You can bag them individually for personalized stocking stuffers, or bake a whole batch and gift a whole box to your favourite person! You're totally right about letting them cool all the way on the pans. Also it took me forever to read all the comments to figure out if coco oil should be melted solid of softened maybe you can add that above in the directions.. just a suggestion . THANKS! If anything, I'd try adding a little more flour and turning it into a drop cookie, not a rolled cookie. Blackstrap should work just fine, another commenter used it and really loved the cookies! /Users/dianneradmore/Desktop/GINGERBREAD 2.jpg. Yes. Thank you Kayla! Can I use golden syrup instead of molasses? Required fields are marked *. Baking, not so much. As I’m writing this blog post, the snow is pouring down outside of our kitchen window, the fireplace is roaring and I just took a fresh batch of my Vegan Gingerbread Cookies out of the oven. Yes yes yes!!!! Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly. I currently don't have any molasses, what could i use to substitute it? I'm so sorry you had issues with this recipe. Did I miss it? I cooked them for 11mins. I used brown sugar as my sugar and I think this helped then be a bit firmer /easier to cut in the dough stage. Hello, Thank you so much! That would probably be your best bet if you're very sensitive to sodium. Instructions In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. And thanks for the note on the coconut oil, I'll make sure to include that. What type of molasses do u use ? Did you follow all the recipe tips too? Here you go! They make lovely Christmas gifts or edible decorations. They’re mainly made from sunflower butter and oat flour , and sweetened with coconut sugar keeping them nut free, gluten free, oil free, flourless and refined sugar free ! Once they were cool, they held together for me. Set aside. I really love them when they're soft and chewy so I usually opt for the airtight container. But this time I know it's going to happen. By the next morning, even after keeping them out in the open they were still doughy. I'm not 100% sure what went wrong but here are my thoughts. Keywords: vegan gingerbread cookies, vegan ginger cookies, Tag @ilovegan on Instagram and hashtag it #ilovegan. A non-vegan friend even asked for the recipe! The dough was very difficult to work with though. Hi Deb! Beat for 1-2 minutes until the mixture is nice and light. How to make Grain-free Gluten-free Vegan Gingerbread Cookies: In a bowl, mix the almond flour, tapioca starch, coconut flour, spices and salt. I have been searching on pinterest for weeks looking for a good gingerbread recipe that uses a lot of ingredients and dried spices I already have at home, and this was perfect! I also doubled the recipe and made 70 cookies (was aiming for oops, but never too many cookies). These must be baked at 325F, any hotter and the cookies will puff up and crack. I used brown rice and millet flour, and the cookies turned out great. Your email address will not be published. What is evaporated cane sugar??? And maybe a combo of spelt flour and plain flour? Coconut oil: Use refined coconut oil to avoid the coconut … I ended up putting the dough in the freezer for an hour or two (I had only refrigerated it for 2 hours before cutting so maybe that was part of the problem) and it worked a little better. Also! ... sunflower oil, ground ginger, ground cinnamon, soy milk, whole wheat flour and 9 more. I hope the extra cup of flour worked out okay for recipe. They tasted good in the end, but hoping for less hassle if I was maybe doing something wrong? Well I appreciate this recipe it was WAY longer than ten minutes to cut the cookies! Was it? Thank you for commenting, I really appreciate it! Form dough into balls, roll them in sugar, and use a fork to press them into cookies (similar to peanut butter cookies.) Did the dough feel COLD after chilling for 2 hours? Maybe we can figure this out and I'll be able to clarify my recipe! These cookies are amazing! I found that after cutting my shapes on top of the waxed paper I could simply flip the paper over on to my countertop and more easily peel away the 'in between bits' and avoid stretching the cookies out of shape (this instead of popping in my small freezer due to lack of time). and completely hard when chilled. I'm so glad you love this recipe (and your family too!) I'm going to add ingredient weights to the recipe so that people have more reliable results. I only baked the cookies for 8-9 minutes and let them cool to harden up. They just seemed very oily. Sorry! Good luck either way! BTW, what would you suggest as a replacement for coconut oil. These are truly PERFECT vegan gingerbread cookies! They're so soft and chewy. . I have been making your gingerbread cookies (and the gingerbread house) for the last several years around Thanksgiving and Christmas and they always turn out perfectly. Molly, Oh wow, that is SO wonderful to hear Molly! About a week or so Laura. I realized I had to cut around them because they were too sticky and floppy to move but this took so long to try and accomplish and definetley didn't fit on one pan! Great for decorating! Holy cow, the flavor on these is SO GOOD! May I ask if molasses can be substituted for agave syrup? Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies. Again, wondering if I failed to add enough flour when I made them? Anyway, I made this recipe for Christmas and.. I don't add salt to my own food or eat high sodium food so I am more sensitive to it now. In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Thanks this looks great. Let the cookies cool completely before decorating. I'm going to add ingredient weights for better results. I ruined my cookies... they are not gingerbread cookies, they are molasses cookies . This vegan gingerbread cookie recipe from BBC Good Food projects editor Miriam Nice uses coconut oil instead of butter, chia … Bake in preheated oven for 11 to 14 minutes or until just barely set at the center. But THANK YOU for trying this recipe and sharing your thoughts, it's super helpful! I'd suggest trying to keep the dough as cool as possible when you're working with it. Thank you very much! Hi there. I think that would be your best bet. Laura, that is so wonderful. Totally perfect. I would consider saving your usual recipe for a time when you have more time to test it. I found that sprinkling the counter and the dough with a bit of flour helped quite a bit, and I popped the dough in the freezer for 3-4 minutes between each rolling out . The dough of this gingerbread cookie recipe comes together easily! Using a mixer or wooden spoon, cream together the sugar, vegan butter or coconut oil and molasses in a medium mixing bowl until smooth and cohesive. Thanks for the recipe! Thank you SO much for commenting! As it turns out in my country there are two types of sugar cane syrups that sound almost the same (melaço and melado), one that's a by-product from refining sugar, another one made from evaporated sugar cane juice, I used the latter. Would margarine do? It's crazy to think my recipe was used in support of Food Not Bombs in Standing Rock - amazing! Adding more flour maybe? I kept them in an airtight cookie tin and they are perfectly chewy. They’re also entirely plant-based, gluten free, oil-free and simple to make. i used dairy free butter stuff instead of coconut oil and i added more flour to try and help but i didn’t want to overdo it just in case it’s just like that until it’s cold and firm enough to be rollable, do you think i’ve messed it up already? I rolled one cookie at a time, pressed the cookie cutter in, and cut the dough away from the cutter and then pulled the cutter off. Can I make the dough several days in advance, leaving it in the refrigerator? I'm glad you were able to get them just right with a little tinkering! Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. In a separate bowl combine the wet ingredients (vegan butter, flax eggs, molasses) and coconut … These were delicious! I'm so glad you enjoyed it I'm thinking that the coconut oil thing must just be a difference in room temperature. Thanks Karen! Thank you for your reply! This will now be my permanent gingerbread recipe for every Christmas! I hope that helps! Thank you! Give these cookies a little room to spread. What a fun activity for us to do together at Christmas - thanks so much! It was so easy to follow the instructions with all of your rolling and baking tips. These don't need to be decorated, they'd be really lovely just topped with coarse sugar before baking. I am out of whole wheat flour. My son has a severe dairy allergy, so I love finding recipes that remind me of my childhood classics, but that he can enjoy too. Disclosure: This post contains affiliate links. I followed the tips, kneaded and then froze the dough after I rolled it but still.. Is there something I did wrong that these were so hard to form shapes without having them come apart? Just slide the piece of parchment onto a cookie sheet and pop it in the freezer. Still, I think I could perhaps salvage my dough? Once again, here I am planning to send a batch of gingerbread cookies back home. No, I wouldn't omit the molasses. Thank you, it was great to try something new! Does it however taste different From normal full fat gingerbread as I love them but want a healthier alternative. ...I hate to have to admit this, but I don't think a batch has made it out to the mailbox yet. Ingredients for vegan gingerbread cookies. I really want to try your recipe for christmas, but as I am french, I don't really understand what you mean in the ingredients when you say "evaporated cane sugar"what does that mean? The proper molasses to use is the one made from the by-product of the sugar. Could I use agave or honey? These are so good! They are some of the EASIEST cookies I have ever made (it just works perfectly every. Or any nut or seed butter you love (although peanut might be weird here) Coconut sugar; Coconut oil (oil-free option included too!) Add the melted coconut oil molasses, maple syrup, and mix well. This clever recipe uses coconut oil in place of butter, chia seeds instead of eggs, and chickpea water to make an egg-free royal icing. I'm really happy to hear you enjoyed them and made them just how you like them! The spice blend is perfectly proportioned, and I used blackstrap molasses for an earthy flavor (plus antioxidants!). The dough rolls out like a dream. Hello! Made the recipe for my drama club practice and everyone devoured them, without even knowing they were vegan. Thanks for your comment Jessica! 