For this holiday season, I bought ‘Vegan Cookies Invade your Cookie jar‘ cookbook on Amazon. For the couple of days I was leafing through the book breaking my head to decide what to make first. My son came home from school yesterday and asked me if he could have a gingerbread cookie because he made a  paper gingerbread boy in school and was wondering how it would actually taste.

I knew right away that Gingerbread cookies would be first cookie to be made from my new cookbook. Luckily I had all the ingredients on hand. My son helped me with reading the ingredients and the instructions. After I was done making the dough and set it in the fridge to chill for 1 hour, he pestered me a million times if it was time to bake. Oh these kids and their restlessness 🙂


These cookies can be made with whole-wheat pastry flour, but I used 1 cup each of ww pastry flour and all-purpose flour. I toned down the spices a little bit because personally I’m not a big fan of dry ginger and I wasn’t sure if my son would like it either, so I used a little less than 1tsp dry ginger.

Vegan Gingerbread Cookies
Vegan Gingerbread Cookies
Yum
Print Recipe
Servings Prep Time
2024 cookies 20 minutes
Cook Time Passive Time
8 minutes 60 minutes
Servings Prep Time
2024 cookies 20 minutes
Cook Time Passive Time
8 minutes 60 minutes
Vegan Gingerbread Cookies
Vegan Gingerbread Cookies
Yum
Print Recipe
Servings Prep Time
2024 cookies 20 minutes
Cook Time Passive Time
8 minutes 60 minutes
Servings Prep Time
2024 cookies 20 minutes
Cook Time Passive Time
8 minutes 60 minutes
Ingredients
  • 1/3 cup Oil
  • ¾ cup Sugar
  • ¼ cup Molasses
  • ¼ cup Soy milk Unsweetened
  • 2 cups Whole-wheat pastry flour All purpose flour or - (use a combination)
  • ¾ tsp Baking soda
  • ½ tsp Salt
Spice Blend:
  • ½ tsp Cinnamon Ground
  • ½ tsp Cloves Ground
  • ½ tsp Nutmeg Ground
  • tsps ginger Dry
For the Icing:
  • 1 cup Sugar Confectioners
  • 1 ~ 2 tbsps Soy Milk
Servings: cookies
Instructions
  1. Combine the spices for the spice blend in a small bowl.
  2. In a large mixing bowl, combine oil and sugar. Using a whisk, beat for 3 minutes until light. Add molasses and soy milk. Beat until well combined.
  3. Sift flour, baking soda, salt and spice blend into the wet ingredients. Mix until a stiff dough forms.
  4. Form the dough into a disc, wrap it in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.
  5. Preheat oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper.
  6. Take the cookie dough out of the fridge and if it has been in the fridge for more than an hour, then set it aside for 10 minutes.
  7. Then roll the dough on a lightly floured surface into less than ¼" thick  rectangle. Using a cutter, cut the shapes out. Using a thin spatula carefully lift the dough and place them on the prepared baking sheets.
  8. Bake for 8 minutes. Let the cookies cool on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
  9. To make Icing: Add just enough milk to confectioners sugar to make a thick icing.
  10. Place the icing in a ziplock bag. Snip just a little bit off the corner and proceed with icing cooled cookies.
Recipe Notes

Linking the cookies to Bake-a-thon 2013.

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0 thoughts on “Vegan Gingerbread Cookies”

  1. cutey cute!!!! they look amazing pavani!!!! i have been planning to make them for long, recently made gingerbread, hopefully will try soon!!!

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