Vegan Gingerbread Cookies

Mónica Mateos
Fun and easy to prepare, gingerbread cookies are a classic dessert for the holiday season! This recipe for vegan gingerbread cookies is prepared with ingredients like coconut oil, cinnamon, nutmeg, ginger, maple syrup, and almond milk. This sweet treat prepared with no animal products is ideal to enjoy with a glass of plant-based milk on Christmas morning.
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Ingredients
6
Servings
  • 1/2 cups coconut oil
  • 1/4 cups sugar
  • 1/3 cups sugar
  • 2 cups flour
  • 1/2 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 1/4 teaspoons clove
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/4 cups maple syrup
  • 1/4 cups almond milk
  • 1 cup icing sugar, for the icing
  • 3 tablespoons lime juice, for the icing
  • icing, red and green, for garnish
Preparation
35 mins
15 mins
Low
  • Preheat oven to 356 °F.
  • In a bowl, mix coconut oil, sugar, and raw sugar. Add flour little by little, cinnamon, nutmeg, clove, ginger, baking powder, salt, maple syrup, and almond milk. Mix until perfectly incorporated. Wrap in plastic wrap. Refrigerate for 20 minutes.
  • Roll out dough on a floured surface. Cut with star and gingerbread man cookie cutters.
  • Place on a baking sheet and bake for 15 minutes. Let cool and set aside.
  • For the icing: Mix icing sugar and lime juice. Place in a piping bag.
  • Garnish cookies, let dry, and enjoy with a glass of almond milk.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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