These vegan gingerbread cookies, made with coconut oil, molasses, allspice, ginger, and cinnamon, are easy to make and bake — perfect for vegan Christmas treats!
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
90 Calories
Recipe Instructions
Step 1
Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
Step 2
When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 3
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.
Step 4
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.
Step 5
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.
