Description
These Vegan Gingerbread Cookies are a delightful holiday treat made without refined sugar. Using wholesome ingredients like spelt flour, coconut sugar, and maple syrup, these cookies deliver classic warm gingerbread flavors with cinnamon, ginger, and nutmeg. They are soft, pliable, and perfect for decorating with a creamy vegan coconut butter frosting. Easy to prepare and bake, these cookies are ideal for festive occasions or anytime you crave a cozy, spiced cookie without the added sugar.
Ingredients
Scale
Gingerbread Cookies
- 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
Frosting
- ½ cup (65g) coconut butter, softened
- 1-3 tbsp dairy-free milk, as needed
Instructions
- Mix the dough: Add all the cookie ingredients to a large mixing bowl. Combine with a spoon and your hands until the dough comes together, soft and pliable. Adjust by adding more flour or water as necessary. Alternatively, use a food processor or stand mixer for mixing.
- Chill the dough: Place the dough in an airtight container and chill in the fridge for 1 hour or freeze for 30 minutes until firm enough to roll out.
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the cookies.
- Roll out and cut shapes: On a lightly floured surface, roll the dough to about 8mm (0.3 inch) thickness. Use cookie cutters to cut desired shapes. Transfer cookies carefully to a lined baking tray with space between each, using a flat spatula if necessary. Reroll leftover dough for more cookies.
- Bake the cookies: Bake in the preheated oven for 10 minutes or until the edges turn slightly golden brown, depending on cookie size. Allow cookies to cool completely on the tray.
- Prepare the frosting: Mix coconut butter and dairy-free milk in a bowl until a thick paste forms. Adjust thickness by adding more coconut butter or milk as needed.
- Decorate: Use a fine-tipped piping bag to pipe frosting designs onto the cooled gingerbread cookies.
- Serve and store: Enjoy the cookies immediately for best texture. Store any leftovers in an airtight container for up to 1 week.
Notes
- If using all-purpose flour instead of spelt, start without water and add a little gradually to achieve proper dough consistency.
- Molasses can be substituted for maple syrup, but it produces softer, chewier cookies. If using molasses, slightly underbake to prevent excessive chewiness.
- For a conventional sugar frosting alternative, mix 1 cup (200g) powdered sugar with 1-2 tablespoons plant-based milk until just runny. Adjust consistency with more sugar or milk carefully to avoid spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
