Vegan Gingerbread Cookies
These gingerbread cookies are infused with warming spices and rich blackstrap molasses. They’re dairy-free, egg-free, and simple to prepare. Perfect for festive treats, holiday baking, or as a cosy everyday snack!
Ingredients
- 70 g / ⅓ cup golden caster (unrefined cane) sugar or coconut sugar
- 50 ml / ¼ cup organic rapeseed (canola) oil or other neutral-flavoured oil
- 65 g / 3 TBSP Blackstrap molasses or black treacle (molasses)
- 22 g / 1½ TBSP soya or almond milk
- ½ tsp vanilla extract
- 120 g / ¾ cup + 2 TBSP fine wholemeal (whole wheat pastry) flour or chapatti flour
- 1 – 1½ tsp ground ginger to taste
- ½ tsp ground cinnamon
- pinch of ground nutmeg
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F. Line two baking sheets with non-stick baking paper.
- In a mixing bowl, whisk together the sugar, oil, molasses, plant milk, and vanilla extract until smooth.
- In a separate bowl, combine the flour, spices, baking powder, bicarbonate of soda, and salt.
- Add half the dry ingredients to the wet mixture and stir to combine. Add the remaining dry ingredients and stir until a dough forms.
- Scoop slightly rounded tablespoons of dough and space six on each baking sheet. With damp hands, press each dough ball into a thin cookie shape.
- Bake in the centre of the oven for 9 minutes, or until the tops are dry to the touch. (The cookies will still feel soft but will firm up as they cool).
- Leave to cool on the baking sheets, then carefully transfer to a wire rack using a thin spatula.
- Once fully cool, store in an airtight container. They’ll keep for up to two weeks. They can also be frozen in an airtight freezer bag.
Notes
Freshly baked, the cookies are crisp on the outside and chewy inside. Over time, they become softer but remain just as tasty.
Using black treacle or a milder molasses will create a gentler flavour; blackstrap adds a richer, more mineral taste.
All TBSP in the recipe are level.
These cookies freeze beautifully — just leave them at room temperature for 10 minutes before serving.
Tried this recipe?Let us know how it was!