Description
Easy vegan gingerbread cookies with a soft and chewy texture, perfect for the holidays.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup plant-based milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking soda, ginger, cinnamon, and cloves.
- In another bowl, cream vegan butter and brown sugar. Add molasses, milk, and vanilla.
- Gradually mix dry ingredients into wet ingredients until dough forms.
- Roll dough into 1-inch balls, place on baking sheet, and flatten slightly.
- Bake for 10-12 minutes. Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- For crispier cookies, bake 1-2 minutes longer.
- Use maple syrup as a molasses substitute if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg