbread any day.
Today, I’m sharing with you a recipe for vegan gingerbread cookies (western style) which also happen to be ornamental (as well as delicious)! These vegan gingerbread cookies were originally inspired by a Better Homes and Gardens recipe I had been making before I went vegan 13 years ago! My version is made from a base of spelt flour which makes them higher in fiber than other recipes you may find. The dough requires some chill time, so you can prep the dough ahead of time and keep it in the fridge until you’re ready to get your gingerbread on. They really are a beautiful and whimsical addition to any tree, or for eating just as is.
Decorating the tree with edible ornaments is something I always wanted to do growing up, hence my obsession with it as of late. After my son was born, I wanted to start our own holiday traditions, and while this is certainly not new or unique, it means a lot to me. After I bake up a batch of cookies, we all decorate them and eat our fair share! And, while I cringe slightly at my son’s creations (i’m a guilty tree perfectionist), I still relish in the quiet moments together as a family and allowing our son to express himself however he wants. As you may have guessed, our decorations and celebrations are kept on the minimal and homey side, but we enjoy every single moment (and bite) of it.
I send you off with my warmest greetings and love. Whatever your traditions this time of year, I wish you happiness, health, gratitude and simple joys this season with family and friends…carry it with you all year!
Happy Holidays from myself all of us at BAKED!
Adorn your holiday tree or garland with edible vegan gingerbread cookies! Made from a base of spelt flour, this recipe contains no hydrogenated shortening, eggs or dairy, yet they are perfectly reminiscent of the holidays!
- 3 cups spelt flour (or all purpose flour)
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 teaspoons arrowroot powder (or corn starch)
- 3/4 cup firm coconut oil (or palm-oil free vegan butter)
- 2/3 cup organic cane sugar
- 1/2 cup organic molasses
- 3 tablespoons unsweetened almond milk
For The Icing
- 1 1/2 cups sifted powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons unsweetened almond milk
- In a medium bowl, sift together the flour, ginger, cinnamon, nutmeg, salt, baking soda and arrowroot powder.
- In a large bowl, beat together the coconut oil, cane sugar, molasses and almond milk. Beat in as much as the flour mixture as you can then use a spoon or your hands to combine any remaining flour (note that the dough will be quite thick). Spoon the dough onto a reusable food wrap and form into a disc about ½” thick. Cover with the food wrap and place in the fridge for 1 hour (or overnight) to firm.
- Preheat the oven to 350’F. Line a large baking tray with parchment paper. Remove the dough from the fridge and let stand for 5-10 minutes to soften slightly. Flour a work surface and roll the dough ¼” thick. If the dough cracks when rolling, let it sit for a few minutes or work the dough in your hands to soften it. Cut the cookies into desired shapes using floured 2-3″ cookie cutters and place on the prepared baking sheet, spacing the cut out cookies 1/2”. Using a straw or chopstick, make a hole at the top of each cookie.
- Bake for 8-12 minutes or until the edges are browned and firm. Cool completely on a wire rack before decorating. Let the icing harden before stringing.
For the Icing
- Beat together all the ingredients in a medium bowl until smooth and shiny. Adjust the liquid measure to thin your icing if needed. Use immediately.
These are best made and decorated the night before for stringing/hanging. All purpose flour can be used in exchange for spelt flour. The dough can be prepared in advance and kept wrapped in the fridge for up to a week.
Keywords: Gingerbread Cookies