Maybe we can figure this out and I'll be able to clarify my recipe! I ended up using probably a cup of flour altogether just to get it to roll out. But every December, without fail, I seem to find myself baking and decorating sugar cookies, gingerbread cookies, or some other rolled cookie. Also! Stir in … Ingredients for vegan gingerbread cookies. Let the cookies cool completely before decorating. In a small bowl, beat together the powdered sugar and soy milk until smooth. I will make these every year now. I'm so glad you guys got to enjoy a little holiday cookie tradition , We randomly made these today... Christmas in August haha- and we made them with blackstrap molasses and are OBSESSSED with how good they are. The proper molasses to use is the one made from the by-product of the sugar. I cooked them for about 25mins on a 200 degree oven to finally get them crunchy. It should be a scoop-able, soft, solid. Thank you Rachael! This site uses Akismet to reduce spam. At least ½" between each cookie. Kristina, wow, thank you so so much for trying out the recipe and leaving such a lovely comment. Very easy. Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for … Notify me of follow-up comments by email. These come out of the oven very very soft. Laura, that is so wonderful. And, they’re vegan! I probably should have mentioned that the recipe makes 12-24 LARGE cookies, haha. But, they’re still loaded with plenty of warming, festive spices. Do you recommend the dough to sit in the fridge over night or just for the two hours? Thank you for commenting, I really appreciate it! Again, wondering if I failed to add enough flour when I made them? Happy Holidays, Wow! It gives a soft and chewy texture. They are perfect as a festive treat or edible gift! This was my first baking experiment since becoming vegan, and this will forever be my gingerbread recipe from here on out. Thank you SO much, it's very very appreciated. And maybe a combo of spelt flour and plain flour? After shooting this recipe (a.k.a. Did the dough feel COLD after chilling for 2 hours? Interesting! If you make a purchase using an affiliate link we will receive a small commission from the sale. Vegan gingerbread people Make these festive vegan gingerbread people for a special Christmas treat. It's always a good idea to google appropriate substitutions or ask ahead of time! Good luck either way! Required fields are marked *. Thank you! (The cookies will be fine once baked). USE FANCY MOLASSES ONLY. Thanks for commenting . Yes, the recipe refers to dried ginger. All year long, I wait until Christmas so I can make gingerbread. This was easier than I imagined. It sounds like there wasn't enough flour in your dough. Holly, yes you can prep the dough a few days ahead of time! Thank you for supporting I Love Vegan! As I’m writing this blog post, the snow is pouring down outside of our kitchen window, the fireplace is roaring and I just took a fresh batch of my Vegan Gingerbread Cookies out of the oven. I appreciate you taking the time to try the recipe and leave a thoughtful comment . Thank you very much! If anything, I'd try adding a little more flour and turning it into a drop cookie, not a rolled cookie. Add molasses, water and vanilla and beat until mixed thoroughly. . I’ve received lots of requests from people for oil-free treats and these cookies are just perfect for that! If you're impatient, let them cool in the freezer. I cooked them longer because I like them crunchy and didn't ice, dipped them in sugar, didn't need anything else. Vegan Keto Sunflower Seed Bread {nut-free, grain-free, oil-free}, Keto Vegan Coconut Flour Bread {oil-free, grain-free}, Keto Almond Flour Bread Rolls {5 ingredients, vegan, oil-free}, 2-Ingredient Cassava Flour Tortillas {oil-free, vegan}, 2-Ingredient Coconut Flour Tortillas {vegan, keto, oil-free}, 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}. Soft Ginger Cookies | Vegan Clean and Delicious turbinado sugar, Flax egg, fresh ground ginger, coconut oil, unsweetened almond milk and 8 more Grain-Free Ginger Cookies Detoxinista ground ginger, baking soda, pure maple syrup, almond flour, blackstrap molasses and 2 more I'll keep using this recipe. But since you had trouble rolling out the dough and found them to be sticky, it does sound like there wasn't enough flour. snacking on cookie dough until my stomach hurts), eating most of those cookies, baking and decorating a second batch, and shooting them some more, I think I'm just about gingerbread cookie-d out for remainder of 2014. I wouldn't suggest halving the coconut oil but if you're concerned you could try decreasing to 1/3 cup. They were so good! like, worryingly soft? Leave them on the pan to cool for a few minutes before transferring them to a cooling rack. I realized I had to cut around them because they were too sticky and floppy to move but this took so long to try and accomplish and definetley didn't fit on one pan! If you do try using coconut oil… That is SO SO awesome!! I just tried this recipe for the first time, and adjusted the flours so the cookies would also be gluten free. Keeping this recipe for sure, Yay, thanks so much Saskia! Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. I have been making your gingerbread cookies (and the gingerbread house) for the last several years around Thanksgiving and Christmas and they always turn out perfectly. I prefer to believe it's the latter. I ended up putting the dough in the freezer for an hour or two (I had only refrigerated it for 2 hours before cutting so maybe that was part of the problem) and it worked a little better. Also, it is ginger powder, not actual grated ginger, right? You could try maple syrup too. Make sure it's nice a firm before cutting into cookies. You have to make sure to sub solid fats for solid fats (for example, vegetable shortening or vegan butter/margarine would have been an okay substitute, but canola, safflower, sunflower, and olive oil would not work.). Vegan Ginger Molasses Cookie Essentials. Foodie Pro & The Genesis Framework, Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too), This post may contain affiliate links. That's too funny Shannon! I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet. They’re mainly made from sunflower butter and oat flour , and sweetened with coconut sugar keeping them nut free, gluten free, oil free, flourless and refined sugar free ! Your email address will not be published. Seriously. Thank you! ... sunflower oil, ground ginger, ground cinnamon, soy milk, whole wheat flour and 9 more. Just slide the piece of parchment onto a cookie sheet and pop it in the freezer. They’re also entirely plant-based, gluten free, oil-free and simple to make. I'm so so glad you enjoyed it. It's wonderful to know you're already thinking about making them again next year. Hi there, the only molasses that I can find that is not blackstrap is not a syrup but sugar granules. Even my non-vegan friends and family love them - I’m now making my second batch this year and will surely make them again next Christmas. For these vegan ginger cookies, you’ll need only a few key ingredients: Flour: you can use gluten free 1:1 baking flour or all purpose here. Add the melted coconut oil molasses, maple syrup, and mix well. How long does the dough keep in the fridge? We used to have a gingerbread house tutorial up on the blog using this dough. single. (This is important to keep your cookie cutter shapes nice and crisp.). Your email address will not be published. Refined sugar free vegan gingerbread cookies made with spelt flour and no nuts. Roll the dough directly onto parchment paper. The dough was very difficult to work with though. If I use rapadura instead of vegan sugar, should I omit the molasses? Like a commenter above I also have to melt my coconut oil but maybe this is my inexperience talking. I am in NZ. These must be baked at 325F, any hotter and the cookies will puff up and crack. made these a couple of days ago for our vegan bake sale yesterday in support of Food Not Bombs at Standing Rock in North Dakota! Step 2 Cream coconut oil and sugar together with an electric mixer in a large bowl until light. Thanks but where's the royal icing recipe that holds it all together? Thanks a lot for the recipe! Hi Annabelle! Set aside. I hope the extra cup of flour worked out okay for recipe. Oh no! Well I appreciate this recipe it was WAY longer than ten minutes to cut the cookies! Add molasses, maple syrup and melted coconut oil and with a fork stir the mixture until it starts … The dough was easy to work with and the cookies baked perfectly in 10 minutes. This could be because I'm a really bad daughter, OR it could be because I make reeeally good cookies. YOUR BIGGEST FRIEND IS FLOUR!!! I can't really recommend a brand, in Canada I use the store brand or Crosby's. In general I'd say that gingerbread cookies do have a fairly strong flavour. You can use coconut oil instead of vegan butter, or part butter part coconut oil but the dough may feel a bit greasy. We're going to be re-releasing the gingerbread house this year and I'm SO excited to make it again. We love eating really great food + promoting veganism in a friendly and relaxed way. Thanks for commenting! I would consider saving your usual recipe for a time when you have more time to test it. Fill a small dish with Turbinado sugar. Aww, thanks for trying them recipe!! Can I use blackstrap or will they be too dark or strong ? I only baked the cookies for 8-9 minutes and let them cool to harden up. I haven't used rapadura before but it seems like it would be similar to evaporated cane sugar so you'll still need that molasses flavour. These are truly PERFECT vegan gingerbread cookies! I'm so glad you enjoyed it I'm thinking that the coconut oil thing must just be a difference in room temperature. Coconut oil (healthy fats) instead of butter and consist of … I'm not sure if they're as they should be but they're nice nevertheless. The dough will be quite stiff before your first roll out. This recipe is absolutely divine. Did you chill the cookies after cutting them/before baking them? These are simply a vegan gingerbread cookie, not a low fat or particularly healthy alternative (besides the inclusion of whole wheat flour) so they taste very close to your regular gingerbread cookies! Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Christmas Tree Comfort Grip Stainless Steel Cookie Cutter, Gingerbread House Comfort Grip Cookie Cutter, Gingerbread Boy Comfort Grip Cookie Cutter, tutorial for making your own coloured sanding sugar, https://web.archive.org/web/20130508194727/http://www.ilovevegan.com/tutorials/vegan-gingerbread-house/. It came together as the best scented gingerbread cookies EVER! Leave to soak for 5-10 mins until gloopy. I rolled out a third of the mixture at a time - and make sure you give a bit of space for them to spread. I had to bake them at a higher temperature and for longer, also they kinda break easy. This year I also want to try the icing, but I was wondering what the best substitute for corn syrup would be. Thank you! parts. I used brown sugar as my sugar and I think this helped then be a bit firmer /easier to cut in the dough stage. This Holiday season them in sugar, coconut sugar, Organic cane sugar is just a vegan having. 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