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These vegan gingerbread cookies are simple, warm, and full of spice. They use common pantry items and no animal products. If you want a soft, slightly chewy cookie that still holds shape for cutters and decorating, this recipe is a great choice. The dough is easy to mix, quick to roll, and it bakes fast. You can make a batch in an afternoon and share them with family or friends.
If you like classic gingerbread but want a plant-based version, this recipe follows the same ideas as many favorite recipes. For more gingerbread ideas and variations, you can compare notes with a trusted best gingerbread cookies recipe to find the texture you prefer.
These cookies work for holidays, cookie swaps, or a simple treat at home. The spices give a cozy smell while baking, and the molasses gives a deep, sweet flavor that balances the ginger and cinnamon. You can decorate them with vegan icing, powdered sugar, or leave them plain. The recipe below gives clear steps so you can make them with confidence.
Why You’ll Love This Vegan Gingerbread Cookies
You will love these cookies because they are easy, tasty, and plant-based. The flavor is classic: warm ginger, sweet molasses, and cozy cinnamon. The cane sugar and coconut oil help give a nice texture that is soft inside and slightly firm on the edges. They keep well and freeze easily, so you can make a big batch and enjoy them over time.
The recipe avoids eggs and dairy but still holds together for cutting shapes. The dough is forgiving and does not need complicated handling. If you like decorating cookies or making simple shapes, these doughs handle both. They are also family-friendly. Kids can help roll and cut the dough, then add decorations after baking.
The spices in this recipe are common and not expensive. You can adjust the spice levels to your liking. If you like stronger ginger or more cinnamon, the dough will take that change well. The result is a cookie that tastes homemade, with simple ingredients and a comfortable texture.
Why Make This Recipe
Make this recipe if you want a vegan version of a holiday classic that is quick and reliable. The steps are short, and the bake time is under ten minutes per batch. You do not need special equipment beyond a rolling pin and cookie cutters. The dough comes together in one mixing bowl and one wet-ingredient bowl for easy cleanup.
This recipe is a good choice when you want to bring a treat to gatherings where people may have dairy or egg restrictions. It lets you share a familiar flavor without worry. You can also use it as a base to try different flavors—add orange zest, swap spices, or press in nuts for variety.
Because the cookies store well, you can plan ahead. Make them a day or two before serving, or freeze unbaked dough shapes for later. They hold their flavor and texture when stored properly.
What You Need for Vegan Gingerbread Cookies
You need a few basic tools and the ingredients listed below. For tools, have a mixing bowl, a whisk or spoon, a rolling pin, cookie cutters, a baking sheet, and parchment paper. A cooling rack helps the cookies cool evenly.
Bring the coconut oil to a melted but not hot state so it mixes easily. Measure the flour carefully—too much flour can make the cookies dry. Chill the dough briefly if it feels too soft to handle; a short chill makes rolling easier.
If you want crisp edges, roll the dough thinner and bake a bit longer. For softer cookies, roll thicker and watch the shorter bake time. For more cookie ideas and different cookie textures, try another simple recipe for comparison like this almond butter chocolate chip cookies to see how ingredient swaps change texture.
How to Make Vegan Gingerbread Cookies
Follow these clear steps to make the dough, cut the shapes, and bake the cookies. Work in a cool kitchen if possible—melted coconut oil can make the dough soft, so brief chilling is helpful. Keep flour for dusting the surface when rolling.
Start by mixing dry ingredients in a large bowl. In another bowl, stir melted coconut oil with brown sugar, molasses, and vanilla until smooth. Add the wet mix to dry and stir until a dough forms. If the dough feels sticky, chill it for 15–30 minutes. Roll it out on a floured surface and cut shapes, then place them on parchment-lined sheets. Bake in a preheated oven and cool before decorating.
These cookies bake quickly. Watch the first batch carefully so you learn how your oven performs. After baking, let cookies rest on the pan for a minute, then move them to a rack until fully cool. Decorate with simple icing or enjoy them plain.
Ingredients:
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/2 cup coconut oil, melted, 3/4 cup brown sugar, 1/4 cup molasses, 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, mix the melted coconut oil, brown sugar, molasses, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms.
- Roll out the dough on a floured surface and cut into shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until firm.
- Let cool and decorate as desired.
Best Ways to Serve Vegan Gingerbread Cookies
Serve these cookies with a warm drink like tea, coffee, or dairy-free hot chocolate. They match well with plant-based milk and help balance sweet and spicy notes. For snacks, place them on a simple platter with fresh fruit or nuts.
