easy vegan gingerbread cookies

Easy Vegan Gingerbread Cookies

Easy Vegan Gingerbread Cookies

These vegan gingerbread cookies, made with coconut oil, molasses, allspice, ginger, and cinnamon, are easy to make and bake — perfect for vegan Christmas treats!


    • 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


    1. Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.

    2. Beat coconut oil, molasses, and sugar in a separate bowl with an electric mixer on medium speed until well-combined; add vanilla extract. Stir in flour mixture and mix to form a sticky dough, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.

    3. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

    4. Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.

    5. Bake in the preheated oven until firm, about 8 to 10 minutes. Cool on the baking sheets briefly before transferring them to a wire rack to cool completely.

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