Dairy-Free Classic Gingerbread Cookies

Embrace the warm, spiced aroma of the holidays with these Dairy-Free Classic Gingerbread Cookies—a delightful twist on the traditional favorite! Free of dairy but full of flavor, this recipe uses coconut oil and unsweetened almond milk to create perfectly soft yet sturdy cookies that are ideal for decorating. Infused with molasses and a medley of warm spices like ginger, cinnamon, cloves, and nutmeg, these festive treats are as rich in taste as they are in tradition. Simple to roll, cut, and bake, they’re perfect for cookie-cutting fun with kids or as a crowd-pleasing addition to any dessert table. Ready in just over an hour (including chill time) and yielding two dozen cookies, this recipe is sure to fill your kitchen with holiday cheer. Whether enjoyed plain or topped with icing, these dairy-free gingerbread cookies are a seasonal must-try!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 24

Ingredients

• 3 cups All-purpose flour
• 0.75 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 tablespoon Ground ginger
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Ground nutmeg
• 0.5 cup Coconut oil, solid
• 0.75 cup Brown sugar
• 1 large Egg
• 0.5 cup Molasses
• 1 teaspoon Vanilla extract
• 1 tablespoon Unsweetened almond milk

Directions

Step 1

In a medium bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.

Step 2

In a large mixing bowl, cream the solid coconut oil and brown sugar together until light and fluffy using an electric mixer.

Step 3

Add the egg to the coconut oil and sugar mixture, beating until well combined.

Step 4

Mix in the molasses and vanilla extract until the mixture is smooth.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 6

Add the almond milk and mix until the dough comes together. It should be slightly sticky but manageable.

Step 7

Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour in the refrigerator.

Step 8

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 9

On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick.

Step 10

Cut out shapes using cookie cutters and place them on the prepared baking sheet about 1 inch apart.

Step 11

Bake the cookies in a preheated oven for 10-12 minutes or until the edges are just beginning to brown.

Step 12

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Repeat with the remaining dough, re-rolling scraps as necessary.

Nutrition Facts

Serving size	(837.6g)

Amount per serving	% Daily Value*
Calories	3354.2

Total Fat 131.5g	0%
Saturated Fat 100.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 219.5mg	0%
Sodium 1753.0mg	0%
Total Carbohydrate 508.2g	0%
Dietary Fiber 12.0g	0%
Total Sugars 226.8g
Protein 44.3g	0%

Vitamin D 59.3IU	0%
Calcium 555.9mg	0%
Iron 26.5mg	0%
Potassium 2991.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 5.2%

Carbs: 59.9%