Name: Vegan Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 cups (240g) spelt flour, or plain/all-purpose flour, plus more for dusting; ¼ cup (55g) vegan butter, chilled block or room temperature spreadable; ½ cup (100g) coconut sugar; ¼ cup (85g) maple syrup; ¼ cup (60g) water, or as needed; 1 tablespoon ground chia or flax seeds; 2-3 teaspoons ground cinnamon, to taste; 2-3 teaspoons ground ginger, to taste; 1 teaspoon ground nutmeg; ½ teaspoon baking soda; Pinch of salt; ½ cup (65g) coconut butter, softened; 1-3 tbsp dairy-free milk, as needed

Jump to Recipe· 4.7 from 96 reviews

If you’re on the hunt for the ultimate cozy treat this holiday season, you’ve got to try this Vegan Gingerbread Cookies Recipe. I absolutely love how these cookies strike the perfect balance — they’re warmly spiced, lightly sweetened without refined sugars, and have a lovely chewy yet slightly crisp texture. Whether you’re baking for yourself, family, or friends, this recipe will quickly become your go-to because it’s not just delicious, it’s approachable and fun to customize.

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Why You’ll Love This Recipe

Refined Sugar-Free: Made with coconut sugar and maple syrup, these cookies satisfy your sweet tooth without any refined sugars.
Perfectly Spiced: The combination of cinnamon, ginger, and nutmeg creates that classic gingerbread flavor you crave.
Easy to Make: The dough comes together quickly with simple ingredients you likely already have.
Customizable Frosting: You can stick with a subtle coconut butter frosting or swap for a traditional powdered sugar glaze depending on your mood.

A white bowl filled with gingerbread cookies is held by two woman's hands at the bottom of the frame. The cookies are shaped like gingerbread people and stars, each decorated with white icing in different patterns such as zigzags, dots, lines, and snowflakes. The gingerbread people have smiling faces and some have buttons or scarves, while the star-shaped cookies feature intricate lace-like icing designs. The bowl sits on a white marbled surface scattered with additional decorated cookies, cinnamon sticks, a metal cookie cutter, and two small glass bottles of milk nearby. The overall color palette includes warm brown and white tones. photo taken with an iphone --ar 2:3 --v 7 - Vegan Gingerbread Cookies, vegan gingerbread cookies, dairy-free gingerbread cookies, holiday vegan cookies, sugar-free gingerbread treats

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Vegan Gingerbread Cookies Recipe. I like to keep it simple and use spelt flour because it adds a nice nutty flavor and good texture, but all-purpose flour works just fine too. The sweeteners here keep things naturally sweet without going overboard.

Flat lay of a small mound of light brown spelt flour dusted lightly around its edges, a chilled square block of pale yellow vegan butter, a small white ceramic bowl filled with golden maple syrup, another small white bowl containing coarse coconut sugar crystals, a tiny white bowl holding clear water, a neat pile of ground cinnamon powder, a small heap of ground ginger powder, a compact mound of warm brown ground nutmeg, a scattering of tiny dark chia seeds, a pinch of fine white baking soda powder, and a pinch of fine salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Gingerbread Cookies, vegan gingerbread cookies, dairy-free gingerbread cookies, holiday vegan cookies, sugar-free gingerbread treats

Spelt or All-purpose Flour: Spelt adds a wholesome, slightly nutty flavor but all-purpose flour yields a classic texture; adjust water as needed.
Vegan Butter: Using chilled butter helps the dough firm up nicely for rolling and gives that tender crumb.
Coconut Sugar: A great refined sugar alternative that adds a subtle caramel note.
Maple Syrup: This liquid sweetener keeps the cookies moist and adds depth to the flavor; molasses is an option if you want a chewier cookie.
Water: Just enough to bring the dough together — be ready to add little by little.
Ground Chia or Flax Seeds: These act as a natural vegan binder, replacing eggs in the recipe.
Ground Cinnamon, Ginger, Nutmeg: The spiced heart of the recipe; feel free to adjust the amounts to your liking.
Baking Soda: Helps the cookies rise slightly and get a nice texture.
Pinch of Salt: Balances the sweetness and enhances all the flavors.
Coconut Butter (for frosting): For a silky, dairy-free frosting that’s naturally creamy and subtly sweet.
Dairy-Free Milk: Just enough to thin out your frosting to the perfect piping consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Vegan Gingerbread Cookies Recipe depending on the occasion or what’s in my pantry. Making it your own is half the fun, so don’t be shy about trying different spins on it.

Molasses Swap: When I use molasses instead of maple syrup, the cookies get a chewier texture, which my family adores; just watch the baking time so they don’t get too dense.
Spice Adjustments: Feel free to amp up the ginger for a zingier bite or dial back the nutmeg if you prefer a milder flavor.
Flour Choices: If gluten is a concern, experimenting with gluten-free flours can work, but you might need to add a bit more binder like flax or chia.
Sugar-Free Frosting: I’ve made a powdered sugar glaze for a sweeter topping—easier to pipe and perfect for elaborate decorating.

