Vegan Gingerbread Cookies

Vegan Gingerbread Cookies are nutrient-rich and gluten-free cookies. These tasty cookies have a soft center with a crispy outer layer. It is made with easy ingredients. You can easily search at any market. The main element is ginger, which gives a strong, refreshing, and gingery flavor. It is the best sweet dish and is perfect for any Christmas party, Halloween party, or Thanksgiving event. It is a low-calorie dish. Bake this dish in a microwave oven; as a result, soft, chewy cookies will be baked. Let’s start the recipe together.
Equipment
- Mixing Bowl
- Rolling Pin
- Cookie Cutter
- Baking Tray
Ingredients
- Flax Egg
- Ground Flaxseeds 1tbsp
- Water 2.5tbsp
Dry Ingredients
- All-purpose Flour 3 1/4 Cup
- Ground cinnamon, 1tbsp
- Chopped Ginger 1tbsp
- Crushed Nutmeg 1/2 tsp
- Ground cloves, 1/2 teaspoon
- Baking soda, 1tsp
- Salt 1/2tsp
Wet Ingredients
- Vegan Butter 3/4cup
- Brown sugar, 1/2 cup
- Molasses 2/3cup
- Pure Vanilla Extract 2tsps
Icing
- Powdered sugar, 3cups
- Plant-based Milk 3-4tbsps
- Pure Vanilla Extract, 1/2 tsp
Instructions
- Add flax seeds with normal water into a bowl. Whisk it well until it combines.
- Set aside this bowl for 15-20 minutes.
- Next, add cloves, cinnamon, salt, nutmeg, ginger, baking soda, and all-purpose flour in a large bowl.
- Mix all dry ingredients. Put aside this bowl.
- Next, add vegan butter and sugar to a large bowl.
- Beat it well with a hand mixer until it gives a creamy texture.
- Add the flax egg, vanilla extract, and molasses to this bowl.
- Whisk it at medium speed until all ingredients are mixed.
- Slowly add the flour mixture into this bowl. Mix it until it forms a fine dough.
- Separate the cookie dough into two halves.
- Make round balls for each portion. Gently press balls to form a 1-inch disk.
- Pack the dough in a plastic wrapper. Place in the fridge for 1-2 hours.
- Meanwhile, adjust the oven temperature to 350 degrees to bake cookies.
- Shift the refrigerated dough into a clean, floured place.
- Roll the dough into a 1/8-inch thickness with a rolling pin.
- Make cookie shapes with the help of a cookie cutter.
- Shift cookies in a greased baking tray.
- Bake it for 10–14 minutes until its outer layer is brown.
- Next, add vanilla extract, milk, and sugar to a bowl.
- Mix all ingredients until the sugar is absorbed in the milk. The icing is ready.
- Top the baked cookies with icing. Enjoy it.
Serving Ideas
Coffee/Milk: You can serve the tasty cookies with Vegan Hot Chocolate Cup, Coffee, Vegan Golden Milk, or plant-based almond milk.
Tips
- Add an equal amount of ingredients.
- You can make different shapes of cookies.
- Bake cookies for 10-14 minutes to add crunchiness.
- Substitute the vegan butter with almond, cashew, or sun butter.
- Let the dough cool in the fridge for 30 minutes before baking the cookies.
- Avoid overbaking; otherwise, the texture of cookies will be hard.
- Decorate cookies with frosting by using piping bags.
- Use fresh and ground spices instead of store-bought.
Storage Information
Fridge: Pack the remaining cookies in a sealed container. Place it in the refrigerator for 4-5 days.
Freezer: You can also freeze the cookies for a long duration and enjoy them later with a cup of tea. Sealed the remaining cookies in plastic jars and frozen them for 1-3 months.
FAQs
Which flour works best to bake cookies?
I used all-purpose flour to bake cookies. If you follow any diet, you can replace it according to your diet plan. Don’t experiment with almond or coconut flour. It will not work best and ruin cookies.
Can I replace the molasses with other sugar components?
No, you can not use any alternative to this item. It is the key ingredient to bake ginger cookies.
Which plant-based milk will we use for icing?
Any plant-based and vegan milk will work for icing. Non-dairy milk options are Almond, hemp, soy, or cashew milk.
Nutritional Facts Per Serving
Serving Amount: 1 of 30 Cookies
Total Calories: 168kcals
Carbohydrates 32g
Protein 1g
Total Fat
Sugar 21g
Fiber 1g
Sodium 116mg
Iron 1mg