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Vegan Gingerbread Cookies | Vegan Recipe and Video


Vegan Gingerbread Cookies |

Christmas isn’t Christmas without cookies, and these Vegan Gingerbread Cookies are sure to get you into the holiday spirit. They’re full of spice and everything nice: coconut oil, molasses, and even apple cider.

Vegan Gingerbread Cookies |

When I was little my dad would take me to a kid’s Christmas market every year. To me, it was pure magic. Under the twinkling lights we’d assemble and decorate Gingerbread houses, and take home loads of holiday goodies. Whenever I see a Gingerbread Man I think of those daddy daughter trips, and for that reason these have always been my favorite seasonal cookies.

Vegan Gingerbread Cookies |

These vegan Gingerbread cookies are great for making and enjoying with the people you love the most. I hope you have a wonderful holiday!!

Vegan Gingerbread Cookies |

Vegan Gingerbread Cookies


Recipe: This recipe was adapted from Isa Chandra Moscowitz’s Gingerbread cookie recipe.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins


  • 1/2 cup + 2 tbsp coconut oil hard firm, but not hard or vegan butter
  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 1/2 teaspoons ground ginger
  • 1/4 tsp black pepper
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup molasses
  • 1/4 cup apple cider or plain soy milk


  • 1 cup powdered sugar
  • 1 tbsp soy milk or other non-dairy milk
  • 1 tsp vegan butter or coconut oil softened


  • Preheat oven to 350° and line 2-3 baking sheets with parchment paper or a silicon baking mat. You may have to bake the cookies in batches if you cannot fit them all onto the baking sheets you have.

  • In a mixing bowl combine the flour, spices, baking soda, baking powder, and salt. Whisk well to combine.

  • Place the coconut oil into a standing mixer, and beat until fluffy.

  • Pour in the white and brown sugar, and continue to beat until it is all combined.

  • Add the molasses into the coconut mixture, then after a few whisks slowly add the apple cider. At this point if you are using cold cider you will see the texture of the wet ingredients change. That’s totally fine.

  • Slowly add the dry ingredients into the wet, and stir. For this you can use a wooden spoon or change the paddle on your mixer.

  • Once combined, remove the dough and form it into a 1-inch thick disk. Wrap in plastic wrap or parchment paper, and place it in the fridge to set for at least 30 minutes.

  • While it is setting make your icing (recipe below).

  • Allow the dough to soften on the counter for at least 10 minutes before rolling it out.

  • Flour a clean workspace and rolling pin and roll the dough to about 1/4-inch.

  • Use gingerbread man cooke cutter shapes to cut the dough, and place the cookies onto the lined baking sheet. The cookies should be at least 1 inch away from each other on the sheet.

  • Continue with the rest of the dough.

  • Bake cookies for 10 minutes.

  • Allow them to cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack to cool completely.

  • Once they are completely cool ice the cookies. The icing will harden after about 20 minutes, then they can be stacked if necessary.

  • I enjoy my Gingerbread Men with a foamy soy cappuccino or strong black tea. They’re also delicious with a cup of homemade nut milk or turmeric latte.


Vegan Gingerbread Cookies |


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