Vegan Gingerbread Cookies

Vegan, Dessert, Baking, Sweet


Gingerbread houses are not complete without their people.


3 ¼ C (390 g) War Eagle Mill all-purpose flour

1 Tbsp. Frontier Co-Op ground ginger

2 tsp. Frontier Co-Op ground cinnamon

1 tsp. Bob's Red Mill baking soda

½ tsp. kosher salt

½ tsp. Frontier Co-Op nutmeg

½ tsp. Frontier Co-Op allspice

Pinch Frontier Co-Op ground clove

10 Tbsp. Earth Balance No Soy butter, softened

½ cup Wholesome dark brown sugar, packed

2 Tbsp. bulk ground flaxseed

6 Tbsp. water

1/3 cup Wholesome molasses


Step 1

In a small bowl, whisk together the flaxseed meal and water, set aside for 5 minutes.

Step 2

In a bowl, sift together your flour, ginger, cinnamon, baking soda, kosher salt, nutmeg, allspice, and ground clove. Set aside.

Step 3

Add the butter to a bowl or a stand mixer, cream until butter is fluffy. Add brown sugar and cream until they are well combined. Add in your flaxseed mixture followed by your molasses.

Step 4

Add your dry ingredients into the wet slowly. The dough should come off the sides of the bowl and when you press your finger into it, it should leave an imprint.

Step 5

Divide dough in half and wrap in plastic wrap, shaping into a disc.

Step 6

Place in the refrigerator for 30 minutes to overnight.

Step 7

Remove one of the discs from the fridge and allow to stand at room temperature for 30 minutes to 1 hour.

Step 8

Preheat oven to 350.

Step 9

Roll out on a lightly floured surface until it is ¼ inch thick. Using whatever cookie cutters you like, cut out cookies and place on a parchment/silicone lined baking sheet, keeping them 2 inches apart.

Step 10

Repeat with your remaining dough on a separate cookie sheet. Place that in the fridge as well.

Step 11

Bake the cookies for 8-10 minutes for a soft cookie and 12-13 for a crispy cookie. Remove from the oven and allow to cool.