For parties, decorate them with vegan icing or sugar dusting. If you want to make a gift box, wrap cooled cookies in parchment and tie with a ribbon. They hold up well in a tin for a few days at room temperature.
You can also crumble them over vegan ice cream or use small cookies as garnish for desserts. These cookies work for breakfast with a cup of plant-based milk if you like a sweet morning treat.
How to Store Vegan Gingerbread Cookies
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to three months. You can freeze baked cookies or shape and freeze unbaked dough on a tray, then move to a bag once firm.
When freezing baked cookies, place parchment layers between layers to prevent sticking. To thaw, leave them at room temperature for 30–60 minutes. If you like them warm, heat a few in a low oven for a few minutes before serving.
Keep icing separate if you plan to store decorated cookies for any time. This keeps the decorations neat and prevents moisture from changing the icing texture.
Easy Tips to Make Vegan Gingerbread Cookies
- Measure flour by spooning into the cup and leveling off to avoid too much flour.
- If dough is sticky, chill 15–30 minutes. It firms up and is easier to cut.
- Roll dough between two sheets of parchment to avoid extra flour.
- Use a thin metal spatula to move cut shapes to the baking sheet cleanly.
- Check cookies at the lower end of bake time—overbaking will dry them out.
- Let cookies cool fully before decorating so icing does not run.
- Freeze dough or baked cookies to save time for future baking.
These small steps help the dough behave and make the cookie shapes neat. If you want to experiment with flavor, swap some spices or add orange zest for a bright twist.
Try These Variations of Vegan Gingerbread Cookies
- Add extra ground ginger for a spicier cookie.
- Stir in a small amount of ground cloves or allspice for deeper flavor.
- Replace some molasses with maple syrup for a milder, sweeter taste.
- Press chopped nuts or sugar crystals into the top before baking for texture.
- Make mini cookies for bite-sized treats or thicker ones for softer centers.
These changes keep the base method but let you try different results. Each variation adjusts texture and taste slightly, so keep notes on what you like.
Common Questions About Vegan Gingerbread Cookies
Q: Can I use a different oil instead of coconut oil?
A: Yes. Use a neutral oil like vegetable or light olive oil. Keep in mind that coconut oil firms when cold, which helps dough texture. If you use liquid oil, chill the dough briefly to firm it.
Q: Can I use gluten-free flour?
A: You can try a gluten-free all-purpose mix that is a 1:1 substitute. Texture may differ. Some mixes need more binding, so you might add a tablespoon of flaxseed meal mixed with water as an egg replacer if dough is crumbly.
Q: How do I keep cookies soft?
A: Bake for the shortest recommended time and store in an airtight container with a slice of apple or a piece of bread to keep moisture. Do not overbake.
Q: Can I make the dough ahead of time?
A: Yes. You can make dough a day ahead and keep it chilled, or freeze shaped dough for longer storage. Thaw in the fridge before baking if frozen.
Q: What icing is vegan?
A: Use powdered sugar mixed with a little plant milk and vanilla. For a firmer icing, use a small amount of aquafaba (liquid from canned chickpeas) whipped and mixed with powdered sugar.
Final Thoughts
This vegan gingerbread cookie recipe is straightforward and forgiving. It makes a cozy treat that fits holidays or quiet afternoons. With simple swaps and small tips, you can make the cookies soft or crisp, plain or decorated. The dough is easy to work with, and the spices give a warm, classic flavor without animal products.
Conclusion
For extra ideas and a different vegan take on gingerbread cookies, you can read more at Vegan Gingerbread Cookies – Loving It Vegan. Ready to try these cookies? Follow the steps above and enjoy the smell of spices filling your kitchen.
Ready to Give It a Try?
Make a batch this week to test the bake time and spice level. Keep notes on what you change so you can make the next batch even better. Share them with friends, freeze some for later, and have fun decorating.
Print
Vegan Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
These vegan gingerbread cookies are simple, warm, and full of spice, perfect for holidays or as a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, mix the melted coconut oil, brown sugar, molasses, and vanilla extract until combined.
- Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms.
- Roll out the dough on a floured surface and cut into shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until firm.
- Let cool and decorate as desired.
Notes
Chill the dough for easier handling if it feels sticky. Decorate with vegan icing or simply enjoy plain.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg