Best The Best Vegan Gingerbread Cookies Recipes

Easy Vegan Gingerbread Cookies image

Provided by Fioa

Time 2h18m

Yield 24

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon salt
½ cup coconut oil, at room temperature
⅓ cup molasses
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl.
Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours.
Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets.
Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.7 g, Fat 4.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.9 g, Sodium 72.7 mg, Sugar 4.7 g

The Best Vegan Gingerbread Cookies image

Provided by Erin McKenna

Yield Makes 36 cookies

Number Of Ingredients 17

2⅓ cups brown or white rice flour, plus more for dusting
2 cups all-purpose gluten-free flour, preferably Bob's Red Mill All-Purpose Gluten-Free Baking Flour
2½ cups vegan sugar
½ cup arrowroot
3 Tbsp. ground ginger
2 Tbsp. ground cinnamon
1 Tbsp. xanthan gum
2 tsp. salt
2 tsp. baking soda
¼ tsp. grated nutmeg
2 cups melted refined coconut oil or canola oil
¾ cup unsweetened applesauce
¼ cup vanilla extract
⅓ cup cold water
3 cups vegan powdered sugar
⅓ cup hot water
1 tsp. vanilla extract

Steps:

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.