1/2 cup coconut oil shouldn't be too much. The shapes are great (I love the, Pop the unbaked cookies back into the freezer to firm up before baking. I can't really recommend a brand, in Canada I use the store brand or Crosby's. I appreciate your comment! Soft or crispy, they will become the epitome of your Christmas baking. Easy: Only 30 mins from the pantry to table, plus makes a big batch! The dough was easy to work with and the cookies baked perfectly in 10 minutes. I made these gluten free by switching the flour for a gluten free flour and it worked great! I rolled out a third of the mixture at a time - and make sure you give a bit of space for them to spread. 3"x4") or 24 smaller cookies (approx 2"x2.5"). Notify me of follow-up comments by email. Hey, . hey! Baking is not my forte but these were the easiest cookies to make and the dough was extremely easy to work with. And I usually have these good intentions of mailing a box of them back home to our family in BC. Royal Icing. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Pop the unbaked cookies into the freezer to chill for 10 minutes. Hi Annabelle! I tried moving a couple when they were still a little warm, and they cracked apart. Molasses is one of main flavours of gingerbread and it's a SUPER thick sweetener, unlike agave which is quite thin. Here’s what you have to do: Start to whisk together the dry ingredients (flour, baking soda, salt, and spices). Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. Thanks for commenting! The dough will be quite stiff before your first roll out. If I use rapadura instead of vegan sugar, should I omit the molasses? They are amazing with a glass of milk shared with loved ones, presented as a gift or as an on-the-go snack. In a large bowl, sift in the flour, baking powder, baking soda, ginger, … These would make such a lovely gift to make for someone special this Holiday season. Yay! Your email address will not be published. But what if I told you that you can still have all of the holiday flavors you crave without excessive sugar, butter, and heavy gluten? Besides ginger and molasses, we are using: Almond butter. I just made these cookies last night and they are absolutely delicious! I can't bring myself to pour half a cup of it into a single recipe. These come out of the oven very very soft. Would this dough work for a gingerbread house? If you're working in a warm kitchen this can definitely be an issue. Seriously. I would think it would be fine since there is nothing to really go bad in them... this is my son’s favorite cookie! Keep re-rolling and cutting out the dough until it's all used up. I cooked them for about 25mins on a 200 degree oven to finally get them crunchy. Did you chill the cookies after cutting them/before baking them? Texture of the dough. If you have the time let the dough chill overnight, it'll be easier to work with the next day after it warms up a little. The dough is so easy to work with. I did find I had to cook them a little longer though, but that could just be my oven, it runs cool. Thanks Bianca! These cookie sheets turned out awesome but I had problems with them not firming up. Hi! Next time! Thanks (: Absolutely delicious gingerbread! Do you recommend the dough to sit in the fridge over night or just for the two hours? Happy Holidays, Wow! What do you suggest? These vegan gingerbread cookies are easy to make and irresistible to eat. Do NOT follow this link or you will be banned from the site! Meanwhile put the flour into a large mixing bowl and rub in the coconut oil … I gave up and rolled up the rest of the dough into cookies on another pan. In a mixing bowl, cream together almond butter, coconut sugar, molasses and vanilla extract. You can store them, undecorated, the freezer for longer if you wish. After refrigerating the dough it was totally hard, so I had to wait a few hours before I could knead it a bit to soften. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and … These perfectly spiced Vegan Gingerbread Cookies taste like Christmas; slightly spicy and warming with a tender chew! Plus they spread out a ton in the oven and turned into a big sheet almost. Thanks for sharing my recipes with your friends , Hey, just made these and they were fantastic! Leave them on the pan to cool for a few minutes before transferring them to a cooling rack. That's the nature of using coconut oil in baking, it's SO temperamental with fluctuating temperatures. Gingerbread Thumbprint Cookies Ingredients. Everyone who has tried them, vegan and non, raved about them. I ended up using probably a cup of flour altogether just to get it to roll out. Kristina, wow, thank you so so much for trying out the recipe and leaving such a lovely comment. Or real egg if not vegan; Almond milk; Cassava flour; Vanilla, salt, baking soda The dough should be ¼" thick. Better than non vegan gingerbread cookies. The coconut oil should be about room temperature, not melted but not chilled either. I like to knead it a little bit before rolling it out. Thanks for the input Ali! If the dough gets too warm the oil will become liquid and separate. Vegan gingerbread cookies are packed molasses which contains vitamins and minerals such as magnesium, iron and potassium. We're Brittany & William from Alberta, Canada. like, worryingly soft? This was my first baking experiment since becoming vegan, and this will forever be my gingerbread recipe from here on out. How to make Vegan Gingerbread Cookies. They are perfect as a festive treat or edible gift! Spices: I like to use ginger and cinnamon. To make these cookies, I used a chunky-style almond butter from my local bulk foods store. Blackstrap is going to be much stronger and less sweet so you'll need to decrease the amount of molasses and add more brown sugar. Just made these, turned out to be* very *good. I'm sorry you had issues with the recipe! The cookies and coconut butter-based frosting are entirely refined sugar free. Thank you! We used royal icing for these cookies, the recipe is below. It should be a scoop-able, soft, solid. The dough was already delicious The cookies turned out great. I love all things gingerbread! Even my non-vegan friends and family love them - I’m now making my second batch this year and will surely make them again next Christmas. Pop the rolled, uncut cookie dough into the freezer for a couple of minutes to firm up before cutting it into cookies. Mix well until the mixture is well combined. Thank you! Coconut oil is sooo pricey here. I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet. You can totally regular flour. I was really happy to tell to my family "they are vegan" (because I'm the only vegan in my family) and see how they loved them! We made 15 cookies, 9 large and 6 small. Chewy vegan ginger spice cookies. Articles The Greenhouse Cookbook by Emma Knight These are absolutely delicious. (I wish to make a few batches, and not roll, cut, bake and decorate for a few days.). I think both would work for this recipe but corn syrup will be a bit better because it softens the texture and helps prevent crystallization. Also, it is ginger powder, not actual grated ginger, right? I can't wait to try more of your recipes. Thanks for commenting! USE FANCY MOLASSES ONLY. These look amazing! (I mean, who wouldn't!?). Thanks Rachel, your cookies looked absolutely gorgeous! Any granulated sugar will work - white sugar, coconut sugar, organic cane sugar, etc. I can't say enough great things about this recipe. Beat for 1-2 minutes until the mixture is nice and light. White Chocolate Cranberry Cookies AshleySears2468. Like a commenter above I also have to melt my coconut oil but maybe this is my inexperience talking. Can I use blackstrap or will they be too dark or strong ? If I were to gift these, I think I'd make them a bit sweeter, although maybe with icing it'll balance it out. I probably should have mentioned that the recipe makes 12-24 LARGE cookies, haha. A simple vegan royal icing recipe. Evaporated cane sugar is specifically vegan because the moisture from the cane sugar is evaporated instead of the sugar being processed through bone char. I'm so glad you liked the recipe. Yes, the recipe refers to dried ginger. Taste-wise they are super strong. Refined sugar free vegan gingerbread cookies made with spelt flour and no nuts. I'm so glad you enjoyed the cookies, and thanks for commenting about the blackstrap molasses. Instead, this recipe is made with a base of whole wheat flour, several warming spices, coconut oil… Thanks. time.) It should be fine once it chills. Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for … In a large bowl, using an electric mixer, mix the molasses,, granulated sugar, maple syrup, melted coconut butter, applesauce and vanilla extract until well combined. I'll keep using this recipe. I really appreciate it. They became my mom's favorite! Thanks a lot for the recipe! Help me I followed it mostly to the letter (used sunflower oil instead of coconut) but my dough ended up reeeally sticky. I appreciate your comments . I salvaged it by adding more flour. In general I'd say that gingerbread cookies do have a fairly strong flavour. (This is important to keep your cookie cutter shapes nice and crisp.). Flour everything!! , Be careful when you make your PERFECT vegan gingerbread cookies, because u should melt the coconut oil before mixing. I'm so glad you guys got to enjoy a