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Crunchy, gingery, and full of naturally spice flavours, these Gingerbread Cookies are my favourite Christmas snacks and confirmed the best one (till now)! They are vegan, easy to make, and made of only 8 ingredients!
Story behind Vegan Gingerbread Cookies
During Christmas time, I know we all need some gingerbread cookies. Back before, gingerbread cookies didn’t have much allure to me. It’s either too sweet or not crunchy enough.
But once I started making gingerbread cookies myself, I realized I actually like gingerbread cookies, as long as I make it right! And This Gingerbread cookie recipe is my favourite till now. It’s super gingery, not too sweet, and made with wholemeal flour instead of plain flour, which gives out so much more flavour.
What’s special about Vegan Gingerbread Cookies?
- Super crunchy and gignery
- Vegan, dairy-free, zero animal products
- Made with wholemeal plain flour, offers more fibre and nutrition
- Made with only 8 ingredients!
- Super easy to put together
What do we need for Vegan Gingerbread Cookies
- Wholemeal plain flour (Wholewheat pastry flour): I don’t know about you, but wholemeal (wholewheat) flour has always been my preference whenever it’s suitable. It makes these cookies more flavourful and more wholesome. I recommend using wholemeal plain flour instead of regular wholemeal flour to make sure they are super crispy.
- Baking powder: to make these cookies crunchy and not dense.
- Spices: Ground ginger, cinnamon, and clove: This is my simple gingerbread spice, just 3 ingredients. They are all essential to make these perfect gingerbread cookies.
- Salt: As usual, just a pinch to bring out more flavours.
- Maple syrup: I like using maple syrup in these cookies to give out the most pleasing sweetness. But if you don’t have it, you can use another type of vegan syrup as well.
- Coconut oil: I personally like to use extra-virgin coconut oil for the delicate taste. It also makes these cookies super crunchy. If you’re not the biggest fan of coconut taste, you can use refined coconut oil as well.
How to Make Vegan Gingerbread Cookies
It’s quite straight forward to make these vegan gingerbread cookies, basically just combine all the ingredients together.
But t’s best to mix all the dry ingredients first, and then add the wet ingredients after. This way the ingredients can disperse more evenly, and you can be more sure the dough will be smooth without lumps.
Then roll the dough out and use the cookie cutters to cut out the shapes. This step is the most interesting part in my onion, especially if you got some cute cookie cutters.
Then carefully transfer the cookies onto a lined baking sheet and bake in the preheated oven until they are golden brown.
And wait, don’t eat them yet. Make sure to let these gingerbread cookies cool down completely so they can have time to cool down and become super crunchy.
Extra Tips for Success
- Use a kitchen scale to weigh the ingredients. Sometimes I provide cup measurement for people who don’t have a scale. But I suggest using weight instead of volume to get the most precise amount of ingredients in order to get the best result.
- Know your oven. No oven is exactly the same as the other, so it’s a good idea to get to know your oven first so you can adjust the baking time and temperature accordingly. Alternatively, use an oven thermometer to get the accurate baking temperature.
You might be interested in these recipes as well:
My Favourite Vegan Gingerbread Cookies
Ingredients
- 227 g wholemeal plain flour, wholewheat pastry flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/16 tsp ground clove
- 120 g maple syrup
- 72 g extra-virgin coconut oil, melted can cool
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Line a baking sheet with baking paper.
- In a mixing bowl, add wholemeal plain flour, baking powder, salt, ground ginger, cinnamon, and clove. Use a fork to mix all together.
- Add maple syrup and coconut oil. Mix to incorporate everything together. The cookie dough will be slightly gritty but it should come together when you press the mixture together.
- Transfer the dough onto a large piece of baking paper (for rolling). Use your fingers to press the dough down slightly. Then palace another piece of baking paper on top. Use a rolling pin to roll out the dough into 3-4 mm thick.
- Use cookie cutters (like gingerbread man, snowflakes, any Christmas-y ones) to cut out the cookies. Then use an off-set spatula to take out the cookies and transfer them onto the prepared baking sheet, evenly spaced. Reassemble the dough and roll it out again to cut out more cookies. This dough gives me about 30 small cookies.
- Bake the cookies in the oven for 10-12 minutes until golden brown. Then transfer the baking sheet on to a wire rack to cool down completely. Then it’s time to dig in!
Video
Notes
- Storage: Once the cookies have cooled down completely, store them in an airtight container. They can last for 7–10 days.
