YOUR BIGGEST FRIEND IS FLOUR!!! time.) Disclosure: This post contains affiliate links. 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. Your email address will not be published. I'm happy to hear that the gluten-free flour worked well in this recipe. I appreciate you taking the time to try the recipe and leave a thoughtful comment . Thank you for commenting! Thank you!! How long does the dough keep in the fridge? 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. Thanks for the great recipe! Seal icing in an airtight container or cover with a damp cloth to prevent the icing from drying out. Here’s what you have to do: Start to whisk together the dry ingredients (flour, baking soda, salt, and spices). And I usually have these good intentions of mailing a box of them back home to our family in BC. This recipe is absolutely divine. Just slide the piece of parchment onto a cookie sheet and pop it in the freezer. Like a commenter above I also have to melt my coconut oil but maybe this is my inexperience talking. Vegan Ginger Molasses Cookie Essentials. Instructions In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. This is one of my favorite recipes of yours! Once they were cool, they held together for me. I'm glad oat flour worked in place of the white flour. Perfect Vegan Gingerbread Cookies. I'd suggest waiting until you have molasses - it's a key flavour in this recipe. In a large bowl, cream together the coconut oil and the sugar. Thank you for your reply! Add molasses, maple syrup and melted coconut oil and with a fork stir the mixture until it starts … We'd love to see what you do with them so feel free to snap a picture and share it with us @ilovegan on Instagram. Hi! Foodie Pro & The Genesis Framework, Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too), This post may contain affiliate links. I’ve received lots of requests from people for oil-free treats and these cookies are just perfect for that! Thanks for trying them out and providing your feedback! Hi! Perhaps my kitchen leans on the warmer side so my coconut oil is softer. 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. Evaporated cane sugar is just a vegan sugar, any granulated sugar will do! Great recipe thanks - I love ginger so doubled the ginger quantity. Thanks for your comment Jessica! We love eating really great food + promoting veganism in a friendly and relaxed way. I mean it's all coming from the same thing but I don't know if these differences count for something. I think you'll find that icing them does balance out the sweetness but I bet they'd be great with a touch more sugar too! I kept them in an airtight cookie tin and they are perfectly chewy. Think it’s still good 10 days later? sorry to comment so long after you made the post, i decided to do some 2am baking because a) i can’t get any vegan biscuits round here and b) it’s christmas!! Oh no! You could try maple syrup too. Thanks for the tip! Absolutely! I'm really happy to hear you enjoyed them and made them just how you like them! ...I hate to have to admit this, but I don't think a batch has made it out to the mailbox yet. And maybe a combo of spelt flour and plain flour? My family is weird about me being vegan and trying to "change" all our recipes... ugh. I'll add that to the recipe notes right away! The dough will be quite stiff before your first roll out. Vegan butter or coconut oil: if you’re using coconut oil, it’s important to use the refined version or you’ll add a coconut flavour to the cookies. I hope you have a wonderful holidays and that your friends and family enjoy the cookies too. Blackstrap should work just fine, another commenter used it and really loved the cookies! Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Baking, not so much. This will now be my permanent gingerbread recipe for every Christmas! In a mixing bowl, cream together almond butter, coconut sugar, molasses and vanilla extract. I really love them when they're soft and chewy so I usually opt for the airtight container. I ended up using probably a cup of flour altogether just to get it to roll out. Somehow by Saturday morning my perfect gingerbread cookie dough appeared to be about a ⅔ it's original size. Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours). Add puled oats, oat flour, baking powder, cinnamon and salt and mix to combine until a dough forms. Working in four batches, gradually beat the flour mixture into the wet mixture. If you make a purchase using an affiliate link we will receive a small commission from the sale. I prefer to believe it's the latter. Hello, I was really happy to tell to my family "they are vegan" (because I'm the only vegan in my family) and see how they loved them! Blackstrap is going to be much stronger and less sweet so you'll need to decrease the amount of molasses and add more brown sugar. Beat for 1-2 minutes until the mixture is nice and light. Thanks for the tip! I'm so so glad you enjoyed it. (Read our baking tips above for perfectly rolled cookies.) Coconut oil (healthy fats) instead of butter and consist of … cookies. Vegan gingerbread cookies are packed molasses which contains vitamins and minerals such as magnesium, iron and potassium. And I may have made my way back to the kitchen for a little pinch of cookie dough once or twice before going to bed. I followed the tips, kneaded and then froze the dough after I rolled it but still.. Is there something I did wrong that these were so hard to form shapes without having them come apart? They make lovely Christmas gifts or edible decorations. I substituted Oat flour for the enriched white flour and it worked great. They became my mom's favorite! 