How to Make Vegan Gingerbread Cookies Recipe

Step 1: Mix Up the Magical Dough

Start by adding all the cookie ingredients into a large bowl. I often mix with a spoon at first and then get my hands in there—that’s when I know I have the right feel for the dough. If it’s a little dry, add a splash more water; too sticky, sprinkle in a bit more flour. It should be soft and pliable but not wet. You can also use a food processor or stand mixer, which is a huge time saver, especially if you’re making a big batch.

Step 2: Chill Out

This step is one I don’t skip—I pop the dough in the fridge for about an hour or freeze it for 30 minutes. It firms up the dough, making it much easier to roll out and cut without everything sticking to your rolling pin or counter. Trust me, this little pause makes the whole process smoother!

Step 3: Roll, Cut & Bake

Preheat your oven to 180°C (350°F). Lightly dust your surface with flour and roll out the dough to about 8mm thick. Use your favorite cookie cutters to create shapes—gingerbread men and stars are my go-tos. Don’t forget a thin spatula or bench scraper to gently transfer the cookies to a lined baking tray. Bake for around 10 minutes, but keep an eye on them because size matters: smaller cookies bake faster. You want the edges lightly golden but still soft in the center.

Step 4: Frost and Adore

While the cookies cool, mix your frosting by blending softened coconut butter with a splash of dairy-free milk until it forms a thick paste. Adjust the consistency by adding more butter to thicken or more milk to thin it out. Using a fine-tipped piping bag, decorate your cookies with pretty patterns, or keep it simple with a smooth coating. This frosting is delicate, so I usually recommend enjoying the cookies the same day for the best taste and texture.

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Pro Tips for Making Vegan Gingerbread Cookies Recipe

Use Chilled Butter: It makes the dough less sticky and easier to handle—your rolling will thank you.
Don’t Skip Chilling the Dough: I learned the hard way that skipping this results in cookies that spread too much and lose their shape.
Thin the Frosting Gradually: Adding dairy-free milk one teaspoon at a time prevents the frosting from becoming too runny.
Store Unfrosted Cookies Separately: Keep decorated cookies separate to avoid smudging; frosting can soften the cookies if stored too long.

How to Serve Vegan Gingerbread Cookies Recipe

Vegan Gingerbread Cookies Recipe - Serving

Garnishes

I usually keep garnishes simple—sometimes a sprinkle of ground cinnamon on top of the frosting or a few vegan-friendly colored sugar sprinkles for a festive touch. For special occasions, crushed candied ginger bits on top add a delightful zing and extra texture.

Side Dishes

These cookies pair beautifully with warm drinks like chai tea, hot apple cider, or a rich oat milk latte. For a holiday party, set them alongside a platter of fresh fruit and nuts for a well-rounded snack spread.

Creative Ways to Present

One year, I made a little gingerbread cookie “advent calendar” by numbering each cookie and placing them in a beautiful box for family – it was a huge hit! You could also tie decorated cookies with a ribbon and attach them as edible gift tags for presents.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep best in an airtight container at room temperature for up to a week. I find storing them unfrosted extends their life since the frosting can soften the cookie over time.

Freezing

I’ve frozen these cookies both before and after baking. For best results, freeze the unbaked dough in a disk wrapped tightly in plastic wrap. Thaw in the fridge overnight before rolling out. Baked cookies freeze well in a sealed container with parchment between layers to avoid sticking.

Reheating

To gently reheat, pop the cookies in a warm oven (about 150°C/300°F) for 5 minutes to refresh that just-baked crunch. Avoid microwaving as it can make them chewy or overly soft.

FAQs

Can I use all-purpose flour instead of spelt flour in this Vegan Gingerbread Cookies Recipe?

Absolutely! All-purpose flour works great. Just be mindful that all-purpose flour absorbs less water than spelt, so you may not need to add as much water when mixing your dough. Start with no water and add little amounts as needed until the dough comes together.
What can I use instead of maple syrup?

Molasses is a solid alternative. It will make the cookies chewier and richer in flavor, closer to traditional gingerbread. Just keep an eye on baking time as molasses can cause the cookies to stay softer than when using maple syrup.
How should I frost these cookies for decoration?

The recipe’s coconut butter frosting gives a smooth, creamy texture but can be tricky to pipe if too soft. Adjust with more coconut butter to thicken or plant-based milk to thin. For easier handling, a simple powdered sugar glaze with plant milk works beautifully and dries firmer.
Can I make these cookies ahead of time?

Yes! The dough can be made ahead and chilled or frozen before baking, which actually helps deepen the flavor. Baked cookies keep well at room temp for about a week, but for the best texture, enjoy them fresh.

Final Thoughts

I have to say, this Vegan Gingerbread Cookies Recipe has become one of my favorite holiday baking traditions — simple, nourishing, and just so good to share. I used to struggle with cookies that were either too crumbly or too sweet, but this one nailed the texture and flavor balance every time. I hope you enjoy baking and munching on these warm, spiced delights as much as I do. Give it a try, and let these cookies bring a little extra joy to your kitchen and your celebrations!