Easy Vegan Gingerbread Cookies

These vegan gingerbread cookies made with coconut oil, molasses, and warm spices make the perfect Christmas treat for vegan friends and family.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 90 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup white sugar
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground allspice
• 0.33333334326744 cup molasses
• 0.5 cup coconut oil, at room temperature

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

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 4

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.

Step 5

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.