Vegan Gingerbread Cookies Recipe: All of the Flavor, None of the Guilt


Traditionally, gingerbread cookies contain butter, eggs, sugar, and flour. This recipe for a vegan version of gingerbread cookies, all of those elements are taken out of the mix. In their place, the recipe uses the likes of whole-wheat flour, almond milk, coconut oil, and maple syrup to keep flavor but dispose of anything that will veer you off your path towards a healthier lifestyle.

Have one, two, three, four, or more of these cookies with a glass of warmed almond milk. They will satisfy your sweet tooth while providing your house a warm Christmas aroma as they bake. Feel free to use any other vegan milk in place of the almond milk or any vegetable oil in place of the coconut oil. Make a complementary frosting as well!

Vegan Gingerbread Cookies

Makes up to 30 cookies


  • 2 2/3 cups whole-wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1/2 cup molasses
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees Fahrenheit. Sift the dry ingredients in a bowl. In a separate, large bowl whisk together the wet ingredients. Add the dry to the wet ingredients and stir until evenly combined and the mixture forms a dough. Use clean hands to form a ball with dough. Wrap with plastic wrap and place in the refrigerator for at least 30 minutes. Remove from the refrigerator and roll the dough out on a floured surface until it is 1/4-inch thick. Cut out gingerbread figures, reserving the trimmings to re-roll, and place the gingerbread cookies on a baking sheet. Bake for 8 minutes. Decorate to your liking and enjoy!

Photo Credit: nettsu

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