Gingerbread cookies are one of the mainstays of holiday baking. Like the majority of pastries, most of the gingerbread cookies out there contain butter and eggs. This recipe makes the holiday classic vegan so that everyone can be festive regardless of dietary restrictions.
Vegan Gingerbread Cookies
Ingredients
Instructions
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl. Set aside.
Beat coconut oil, brown sugar and flax u0022eggu0022 together with an electric mixer.
Add molasses and vanilla and mix until blended.
Add the dry ingredients and continue blending until well-combined. The dough should hold itself together without being overly sticky.
Separate the dough into two balls and cover with plastic wrap. Allow them to stand at room temperature for 2 hours.
Preheat oven to 375° and grease baking sheets or line with parchment paper.
Roll out dough on a floured surface until about 1/4-inch thick.
Using cookie cutters, cut dough into festive shapes.
Place cookies on baking sheets about 1 ½ inches apart and bake for 7-10 minutes.
Remove from oven and let cool on a cooling rack.
Combine the last four ingredients (icing sugar, almond milk, corn syrup and vanilla) to make the vegan frosting. Place in a piping bag (or a regular plastic bag with a small corner cut off).
Decorate with vegan frosting (or however you want to).
Now go consume your egg and dairy-free masterpieces. I guarantee that they’ll taste as good (if not better) than the traditional version.