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Baked » Recipes » Cookies & Bars

Vegan Gingerbread Cookies

Published: Dec 8, 2018 · Modified: Jan 4, 2023 by Heidi Richter · This post may contain affiliate links · Leave a Comment

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These vegan gingerbread cookies are not only great tasting, they can also be strung on the tree for simple holiday decor. These make for a fun pastime that the whole family can get in on.

overhead of Edible Gingerbread Cookie Ornaments on a plate.

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 gingerbread 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 (and 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. However, this version is made from a base of spelt flour which makes them higher in fiber than other recipes you may find.

Because the dough requires some chill time, you may want to prep the dough ahead of time and keep it in the fridge until you’re ready to get rolling. 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 it nevertheless.

Moreover, these cookies make for great gifting. Be sure to check out our Gifting Edible Treats tutorial here.

hand holding an Edible Gingerbread Cookie Ornaments.
overhead of Edible vegan Gingerbread Cookies Ornaments.

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!

closeup of overhead of Edible Gingerbread Cookie Ornaments.
Decorated vegan gingerbread cookies.

Vegan Gingerbread Cookies

5 from 5 votes
Author: Heidi Richter
Yield: 40
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
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Description

 

These simple vegan gingerbread cookies don't only taste great - they can be made into edible holiday ornaments! Make and decorate these with the whole family for a fun holiday pastime.

Equipment

  • 2 Mixing bowl
  • Measuring cups and spoons
  • Bees wax wrap
  • Cookie cutters
  • baking sheet
  • Parchment paper
  • Wire rack

Ingredients
 

  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 teaspoons arrowroot powder
  • ¾ cup firm coconut oil
  • ⅔ cup cane sugar
  • ½ cup molasses
  • 3 tablespoons non-dairy milk

For The Icing

  • 1 ½ cups sifted powdered sugar
  • ¼ teaspoon vanilla extract
  • 1-2 tablespoons unsweetened almond milk

Instructions
 

  • 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 (like bees wax wrap) and form into a disc about half an inch (1.2 cm) thick.
  • Cover with the food wrap and place in the fridge for 1 hour (or overnight) to firm.
  • Preheat the oven to 350°F (180°C). Line a large baking sheet 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 a quarter of an inch (0.6 cm) 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 inch (5 to 7.6 cm) cookie cutters and place on the prepared baking sheet, spacing the cut out cookies half an inch (1.2 cm).
  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 45mg | Fiber: 1g | Sugar: 11g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
hand holding an Edible Gingerbread Cookies.
overhead of Edible Gingerbread Cookies.
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Gifting Edible Treats for the Holidays »

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