I have tried to find the icing recipe as well, and the link appears to be broken. Sunflower oil is a liquid. This vegan gingerbread cookie recipe from BBC Good Food projects editor Miriam Nice uses coconut oil instead of butter, chia … 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. Step 2 Cream coconut oil and sugar together with an electric mixer in a large bowl until light. In a long-ago tale, an old woman who lived in a cottage decided to bake a cookie she had shaped into a tiny man. I just made these cookies last night and they are absolutely delicious! These vegan gingerbread cookies are easy to make and irresistible to eat. 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! Set aside. Fold in the flax egg with a rubber spatula. These ginger molasses cookies are based off my Vegan Snickerdoodle cookies. Thanks Rachel, your cookies looked absolutely gorgeous! I rolled out a third of the mixture at a time - and make sure you give a bit of space for them to spread. I wouldn't suggest swapping the molasses for agave. Thanks for commenting, I really appreciate it!! A flax egg. 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. Here are the ingredients you’ll need: Almond flour: Only one flour needed! Vegan gingerbread cookies. 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.). ... sunflower oil, ground ginger, ground cinnamon, soy milk, whole wheat flour and 9 more. I prefer to believe it's the latter. 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. They were pretty difficult to roll out compared to sugar cookies, but I was able to get the job done. Thanks for the flour tip, I think it'll really help other people, especially when the dough starts to get warm and sticky. What do you suggest? If you make a purchase using an affiliate link we will receive a small commission from the sale. The spice blend is perfectly proportioned, and I used blackstrap molasses for an earthy flavor (plus antioxidants!). Do you recommend the dough to sit in the fridge over night or just for the two hours? . Otherwise I just followed the recipe and it was perfect! Thank you Rachael! Vegan & Gluten-Free Ginger Cookies. I don't add salt to my own food or eat high sodium food so I am more sensitive to it now. I'm so sorry you had issues with this recipe. Thank you and looking forward to making these! I used brown sugar as my sugar and I think this helped then be a bit firmer /easier to cut in the dough stage. 1/2 cup coconut oil shouldn't be too much. There is a bit of a difference between blackstrap and fancy molasses, but the leavening agents contain waaay more sodium. Could I use agave or honey? made these a couple of days ago for our vegan bake sale yesterday in support of Food Not Bombs at Standing Rock in North Dakota! This is every important tip I've learned over the years from my yearly Christmas baking sessions, and one crazy year where we stayed up until 4am baking and decorating dozens of sugar cookies for a craft fair. Here you go! The dough of this gingerbread cookie recipe comes together easily! Hello! 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. In a small bowl, beat together the powdered sugar and soy milk until smooth. The dough must have warmed up too much if was floppy or sticky. I love all things gingerbread! Honestly, I think vegan butter is the best way to go, for rolling purposes. We used royal icing for these cookies, the recipe is below. Just wanted to add that for anyone wanting to make them with the health benefits of blackstrap --they're Better than chocolate- says my chocolate obsessed three year old haha. But every December, without fail, I seem to find myself baking and decorating sugar cookies, gingerbread cookies, or some other rolled cookie. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and … Please read my, « Fast & Hearty Kale, Barley and Miso Soup, Pumpkin Blondie Protein Bars {Gluten-Free} ». Yes the dough will be very stiff just out of the fridge. You can totally regular flour. Thanks Brittany. However, they were still delicious and my family gobbled them up. Plus all of the omnivorous in the house love them. I'm sorry I didn't get to this right away! I didn't even ice them because I ran out of powdered sugar while making a different cookie. Thanks for the input Ali! This was my first baking experiment since becoming vegan, and this will forever be my gingerbread recipe from here on out. Thanks for commenting! I like to knead it a little bit before rolling it out. I've had a lot of great feedback on this recipe in particular so if you're happy to try a new one I would give this one a go. We'll skip the frosting but maybe decorate them next year when my toddler is a bit