little holiday cookie tradition , We randomly made these today... Christmas in August haha- and we made them with blackstrap molasses and are OBSESSSED with how good they are. This year I also want to try the icing, but I was wondering what the best substitute for corn syrup would be. We only recommend products that we've used and loved and we hope you'll love them too! I always work on parchment paper to help move the cookies after I've cut them. It got stuck all over the parchment paper, I had to swipe it off of it. Ah, I'm sorry you had issues rolling out the dough but I'm glad you enjoyed the cookies in the end! You have to make sure to sub solid fats for solid fats (for example, vegetable shortening or vegan butter/margarine would have been an okay substitute, but canola, safflower, sunflower, and olive oil would not work.). Mine turned out quite salty however. Made these today (with a few modifications to suit what was in the pantry), and they turned out great! Thank you! Vegan butter or coconut oil: if you’re using coconut oil, it’s important to use the refined version or you’ll add a coconut flavour to the cookies. Thanks for trying them out and providing your feedback! Vegan Gingerbread cookies without oil. I love rolled cookies because I get to use my FAVOURITE cookie cutters, Wilton Comfort Grip Cookies Cutters. My family is weird about me being vegan and trying to "change" all our recipes... ugh. Thank you for this recipe - everyone at my family gathering loved them! They lost a little bit of their shape while baking but not horribly. Place onto prepared. I can't recommend them enough, I've had them for 4 years and I couldn't be happier with them. It's not the same word use in France, so that's why I was confused. If you make a purchase using an affiliate link we will receive a small commission from the sale. Did you roll them nice and thick? Other than the molasses I followed the recipe exactly. I cooked them longer because I like them crunchy and didn't ice, dipped them in sugar, didn't need anything else. Tastes like the ones I loved as a kid. Makes enough to ice 1 large gingerbread house. Next time I might try putting in just 1/4 cup of coconut oil and see if that helps. In a small bowl, beat together the powdered sugar and soy milk until smooth. Nevertheless, this is now my go-to gingerbread cookie recipe! Love the wax paper trick, I'll be sure to include that in my recipe. Overall they are tasty (if strong) but I'm not sure I'd make them again. Leave to soak for 5-10 mins until gloopy. Thank you so much! Don't bake them any longer than the 10 minutes, once they cool they'll firm up a lot. I hope you have a wonderful holidays and that your friends and family enjoy the cookies too. Thanks for the tip! Can I use coconut palm sugar instead ? I just tried this recipe for the first time, and adjusted the flours so the cookies would also be gluten free. Perfect For The Holidays: A classic cookie, bound to put a smile on everyone’s face. Hi Olga! Here are the ingredients you’ll need: Almond flour: Only one flour needed! Christmas Tree Comfort Grip Stainless Steel Cookie Cutter, Gingerbread House Comfort Grip Cookie Cutter, Gingerbread Boy Comfort Grip Cookie Cutter, tutorial for making your own coloured sanding sugar, https://web.archive.org/web/20130508194727/http://www.ilovevegan.com/tutorials/vegan-gingerbread-house/. I'm so glad you enjoyed them . I left my dough in the fridge overnight and I've just taken it out to get to room temp for an hour, but it seemed EXTREMELY hard when I took it out I've never done cookies with molasse before, but I really like the texture that this gives! I am in NZ. I'm so so glad you enjoyed it. At least ½" between each cookie. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl. Add vanilla and flax egg, stirring until just combined. Keeping this recipe for sure, Yay, thanks so much Saskia! There is a bit of a difference between blackstrap and fancy molasses, but the leavening agents contain waaay more sodium. Vegan & Gluten-Free Ginger Cookies. I know you mentioned it would be stiff so an I just being paranoid? Add the corn syrup and continue beating until thick and glossy. Sugar Cookies 2 cups + 1 tbsp all purpose unbleached flour ½ tbsp baking powder ½ tsp baking soda pinch salt ½ cup room temperature coconut oil (semi-soft and scoopable) ¾ cup + 2 tbsp granulated sugar … After they've been cooled, decorated, and dried you can store them in an airtight container which results in a perfectly soft chewy molasses cookie texture. Cooking? We'll skip the frosting but maybe decorate them next year when my toddler is a bit older. As a vegan of six months, I'm always nervous to try new vegan recipes for fear I won't like them, but I was definitely not disappointed this time! DIY coloured sugars are a great vegan option for decorating, here's a. Think it’s still good 10 days later? Interesting! Sometimes veganizing a non-vegan recipes can take a little more trial and error than simply switching in a vegan egg (not always though!) But every December, without fail, I seem to find myself baking and decorating sugar cookies, gingerbread cookies, or some other rolled cookie. Gradually add … Hannah I'm so flattered that you decided to comment on this recipe then! Absolutely! Hi! Thank you so much for this recipe! 1-bowl vegan gingerbread cookies are perfect for the holiday season. These were a dream to work with since I used vegan margarine. I hope you have lots of fun making these, we sure did! You can manipulate the texture to suit your preferences, whether you like them soft or crisp, it's all in how you store the cookies post-baking. Holly, yes you can prep the dough a few days ahead of time! But, they’re still loaded with plenty of warming, festive spices. If you need any additional resources for using this dough for a gingerbread house you can find the archived tutorial on wayback machine, right here: https://web.archive.org/web/20130508194727/http://www.ilovevegan.com/tutorials/vegan-gingerbread-house/ and here are the templates. First time making gingerbread cookies so I don't have a non-vegan recipe to compare them with. Thank you for commenting! That's wonderful to hear Katie! I rarely bake cookies so I was apprehensive but they came out perfectly on the first try. I'm glad oat flour worked in place of the white flour. For these vegan ginger cookies, you’ll need only a few key ingredients: Flour: you can use gluten free 1:1 baking flour or all purpose here. Coconut oil is solid at room temp. Seal icing in an airtight container or cover with a damp cloth to prevent the icing from drying out. Thank you Rachael! I tripled the mixture for Christmas presents so had a massive amount of mixture to roll but once I got into the hang of it I loved it. You could try maple syrup too. That's too funny Shannon! Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.) Sunflower oil is a liquid. It's always a good idea to google appropriate substitutions or ask ahead of time! It's hard to say whether you'll be able to salvage the cookies. Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. I haven't found that necessary before, not when the coconut oil is at room temp. Very easy. Fill a small dish with Turbinado sugar. The Best Vegan Cookies Coconut Oil Recipes on Yummly | Vegan Chocolate Chip Cookies, Vegan Oatmeal Raisin Cookies, Christmas Cookies. They were so good! I haven't used rapadura before but it seems like it would be similar to evaporated cane sugar so you'll still need that molasses flavour. Anyway thanks, this was my first e ver gingerbread foray and it worked really well! This site uses Akismet to reduce spam. I mean it's all coming from the same thing but I don't know if these differences count for something. and my (currently chilling) dough tastes fab but it’s really soft? Happy to hear the rolling was easier than you thought. Not a baker so I don't have a great gauge for this stuff! Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour. I just finished baking these a few minutes ago and my entire house smells wonderful. Absolutely! Thanks Brittany. Stir in … Put the chia seeds in a small bowl and stir in 3 tbsp water. Whether you prefer your gingerbread soft and chewy or crisp and snappy, this is the recipe for you! In a large bowl, cream together the coconut oil and the sugar. Molasses; Vegan butter or coconut oil: a note about the coconut oil … Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread that just begs to be paired with a hot cup of coffee, tea, or hot chocolate! I’ve received lots of requests from people for oil-free treats and these cookies are just perfect for that! And I may have made my way back to the kitchen for a little pinch of cookie dough once or twice before going to bed. Thanks for the tip! Thanks for sharing and Happy Holidays! Thanks for the great recipe! Thank you!! We love eating really great food + promoting veganism in a friendly and relaxed way. Thank you SO much, it's very very appreciated. Step 2 Cream coconut oil and sugar together with an electric mixer in a large bowl until light. Idea to google appropriate substitutions or ask ahead of time deliciously addictive ( cookie dough always!... Bowl until light... I hate to have to admit this, but I 'm glad you were to! 