Get ready to make these easy Vegan Gingerbread Cookies for the holidays! These cookies are slightly crispy on the edges, soft and chewy in the middle, perfectly gingery with a touch of cinnamon and molasses flavors.
Easy Vegan Gingerbread Cookies
Nothing says Christmas time like baking some easy vegan gingerbread cookies while listening to Christmas music and sipping on some vegan egg nog. This easy vegan gingerbread cookie recipe is one of the best!
The cookies or slightly crispy around the edges, but very soft n the inside. They are the perfectly sweetened and gently spiced. Gather these simple and wholesome ingredients because you’ll want to make these seriously addictive, soft-baked gingerbread cookies this holiday season!
Tips for the Best Vegan Gingerbread Cookies
- Flour: If you are not gluten-free, feel free to use regular flour. I like adding oat flour to add more fiber and nutrients to these cookies but not necessary! Weigh your flour for the most accurate results. You can also spoon the flour into your measuring cup and then level off the top with a knife.
- Vegan butter: I love to use Earth Balance because it is the closest the real butter in taste and texture. Vegan butter can vary in water content, if you have used a butter that has a lower water content, you may end up with a dough that is too crumbly. If this happens, add in a small amount of non-dairy milk until you get the right consistency of dough.
- Cashew butter: I high recommend using it for extra protein, healthy fats, AND great taste/consistency. However, you can substitute with 1/4 cup extra vegan butter or almond butter as well.
- The number of gingerbread cookies you’ll make from this recipe depends on the size of your cookie cutter.