older. If you're working in a warm kitchen this can definitely be an issue. Hello, 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. I made these gluten free by switching the flour for a gluten free flour and it worked great! This thing's really gooey. Thanks but where's the royal icing recipe that holds it all together? Thank you so much for this recipe! Add vanilla and flax egg, stirring until just combined. I salvaged it by adding more flour. Flour everything!! Taste-wise they are super strong. Mine turned out quite salty however. We're Brittany & William from Alberta, Canada. Thanks for the tip! And maybe a combo of spelt flour and plain flour? Hi Deb! They’re also entirely plant-based, gluten free, oil-free and simple to make. Think it’s still good 10 days later? Oh no! Thanks Karen! Keeping this recipe for sure, Yay, thanks so much Saskia! Don't bake them any longer than the 10 minutes, once they cool they'll firm up a lot. 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. I can't recommend them enough, I've had them for 4 years and I couldn't be happier with them. Vegan gingerbread cookies are packed molasses which contains vitamins and minerals such as magnesium, iron and potassium. I always work on parchment paper to help move the cookies after I've cut them. Notify me of follow-up comments by email. I'm really happy to hear you enjoyed them and made them just how you like them! The dough should be ¼" thick. I cooked them longer because I like them crunchy and didn't ice, dipped them in sugar, didn't need anything else. I think agave would be better than honey. Interesting! I baked these yesterday and they came out great! Thanks for the great recipe! Thanks (: Absolutely delicious gingerbread! Perfectly spiced, not too sweet, and the texture is unreal. It came together as the best scented gingerbread cookies EVER! They're so soft and chewy. These would make such a lovely gift to make for someone special this Holiday season. Easy: Only 30 mins from the pantry to table, plus makes a big batch! 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. Or any nut or seed butter you love (although peanut might be weird here) Coconut sugar; Coconut oil (oil-free option included too!) Hmm... Have you tried low or no sodium baking soda and baking powder? Vegan Keto Sunflower Seed Bread {nut-free, grain-free, oil-free}, Keto Vegan Coconut Flour Bread {oil-free, grain-free}, Keto Almond Flour Bread Rolls {5 ingredients, vegan, oil-free}, 2-Ingredient Cassava Flour Tortillas {oil-free, vegan}, 2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}, 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}. Like a commenter above I also have to melt my coconut oil but maybe this is my inexperience talking. « {Closed} I Love Vegan's Holiday Giveaway, Two-Bite Vegan Baked Potatoes {Loaded & Tex-Mex} ». How long does the dough keep in the fridge? 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. Make sure it's nice a firm before cutting into cookies. White Chocolate Cranberry Cookies AshleySears2468. The proper molasses to use is the one made from the by-product of the sugar. Place onto prepared. They’re perfect now. Or real egg if not vegan; Almond milk; Cassava flour; Vanilla, salt, baking soda . I'll try again tomorrow with fancy molasses and hope for the best! Add plant milk as needed by the tablespoon. Would this dough work for a gingerbread house? I currently don't have any molasses, what could i use to substitute it? Thank you for sharing your recipe. Perfect Vegan Gingerbread Cookies. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour. Ingredients Another commenter had success making these cookies gluten free with a combo of brown rice flour and millet flour but I haven't tried it myself. /Users/dianneradmore/Desktop/GINGERBREAD 2.jpg. Once again, here I am planning to send a batch of gingerbread cookies back home. Make sure that you accurately weigh out the golden syrup and treacle otherwise your cookies … Makes enough to ice 1 large gingerbread house. Coconut oil is solid at room temp. I ended up using probably a cup of flour altogether just to get it to roll out. 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! Add the corn syrup and continue beating until thick and glossy. Articles The Greenhouse Cookbook by Emma Knight Your email address will not be published. Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies. The dough rolls out like a dream. 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. 