one green planet
one green planet

It is with so much joy I share with you today a delightful vegan gingerbread cookie recipe. Soft, chewy, delectable, and even gluten-free! I’ve been working really hard to come up with some recipes that don’t contain wheat and are vegan. I have to say I’m very happy with the way these vegan gingerbread cookies came out. The proportion of the spices that give the cookie warmth and luscious flavor, along with the soft texture of the cookie makes me so happy I could sing, AGAIN! :-) The vegan gingerbread cookies taste what Christmas should taste like, and I’m certain you’ll be singing in no time too while you bake and enjoy these with your loved ones. Sending giant gingerbread hugs and smiles your way!

Soft, Chewy Gingerbread Cookies [Vegan, Gluten-Free]

$2.99
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Serves

20-25

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon cloves, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, ground
  • 1/4 cup sunflower oil
  • 3/4 cup cane sugar
  • 1/4 cup molasses
  • 1/4 cup almond milk

Preparation

  1. Whisk together gluten-free flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a large bowl. Set aside.
  2. In another large bowl, beat sunflower oil and sugar together for 2 minutes.
  3. To the oil/sugar mixture, add the molasses and almond milk. Continue to mix for 1 minute.
  4. Add the dry ingredients, about 1/3 at a time, until a stiff dough is formed.
  5. Make the dough into a disk shape, wrap in plastic wrap and refrigerate for 2 hours or overnight.
  6. Preheat oven to 350°F.
  7. Line a baking sheet with a silicone baking mat or parchment paper.
  8. Using a melon baller or about 1/2-3/4 tablespoon of dough, roll dough into balls of approximately equal size and slightly flatten it into a disk shape. Place onto the baking sheet spaced 2 inches apart.

Nutritional Information

Total Calories: 2079 | Total Carbs: 392 g | Total Fat: 57 g | Total Protein: 8 g | Total Sodium: 201 g | Total Sugar: 207 g (Per Serving) Calories: 65 | Carbs: 12 g | Fat: 2 g | Protein: 0 g | Sodium: 6 g | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Wendy Irene

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Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate about holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of the blog, Give Love Create Happiness, and Park and City.

Comments

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  1. Yum! For the second batch, I added chopped crystallized ginger- which was heavenly! Only used 2/3 c sugar (1/3 coconut sugar, 1/3 organic cane) and was perfect. Perhaps use just a dash of salt, too salty with 1/2 tsp. Really great recipe otherwise.

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