I always make cookies during the holidays but have never attempted to make gingerbread cookies. Molasses was something I’ve never worked with so I was a little hesitant. My first attempt was actually a success so of course I had to try out a vegan version. Working with coconut oil instead of butter was new for me too. Would the cookies taste more like coconut? Would the cookies fall apart? There was only one way to find out.
Well after a few tweeks, I think I’ve found the perfect dough. Using Martha’s tip to roll out the dough using plastic wrap makes cleaning a breeze and helps prevent additional flour being kneaded into the dough. I also used squeezed bottles filled with icing to decorate the cookies.
This is the perfect cookie to leave out for Santa this Christmas Eve and the smell of ginger, cinnamon, and molasses isn’t bad either.
Vegan Gingerbread Cookies
adapted from Martha Stewart’s Gingerbread Cookie Recipe
makes about 30 cookies
1 Tbsp ground flaxseed + 3 Tbsp water
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ cup coconut oil
½ cup dark brown sugar, packed
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp + ½ tsp ground cloves
¼ tsp ground black pepper
½ tsp + ¼ tsp salt
½ cup unsulfured molasses
1 cup confectioner’s sugar (powdered sugar)
1 Tbsp almond milk
- In a small bowl, stir flaxseed and water together until combined. Sit for 5 minutes to thicken.
- Sift together wheat flour, all-purpose flour, baking soda and baking powder in a large bowl. Put aside.
- In the bowl of an electric mixer with the paddle attached, cream the coconut oil and sugar on medium speed until fluffy. Add the spices, salt, flaxseed mixture and molasses and mix until combined on medium speed. Add flour mixture and mix until combined on low speed. If dough seems crumbly (mine was) add 2 Tbsp of water, or until dough starts to come together. Divide dough in half and wrap in plastic wrap; chill in the refrigerator for 20 minutes.
- Heat oven to 350O Line baking sheets with parchment paper. Set aside. Place another piece of parchment paper on a hard surface. Place one piece of dough on the parchment paper and lay plastic wrap over it. Roll out dough until 1/8-inch thick. Using a cookie cutter, cut dough into gingerbread shapes (or whichever shapes you have) and transfer to prepared baking sheets.
- Bake for 12-15 minutes, until edges are slightly brown. Let cookies cool on a wire rack.
- Prepare icing: place confectioner’s sugar in a bowl and whisk in almond milk until it reaches a smooth consistency. Add more milk if needed. You can create natural food coloring by adding turmeric powder (for yellow) or cocoa powder (for brown) to the icing.
- Decorate cookies with the icing.