Vegan Ginger Cookies Recipes

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EASY VEGAN GINGERBREAD COOKIES

Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for vegan Christmas baking!

Provided by Fioa

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 2h18m

Yield 24

Number Of Ingredients 11



Easy Vegan Gingerbread Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
  • Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
  • Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
  • Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon salt
½ cup coconut oil, at room temperature
⅓ cup molasses
¼ cup white sugar
1 teaspoon vanilla extract

VEGAN GINGER COOKIES

These cookies are the ultimate ginger cookies with a nice spicy bite from the ginger and a rich molasses body. That they happen to be vegan is just a bonus. From Vegan with a Vengence!

Provided by Kimke

Categories     Dessert

Time 40m

Yield 1 batch

Number Of Ingredients 12



Vegan Ginger Cookies image

Steps:

  • Sift dry ingredient (except sugar) into a bowl and set aside.
  • In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
  • Stir in the pre-sifted dry ingredients and mix until well combined.
  • The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
  • The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
  • Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.

4 tablespoons coarse sugar (turbinado or demerrera or "sanding" sugar)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup canola oil
1/4 cup molasses
1/4 cup soymilk
1 cup sugar
1 teaspoon vanilla

THE BEST VEGAN GINGERBREAD COOKIES

Gluten-free flour, rice flour, & arrowroot give this dairy-free, vegan gingerbread cookie recipe its crisp texture. The best gluten-free gingerbread cookies!

Provided by Erin McKenna

Yield Makes 36 cookies

Number Of Ingredients 17



The Best Vegan Gingerbread Cookies image

Steps:

  • Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
  • Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
  • In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.

2⅓ cups brown or white rice flour, plus more for dusting
2 cups all-purpose gluten-free flour, preferably Bob's Red Mill All-Purpose Gluten-Free Baking Flour
2½ cups vegan sugar
½ cup arrowroot
3 Tbsp. ground ginger
2 Tbsp. ground cinnamon
1 Tbsp. xanthan gum
2 tsp. salt
2 tsp. baking soda
¼ tsp. grated nutmeg
2 cups melted refined coconut oil or canola oil
¾ cup unsweetened applesauce
¼ cup vanilla extract
⅓ cup cold water
3 cups vegan powdered sugar
⅓ cup hot water
1 tsp. vanilla extract

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