3"x4") or 24 smaller cookies (approx 2"x2.5"). Set aside. BTW, what would you suggest as a replacement for coconut oil. Do NOT follow this link or you will be banned from the site! Coconut oil: Use refined coconut oil to avoid the coconut … Seriously. Unlike most vegan ginger cookies, this recipe is made without vegan butter or molasses. Maybe the molasses I used wasn't the right type of molasses? Ah, I'm sorry you had issues rolling out the dough but I'm glad you enjoyed the cookies in the end! The recipe is fixed now, I've included the icing recipe at the bottom of the post. I'll warn you right now, the dough is deliciously addictive (cookie dough always is! They lost a little bit of their shape while baking but not horribly. I had some issues making these. If you need any additional resources for using this dough for a gingerbread house you can find the archived tutorial on wayback machine, right here: https://web.archive.org/web/20130508194727/http://www.ilovevegan.com/tutorials/vegan-gingerbread-house/ and here are the templates. Let them cool completely before decorating. Hi there. It's hard to say whether you'll be able to salvage the cookies. You're totally right about letting them cool all the way on the pans. Whether you prefer your gingerbread soft and chewy or crisp and snappy, this is the recipe for you! If the dough gets too warm the oil will become liquid and separate. I haven't found that necessary before, not when the coconut oil is at room temp. 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 ! Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a medium bowl. Hi there! If you have the time let the dough chill overnight, it'll be easier to work with the next day after it warms up a little. That wouldn't have been the problem with your dough but your cookies wouldn't have the characteristic depth of a traditional gingerbread cookie. This clever recipe uses coconut oil in place of butter, chia seeds instead of eggs, and chickpea water to make an egg-free royal icing. I have tried to find the icing recipe as well, and the link appears to be broken. You can totally regular flour. USE FANCY MOLASSES ONLY. DIY coloured sugars are a great vegan option for decorating, here's a. 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. A simple vegan royal icing recipe. Thank you! 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. Thank you! Perfect For The Holidays: A classic cookie, bound to put a smile on everyone’s face. Otherwise I just followed the recipe and it was perfect! And thanks for commenting! and completely hard when chilled. My son has a severe dairy allergy, so I love finding recipes that remind me of my childhood classics, but that he can enjoy too. Required fields are marked *. Besides ginger and molasses, we are using: Almond butter. hey! , Hi im wondering also, if u can just use all regular unbleached flour, i dont have whole wheat flour I have a l9vely gingerbread cookie recipe but i may just switch out the egg with vegan egg. I'm so glad you love this recipe (and your family too!) Sunflower oil is a liquid. Great for decorating! Thanks for commenting . I would consider saving your usual recipe for a time when you have more time to test it. I'm not 100% sure what went wrong but here are my thoughts. Can I use coconut palm sugar instead ? They’re perfect now. Typically the dough gets sticky when the coconut oil liquefies and refrigerating the dough should usually do the trick. By the next morning, even after keeping them out in the open they were still doughy. Yes yes yes!!!! First time making gingerbread cookies so I don't have a non-vegan recipe to compare them with. These cookies are a wonderful chewy texture , in glad you wrote the part about resisting to bake them longer as they hardened up wonderfully on their own. These are so good! That's wonderful to hear Katie! All year long, I wait until Christmas so I can make gingerbread. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. About a week or so Laura. 1-bowl vegan gingerbread cookies are perfect for the holiday season. In general I'd say that gingerbread cookies do have a fairly strong flavour. I really appreciate it. I'm so glad you enjoyed the cookies, and thanks for commenting about the blackstrap molasses. Add plant milk as needed by the tablespoon. Thanks for commenting . Leave them on the pan to cool for a few minutes before transferring them to a cooling rack. These vegan gingerbread cookies are easy to make and irresistible to eat. ... sunflower oil, ground ginger, ground cinnamon, soy milk, whole wheat flour and 9 more. Very easy. Does it however taste different From normal full fat gingerbread as I love them but want a healthier alternative. I'm going to add ingredient weights for better results. Everyone who has tried them, vegan and non, raved about them. parts. If you're working in a warm kitchen this can definitely be an issue. If you do try using coconut oil… Good luck either way! They get their moisture and crispness from the almond butter. Other than the molasses I followed the recipe exactly. I may have done something wrong with the recipe because my dough was still super sticky when I pulled it out of the fridge. 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 For vegan butter, the best choices from a nutritional perspective are Melt Organic or Miyoko’s. Make sure it's nice a firm before cutting into cookies. It's wonderful to know you're already thinking about making them again next year. It should be fine once it chills. How to make Grain-free Gluten-free Vegan Gingerbread Cookies: In a bowl, mix the almond flour, tapioca starch, coconut flour, spices and salt. Hi, I made this recipe last year and they were so good! This year I also want to try the icing, but I was wondering what the best substitute for corn syrup would be. Here you go! Still nice though. Meanwhile put the flour into a large mixing bowl and rub in the coconut oil … Just made these, turned out to be* very *good. What type of molasses do u use ? I cooked them longer because I like them crunchy and didn't ice, dipped them in sugar, didn't need anything else. Absolutely! Keywords: vegan gingerbread cookies, vegan ginger cookies, Tag @ilovegan on Instagram and hashtag it #ilovegan. Coconut oil is sooo pricey here. I'm so glad you enjoyed them . 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}. They tasted good in the end, but hoping for less hassle if I was maybe doing something wrong? Thanks Rachel, your cookies looked absolutely gorgeous! These were delicious! These must be baked at 325F, any hotter and the cookies will puff up and crack. Here are the ingredients you’ll need: Almond flour: Only one flour needed! These would make such a lovely gift to make for someone special this Holiday season. and my (currently chilling) dough tastes fab but it’s really soft? Perfectly spiced, not too sweet, and the texture is unreal. I probably should have mentioned that the recipe makes 12-24 LARGE cookies, haha. 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