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 ! hey! I really love them when they're soft and chewy so I usually opt for the airtight container. I used brown rice and millet flour, and the cookies turned out great. Let cool on a wire rack for 2 minutes, then transfer to the rack to cool. The dough was soooo easy to work with; I rolled multiple times and it stayed soft and pliable the whole time. The cookies and coconut butter-based frosting are entirely refined sugar free. These are truly PERFECT vegan gingerbread cookies! Nope, sorry Fernando, the issue was the sub of sunflower oil instead of coconut oil. Kristina, wow, thank you so so much for trying out the recipe and leaving such a lovely comment. Thank you for supporting I Love Vegan! WARNING : DO NOT USE BLACK STRAP MOLASSES. What a fun activity for us to do together at Christmas - thanks so much! I hope you have lots of fun making these, we sure did! 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. Remove the butter from the refrigerator and allow it to rest at room temperature for at least 30 minutes before starting. Add molasses, water and vanilla and beat until mixed thoroughly. If anything, I'd try adding a little more flour and turning it into a drop cookie, not a rolled cookie. Can I use golden syrup instead of molasses? I'm so glad you enjoyed them . 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. Mix well until the mixture is well combined. Just made these, turned out to be* very *good. Fill a small dish with Turbinado sugar. I only baked the cookies for 8-9 minutes and let them cool to harden up. I'm so glad you liked the recipe. These are the best vegan gingerbread cookies I've ever made + they are super quick and simple to do! I've never done cookies with molasse before, but I really like the texture that this gives! Other than the molasses I followed the recipe exactly. I can't wait to try more of your recipes. In a large bowl, cream together the coconut oil and the sugar. Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. Happy Holidays, Wow! Give these cookies a little room to spread. In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. I used Blackstock molasses and am wondering if that could or if I should cut the baking soda in half. Thanks Bianca! And thanks for commenting! Leave them on the pan to cool for a few minutes before transferring them to a cooling rack. I'm so glad you enjoyed it I'm thinking that the coconut oil thing must just be a difference in room temperature. I'm glad you were able to get them just right with a little tinkering! Molasses is one of main flavours of gingerbread and it's a SUPER thick sweetener, unlike agave which is quite thin. Hi Angie! It was so easy to follow the instructions with all of your rolling and baking tips. This could be because I'm a really bad daughter, OR it could be because I make reeeally good cookies. , Be careful when you make your PERFECT vegan gingerbread cookies, because u should melt the coconut oil before mixing. This was easier than I imagined. In a mixing bowl, cream together almond butter, coconut sugar, molasses and vanilla extract. 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. Thanks for commenting . These are simply a vegan gingerbread cookie, not a low fat or particularly healthy alternative (besides the inclusion of whole wheat flour) so they taste very close to your regular gingerbread cookies! I gave up and rolled up the rest of the dough into cookies on another pan. Slowly mix in dry ingredients: all-purpose flour, baking soda, cinnamon, ginger… You could use a mix of blackstrap molasses and brown sugar. That's wonderful to hear Katie! Can I make the dough several days in advance, leaving it in the refrigerator? THANKS! 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 . It sounds like there's a difference in our ovens. These are so good! In general I'd say that gingerbread cookies do have a fairly strong flavour. Maybe we can figure this out and I'll be able to clarify my recipe! Somehow by Saturday morning my perfect gingerbread cookie dough appeared to be about a ⅔ it's original size. It took a long time but was totally worth it. Does it however taste different From normal full fat gingerbread as I love them but want a healthier alternative. Beat for 1-2 minutes until the mixture is nice and light. Thanks a lot for the recipe! Thanks for sharing my recipes with your friends , Hey, just made these and they were fantastic! Thanks for trying them out and providing your feedback! But this time I know it's going to happen. Or does it not make a difference? These must be baked at 325F, any hotter and the cookies will puff up and crack. As a kid make the dough will be very stiff just out of the holidays while keeping out. Do not follow this link or you will be very stiff just out of the oven very very.... 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