Spicy Vegan Gingerbread Cookies
Get ready to embrace the festive spirit with these Spicy Vegan Gingerbread Cookies—a plant-based twist on the classic holiday favorite! Packed with warming spices like ginger, cinnamon, cloves, and nutmeg, these cookies deliver a delightful kick in every bite. The dough gets its rich, signature flavor from dark molasses and coconut oil, making it completely dairy-free and vegan-friendly. Perfectly soft and chewy, these cookies can be cut into whimsical shapes using your favorite cookie cutters and decorated with vegan icing for added charm. Whether you're baking for holiday gifts, cookie exchanges, or just a cozy treat at home, these aromatic gingerbread cookies are a crowd-pleaser that everyone can enjoy. Ready in under 30 minutes of active prep time, they’re ideal for bringing extra sweetness and spice to your celebrations!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 2.5 teaspoons Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Fine sea salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Dark molasses
- 0.75 cup Brown sugar, packed
- 2 tablespoons Unsweetened plant-based milk
- 1 teaspoon Vanilla extract
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and sea salt. Set this dry mixture aside.
In a large mixing bowl, combine the melted coconut oil, dark molasses, and brown sugar. Whisk until smooth and well combined.
Add the plant-based milk and vanilla extract to the wet mixture and stir until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring well with a spatula or spoon until a soft dough forms. The dough will be slightly sticky, which is normal.
Divide the dough in half and flatten each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes, then carefully transfer the cookies to the prepared baking sheets, leaving at least 1/2 inch between each cookie.
Repeat rolling and cutting with the second disk of dough, re-rolling scraps as needed.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. Be careful not to overbake for softer cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Decorate the cooled cookies with vegan icing, sprinkles, or enjoy them plain!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 236.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 515 mg | 40% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2384 mg | 51% | |
*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.
