Easy Vegan Gingerbread Cookies

The amazing gingerbread cookies are a much healthier version that are crispy on the outside & chewy on the inside. Made with whole wheat flour, unrefined sugar, the perfect blend of spices, and no oil or butter, these are the guilt free treat for the holiday season!

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 91kcal

Author: Kim Murphy

Ingredients

Dry Ingredients

2 cups whole wheat flour see notes for glute-free
1/2 cup coconut sugar or date sugar
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon Allspice
1/4 teaspoon salt optional

Wet Ingredients

1/2 cup molasses
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350℉ and line 2 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, add all the dry ingredients & mix to combine well.
Add the wet ingredients to the mixing bowl, and stir until most all the flour is absorbed (will be crumbly). Then use your hands to form into a dough ball.
Spread out a sheet of parchment paper and sprinkle generously with flour. Flour your rolling pin and roll out to dough until 1/4 inch thickness. If it's too sticky, add more flour.
Use cookie cutters to cut out desired shapes and place on the baking sheet. Ball of the excess dough, roll it out again and cut out more cookies. Repeat until all dough has been used.
Bake for 10-12 minutes and then let cool completely. They will harden up a bit more as they cool.

Notes

Gluten-Free Flour suggestions - I find that Chickpea Flour works best and most similar to whole wheat flour. Oat flour tends to be too gummy & sticky. Bob's Red Mill 1:1 Gluten-Free Flour is another option.

How many cookies you get will depend on the size of your cookie cutters. I usually end up around 36-38.

If you use date sugar substitutes and find your dough is too dry, add 1-2 tablespoons of unsweetened plant milk.

Store cookies at room temperature in an airtight container for up to a week.

Nutrition