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Vegan Gingerbread Cookie

Vegan Gingerbread Cookie

Vegan Gingerbread Cookie is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 30 Servings
Tags: Vegan
Health Score: 3 %


1 tsp

baking soda
1/2 cup

coconut oil
1 tsp

ground allspice
1 tsp

ground cinnamon
1/2 tsp

ground cloves
1 - 1/2 tsp

ground ginger
1/2 cup

maple syrup
1/2 cup

1 pinch

2 - 1/2 cups

whole wheat flour


  1. In a medium pot, combine the syrup, molasses, salt and spices.

  2. Heat to a light boil over medium heat, stirring occasionally.

  3. Remove the pot from the heat, and stir in the baking soda and oil until it??s thoroughly combined.

  4. Add 2 1/2 cups of the flour, and fold it in gently to the molasses mixture.On a floured surface, knead the dough until thoroughly blended, adding additional flour as necessary until you get a solid but soft dough. Divide the dough in half, wrap one piece in plastic wrap and set aside. You can chill the dough before rolling, but it??s not absolutely necessary.Preheat oven to 325F. With floured rolling pin, roll the dough out to slightly less than ?¼ inch thick. With floured cookie cutters or a knife, cut dough into shapes (or according to dimensions for a house). Reserve trimmings and reroll.

  5. Place cookies, spaced slightly apart since they will spread a little, on cookie sheets. If you plan to hang cookies as decorations, make a hole in the top at this point. Decorate the cookies with nuts and/or dried fruit, pressing them into the dough so that they??ll stick.

  6. Bake until brown around edges, about 12 min. Makes 30-40, depending on size of cookie cutters you use.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port
  • prosecco
  • madeira

Gingerbread Cookies works really well with Cream Sherry, Moscato d'Asti, and Port. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.