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How To Make Vegan Gingerbread Cookies | Holiday Cookie Collaboration with Simply Quinoa

Vegan Gingerbread Cookies are hands down one of my favorite ways to celebrate the Holiday Season. They are easy to make, full of holiday flavors, and adored by all! These are perfect cookies to use for gifts, Santa’s Christmas Eve plate, and for your next holiday party.

Want another delicious Christmas cookie?!?!? Check out Simply Quinoa’s recipe for Orange Cardamom Sugar Cookies: www.simplyquinoa.com

If you have recipe you would like to see me make, let me know in the comments below. Love this recipe? Tell me about it via twitter or instagram (@vegetarianbaker & #thevegetarianbaker)

How To Make Vegan Gingerbread Cookies

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This recipe can easily be used to make your holiday cookies, but also makes a great base for all of your Gingerbread Houses! You can find many templates to cut your dough before baking. I am using my recipe for Vegan Royal Icing to decorate this recipe. It’s great to use as your cement to build your Gingerbread House. Learn How To Make It Here: Vegan Royal Icing.

Vegan Gingerbread Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A delicious, vegan treat to celebrate the holidays with. 

Course: Dessert
Cuisine: American
Ingredients
  • 1 Tablespoon Ground Chia Seeds
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Coconut Sugar
  • 1/2 Cup Molasses or Organic Maple Syrup
  • 1/2 Cup Vegan Butter Room Temperature
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Apple Cider Vinegar
  • 2 1/4 Cups All Purpose Flour
  • 1 1/2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1 1/2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Clove
  • 1/4 Teaspoon Sea Salt
Instructions
  1. Make Chia Egg by combing the 1 tablespoon of Ground Chia Seeds with 3 tablespoons of warm water. Mix and allow to sit for at least 5 minutes.

  2. In a large mixing bowl, combine vegan butter, coconut sugar, brown sugar, molasses, apple cider vinegar, vanilla extract, and chia egg. Mix until everything is combined. Set to the side. 

  3. In a separate bowl, sift all purpose flour, baking soda, cinnamon, clove, ginger, and sea salt. 

  4. Slowly add the dry ingredients to the wet ingredients. Mixing until well incorporated. I like to kneed with my hands until a dough is formed. 

  5. After the dough is formed, wrap in plastic wrap and allow to chill in fridge for at least 2 hours. 

  6. Once chilled, divide the dough into two portions. Take one of the portions and roll out on a lightly floured surfaced. Using a rolling pin, try to get the dough to about 1/4 of an inch thick. Using your favorite cookie cutters, cut out your shapes. 

  7. Place your cookies on to a parchment or silicone lined sheet tray. Place back into the fridge to chill for 15 minutes. This helps prevent the cookies from losing their shape during the baking process. 

  8. While your cookies are chilling, preheat the oven to 325*F. Bake for 8-10 minutes. Your cookies edges will should become a little bit darker. 

  9. Once baked, allow to cool completely before decorating. Decorate to your hearts desire. 🙂 

  10. Enjoy!

How To Make Vegan Gingerbread Cookies

 

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