Dairy-Free Classic Gingerbread Cookies
Get into the holiday spirit with these Dairy-Free Classic Gingerbread Cookies—an irresistible twist on a timeless favorite! Perfectly spiced with ground ginger, cinnamon, cloves, and nutmeg, these cookies deliver that warm, festive flavor you love while staying completely dairy-free, thanks to rich coconut oil and unsweetened almond milk. The dough is easy to handle after a quick chill, making it ideal for rolling and cutting into fun, seasonal shapes. Whether you're crafting gingerbread men, stars, or trees, these cookies bake to perfection in just 12 minutes. Perfect for sharing or decorating with loved ones, this recipe ensures everyone can indulge in holiday cheer, regardless of dietary restrictions. Great for Christmas parties, cookie exchanges, or cozy nights at home!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Coconut oil, solid
- 0.75 cup Brown sugar
- 1 large Egg
- 0.5 cup Molasses
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsweetened almond milk
Instructions
In a medium bowl, sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
In a large mixing bowl, cream the solid coconut oil and brown sugar together until light and fluffy using an electric mixer.
Add the egg to the coconut oil and sugar mixture, beating until well combined.
Mix in the molasses and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Add the almond milk and mix until the dough comes together. It should be slightly sticky but manageable.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour in the refrigerator.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick.
Cut out shapes using cookie cutters and place them on the prepared baking sheet about 1 inch apart.
Bake the cookies in a preheated oven for 10-12 minutes or until the edges are just beginning to brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough, re-rolling scraps as necessary.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 226.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 556 mg | 43% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
