Soy-Free Vegan Gingerbread Cookies

Vegan Gingerbread CookiesWhile studying the American colonies with my children this year, we decided we should attempt to make some of the foods that the colonists would have eaten.

And no, we didn’t attempt to bake anything in a wood stove or directly over a fire, although I’m sure my kids would have loved that. My adventurousness in the kitchen just hasn’t gone quite that far yet, not to mention we don’t own a wood stove.  😉

We found a base recipe from a site called History Is Served. Unfortunately, the recipe was not vegan, dairy-free, or egg-free friendly (many were not… not too very surprising). So we had to take matters into our own hands. No problem… it’s always a learning experience in my kitchen!

After converting a number of this recipe’s measurements, and tweaking them for our dairy-free needs, we came up with delicious vegan gingerbread cookies that I just had to share.

We didn’t decorate our cookies this time around because we wanted to see if the taste was good without all of the embellishments, but after making it, we are all quite sure this is one recipe that will be making regular rounds here at Thanksgiving/Christmas time for years to come.

We liked it that much.

I had to limit myself to two of these little dainties. My kids, on the other hand, couldn’t stop asking for them. Oh, and they are delicious dipped into whatever alternative milk you like.

If you don’t have all the dietary concerns we have, you can substitute regular butter for the vegan butter alternative, and regular cream for the vegan coffee creamer and it will turn out beautifully!

Soy-Free Vegan Gingerbread Cookies…YUM!

Vegan Gingerbread Cookies - Ingredients

3 cups all-purpose flour (setting aside another cup of flour for kneading/dusting the counter/dipping the cookie cutters)

1 cup sugar

1 cup vegan butter alternative (I have used Earth Balance Buttery Sticks and/or coconut oil. We really like the coconut oil – and it’s soy-free!)

2 TBSP ground ginger

1 TBSP ground nutmeg

1-2 tsp cinnamon (we like more!)

3/4 tsp cloves

2 tsp cardamom (optional, but it gives this a really wonderful flavor!)

1/2 tsp vanilla

1 cup molasses

1/8 – 1/4 cup plain vegan coffee creamer (we used coconut milk creamer)

*note: Use just enough creamer to keep the dough from being too dry, but not too soft either. We found that humidity levels can change the amount needed from one time to the next.

Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.

Mix the dry ingredients thoroughly. Blend the molasses and about 1/8 cup of creamer in a pan on the stovetop, just until they blend. Do not cook this mixture, just warm it to mix well. Remove from heat.

Cut vegan butter/coconut oil into the dry ingredients until it resembles small crumbs, then add the molasses/creamer mixture and mix until it makes a firm dough. You may need to use your hands to finish this process.

Hand Mixing the Dough

Now is when you decide if you need to loosen up the dough with a little more cream, but be sure not to add too much or it will make your cookies spread too much in the oven and not hold their cut-out shapes, “and that would be sad” as my youngest aptly bemoaned. It’s a tragedy to have fat gingerbread men, you know. 🙂

If the dough seems too soft and shiny, add up to 1/2 cup more flour as you knead the dough just to combine well and work the dough to a roll-able consistency.

Gingerbread Dough

Your dough should now be a firm, yet workable consistency; perfect for rolling out on a floured counter top.

Roll to about 1/4 inch thick and grab those cookie cutters and go to work! Once you finish cutting the first round, knead the remaining dough gently until it’s back into a ball shape and roll out once again to cut more cookies. Repeat as needed until all dough is used.

At this point, my kids all wanted a taste of the dough since it is egg-free. “Sure! Why not? But only if I get some too!” #bigkidinthekitchen

Bake for about 8-12 minutes, depending on how “done” you like your cookies. They should still be soft when you press your finger into them before taking them out of the oven, but not so soft that you couldn’t lift them, in one piece, off the cookie sheet with a spatula.

Vegan Gingerbread Cookies

They will soften a bit more once cooled and stored away in an airtight container at room temperature. Ours lasted for about 10 days. Makes 24-36 cookie cut-outs, depending on the size of your cutters and the thickness of your rolled out dough.

Cinderella Enjoys the Gingerbread

Your Turn

Go bake these vegan gingerbread cookies and let us know what you think. We love the feedback!

Adventurously yours,

AmyJoe (and Cinderella)

This post linked here, here

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11 thoughts on “Soy-Free Vegan Gingerbread Cookies

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    1. Amy Joe Post author

      You are welcome, Stefanie! I hope you guys like it. We’ve also made it with half honey, half Molasses and the results were wonderful. These could even be used to make a gingerbread house for Christmas if you like. They are firm enough, but still soft and chewy.

      …I think I just talked myself into making another batch…. 😉

  3. Jim Bob

    I thought I should weigh in here and comment on these vegan gingerbread cookies…

    These are far and away the BEST gingerbread cookies I’ve EVER had: vegan or otherwise. They hold their cutout shape, they are moist and chewy for days, if not weeks. They’re not overly spicy like some gingerbread cookies can get. They have just enough molasses sweetness and ginger spice.

    They would be THE perfect vehicle for decorating, but it almost seems like sacrilege to do anything to them except eat them. I think we should change the name of this post to: “The World’s Best Gingerbread Cookies.” They’re that perfect.

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