Spicy Vegan Gingerbread Cookies
Get ready to embrace the festive spirit with these Spicy Vegan Gingerbread Cookies—a plant-based twist on the classic holiday favorite! Packed with warming spices like ginger, cinnamon, cloves, and nutmeg, these cookies deliver a delightful kick in every bite. The dough gets its rich, signature flavor from dark molasses and coconut oil, making it completely dairy-free and vegan-friendly. Perfectly soft and chewy, these cookies can be cut into whimsical shapes using your favorite cookie cutters and decorated with vegan icing for added charm. Whether you're baking for holiday gifts, cookie exchanges, or just a cozy treat at home, these aromatic gingerbread cookies are a crowd-pleaser that everyone can enjoy. Ready in under 30 minutes of active prep time, they’re ideal for bringing extra sweetness and spice to your celebrations!
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Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 2.5 teaspoons Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Fine sea salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Dark molasses
- 0.75 cup Brown sugar, packed
- 2 tablespoons Unsweetened plant-based milk
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and sea salt. Set this dry mixture aside.
Step 2
In a large mixing bowl, combine the melted coconut oil, dark molasses, and brown sugar. Whisk until smooth and well combined.
Step 3
Add the plant-based milk and vanilla extract to the wet mixture and stir until smooth.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring well with a spatula or spoon until a soft dough forms. The dough will be slightly sticky, which is normal.
Step 5
Divide the dough in half and flatten each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 7
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes, then carefully transfer the cookies to the prepared baking sheets, leaving at least 1/2 inch between each cookie.
Step 8
Repeat rolling and cutting with the second disk of dough, re-rolling scraps as needed.
Step 9
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. Be careful not to overbake for softer cookies.
Step 10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 11
Decorate the cooled cookies with vegan icing, sprinkles, or enjoy them plain!
Nutrition Facts
| Serving size | (742.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3085.9 |
| Total Fat 123.3g | 0% |
| Saturated Fat 98.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2345.3mg | 0% |
| Total Carbohydrate 474.0g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 236.2g | |
| Protein 31.8g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 514.6mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2384.1mg | 0% |
Source of Calories