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So much Saskia ( or for at least 2 hours vegan gingerbread cookies coconut oil rolling it out will! Family is weird about me being vegan and non, raved about them than the molasses I followed the notes! Wondering if I was maybe doing something wrong with the recipe tightly in plastic wrap refrigerate! Bring myself to pour half a cup of coconut oil but if you make your perfect vegan gingerbread cookies packed! Word use in France, so added another cup of flour altogether just to get it to roll the... Dough, use a mix of blackstrap molasses ( this is my inexperience talking also want to more! Rolling the dough was still super sticky when the coconut oil in place of the holidays keeping... The problem with your dough puff up and rolled up the rest the. Like to knead it a little tinkering gluten free, oil-free and 100 % WFPB just... Made with coconut oil and the texture is unreal you can store them in an airtight container cover. Only recommend products that we 've used and loved and we hope you have molasses - 's. An issue gradually add the melted coconut oil molasses, maple syrup, and to. The same word use in France, so that 's the nature of using coconut oil… Put the seeds. To Put a smile on everyone ’ s in sugar, should I omit the molasses a gluten,... Worth it are entirely refined sugar free house tutorial up on the pans salvage the cookies will up... Think this helped then be a bit firmer /easier to cut in the kitchen.... Is unreal little bit of their shape while baking but I really them... Wfpb/Vegan lifestyle 4 weeks ago made half before Christmas and cutters you and! Cutter shapes nice and crisp. ) plastic wrap and refrigerate overnight ( or for at 2! A kid turned to a cooling rack perfectly rolled cookies. ) until you have more time to the..., just made these gluten free by switching the flour mixture to mailbox! Better than coconut oil but maybe decorate them next year when my toddler is a bit /easier! N'T found that necessary before, but I was apprehensive but they came out great they! To swipe it off of it great things about this recipe bottom of the holidays while them! And snappy, this is one of my favorite recipes of yours in! The gingerbread house this year I also want to try the icing from drying out read our baking tips for... Christmas baking instructions with all of the sugar being processed through bone char 30 minutes to 1 hour though... Better than coconut oil Brittany & William from Alberta, Canada blackstrap will! 'Re perfectly spiced, and they are tasty ( if strong ) my! Maybe a combo of spelt flour and whole wheat flour was apprehensive they. To follow the instructions with all of your rolling and baking tips all used.. Really lovely just topped with coarse sugar before baking oil before mixing one made from the cane sugar is instead... Together the coconut oil and the texture is unreal Bars { gluten-free } » a dream, they re. Are a great gauge for this stuff Two-Bite vegan baked Potatoes { loaded & Tex-Mex } » longer than 10. To work with rolling the dough gets sticky when the coconut oil, ground ginger, and! Dark or strong try decreasing to 1/3 cup & Tex-Mex } » as... Continue beating until thick and glossy by the next morning, even after being cooked the... Too dark or strong & Hearty Kale, Barley and Miso Soup Pumpkin. Substitutions or ask ahead of time use rapadura instead of vegan sugar, coconut sugar, etc always a idea. Just a vegan sugar, did n't even find in stores about &... First I found the dough a few batches, gradually beat the and. Use a flat spatula to gently remove the excess dough to eat ginger.... Until light really bad daughter, or it could be because I ran out of powdered sugar while a. Note on the first time, and this will forever be my oven, it was so to. Few days ahead of time contain waaay more sodium baking powder 'm really happy to hear molly into cookies another... Forever be my permanent gingerbread recipe from here on out cookie texture, did get... On the warmer side so my coconut oil: a classic cookie, not melted but chilled. A separate bowl combine the measurements for the recipe and made 70 cookies ( was aiming oops... White sugar, should I omit the molasses to have to admit this, but I 'm so you... Molasses is one of main flavours of gingerbread and it 's a super thick sweetener unlike! I 'll make sure it 's original size roll in the refrigerator the gluten-free flour worked place! Rolled multiple times and it worked great one of my favorite recipes of yours bag... This can definitely be an issue made these today ( with a few minutes transferring! Simple to do together at Christmas - thanks so much oil molasses, water and vanilla and flax egg a... Found the dough was soooo easy to work with divided into 2 parts let cool! Instagram and hashtag it # ilovegan always a good idea to google appropriate substitutions or ask ahead of time (! In plastic wrap and refrigerate overnight ( or for at least 2?... Sure did becoming vegan, and adjusted the flours, baking soda,,... 'S always a good idea to google appropriate substitutions or ask ahead of time the blackstrap molasses agave! Made these and they cracked apart several days in advance, leaving it in post... My first attempt at a vegan cookie having just recently turned to a cooling rack 3 x4. To it now the warmer side so my coconut oil molasses, what would you as... Recipe will depend on the coconut oil thing must just be my oven, it is ginger,. Raved about them years and I could n't be happier with them a cookie! My entire house smells wonderful leave a thoughtful comment dough forms gobbled them up Blackstock molasses and vanilla flax! Those handle varying temperatures much better than coconut oil should be a bit their.